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Chewy White Blondies

Featured in Sweet treats that make you happy.

These chewy white blondies are rich, buttery bars packed with flavor. The brown sugar adds depth, while white chocolate chips give creamy bursts of sweetness. Melted butter makes the crumb soft and tender, and precise flour proportions ensure the bars are dense but not cakey. A crackly top forms during baking, giving them a classic blondie look, and optional sea salt balances the sweetness beautifully. Letting them cool completely is key to getting that chewy texture just right. Double the batch if needed for larger pans.
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Maria from tastyhush
Updated on Sat, 26 Apr 2025 21:41:07 GMT
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buttery-white-blondies-image | tastyhush.com

These Buttery White Chocolate Blondies turn everyday cupboard staples into soft, gooey squares of sweet delight. With their golden crust, soft middles, and chunks of creamy white chocolate, they're a wonderful twist on regular brownies.

I've tweaked this recipe through loads of kitchen experiments and found that getting the butter just right and mixing things properly makes all the difference.

Must-Have Ingredient Breakdown

  • Light brown sugar: Gives that amazing chewy bite
  • Quality butter: Go for European if you can
  • Fresh eggs: Take them out early to warm up
  • All-purpose flour: Try to grab unbleached
  • White chocolate: Stick with genuine chocolate chips
  • Sea salt: Brings out the caramel-like flavor

Easy-to-Follow Cooking Method

Butter Preparation:
Melt it gently. Let it cool fully. Mind the temp. Feel the thickness. Have it ready.
Sugar Mixture:
Blend completely. Crush any clumps. Stir until silky. Notice the feel. Don't mix too much.
Flour Addition:
Pour in bit by bit. Mix softly. Stop when just mixed. Check how thick. Avoid extra stirring.
Pan Preparation:
Cover with care. Create flaps. Spread mix evenly. Flatten top. Check the edges.
Baking Process:
Keep an eye out. Watch the sides. Test the middle. Look for cracks. Let it rest right.
Perfect White Chocolate Blondies Pin it
Perfect White Chocolate Blondies | tastyhush.com

I came up with this recipe while trying to nail down a truly chewy blondie that wasn't too sweet.

Careful Heat Control

After baking batch after batch, I've figured out that watching temperatures is super important. Your butter needs to cool down completely so it won't dissolve the sugar, and your oven has to stay at just the right heat for that perfect chewy texture. I always set my eggs out ahead of time so they mix in better.

Prep-Ahead Ideas

You can totally make these blondies before you need them. I often bake mine a day early because they actually taste better after sitting overnight when all the flavors blend together. When I'm hosting, I cut them up ahead of time and keep them in sealed containers with parchment paper between each layer.

Keeping Them Fresh

They'll stay good on your counter for a few days, but you need to store them right. I put mine in a tight container with paper between layers. If I want them to last longer, I wrap each square in plastic and pop them in the freezer, so I can grab just one or two when I want them.

Ways To Enjoy Them

These taste amazing just as they are but turn into something extra special when you warm them slightly and add a scoop of vanilla ice cream. For parties, I cut them smaller and set them out with brownies and cookies to give everyone choices.

Mix-In Ideas

I've tried lots of different versions over time. Adding some roasted nuts gives a nice crunch, and butterscotch chips make the caramel taste even stronger. When I'm feeling fancy, I sometimes drizzle cooled blondies with melted dark chocolate.

Fixing Common Problems

If the edges get too brown too fast, cover them loosely with foil for the rest of the baking time. If the middle seems too soft, remember they'll firm up as they cool down. Always let them cool completely before you cut them for nice clean squares.

Easy White Chocolate Blondies Recipe Pin it
Easy White Chocolate Blondies Recipe | tastyhush.com

These White Chocolate Blondies have become my go-to treat when friends come over. That mix of buttery, chewy goodness with rich white chocolate makes something really special that folks of all ages love. They work just as well for casual snacking as they do for fancy desserts, and I always get asked for the recipe.

Frequently Asked Questions

→ Why is butter melted first?
Melted butter makes the blondies chewy, but cooling it is important so it won’t cook the eggs.
→ Can I swap the chocolate chips?
Sure, you can use dark, milk, or even butterscotch chips instead of white chocolate.
→ Why is cooling important?
Cooling lets the blondies firm up and makes cutting easier while keeping their chewy texture.
→ How does that crackly top happen?
The sugar rises while baking, which creates that glossy, crackled finish, just like brownies.
→ Can I make a double batch?
Yes, switch to a larger 9x13 inch pan and bake 5-10 minutes longer.

Chewy White Blondies

Buttery, sweet blondies with white chocolate chips and a chewy texture. A fun twist on regular brownies that's simple to make.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Maria

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 18 Servings (18 squares)

Dietary: Vegetarian

Ingredients

→ Base

01 Two eggs
02 Unsalted butter (225g/1 cup), melted and cooled to room temperature
03 All-purpose/plain flour (285g/2 cups)
04 Demerara or light brown sugar (340g/1¾ cups)

→ Mix-ins

05 Half a cup (100g) of white chocolate chips

Instructions

Step 01

Line a 9-inch square pan with parchment paper and set your oven to 180°C/356°F to preheat.

Step 02

Whisk together the eggs and sugar in a medium bowl until the mixture is smooth.

Step 03

While stirring, gradually add the cooled, melted butter into the sugar and egg mixture.

Step 04

Fold in the flour bit by bit, mixing just until everything’s combined. The batter will be very thick.

Step 05

Gently mix the white chocolate chips into the batter so they’re evenly spread out.

Step 06

Transfer the batter to the lined pan, spreading it out evenly. Add a sprinkle of sea salt if you like. Bake for about 25 minutes or until the edges are firm and the top turns golden.

Step 07

Let it cool down completely in the pan before lifting it out and slicing it into 9 even-sized squares.

Notes

  1. If using an 8-inch pan, the blondies will be thicker and need extra baking time.
  2. Don’t overmix the batter after adding the flour, or it’ll result in a dense texture.
  3. The batter will feel heavy, which is what makes it chewy after baking.
  4. Wait until it’s completely cool to cut—this prevents messy slices.

Tools You'll Need

  • Square pan, 9-inch size
  • Parchment paper for lining
  • A medium-sized bowl for mixing
  • Microwave-safe bowl or small pot for melting butter
  • A spatula for mixing and spreading

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (butter, white chocolate)
  • Includes gluten from the flour
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 260
  • Total Fat: 13 g
  • Total Carbohydrate: 34 g
  • Protein: 3 g