White Chocolate Blondies — Fudgy, Buttery Bars

Glossy, crackly tops give way to a dense, fudgy interior that tastes of brown butter and sweet white chocolate. This white chocolate blondies recipe produces bars with crisp edges and a chewy center, balanced by a touch of vanilla and toasted nuts when you like. After testing this version 12 times—swapping brown sugars, trying clarified butter, and adjusting bake times—I landed on a method that is forgiving and repeatable for home bakers. I developed and refined it while teaching pastry classes; the texture works whether you cut thick squares for company or thin bars for a snack. Read on for precise measurements, troubleshooting tips, and ways to adapt the bars for holidays or diet needs. If you enjoy pairing white chocolate with unusual flavors, try our Matcha White Hot Chocolate for a warm companion drink.

Why This Recipe Works

Browned butter adds toasty, nutty notes and deepens flavor without extra ingredients.
The mix of light and dark brown sugar gives moisture and an amber flavor that complements white chocolate.
A short, gentle mix keeps the crumb tender; do not overmix once flour is added.
Slight underbake yields a fudgy center while the edges crisp in a hot pan.
Toasted nuts or chips add textural contrast and prevent the bars from feeling too sweet.

Ingredients Breakdown

All-purpose flour (250 g / 2 cups): Provides structure. Spoon into the cup when measuring to avoid packing. Substituting whole-wheat flour will make the bars denser and more rustic.
Baking powder (1 tsp / 4 g): Gives a slight lift. Do not skip—otherwise the bars can be too heavy.
Kosher salt (1 tsp Diamond Crystal / 6 g or 1/2 tsp Morton’s): Enhances flavor. If using Morton’s, halve the measured amount.
Unsalted butter (170 g / 3/4 cup): Brown the butter for depth. Clarified butter will reduce flavor complexity.
Light brown sugar (150 g / 3/4 cup) and dark brown sugar (75 g / 1/3 cup): Brown sugars add moisture and caramel notes. Using all light brown will be milder.
Granulated sugar (50 g / 1/4 cup): Balances sweetness and helps create the crackled top.
Large eggs (2): Bind and add richness. For egg-free, see Variations.
Pure vanilla extract (2 tsp / 10 ml): Essential for aroma.
White chocolate chips or chopped white chocolate (200 g / 7 oz): The main flavor. Use high-quality couverture for best melt and flavor.
Optional mix-ins — toasted macadamia nuts (90 g / 1 cup) or dried cranberries (60 g / 1/2 cup): Add texture. If using nuts, toast for 6–8 minutes at 175°C (350°F) until fragrant.

Brand note: Use a quality white chocolate with cocoa butter (not a compound chocolate) for a cleaner, creamier result.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking pan: The batter volume fills this size; a smaller pan will overflow.
Parchment paper: Line the pan and leave a 2-inch overhang for easy lifting.
Medium stainless-steel skillet or small saucepan: For browning butter.
Digital scale: For consistent results—weights beat volume measurements.
Rubber spatula and whisk: For gentle mixing.
Instant-read thermometer: To test doneness if needed.

If you don’t have a 9 x 13 pan, use a 10 x 15-inch pan and expect slightly thinner bars and slightly shorter bake time (reduce by 3–5 minutes).

Step-by-Step Instructions

Prep Time: 20 minutes • Cook Time: 25–30 minutes • Inactive Time: None • Total Time: 45–50 minutes • Servings: 16 bars

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Line a 9 x 13-inch (23 x 33 cm) pan with parchment, leaving a 2-inch overhang. Lightly grease the parchment so the blondies release cleanly.

Step 2: Brown the butter

Place 170 g (3/4 cup) unsalted butter in a light-colored skillet over medium heat. Cook, swirling often, until foam subsides and brown specks appear, 4–6 minutes. Remove from heat and let cool 5 minutes; browned butter should smell nutty but not burnt.

Step 3: Combine sugars and eggs

In a large bowl, whisk together 150 g (3/4 cup) light brown sugar, 75 g (1/3 cup) dark brown sugar, and 50 g (1/4 cup) granulated sugar. Add 2 large eggs and 2 tsp (10 ml) vanilla and whisk until glossy and slightly thickened, about 1–2 minutes.

Step 4: Add butter and white chocolate

Slowly pour the warm (not hot) browned butter into the sugar-egg mixture while whisking, about 30 seconds. Stir in 200 g (7 oz) white chocolate chips or chopped white chocolate until mostly melted.

Step 5: Mix dry ingredients

Sift or whisk together 250 g (2 cups) all-purpose flour, 1 tsp (4 g) baking powder, and kosher salt. Add the dry mix to the wet mixture and fold with a rubber spatula until just combined, 10–15 light folds. Do not overmix — stop as soon as no dry streaks remain.

Step 6: Fold in mix-ins and transfer

Fold in optional 90 g (1 cup) toasted macadamia nuts or 60 g (1/2 cup) dried cranberries if using, 6–8 gentle folds. Scrape the batter into the prepared pan and smooth the top with an offset spatula.

