Ingredients
- 1 cup unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Equipment
- 9×13‑inch baking pan
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven
White chocolate blondie recipes often use nearly identical ratios: about 1 cup butter, 2 cups brown sugar, 2–3 eggs, 1 3/4–2 cups flour, baking powder, salt, and around 1 cup white chocolate chips baked in a 9×13 or similar pan.
Ingredients and Why They Matter
Unsalted butter, melted gives these blondies their rich, buttery backbone and chewy texture; many top blondie recipes specifically call for melted butter for a dense, fudgy bar rather than a cakey crumb. Using unsalted butter lets you control the salt level precisely.
Light brown sugar is the main sweetener and is responsible for the caramel‑like flavor and chew; blondie recipes consistently use a high proportion of brown sugar for this reason. Packed brown sugar also helps keep the bars moist for days.
Eggs bind the batter and add richness. Many blondie formulas use 2–3 eggs for a 9×13 pan to get that dense yet tender texture. Vanilla extract enhances both the brown sugar and white chocolate, which is why classic blondie and white chocolate bar recipes always include it.
All‑purpose flour gives structure; blondie recipes in this style use just enough flour to hold the bar together without making it dry or cake‑like. Baking powder adds a gentle lift so the bars aren’t too heavy, matching blondie recipes that use a small amount of chemical leavener. Salt is key for flavor balance in sweet, rich bars and appears in every serious blondie recipe.
White chocolate chips are the mix‑in that sets these apart. White chocolate blondie recipes highlight how they melt into creamy pockets and add sweetness and texture contrast to the brown sugar base.
Step‑by‑Step Instructions
Preheat and prepare the pan
I start by preheating the oven to 350°F (175°C) and greasing a 9×13‑inch baking pan. Blondie recipes almost universally bake at 350°F in a greased or parchment‑lined pan, sometimes with an overhang to lift the bars out easily.
Mix the wet ingredients
In a large mixing bowl, I stir together the melted butter and packed brown sugar until the mixture is smooth and glossy. White chocolate blondie and classic blondie recipes also combine melted butter with brown sugar first to dissolve the sugar and build a shiny base.
I then beat in the eggs and vanilla extract until fully incorporated and the mixture thickens slightly. Blondie formulas emphasize mixing well at this stage to get a cohesive batter, but not so aggressively that you introduce excessive air.
Add the dry ingredients and chips
Next, I add the flour, baking powder, and salt to the bowl and stir until just combined, being careful not to overmix. Blondie instructions echo this: stir in dry ingredients only until you no longer see streaks of flour, to avoid over‑developing gluten.
I fold in the white chocolate chips last so they’re evenly distributed throughout the batter. Multiple blondie recipes with mix‑ins, including white chocolate, specify folding chips in at the end for even distribution and to avoid crushing them.
Bake and cool
I spread the batter evenly into the prepared 9×13‑inch pan, smoothing the top with a spatula. Blondie recipes suggest pressing the thick batter into the corners for a level bake.
I bake for 25–30 minutes, or until the top looks set and lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter. Many blondie recipes give the same time window and doneness test at 350°F. If you prefer a fudgier center, pulling them when there are still a few damp crumbs on the tester (not raw batter) is recommended in high‑end blondie guides.
I let the blondies cool completely in the pan before cutting into squares so they firm up and slice cleanly; blondie and brownie instructions repeatedly stress full cooling for neat cuts and proper set.