If you’re anything like me, sometimes you just need a dense, chewy, buttery bar cookie that screams vanilla instead of chocolate. That’s where these amazing White Chocolate Blondies step in and save the day! Seriously, these are the ultimate easy dessert; mix it up and get them in the oven without fuss. I perfected this recipe after years of chasing the perfect balance of chewiness and rich vanilla flavor, especially after finding the perfect amount of brown sugar needed.
Forget dry, cakey bars. These blondies are intensely satisfying and incredibly simple to whip together. They bake up thick and gooey, making them an instant hit at any gathering. Trust me, once you try this recipe, it’ll become your go-to for weeknight happiness!
Why You Will Love These White Chocolate Blondies
Honestly, why wouldn’t you love these? They are the perfect answer when you want something sweet but you’re tired of chocolate chip cookies. I keep coming back to this recipe because it checks all the boxes. They are unbelievably rich without being heavy!
- They bake up perfectly chewy right in the middle.
- The flavor is pure, creamy vanilla from the massive dose of vanilla extract.
- You only need one big bowl, which means cleanup is a breeze!
- They set up beautifully so you get perfect squares every time.
If you want a few extra tips on getting that supreme texture, check out my general baking guide right here. It really helps!
Essential Ingredients for Perfect White Chocolate Blondies
Okay, let’s talk about what makes these bars so incredibly good—spoiler alert: it’s the ingredients! We are going for maximum richness here, so please don’t skimp. You’ll need two sticks of quality unsalted butter, melted, and I mean packed light brown sugar—don’t just scoop lightly, really press that sugar into your measuring cup!
- 1 cup (2 sticks) unsalted butter, melted
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract (use the good stuff!)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips (my favorite, but you could try the buttermilk substitution technique if you ever need it!)
Ingredient Notes and Substitutions for White Chocolate Blondies
You absolutely must use brown sugar here, not white sugar. Brown sugar has molasses, which is the secret weapon that keeps these blondies chewy and moist, not cakey. Also, when it comes to those white chocolate chips, go nice! Cheap chips sometimes seize up weirdly during baking. If you use good quality ones, they melt beautifully into those creamy pockets we all crave. Don’t substitute the melted butter either; it’s essential for that signature dense texture.
Step-by-Step Instructions for Making White Chocolate Blondies
This is where the magic happens, and honestly, it’s so fast you’ll barely believe it. The whole thing comes together in about 15 minutes of actual work. I can whip up the batter while the coffee is still brewing! Just follow the order, and we guarantee you’ll get those perfect, chewy squares.
Prepping the Pan and Oven for White Chocolate Blondies
First things first: let’s get the environment ready! Preheat that oven to 350 degrees F (that’s 175 degrees C). Now, this is important for easy cleanup: line your 9×13 inch baking pan with parchment paper. Make sure you leave a nice overhang on both sides—this creates little handles so you can lift the whole slab out later. Trust me, you don’t want to try scraping these stuck-on beauties out!
Mixing the Wet and Dry Components of Your White Chocolate Blondies
Okay, grab a big bowl. Mix your melted butter right into that packed brown sugar until it looks smooth and combined. Then, beat in your eggs one by one until they blend in, followed by your huge splash of vanilla. In a separate bowl, just whisk the flour, baking powder, and salt together really quickly. Add the dry stuff to the wet stuff little by little, mixing only until you see the white streaks disappear. That’s it! Do not keep stirring because overmixing is the #1 way to make these cakey instead of chewy. Gently fold in all those white chocolate chips now!
Baking and Cooling Your Chewy White Chocolate Blondies
Spread that gorgeous, thick batter evenly into your prepared pan. Pop it into the preheated oven for about 25 to 30 minutes. You’re looking for the edges to be set, but when you test the center with a toothpick, it should come out with moist crumbs attached—not wet batter! The trickiest part? Walking away. You need to let these cool completely in the pan before you even think about cutting them. If you rush this step, they’ll just crumble everywhere. Patience is a virtue for perfect blondies!
Tips for Achieving the Best White Chocolate Blondies Texture
The texture is honestly everything when it comes to a perfect bar cookie like this. If your blondies always turn out cakey, don’t worry, I’ve been there! The number one move for chewiness is relying heavily on that light brown sugar we used. It’s got moisture locked in that white sugar just doesn’t have. I wrote an entire piece on how brown sugar transforms cookies, and the same rules apply here!
