White Chocolate Blondies
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Delicious White Chocolate Blondies are ultra buttery with a chewy texture and loaded with white chocolate flavor! Perfect for all occasions any time of year and are so easy to make!
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White Chocolate Blondies
This White Chocolate Blondies recipe also known as Blonde Brownies, are a great way to satisfy any sweet tooth! Blondies are an extra easy dessert to make and are made with warm flavors of vanilla, brown sugar, and white chocolate bits in each bite.
These White Chocolate Chip Blondies are soft, chewy, buttery, and make the best dessert. Similar to a Classic Brownie Recipe except the chocolate flavors are replaced with vanilla and white chocolate creating the best combo!
Why You’ll Love This Recipe
Easy to feed large crowds: These blondies are great to feed large crowds and if you don’t want to spend a ton of time in the kitchen! One batch makes 16 regular sized bars but you can cut those in half to make 32 and make them into bite sized blondies. I always suggest baking two batches because they will go fast.
Easy Dessert Recipe: You don’t have to worry about the hassle of rolling, scooping any dough, or icing any cookies. If you’re in a hurry, you just need less than 10 minutes of prep time in the kitchen. SO easy.
Perfect for all occasions: You can make these White Chocolate Bars for birthday celebrations, Christmas, Halloween, Valentine’s Day, Easter, baby showers, you name it…this sweet treat is perfect for all occasions.
Ingredients
- All-purpose flour: All-purpose flour works best. Spoon and level the flour when measuring it; don’t scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking soda + baking powder: Used as a leavening to make these bars rise and get fluffy.
- Softened butter: We use unsalted butter but you can also use salted butter, just be sure to omit adding the salt to the flour mixture.
- Large eggs: Used to bind the ingredients together. It’s best if the egg is at room temperature so it can blend in with the cookie dough better.
- Sugars: A combination of granulated white sugar and brown sugar (either dark or light brown sugar) are both use to add sweetness and helps make the cookies chewy.
- Extracts: Vanilla extract and almond extract are both used to give the signature ‘blondie flavor’.
- White chocolate chips: The star ingredient! You could also use white chocolate chunks.
How To Make White Chocolate Blondies
Prepare pan: Preheat oven to 350 degrees F and line a 9×9 inch or 8×8 inch square pan with parchment paper. It’s best if there is a parchment overhang so you can easily pop the bars out.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine wet ingredients: In a large bowl with an electric mixer or the bowl of a stand mixer, beat together the softened butter and sugar until light and fluffy- about 2-3 minutes. Then add in eggs one at a time, then vanilla extract and almond extract until combined. Be sure to scrape down the sides of the bowl.
Add dry and wet ingredients together: Add the flour mixture to the butter mixture in two increments and stir until a thick batter has formed. Stir in white chocolate chips until evenly mixed in.
Bake: Spread the blondie batter into the prepared pan lined with parchment paper with a rubber spatula or spoon. Top the dough with more white chocolate chips (optional) and bake for 30-35 minutes or until the top of the blondies are a light golden brown. You can also insert a toothpick into the middle of the blondies and it should come out clean if it’s baked. Let the bars cool, then transfer to a wire rack by pulling the parchment paper out. Cut into 16 squares and enjoy!
What is a White Chocolate Blondie?
A Classic Blondie Recipe is similar to a brownie except the vanilla flavor is replaced for the chocolate flavor and brown sugar is used to create an extra warm flavor. Both brownies and blondies have the same texture and baking method. The primary ingredients in a blondie is brown sugar, vanilla extract, and butter. We add white chocolate chips to add extra sweetness of white chocolate.
Recipe Variations
Can be made for any holiday: You can make these cookie bars for any holiday or occasion. I love making these for birthdays by adding rainbow sprinkles or Christmas by using red and green sprinkles.
Swap the white chocolate: Although this dessert wouldn’t be called “White Chocolate Blondies” but instead of white chocolate chips you can add mini chips, milk chocolate chips, dark chocolate chips, butterscotch chips, semi-sweet chocolate chips, or any combination of chocolate chips!
Add-ins: Add your favorite sprinkles, chopped nuts, peanut butter, dried fruit, freeze-dried fruit, or crushed pretzels. The possibilities are endless depending on the flavor or texture you want to add.
Topping: You can add a frosting, caramel sauce, or drizzle melted chocolate on top. The best way to enjoy these blondies (in my opinion) is when they are still warm with a scoop of vanilla ice cream on top.
Pro Tips
- Use a sharp knife when cutting into bars.
- Refrigerate the frosted cookie bars for a few minutes before cutting the bars to get perfect cut bars.
- Be sure not to over-mix the dough, this will prevent the bars from being soft and tender.
- Do not over-bake these bars. You want the edges to be slightly browned, but not too much.
- For best results, make sure the butter and eggs are at room temperature so the ingredients will incorporate properly.
- You can cut the bars into 16 smaller squares, 32 mini squares, or 9 large squares. You can also cut them into rectangular bars or triangles.
Leftovers & Storage
White Chocolate Blondies are always best when they are fresh but you can store any leftovers in the same baking pan or transfer to an airtight container. They will keep fresh for 3 days or you can store them in the refrigerator for up to a week.
To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale.
To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.
Other Brownie Recipes
Other White Chocolate Recipes
- Chocolate Peppermint Graham Crackers
- Chocolate Chip Pudding Cookies
- White Chocolate Macadamia Nut Cookies
- Sugar Cookie Truffles
- Oreo Truffles
Other Popular Easy Desserts
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White Chocolate Blondies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 – 2 cups white chocolate chips
- 2 whole eggs
Instructions
- Preheat oven to 350 degrees F and line a 9×9 inch or 8×8 inch square pan with parchment paper. It's best if there is a parchment overhang so you can easily pop the bars out.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer, beat together the softened butter and sugar until light and fluffy- about 2-3 minutes. Then add in eggs one at a time, then vanilla extract and almond extract until combined. Be sure to scrape down the sides of the bowl.
- Add the flour mixture to the butter mixture in two increments and stir until a thick batter has formed. Stir in white chocolate chips until evenly mixed in.
- Spread the blondie batter into the prepared pan lined with parchment paper with a rubber spatula or spoon. Top the dough with more white chocolate chips (optional) and bake for 30-35 minutes or until the top of the blondies are a light golden brown. You can also insert a toothpick into the middle of the blondies and it should come out clean if it’s baked. Let the bars cool, then transfer to a wire rack by pulling the parchment paper out. Cut into 16 squares and enjoy!
Love this recipe. It’s decadent without being too heavy. A great alternative to brownies.
Thank you for your review and comment, Alana! I’m so glad that you loved these white chocolate brownies!
Hi, I don’t have any almond extract in the kitchen. Should I forgo the extract or add that extra 1/4 teaspoon as vanilla? Thanks!
Hi Jane, yes definitely. Just swap the almond extract for vanilla extract 🙂 I hope you love them!