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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- by: Cookdap Member
- 23 years ago
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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- by: Cookdap Member
- 22 years ago
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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- by: Cookdap Member
- 22 years ago
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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- by: SUSSYA
- 22 years ago
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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- by: AMANDAMS27
- 22 years ago
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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- by: BELINDA
- 22 years ago
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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- by: Cookdap Member
- 21 years ago
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 -
- by: Cookdap Member
- 21 years ago
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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- by: ANGELDIVAX
- 21 years ago
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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- by: Gswoody
- 20 years ago
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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- by: EMU3
- 20 years ago
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. -
- by: EDUNCAN02
- 20 years ago
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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- by: Suzy Read
- 20 years ago
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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- by: CARODUN
- 19 years ago
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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- by: Lorin Elise
- 17 years ago
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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- by: Nomoredrama31
- 17 years ago
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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- by: Mommyfromseattle
- 17 years ago
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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- by: ANGIE
- 17 years ago
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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- by: Katie
- 16 years ago
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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- by: FOODLVR31
- 16 years ago
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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- by: Dbray
- 16 years ago
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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- by: Cookdap Member
- 16 years ago
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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- by: Sharney
- 16 years ago
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 -
- by: APPLEBERRY5
- 16 years ago
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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- by: Toni Marie
- 16 years ago
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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- by: Bigaspirations
- 16 years ago
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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- by: Cookdap Member
- 16 years ago
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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- by: Chelsea
- 15 years ago
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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- by: Dasuga
- 15 years ago
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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- by: Fafnir
- 15 years ago
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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