The second non-negotiable is not overbaking them. Pull them out the second the toothpick comes out with moist crumbs clinging to it—seriously, no drier. If they look totally done in the oven, they will be dry and hard five minutes after they cool. A slightly underbaked center guarantees that gooey, dense bite we want in our White Chocolate Blondies!
Variations on Classic White Chocolate Blondies
Even the best recipe needs a fun twist now and then, right? These blondies are such a fantastic base for other flavors. You just toss in your extras right before you spread the batter into the pan. Try adding some crunchy macadamia nuts—they pair so nicely with white chocolate, you might want to check out my cookie recipe notes for inspiration.
If you want a little tartness to cut through all that sweetness, fold in about a cup of dried cranberries—they taste amazing baked into the brown sugar goodness. Or, for something truly decadent, swirl in a spoonful of creamy peanut butter right on top before baking. Just a little bit goes a long way!
Storage and Keeping White Chocolate Blondies Fresh
So you baked a whole 9×13 pan of these glorious White Chocolate Blondies, and now you have to resist eating them all in one sitting. Don’t worry, storing them is super easy!
Once they are completely cool—and I mean fully set—just stack them up and tuck them into an airtight container. They honestly keep really well at room temperature for up to four days. If you want to keep them extra fudgy and prevent them from drying out, try tucking a small slice of bread or even half an apple wedge into the container with them. It sounds crazy, but it releases moisture and keeps the bars soft!
Frequently Asked Questions About White Chocolate Blondies
I always get a ton of questions when I post pictures of these bars, especially about how to make sure they don’t turn out cakey! Everyone wants that perfect, dense dessert. Ask away, I’m happy to share my secrets!
Can I substitute granulated sugar for brown sugar in these White Chocolate Blondies?
You can, but honestly, I wouldn’t recommend it if you want that classic chewiness! Granulated sugar makes baked goods lighter and more cake-like. Since brown sugar has all that molasses in it, it brings moisture and density, which is absolutely key for incredible White Chocolate Blondies. Stick to the brown sugar for the best results!
How do I get perfectly fudgy White Chocolate Blondies?
Fudgy is the goal! The trick here is totally in the baking time. You need to pull them out just a hair early. When you test them, you want the edges to look set, but the toothpick should definitely come out with moist, rich crumbs clinging to it—not wet batter, but definitely not clean! Also, using melted butter instead of softened butter contributes a lot to that fudgy texture.
Can these White Chocolate Blondies be frozen?
Yes, they freeze beautifully, which is great if you’re not planning on eating the whole pan in one day, ha! Once they are totally cooled down—very important—wrap the whole uncut sheet tightly in plastic wrap, and then wrap that again in foil. They stay perfect for about three months this way. Thaw them on the counter, and they taste like they were just baked!
Estimated Nutritional Snapshot for White Chocolate Blondies
Now, I always tell people not to stare too closely at the nutrition panel when you’re eating something this delicious, but if you are curious about what goes into these amazing bars, here’s a rough idea per square. Since we are using butter and plenty of white chocolate chips, these are definitely a treat!
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Fat: 14g
- Protein: 3g
Please remember though, these are just estimates! Your exact measurements and the brand of white chocolate chips you use will change things a little bit. This recipe makes about 24 squares, so enjoy responsibly!
Share Your Experience Making These White Chocolate Blondies
I’ve shared all my secrets for the chewiest, gooiest White Chocolate Blondies ever, but now I need to hear from you! Did you try adding macadamia nuts like I suggested? Please let me know how it went in the comments below. If you made a batch, I’d love for you to rate the recipe!
If you run into any questions while you’re baking, don’t hesitate to reach out to me through my contact page. Happy baking, friends!
Print
White Chocolate Blondies
- Total Time: 45 min
- Yield: 24 squares 1x
- Diet: Vegetarian
Description
A simple recipe for chewy, rich white chocolate blondies.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, mix the melted butter and brown sugar until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the white chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares.
Notes
- For fudgier blondies, slightly underbake them.
- Store leftovers in an airtight container at room temperature for up to four days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: white chocolate, blondies, dessert, bar cookie, sweet, baked goods