Description
These white chocolate blondies are soft, chewy, and packed with sweet white chocolate flavor. With a golden, crackly top and gooey center, they’re the ultimate treat for any dessert lover!
Ingredients
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- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips (plus extra for topping)
- 1/4 cup chopped nuts (optional, like macadamia or pecans)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
- Mix the Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, mixing until fully combined.
- Add the Dry Ingredients: Sift in the flour, baking powder, and salt. Gently fold until just combined—do not overmix.
- Fold in the Chocolate: Stir in the white chocolate chips and nuts (if using). The batter will be thick.
- Bake: Spread the batter evenly into the prepared pan. Sprinkle extra white chocolate chips on top for a pretty finish.
- Bake Time: Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Serve: Let the blondies cool completely in the pan before slicing. This helps them set for that perfect chewy texture!
Notes
- For extra chewiness, slightly underbake the blondies and let them cool before cutting.
- Want a gooier texture? Swap ¼ cup of the flour for cornstarch.
- For a festive touch, mix in dried cranberries or sprinkle sea salt on top.
- Double the recipe for a 9×13-inch pan—just add 5-10 more minutes to the baking time.
Nutrition
- Calories: ~220
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg