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Do you love blondies? Make White Chocolate Blondies! You are going to love the chewy, fudgy texture of these blondie bars. Each one has lots of white chocolate chips baked inside or you can customize this recipe with your favorite mix ins.

You won’t need another recipe after you try this one – this is the best blondie recipe with white chocolate!

stack of 3 blondies with white chocolate chips


Table of Contents

Why this is the Best White Chocolate Blondie Recipe

These white chocolate blondies are the perfect dessert bar – they are moist and chewy with an amazing fudgy texture. Basically, your ideal blondie brownie! I’ve tested this recipe so many times I’ve lost count. I’ve been making blondies for years and have tweaked and adjusted the recipe many times until I landed on this one. I haven’t looked back since.

There are a lot of blondie recipes on this site and this one I’m sharing today is my favorite basic recipe. And by basic, I mean amazing because it’s the perfect base for all kinds of customizations. I happen to love it with just some white chocolate chips mixed in, but (as you’ll see in a minute) there are a lot of directions you can go.

These are cookie bars not brownies – if you want white chocolate brownies that recipe is fudgy and delicious!

Blondies with white chocolate chips are great when you need a dessert for a crowd – this recipe makes a big batch! Plus, they are freezer-friendly which is very helpful. They are hard to resist if they are sitting out on the counter.

Ingredients in white chocolate blondies with words on photo.

Ingredients Needed

  • The key in achieving the perfect texture is the ratio of ingredients. Blondies are made with lots of brown sugar – it’s what gives them their soft and chewy texture. You also need some flour in there for structure, but if you get the ratio wrong you can end up with cakey blondies or ones that are too gooey.
  • Obviously, there are other ingredients, too, but the flour to sugar ratio is the key. It’s the same with brownies (blondies chocolate cousin) and I’ve got it all figured out for you!
  • White Chocolate Chips – do yourself a favor and use Ghirardelli, Guittard, Trader Joe’s or Nestle – not a generic brand! When something is a main flavor you want to get the good stuff.
brown sugar and butter creamed in bowl.
brown sugar and butter creamed in bowl with egg, vanilla, salt, and baking powder
cookie dough in bowl without flour.
cookie dough in bowl.

How to make Blondies

  1. Cream butter and brown sugar – you’ll want to make sure your butter is softened properly. This will be crumbly – especially if you’re using a hand mixer.
  2. Add eggs, vanilla, salt, and baking powder.
  3. Once mixed, the mixture will be smooth.
  4. Add flour and mix until a cookie dough texture forms. Then mix in your white chocolate chips.
  5. The dough is wet so press it into your pan carefully. Only use a metal pan for best results!

How to Switch Up this Recipe

Brown butter white chocolate brownies are amazing and a great way to put a twist on this recipe. If you’ve never browned butter you can learn more about it here, but basically, it’s an easy way to add a nutty, caramel flavor to your brownies. 

I love the simple combination of the white chocolate with the brown sugar blondie, but feel free to mix up the add-ins. It’s an easy way to put a spin on the recipe every time you make it.

For this recipe you can add 2 cups of mix-ins. I usually add a cup and a half to the batter and then sprinkle the rest over the top before I bake the bars. Here are some other ideas you might want to try!

  • Chocolate chips
  • Toffee bits
  • Chopped candy bars like Snickers, peanut butter cups, Skor bars or other candy bar you like
  • M&M candies or Reese’s pieces
  • Chopped nuts like walnuts, almonds, pecans or peanuts

You can also do a combination of mix-ins. Just be sure to keep the amount to two cups total.

stack of 3 blondies with white chocolate chips top one with bite missing.

Tip From Dorothy

Tips for Baking Blondies

  • I always include recommended baking times, but what’s more important are visual cues when you’re baking. For blondies, you want to take them out of the oven once they look set (not jiggly in the center) and have started to turn lightly golden on top.
  • I recommend that you err on the side of under baked with this recipe. They will continue to bake in the pan even after you take them from the oven. They might not look done when you pull them out, but I can promise they’ll be perfect after they’ve cooled.
  • Only use a metal pan for baking these – glass or porcelain can cause them to brown too much on top and not bake all the way through.
  • They will keep for three to four days at room temperature or up to a week in the refrigerator. You can also freeze them for later. Tightly wrap them and keep them in a freezer bag or other container. 

FAQs

Why are my blondies raw in the center?

Did you use a metal pan? Cookie bars bake best in metal where the heat conducts evenly. A glass pan may cause them to brown on top but be raw in the center.

Can you freeze blondies?

These freeze great – freeze for up to 3 months in an airtight container.

stack of 3 blondies with white chocolate chips.

White Chocolate Blondies Recipe

4 from 12 votes
These easy blondies are cookie bars full of white chocolate and are the best blondie recipe ever.

Recipe Video

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 24 bars
Serving Size 1 serving
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Ingredients
 

  • ½ cup (113g) unsalted butter
  • 2 cups (400g) brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups (248g) all purpose flour
  • 2 cups (340g) white chocolate chips
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Instructions

  • Preheat oven to 350°F. Line a 9×13” pan with foil and spray well with cooking spray.
  • Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. Stir in 1 1/2 cups of the mix-ins.
  • Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer. Top with remaining mix-ins
  • Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these – they’ll finish baking as the cool and you don’t want them over baked.

Recipe Notes

  • Only use a metal pan for best results.
  • Err on the side of under baked for these – once they’re light golden around the edges and they lose their glossy sheen they’re done baking.

Recipe Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 58mg | Sugar: 27g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.9mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

White Chocolate Blondies are a twist on the traditional blondie recipe. It’s the best because we use white chocolate chips, no chocolate needed!

Favorite Blondies



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4 from 12 votes (5 ratings without comment)

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14 Comments

  1. Bars did not set and the “mixins” that I put on top was pretty much still as it was before baking. I did everything to the t. Disappointed.

    Reply

  3. Someone else mentioned theirs didn’t set. Had the same issue. Baked for over 40 minutes, the top burned and the middle was still practically raw. I had a feeling while mixing the ingredients that the sugar to flour ratio was off and sure enough it even tasted WAY too sugary. Had to throw that batch away and remade it with a half cup more flour and replaced the baking powder with baking soda and they were perfect.

    Reply

    1. The ratio is perfect – this is my standard recipe made lots of times. They stay soft in the middle but do set – if they took that long to bake and were burned on top but “raw” in the middle your oven is cooking too hot. These are designed to be “fudgy” in texture – think like a brownie but without the chocolate. They will not be dry looking. As explained – they look a little underdone on top when they are done baking – but set as they cool.

      Reply

      1. I made this yesterday with 1 1/2 cup of brown sugar. I also only add 1 1/2 cup of chopped white chocolate. I was worried that it’s gonna turn out too sweet, that’s why.
        And I only have 10″x10″ pan so I used that. Didn’t layer it with foil and used butter to cover the pan.
        Pre-heated the oven to 180° celsius, lower it to 175° half way baking and then 170° because I’m afraid I’ll burn it.
        Brought to work and my coworkers liked it! I also linked this recipe to one of them because they asked for it.
        Thank you for the recipe!
        Maybe next time I’ll make it again with some dried fruits!