White Chocolate Blondies

White Chocolate Blondies

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"These bars have become an office favorite -- they are naughty but OH SO NICE!"
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45 m servings 325 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
  2. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
  3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.


  1. 219 Ratings

Most helpful positive review

I used white chocolate chips for the recipe and melted the butter and chips in the microwave at 40% power for about 4 minutes. I had to use the mixer to combine the chips and butter and it imme...

Most helpful critical review

Fairly underwhelming. Not bad, but nothing special.

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I used white chocolate chips for the recipe and melted the butter and chips in the microwave at 40% power for about 4 minutes. I had to use the mixer to combine the chips and butter and it imme...

Yum! It's like a super moist, dense, rich chocolate chip cookie in a bar. In a pinch, I used Toll House White Chocolate chips (yes, the one from the store) and honestly folks, it turned out ju...

I agree with others who thought the texture on these was "off," almost "doughy," or "like an undercooked chocolate chip cookie." But that's completely understandable, given that there's half a ...

These are fabulous! A few tips I learned after making these a few times: Use good chocolate, not the chips you find in the grocery store. (This makes the texture and flavor perfect) I get real...

I had a get together and I made five different desserts (White chocolate Blondies, Autumn Cheescake, Caramel Brownies II, Chocolate Chip Cookies, and Cinnamon Coffee Cake II). This one was the ...

I just made these this afternoon and I've already had 2! They're soooooooo good!!! The only change I made was using a mix of white and semisweet chocolate chips at the end instead of just plai...

I had a toffee bar at starbucks and couldnt get the recipe..I used this to start the base for what i thought would be similar to starbucks..added a few broken skor bars to the top after cooking ...

Wow. These were amazing. Normally I like cookies and brownies while they're still warm, but these were best after sitting for a couple days.

I was looking for a new recipe to make at the last minute. Luckily I had all the ingredients on hand. Everyone adored these squares, they where a huge hit. I will definately make them again, ...

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