White Chocolate Blondies Recipe - Allrecipes.com
White Chocolate Blondies Recipe
  • READY IN 45 mins

White Chocolate Blondies

Recipe by  

"These bars have become an office favorite -- they are naughty but OH SO NICE!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch pan Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2004

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 immediately turned into a creamy ganache. Because we are true white chocolate lovers, I used the rest of the white chips in the batter istead of the semi sweet chips. This is the best blonde brownie recipe I have tried!

 
Most Helpful Critical Review
Dec 07, 2010

Fairly underwhelming. Not bad, but nothing special.

 

211 Ratings

May 09, 2007

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 just as good. I did follow the advice of one post and microwaved the chips and butter in a glass bowl at 40% power - around 4 1/2 min. I whisked it half way through. I've also used quality white chocolate chunks and I really couldn't tell a difference, other than the fact that it was easier to melt due to a higher fat content. Either way, it was the same taste and goodness. 25 min. bake time was also right on. I used a ceramic baking dish, (i.e., 2 1/2 quart square casserole dish), so the edges and bottom didn't burn. Don't use a dark pan for this, or else these will get too brown. I suggest porcelain or glass dish.

 
Feb 21, 2008

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 pound of white chocolate alone in this small pan! (Not to mention the cup of chocolate chips!) And those who tried to compensate by overbaking these to a "biscuit" are not accounting for this unavoidability. I guess I'd call it more "fudgey" rather than brownie-like. It's not the fault of the recipe I guess--but it really didn't appeal to me. Again, expecting these to be chewy, like a tradional blonde brownie, is almost the same as expecting fudge to be chewy. These were okay, but not worth a repeat. Who wants something to be just okay when you're using 8 ozs. of quality chocolate? (Not to mention the chocolate chips...) Update: Hubby REALLY liked these, and he said his staff did as well. Guess I need to upgrade these from three to four stars!

 
May 06, 2004

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 white chocolate from my chocolate store. Also, it's better if they are completely cooled, even chilled, before you try to cut them. I make them the night before, let them set really good, and cut them the next day. They are perfect the next day. Cut them small! They are very rich, but awesome. I bring them to family gatherings and they are the first to disappear.

 
Nov 05, 2003

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 big hit. I even had people ask me for the recipe, even email me later to get it from me. It isn't very sweet and the mixture of the two chocolates is very nice. I did use the bitter sweet chocolate and added extra. It is very easy to make. I used the microwave versus the double boiler to melt the chocolate. NO Problems.

 
Jul 16, 2008

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 plain semisweet and they turned out great. I'm really not sure why other reviewers say that using white chocolate chips instead of white baking chocolate doesn't work for this...I used store brand chips and these are delicious! They melted down fine in a makeshift double boiler (glass bowl sitting over a pot of boiling water)and the cleanup wasn't bad at all! I'll definitly make these again and again!

 
Aug 06, 2003

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 and by golly it worked! they are almost exact thank you sooo soo much samantha

 

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 233 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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