Our Favorite Blondie Recipe
Ghirardelli Classic Blondies are our favorite blondie recipe. These blondies are extra-special due to the white chocolate in the batter and the generous use of bittersweet chocolate chips and chopped nuts. I'm normally not a big fan of white chocolate at all, but here it works beautifully to produce just the right texture.
The best blondies recipe
What we love about this recipe: Our blondies have a dense, fudgy texture that’s just right for when you’re craving a few perfectly sweet bites. Big bittersweet chocolate chips and chopped walnuts keep them from being too sweet and provide some textural contrast. These blondies are classic, but with that little something extra.
What is a blondie, anyway?
Blondies are…let’s see. Kinda like blonde brownies. Kinda like chocolate chip cookies in cookie bar form. Kinda like just their own amazing situation. Does that help? They’re almost always made with butter, brown sugar, flour, egg, and vanilla. After that, it’s up to you.
Chocolate chip blondies
We’re big fans of big, bittersweet chocolate chips, especially in these blondies, where they provide just the right contrast in texture and flavor. We also really love adding chopped walnuts. Their gentle bitterness and crunch make every bite even better.
White chocolate blondie recipe
True fact: I am not a white chocolate fan. However. In this recipe? It just works. White chocolate is that secret ingredient that gives our blondie recipe the dense, fudgy texture that makes them next-level amazing.
Blondie recipe protips
- The microwave is a great way to melt the white chocolate and butter for this recipe. Use a 4-cup glass measuring cup or a similar size microwave-safe bowl. White chocolate melts (and burns) at a lower temperature than other chocolate, and butter’s water content can cause little explosions, so put your microwave on 50 to 60 percent power and use short bursts of 30 to 60 seconds, stirring in between and stopping when everything is just melted.
- As always when baking, it’s best to weigh your dry ingredients if you can. If not, make sure to measure your flour using the spoon and level method: give the flour a stir to lighten it up, spoon into your measuring cup, and then level it off with the back of a butter knife.
- Bittersweet chocolate and walnuts really go a long way toward making these blondies the best ever. If you’re not dealing with allergies, don’t skip em! Pecans would be great, too.
- Depending on how quickly you work, the batter with be more or less thick when adding it to the pan (since the butter and white chocolate will cool). It’s fine either way, just make sure to spread the batter evenly into the pan even if it’s gotten a bit thicker.
- Bake these according to your own preferences, but we almost always prefer to risk cookies and bars being slightly less done than slightly overdone. Test them right at 30 minutes, knowing that they’ll set up a bit as they cool.
- 1/2 cup (1 stick) (115g) unsalted butter, diced
- 8 ounces white chocolate, broken into small pieces
- 2 large eggs
- 1/3 cup (67g) packed brown sugar
- 1 tablespoon vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup bittersweet chocolate chips
- 1 cup finely chopped walnuts
- Preheat the oven to 350°F with a rack in the center. Spray an 8-inch x 8-inch baking pan with cooking spray and line it with a piece of parchment paper to cover the bottom and come up two opposite sides. In the microwave or a double boiler, combine the butter and white chocolate. Heat, stirring occasionally, until just melted and smooth. If melting in the microwave, use half power in 30-second bursts, stopping to stir thoroughly in between.
- In the bowl of a stand mixer, beat the eggs until frothy, about two minutes. Add the brown sugar and the vanilla and beat to combine thoroughly. Pour in the butter-white chocolate mixture and beat until well combined. Add the flour and salt, and mix with a spatula until just combined. Add the chocolate chips and walnuts and stir to distribute.
- Scrape the batter into the prepared pan. Bake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean. Cool for at least ten minutes, then run a knife around the edges. If cutting into squares while still very warm, cut in the pan. If cooled, you can use the parchment paper "handles" to remove the whole batch from the pan before cutting. Cut into squares and serve. Blondies are great alone and also pair really well with ice cream. Or use as the base of a blondie sundae.
Adapted from Ghirardelli.