Chewy White Blondies (Print Version)
# 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:
01 -
Line a 9-inch square pan with parchment paper and set your oven to 180°C/356°F to preheat.
02 -
Whisk together the eggs and sugar in a medium bowl until the mixture is smooth.
03 -
While stirring, gradually add the cooled, melted butter into the sugar and egg mixture.
04 -
Fold in the flour bit by bit, mixing just until everything’s combined. The batter will be very thick.
05 -
Gently mix the white chocolate chips into the batter so they’re evenly spread out.
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.
07 -
Let it cool down completely in the pan before lifting it out and slicing it into 9 even-sized squares.
# Notes:
01 -
If using an 8-inch pan, the blondies will be thicker and need extra baking time.
02 -
Don’t overmix the batter after adding the flour, or it’ll result in a dense texture.
03 -
The batter will feel heavy, which is what makes it chewy after baking.
04 -
Wait until it’s completely cool to cut—this prevents messy slices.