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These white chocolate blondies have become an office favorite. They are naughty but oh so nice!
Ingredients
- 8 ounces white chocolate, chopped
- ½ cup butter, softened
- 1 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 2 large eggs
- 1/3 cup white sugar
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan.
Step 2
Melt together white chocolate and butter in the top of a double boiler over barely simmering water; stir occasionally until smooth. Set aside to cool.
Step 3
Combine flour and salt in a medium bowl; set aside.
Step 4
Beat eggs in a large bowl with an electric mixer until foamy. Gradually add sugar and vanilla with the mixer still running. Drizzle in white chocolate mixture; mix well. Stir in flour mixture with a rubber spatula or wooden spoon. Fold in chocolate chips. Spread batter evenly into the prepared pan.
Step 5
Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 25 minutes. Cool in the pan on a wire rack before cutting into bars.
Editor’s Note:
The magazine version of this recipe uses 1 1/4 cups white chocolate chips and 1/2 cup dried cranberries (optional).
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 325 | |
| % Daily Value * | |
| Total Fat20g | 25% |
| Saturated Fat12g | 58% |
| Cholesterol55mg | 18% |
| Sodium233mg | 10% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber1g | 4% |
| Total Sugars24g | |
| Protein4g | |
| Calcium67mg | 5% |
| Iron1mg | 7% |
| Potassium80mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Absolutely delicious – disappeared in no time!
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Very nice. Rich wich makes thm last longer than 2hours in this house. My family and friends loved them.
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These are soooo good, no wonder they’re so fattening! They took me about 45 minutes overall including cleanup. I didn’t use the semisweet chocolate chips in them, and they were still fine.
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These Blondies are excellent! I made a couple of batches for a bake sale at school and they sold out fast! They are so easy to make, and it’s not very complicated at all.
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This recipe is amazing!!! I love white chocolate so much. They taste so good when they’re cold. What I did was I served them with a scoop of vanilla ice cream and dripped caramel sauce all over them. My mother told me she didn’t like them and asked me to never make them, but I kept catching her stealing a couple when she thought I wasn’t looking. I recommend these to anyone who is as fond of white chocolate as I, also m&m’s work really well instead of the chips!
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These blondies are delicious, no wonder I couldn’t stop at one.
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I loved these blondies – I used Ghirardelli dark chocolate chips instead of semi-sweet ones to give them a richer flavor. They were fabulous.
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I was looking for a new recipe to make at the last minute. Luckily I had all the ingredients on hand. Everyone adored these squares, they where a huge hit. I will definately make them again, and again. I drizzled some dark chocolate and some white chocolate over the top, which really dressed up their appearance. Thanks for this recipe.
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yummy, but a little greasy
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These blondies were excellent! Not to rich or sweet,just a nice white chocolate taste. I took them to church, work and to my neighbors and everyone loved them. Another plus is their easy to make! Thanks Jenn.
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These were absolutely amazing! So easy to make and so unbelievably delicious. The first time I made them I omitted the chocolate chips, instead drizzled them with dark chocolate after baking. The second time I increased the recipe by 1.5 and turned it into a white chocolate cake. Both times my family and friends couldn’t get enough!
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These blondies are very chewy and soft. The chocolate morsals went to the bottom. So it made a crunchy layer of chocolate. They are pretty easy to make too.
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I may have done something wrong on this recipe. It was extremely dry and wouldn’t make it again.
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OMG! These are fantastic! I am a huge white chocolate fan and I couldn’t stop eating these! I, too, drizzled chocolate on the top, but would recommend omitting the chocolate chips in the recipe if you are going to do this. They are *incredibly* rich! I also used white chocolate chips instead of white chocolate baking squares or candy bars. I would *not* recommend doing that. The chips didn’t melt well and made a big clumpy mess. They still tasted great, but clean-up was awful!
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I needed a sure fire dessert recipe for a fund-raiser I was attending. I saw this recipe and had to try it. I was a little apprehesive during the mixing and baking. But once I tasted… WOW! These things are great.
