White Chocolate Blondies
This White Chocolate Blondies Recipe combines the elegance of white chocolate with rich vanilla to bring you a delightfully sweet treat that is ready for the oven in minutes and baked in just half an hour. Serve this recipe with a hot cup of coffee for the perfect treat on a cold day!
White Chocolate Blondies
There’s just something special about a white chocolate dessert. Don’t get me wrong, I love good old fashioned milk chocolate or even dark chocolate on occasion, but white chocolate just says to me, “classy”. So, when I know I have guests coming, I tend to reach for this recipe for white chocolate blondies.
While they may seem like they are too simple to feel special, you are wrong! Sometimes the simplest of things in life are the ones that bring the most pleasure – and these bars are definitely one of those things.
If you love easy desserts that are perfect for sharing with coffee, then you will adore my raspberry crumb bars! Such a bright and refreshing treat that pairs great with any flavor coffee.
Do I have to use Ghiradelli white chocolate?
I can’t tell you that it is an absolute must for the recipe. However, after experimenting with various white chocolate chips and white chocolate melts, there is something about the quality Ghirardelli offers that makes me grab them every time.
White chocolate is not truly “chocolate” at all. It is instead, a delightful combination of butter, sugar, and cocoa butter.
So, while it is very much beloved by many, it doesn’t always melt well like other chocolates. This is why I recommend using only better quality white chocolate. Since this recipe requires it to be melted for the batter, you need and want that to be smooth and to never worry about it separating.
You might also love my white chocolate raspberry crumble or white chocolate peppermint scones!
How do I cut blondies without them crumbling?
One of the most frustrating things, when I make a delicious dessert, is when it doesn’t look pretty when I serve it to guests, or even to myself. I hate when I cut into a cake, pie, or in this case, blondie, and it just crumbles into my bowl. It still tastes the same, but we all have to admit we eat with our eyes first.
Years of experience have taught me, that the number one thing to do so your dessert cuts nicely is to let it cool. Yes, yes, I know that hot out of the oven brownies and blondies are the best. The thing is, they don’t look nice when they are cut right out of the oven. The edges crumble and it ends up being more of a mushy mess than a nice square piece.
Let that dessert cool first – then you’ll be able to cut it into these perfect gorgeous squares of deliciousness. Look at how nicely these funfetti cake mix bars look because I let them cool!
Do these white chocolate blondies need a topping?
They don’t need a topping, but there are tons of ways to dress them up a bit if you prefer. I love them just like they are but definitely can see how a bit of ice cream, syrup, or even some extra chocolate chips on top can make them just a bit better.
Here are some ideas if you want to add a bit more to these blondies before serving:
- Drizzle caramel syrup over the top
- Cook bananas down with butter and cinnamon and pour over the top
- A scoop of vanilla bean, pumpkin spice, or caramel ice cream on top
- Mix in chopped pecans or walnuts before baking
- Add in mini chocolate chips for a boost of flavor
- Pour fresh fruit compote or syrup over the top
Looking for more easy desserts? I’ve got you covered!
- Raspberry Crumb Bars
- White Chocolate Raspberry Crumble
- White Chocolate Peppermint Scones
- Funfetti Cake Batter Bars
White Chocolate Blondies
- ¾ cup unsalted butter, cubed
- 4 (4 ounce) bars white chocolate chopped, I like to use Ghirardelli White Chocolate Melting Wafers
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 eggs
- ½ cup granulated sugar
- 1 tablespoon vanilla bean paste, or vanilla extract
- 1 cup white chocolate chips
- Preheat oven to 350F. Line a 13x9 inch baking pan with aluminum foil, letting excess hang over sides of pan. Spray foil with non-stick cooking spray.
- In a medium bowl, add cubed butter and chopped chocolate. Microwave on medium power for 3-4 minutes, until smooth and melted. Be sure to stir every 15-20 seconds so chocolate doesn't burn. Remove from microwave and stir in remaining white chocolate until melted and smooth. Set aside to cool for 10 minutes.
- In another medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat eggs and sugar with a mixer at medium speed until thick and pale in color, about 5 minutes. Beat in flour mixture, melted chocolate, and vanilla until smooth. Stir in white chocolate chips. Spread batter into prepared pan.
- Bak for 30-35 minutes, or until a toothpick inserted into center comes out clean. Let cool completely in pan. Using excess foils as handles, remove from pan before cutting into bars.
- Store in an airtight container for up to 3 days.