Blonde Brownies (White Chocolate Blondies with Chocolate Chips)
These blonde brownies (blondies) with white chocolate in the batter, bittersweet chocolate chips, and chopped nuts are sheer perfection. Don't miss them.
Servings: 16
Calories: 132kcal
Ingredients
- 8 tablespoons (112 grams) unsalted butter, diced
- 8 ounces (227 grams) white chocolate, broken into small pieces
- 2 large eggs
- ⅓ cup (67 grams) packed brown sugar
- 1 tablespoon vanilla extract
- 1 ¼ cups (150 grams) all-purpose flour
- ½ teaspoon fine sea salt
- 1 cup (170 grams) bittersweet chocolate chips
- 1 cup (120 grams) finely chopped walnuts
Instructions
- 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 a large bowl or the bowl of a stand mixer fitted with the paddle, 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 about 30 minutes, until browned around the edges and just the tiniest bit jiggly in the very center — the blondies will firm up as they cool.
- Cool for at least 30 minutes, then run a knife around the edges.
- If cutting into squares while still 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.
Notes
- You can use white chocolate chips or baking bars interchangeably here
- 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.
- Bake these according to your own preferences, but I almost always prefer to risk cookies and bars being slightly less done than slightly overdone. Test them right at 30 minutes or even a couple of minutes before, knowing that they’ll set up a bit as they cool.
- Blondies are great alone and also pair really well with ice cream. Or use as the base of a blondie sundae.
- Blondies are at their absolute best on the day they're baked. But if you need to get ahead of the game, you've got several options: (1) Bake them earlier in the day and serve at room temperature or give individual bars a few seconds in the microwave. (2) Bake, cool completely, and freeze for up to three months, wrapped in plastic wrap, followed by foil, followed by a zip-top freezer bag or reusable airtight container. (3) Freeze prepared batter right in the baking pan, tightly covered, for up to three months. Defrost in the fridge overnight before baking.
- Leftovers keep well in an airtight container at room temperature for two to three days.
Nutrition
Serving: 1 | Calories: 132kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 124mg | Fiber: 1g | Sugar: 3g