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Ok, I am not sure if I did something wrong with these, but I put them in a 12×8 in baking pan because I didn’t have a 9×9. I also baked longer because the pan was bigger. Though they seemed kind of dry to me. Though all of my coworkers say they are great and not too sweet, which makes them even better. Next time I make them I will just put them in my 8×8 baking pan and not bake them as long. I also didn’t stir the chips into the mix, just put them on top towards the end of the baking so they wouldnt sink to the bottom of the pan. I gave them 4 stars though because my co-workers really like them. Thanks for the recipe, will try again! :0)
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I had a get together and I made five different desserts (White chocolate Blondies, Autumn Cheescake, Caramel Brownies II, Chocolate Chip Cookies, and Cinnamon Coffee Cake II). This one was the big hit. I even had people ask me for the recipe, even email me later to get it from me. It isn’t very sweet and the mixture of the two chocolates is very nice. I did use the bitter sweet chocolate and added extra. It is very easy to make. I used the microwave versus the double boiler to melt the chocolate. NO Problems.
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I’ve made these a couple of times for the people I work with. the pan usually doesn’t make it past lunch!
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These are not really my thing…but they are good, and everyone else seems to love them. Im giving a five star for everyone elses opinion…Thanks for the great baking experience.
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Really good. These were a huge hit with friends and relatives. They came out like big chocolate chip cookie bars but I must have done something wrong because I couldn’t taste the white chocolate at all. Still, excellent recipe!
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A very good brownie/blondie.
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Either you like white chocolate or you don’t. Still, everybody who tasted these bars (even the white chocolate hater, like my grandmother) not only loved them, but asked me for the recipe. I’ve made it a bunch of times in only a few months
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These were wonderful! I asked my husband if they were good enough to make again and he said that I could make them again that same night if I wanted. Several of my sisters have already asked for the recipe.
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I had a toffee bar at starbucks and couldnt get the recipe..I used this to start the base for what i thought would be similar to starbucks..added a few broken skor bars to the top after cooking and by golly it worked! they are almost exact thank you sooo soo much
samantha -
I have never been a blondie person UNTIL NOW! These were great! Thanks! :-))))))) A+++++++
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Very yummy. Added chocolate chunks instead of the chips. Easy to make and delicious. Will make again!
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I made these for a friends birthday at workand everyone loved them. I used mini chocolate chips instead of regular and we ate them with ice cream. Very tasty and I am not a big fan of white chocolate!!
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I mistakenly added the white chocolate mixture while it was still hot, melting all of the chocolate chips…I still thought it might come out o.k…but no one liked them, they were very dense and too sweet.
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I used white chocolate chips for the recipe and melted the butter and chips in the microwave at 40% power for about 4 minutes. I had to use the mixer to combine the chips and butter and it immediately turned into a creamy ganache. Because we are true white chocolate lovers, I used the rest of the white chips in the batter istead of the semi sweet chips. This is the best blonde brownie recipe I have tried!
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very good, though not the very best. I could have done without the chocolate chips, actually.
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these are surprisingly easy to make and they are SO good! i was a little bit worried because i was afraid of burning the white chocolate or not ‘folding’ the ingredients together properly but it turned out wonderfully! i’m not even a huge chocolate fan & i loved these. my boyfriend has a sweet tooth and he said they were amazing. they are especially good served warm with a bit of vanilla ice cream.
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Wow. These were amazing. Normally I like cookies and brownies while they’re still warm, but these were best after sitting for a couple days.
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These were good I thought, but my family didn’t go crazy for them.
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My boyfriend seemed to enjoy these, but I thought they were just ok. The taste reminded me of undercooked chocolate chip cookies. Not sure I’ll be making these again.
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Decadent! They melt in your mouth! If desired, you can decrease the butter by a couple of TBS so it is not quite so overwhelmingly rich.
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I thought these were ok, nothing special. My husband liked them but he thought they might be a little better if you used white chocolate chips in place of the chocolate chips. May try that if I make them again. Also, I agree that decreasing the amount of butter is a good idea. I actually ended up pouring some off because it kept separating from the white chocolate.
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These got lots of praise but I thought they were just OK. Flavor was good but the texture was a bit off in my opinion. I added toffee bits to the batter, too.
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These are fabulous! A few tips I learned after making these a few times: Use good chocolate, not the chips you find in the grocery store. (This makes the texture and flavor perfect) I get real white chocolate from my chocolate store.