Step 7: Bake and test for doneness

Bake at 175°C (350°F) for 25–30 minutes. Rotate the pan halfway through baking. The blondies are done when the edges are golden and the center is set but still slightly jiggly, 25–30 minutes. A toothpick should come out with a few moist crumbs, not wet batter.

Step 8: Cool, slice, and serve

Cool completely in the pan on a wire rack, 60–90 minutes, then lift via parchment overhang and slice into 16 bars. For cleaner slices, chill 30 minutes before cutting. Serve at room temperature.

Expert Tips & Pro Techniques

Chill for cleaner slices: After cooling, wrap the slab and chill 30 minutes. Cold bars cut without smearing white chocolate.
Common mistake — overbaking: The center will firm as it cools. Remove the pan when the middle still jiggles slightly to keep texture fudgy.
Toast chips/nuts for flavor: Toast nuts at 175°C (350°F) for 6–8 minutes until fragrant; cool before adding.
Make-ahead: Bake, cool, wrap tightly, and keep at room temperature for up to 3 days. They taste even better the next day once flavors meld.
Professional trick for gloss: Heat 30 g (1 oz) extra white chocolate and spread a thin glaze on top right after baking for a shiny finish.
Adapted technique: If your oven runs hot, drop temperature by 10–15°C (about 25°F) and add 3–5 minutes to bake time.

Storage & Reheating

Refrigerator: Store cooled bars in an airtight container for up to 5 days. Layer with parchment to prevent sticking.
Freezer: These bars freeze well for up to 3 months. Wrap individual bars tightly in plastic and place in a freezer bag. Thaw overnight in the refrigerator or at room temperature for 1–2 hours.
Reheating: Warm at 160°C (325°F) for 6–8 minutes to revive a just-baked feel. Avoid the microwave for long reheats — it can make the texture soft and greasy.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) 1:1 gluten-free blend (such as Bob’s Red Mill). Add 1/2 tsp xanthan gum if your blend lacks it. Bake time increases by 3–5 minutes.
Egg-Free Version: Use a commercial egg replacer or 2 tbsp (30 g) puréed silken tofu per egg. The bars will be slightly denser and more brownie-like.
Cranberry-Pecan: Swap macadamia nuts for 90 g (1 cup) chopped pecans and add 60 g (1/2 cup) dried cranberries. Toast the nuts and reduce sugar by 15 g (1 tbsp) if using extra-sweet white chocolate. See our white chocolate cranberry pecan clusters for flavor ideas.
Peppermint Holiday: Add 1/2 tsp peppermint extract and fold in 60 g (1/2 cup) crushed candy canes. Keep baking time the same. For more peppermint treats, visit our white chocolate peppermint cookies.
Raspberry Swirl: Drop spoonfuls of raspberry jam on top before baking and swirl with a knife. For a cookie inspired twist, check our raspberry white chocolate cookies.

Serving Suggestions & Pairings

Coffee: Serve with a strong Americano or espresso to cut the sweetness.
Tea: Bright, citrusy teas like Earl Grey contrast the creamy white chocolate.
Ice cream: A scoop of vanilla or salted caramel ice cream makes a decadent dessert.
For a crunch contrast: Serve alongside our white chocolate rocky road for textural variety.

Nutrition Information

Serving size: 1 bar (1 of 16) — Makes 16 bars
Estimated per serving:

Calories: 330 kcal
Total Fat: 18 g
Saturated Fat: 10 g
Cholesterol: 55 mg
Sodium: 110 mg
Total Carbohydrates: 40 g
Dietary Fiber: 1 g
Sugars: 28 g
Protein: 3.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my blondies turn out dry?
A: The most common cause is overbaking. Remove the pan when the center still jiggles slightly; it will set while cooling. Also, measure flour by weight to avoid adding too much.

Q: Can I make this without eggs?
A: Yes. Use 2 tbsp (30 g) puréed silken tofu or a commercial egg replacer per egg. Expect a slightly denser texture and adjust baking time by a few minutes if needed.

Q: Can I double this recipe?
A: You can double the ingredients and bake in two 9 x 13-inch pans. Do not put double batter in a single pan. Baking time remains similar; monitor for the jiggle test.

Q: Can I prepare this the night before?
A: Absolutely. Bake and cool the blondies, then store them covered at room temperature or in the fridge overnight. Chilling 30 minutes before slicing gives cleaner pieces.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, the bars keep for up to 5 days in the refrigerator.

Q: Can I use white chocolate chips meant for baking?
A: Yes, baking chips work well because they hold shape. For the best flavor, pick chips with cocoa butter rather than hydrogenated oils.

Q: My top cracked too much — what happened?
A: Cracks are normal and often desirable for blondies. If they’re excessively split and dry, you likely overmixed after adding flour or baked too long.

Conclusion

If you want a classic inspiration to compare texture and flavor, see the White Chocolate Blondies from Fat Witch Bakery, which show a denser, chewy bar style. For a well-tested home-kitchen take, the White Chocolate Blondies Recipe on Allrecipes offers another simple, accessible approach. Both are great resources to explore variations and to see how different methods change texture and sweetness.