This Blondie Recipe has an incredible flavor and is perfectly rich and chewy. It’s an indulgent dessert that’s hard to resist!
This white chocolate Blondie Recipe is a cookie in bar form, making it just a bit easier! If you love Blondies, be sure to try White Chocolate Brownies, Snickerdoodle Blondies, Reeses Pieces Blondies, Cream Cheese Blondies, and Funfetti Blondies.
Blondies vs brownies
There is something so delicious about the chewy caramel flavor of Blondies. They are one of my favorite treats.
Other than the color, the flavor of this Blondie Recipe is also quite different. Brownies are flavored with chocolate which gives them a rich brown color. Whereas, Blondies are flavored with brown sugar and are much lighter in color.
Brown Sugar Tips
Since brown sugar is a key ingredient, I thought I’d give you a few Brown Sugar tips:
- Make brown sugar by mixing one tablespoon of molasses into one cup of granulated sugar.
- Keep a slice of bread in the container to keep the sugar soft.
- If the brown sugar is rock hard, simply place a damp paper towel over a bowl of brown sugar and microwave in 20-second increments until soft.
- Some recipes specify using light or dark brown sugar. If you have one type, but not the other add white sugar to the dark brown sugar to lighten it up, or add molasses to light brown sugar to darken it.
- If a recipe doesn’t specify what type to use, go with light brown sugar.
How to Make Blondies
PREP. Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper.
WET INGREDIENTS. Melt the butter in a large bowl and add the sugars. Use a spoon to stir well. Add the eggs, egg yolk, and vanilla. Mix well and set aside.
DRY INGREDIENTS. In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. Slowly add to the butter mixture. Stir until just combined.
BAKE. Fold in the white chocolate chips then spread the batter evenly into the pan. Bake for 25-30 minutes or until a toothpick comes out clean, or with fudgy crumbs.
COOL + ENJOY! Remove from oven and top with extra white chocolate chips, if desired, and let cool. Enjoy!
These Blondies are great as they are, but you can easily change them up with different textures and flavors. Some favorite mix-ins and topping ideas include:
- Serve with a scoop of Vanilla Ice Cream
- Add chopped nuts: almond, macadamia, pecans, or walnuts
- Drizzle with Caramel or White Chocolate Sauce
- Use caramel or butterscotch chips
- Add a Chocolate Drizzle or chocolate chips
- Top with holiday candy or sprinkles
Do not overcook. For the fudgiest, softest texture, do not overcook. I always take mine out as soon as the timer buzzes. If using a metal pan, you may need 1-2 minutes less bake time.
Ingredients. For best results use unsalted butter. No margarine or oil substitutes for this treat! Be sure to measure flour correctly by spooning it into the cup and leveling off the top.
Room temperature. Using room temperature eggs helps them incorporate better and faster with the other ingredients.
Cutting tips. Line the baking pan with foil or parchment paper for easy removal. Once cooled, lift the entire block out of the pan and cut. Cool them even further by placing the squares on a wire rack.
Checking for doneness. The best Blondie dessert has a firm edge with a soft gooey center. However, they should not be wet with batter.
- The Blondie Recipe is done when the edges and top begin to lightly brown.
- Use a toothpick to check for doneness by inserting it into the center. If the toothpick has batter, continue to cook the blondies.
- When the toothpick is clean or has a couple of crumbs, remove the pan from the oven. If the toothpick is clean, lift the entire block out of the pan so that the heat from the pan doesn’t overcook them.
- If the toothpick has some crumbs, let the Blondies cool in the pan before lifting the block out to cut.
STORE Blondies in an airtight container for 3-4 days at room temperature, or in the fridge for up to a week.
FREEZE as a block or cut Blondies into squares and freeze them separately. Either way, wrap the Blondie(s) with plastic wrap then again with foil. Label and store in the freezer for up to 3 months. Thaw before eating.
For more Brownies and Bars:
- Cheesecake Brownies
- Caramel Brownies
- Fudgy Brownies
- Sugar Cookie Bar
- Millionaire Bar
- Snickerdoodle Blondies
- 1 cup unsalted butter melted
- 1¼ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs plus 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon salt
- ½ teaspoon baking powder
- ⅔ cup white chocolate chips plus more for topping
- 1 cup chopped walnuts optional
- Preheat the oven to 350 degrees F. Line a 9-x-13-inch baking dish with parchment paper and set aside.
- In a large bowl, combine butter and both sugars. Use a wooden spoon to stir well.
- Add eggs, egg yolk and vanilla. Mix well and set aside.
- In a separate bowl, sift together flour, cornstarch, salt and baking powder. Slowly add to the butter mixture. Stir until just combined.
- Fold in white chocolate chips and walnuts, then spread the batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick comes out clean or with fudgy crumbs.
- Remove from the oven and top with extra white chocolate chips, if desired. Let sit in the pan for 10–15 minutes, then remove from the pan and cool completely before cutting.
Cutting Tip: To make these easier to cut, line the pan with enough aluminum foil or parchment paper to overhang the pan on two sides so that it is easy to remove the whole blondie block. Once they have cooled, simply lift the entire block out of the pan and cut.