Also, it’s better if they are completely cooled, even chilled, before you try to cut them. I make them the night before, let them set really good, and cut them the next day. They are perfect the next day. Cut them small! They are very rich, but awesome. I bring them to family gatherings and they are the first to disappear. -
These are really good. I made them the first time but accidentally used twice the amount of butter called for and they were incredibly greasy. I just made them again however and they are completley addicting. My boyfriend LOVES them. I use butterscotch chips instead of chocolate and they are so, so good!
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I had on hand 1/4 c of white choc. chips and 1 1/2 c butterscotch chips and substituted them for the choc. chips. The were a little too greasy. I would try decreasing the butter by a couple of Tbl. next time.
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I have never made blondies until I found this fabulous recipe. Thanks Jenn, for another favorite treat!
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These are the best blondies I have ever tasted. My family of 4 ate them in one day!
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I added grated coconut to the mix and flaked almonds to the top which were nice touches. Thought the blondies were a little too cakey for my tastes- I like them chewy and these were more like a dense cake.
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I had a hard time with this recipe; it didn’t turn out well at all. The texture was like a biscuit and the chocolate chips burned on the bottom of the pan. I think there should have been better timing instructions in this recipe. It doesn’t say how long to cool the white chocolate and butter mixture before adding it to the egg mixture. In brownie (or blondie) recipes, it should also be very clear that you shouldn’t mix the batter too much. With that aside, they just didn’t have much flavor.
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This recipe is always a hit. DEFINATELY use white baking chocolate, not the imitation chips. This recipe does not turn out well otherwise. I also always use real butter, not margerine.
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Awesome recipe! Brought these beauties into work & all were eaten!! Very rich & look very nice when cut into small squares. Definitely try this recipe!!
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I thought the texture was doughy and it was too rich. Probably wouldn’t make again.
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Insanely easy to make. I have made these TWICE in the past 4 days and they don’t last more than a few hours at my house. This is a new favorite for my family.
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Its a nice rich dessert. Its very tasty though. Its one of those type of desserts ou would want to be in the modd for.
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These are great, great kid pleaser,this is a recipe your kids could help with and let them be creative mine loved to add mini m&ms .great to take for pot lucks and parties as well
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Oh my goodness!!!! These are sooooo good, they just melt in your mouth! My family loves them and they were a hit at the party I made them for. Everyone wanted the recipe! Two thumbs up!!! Yummy! 🙂
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I like this blondies very much! Very very good recipe. I don’t know why, but I never manage to make really good brownies or blondies. These came out beautiful, they taste good, I could cut nice small squares….wow! A keeper! I wonder if you can substitute chocolate for the white chocolate, maybe I can make good brownies that way??
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this was really good! It was a hit at a barbeque…
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never making these again. they were ok but just weren’t what i was expecting. very cakey texture and the bottom burnt a little according to the timing of the recipe. it’s just cake with chocolate chips.
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These are incredible!!! These won’t last long, definitely a keeper!
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Although they tasted good, I did not like the texture of these bars. The toothpick came out clean, but they were definitely undercooked. Will not make this again.
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These were OK. I didn’t like the texture.
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Awesome recipe! It’s the same as the one on the Ghiradelli packaging. Rich, moist, perfect little bars! I melted the white chocolate in the microwave, and sprinkled a few handfuls of mini semisweet chips on top of the batter instead of mixing them in. A huge hit with all the guys!
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These are pretty good. I sprinkle choc chips on top of blondies, immediately after they come out of oven and then cool completely. This eliminates them settling during baking and possibly burning on bottom. I have also used crushed toffee bars on top instead of chips. YUM! This recipe will only work with real white chocolate! Expensive, but worth it(I love a couple of the earlier reviews, where they admitted they messed the recipe up, and then gave it a 2 star…too funnY)
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Yum! It’s like a super moist, dense, rich chocolate chip cookie in a bar. In a pinch, I used Toll House White Chocolate chips (yes, the one from the store) and honestly folks, it turned out just as good. I did follow the advice of one post and microwaved the chips and butter in a glass bowl at 40% power – around 4 1/2 min. I whisked it half way through. I’ve also used quality white chocolate chunks and I really couldn’t tell a difference, other than the fact that it was easier to melt due to a higher fat content. Either way, it was the same taste and goodness. 25 min. bake time was also right on. I used a ceramic baking dish, (i.e., 2 1/2 quart square casserole dish), so the edges and bottom didn’t burn. Don’t use a dark pan for this, or else these will get too brown. I suggest porcelain or glass dish.
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these were absolutely fantastic. i used ghirardelli white chocolate bars and white chocolate/semisweet chocolate chips but otherwise followed the recipe exactly. these might be the greatest recipe that ive ever baked.
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DECADENT! There is no other word for these blondies. I absolutely loved them. I made no changes to this recipe. It’s perfect as is. It’s rich and delicious. I can’t wait til I make them again!
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The recipe looked promising but was disappointing. These Blondies had a strange after-taste; perhaps too salty. We will not be making these again.
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Very average, I would like more white chocolate flavor. In MY oven I decrease the cooking time, use a dark pan and they came out perfect. Just kind of blah….
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These are SOOOOOOO good. whoever doesn’t give these 5 stars is crazy! these taste exactly like Moxies white chocolate brownie. next time Im going to serve these for dessert with vanilla icecream, whipped cream and chocolate sauce just like Moxies does. I would highly recommend these to anyone, even if your not a fan of white chocolate, you’ll love these!
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This was a yummy recipe. My sis wanted me to make something with white chocolate chips- that she loves, and I found this recipe. I was a great choice, me mom even snuck a few bars! I didnt use regular chocolate chips I topped it off with white chocolate chips. I melted the white choco. and butter in microwave!! Its great
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Very very good. The white chocolate tastes is sooooo yummy in the bars. I didn’t use regular chocolate chips but used the ‘swirled’ chocolate/caramel chips. I also doubled the recipe and used a 9×13 pan, cooked for 35 mins and it came out nice and dense and MOIST! Topped them with the Caramel Sauce from the ‘Bananas with Caramel Sauce’ from this site & a small dollop of ice cream – beyond sinful! Will definitely make again!
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These were oh so very good! A definite keeper!
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I am convinced that this recipe is full proof. I was busy talking with my husband while cooking and accidentally creamed the butter and mixed with the eggs (was also going to make chocolate chip cookies and must have had that on my mind). I ended up melting the white choc (Nestle Premier White Morsels) slowly in the microwave, they were not totally smooth, but I beat with egg/butter mixture for about 2 min on medium before folding in the flour. Also I spred a little batter at the bottom of my pan before adding the choc chips to so they wouldn’t end up at the bottom. These came out perfect!
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Mmmm-these were really delicious–I added even more chocolate chips-it gets a delicious brownie-like crust on top!
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I agree with others who thought the texture on these was “off,” almost “doughy,” or “like an undercooked chocolate chip cookie.” But that’s completely understandable, given that there’s half a pound of white chocolate alone in this small pan! (Not to mention the cup of chocolate chips!) And those who tried to compensate by overbaking these to a “biscuit” are not accounting for this unavoidability. I guess I’d call it more “fudgey” rather than brownie-like. It’s not the fault of the recipe I guess–but it really didn’t appeal to me. Again, expecting these to be chewy, like a tradional blonde brownie, is almost the same as expecting fudge to be chewy. These were okay, but not worth a repeat. Who wants something to be just okay when you’re using 8 ozs. of quality chocolate? (Not to mention the chocolate chips…) Update: Hubby REALLY liked these, and he said his staff did as well. Guess I need to upgrade these from three to four stars!
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I made this for some friends and my family and they where all gone in a day! These blondies are very rich but nobody could eat just one! This is definitely going to become a normal desert for parties and gatherings.
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These are the bomb!! Everywhere I take them they get devoured. They are my kids favorites. Not low calorie, but work the occasional splurge. But don’t forget to cool the pan on a wire rack, or they don’t set up right and you have gooey blondies. Thanks for the recipe.
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I really like these,I made the blondies last night and they were great,but they took long to cook.I cook them in the oven and it cook on the out side and the inside was runny,so i turned the oven down to about 100.c and cook in 45 mins so i marked the recipe down for that reason.Everyone like them and wanted more,but i lied so i could eat them my self.lol
I will be making again for sure -
absolutely delicious!!!! really easy to make, turned out darker than the picture but still fabulous!!!
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Yumeeeeeee
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Not too bad. Didn’t have the best texture, flavor or appaearance either.
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I make these all the time without the chips. I get migranes from chocolate, so I can have these heavenly treats and not feel the pain.
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Terrific! Everyone loved them. I used 1/2 T vanilla extract and 1/2 T almond, gave it great flavor. I also added chopped chocolate chips to the batter and chopped pecans. I did the 40% power microwave w/ the butter and the white chips… These were great, Next time I’ll have to double the recipe and use a 9X13 pan.
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Excellent, but took longer than the recommended baking time.
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Love this recipe! Absolutely delicious. I made it with all white chocolate chips, and had it with a scoop of ice cream. Super easy and quick to make. I highly recommend it. Thanks for the recipe!
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This is the first time that my attempt to make blondies actually turned out good! Easy recipe to follow, and awesome with white chocolate chips and walnuts…
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I just made these this afternoon and I’ve already had 2! They’re soooooooo good!!! The only change I made was using a mix of white and semisweet chocolate chips at the end instead of just plain semisweet and they turned out great. I’m really not sure why other reviewers say that using white chocolate chips instead of white baking chocolate doesn’t work for this…I used store brand chips and these are delicious! They melted down fine in a makeshift double boiler (glass bowl sitting over a pot of boiling water)and the cleanup wasn’t bad at all! I’ll definitly make these again and again!
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These are good, have great flavor, but they are almost like cake. So if you are looking for something dense and very moist, these are not it. Make sure to toss the chocolate chips in flour before stirring them into the batter or they will fall to the bottom of the pan.
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I use Nestle’s Tollhouse White Chocolate. This is simply divine. Thank you for posting this. My boyfriend loves this!!
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they turned out delicious but took much longer to bake than expected! at first i thought they would be too gooey, but they turned out like a nice cake/brownie.
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EXCELLENT! I made these for a church pot-luck and everyone loved them!
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I love to decorate these little treats with semi-sweet chips melted then drizzled after cutting. Sprinkle a little colored sugar on top and you can have an elegant dessert for any holiday.
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I was really disappointed with this recipe. The flavor was very odd and the texture was cake-like, yet somewhat rubbery at the same time. I will stick with my regular blondie recipe because although I’m a huge white-chocolate fan, these blondies just didn’t deliver.
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THESE. WERE. INCREDIBLE! The only change I would make next time would be to use mini-chocolate chips or sprinkle them on half-way through baking time so that they don’t all sink to the bottom. I made a quick syrup by heating up brown sugar with a little milk and a splash of vanilla & kahlua. AWESOME! This blondie begs for milk – or ice cream – so have some on-hand!
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Easy and delicious. Easy dessert to make when unexpected company shows up. Goes great with ice cream and berries or nuts.
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Very good for when you are craving something just a little different!
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I’ve made this recipe a few times and they are delicious! I get requests for them all the time. I’m not a huge white chocolate fan, but I found that if you replace the chocolate chips with white chocolate chips the blondies are even better. Also, to make them festive (like for Valentine’s Day) instead of putting the chips into the batter, I melted the chips (white chocolate) and added some red food coloring. After the batter is transferred to the pan, swirl the red melted chocolate on top- they turn out very pretty.
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Very very good blondies!
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If you have a chocolate craving, this is the perfect fix! They are easy to make and so yummy, especially hot out of the oven.
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These were great. What I did was I used slightly less butter and white chocolate. The result was a more cake like blondie which is the way I like them to be. They look great and they taste great and its hard to even find a decent blondie recipe. I tried a recipe from Bobby Flay and it sucked real bad. These blondies are really exceptional!
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These are ok,not amazing. Followed the recipe to a T. When I normally make brownies they are soft and gooey and crumbly, but these were chewy and solid. When I upturned them onto the wire rack, normally the area that hasn’t risen as much sinks down, on these they stayed, suspended in the air! Not terrible, not amazing, average.
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This tasted so good! I too found it quite heavy, tho. Eggs are the only leavening agent, so maybe next time I’ll try adding some baking powder/soda. Very yummy and simple – will definately make again!
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AMAZING! I made them for a school bake sale, where they were sold for a dollar each, and sold out the fastest! They were loved by all, and now I have my teachers asking me for the recipe in the middle of class!
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Very dissapointing. I follow this recipe and just add a handful of almond. I bake it 175C for 25 minutes, and when it’s done the texture wasn’t soft, wasn’t fudgy at all but not-good-chewy and rubbery. It has nice flavour though. I don’t think i’ll make this recipe again.
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