Thick and Chewy Blondies

This white chocolate blondie recipe transforms simple pantry ingredients into buttery, chewy bars of goodness that rival your favorite bakery treats. These blondies strike the perfect balance between cakey and fudgy textures, with pools of melted white chocolate in every bite.

The first time I made these blondies, they disappeared within hours at a family gathering. My nephew, who claims to dislike white chocolate, ate three squares before asking for the recipe. These blondies have that irresistible quality that keeps everyone reaching for just one more piece.

Ingredients

• Butter: Creates the rich, moist foundation and contributes to the chewy texture. Use unsalted butter for better control of the overall saltiness.
• Light brown or demerara sugar: Provides caramel notes that make these blondies truly special. The molasses content helps create that perfect chewy texture.
• Eggs: Bind everything together while adding structure. Room temperature eggs incorporate more easily into the batter.
• Plain flour: Provides structure without overwhelming the delicate buttery flavor. No need for fancy varieties.
• White chocolate chips: Create sweet pockets of flavor throughout. Opt for real white chocolate containing cocoa butter rather than compound chocolate for the best flavor.

Step-by-Step Instructions

Preparation:

Preheat your oven to 180ºC (356ºF) and line a 9-inch square baking tin with parchment paper. Make sure the paper extends up the sides for easy removal later. The parchment prevents sticking and makes cleanup simpler.

Mixing Sugar and Eggs:

Combine the sugar and eggs in a medium bowl, whisking until fully incorporated. This mixture should be smooth with no sugar lumps remaining. This step creates the base for your blondie structure.

Melting Butter:

Melt the butter slowly in a saucepan over low heat or in short bursts in the microwave. Allow it to cool slightly for about 5 minutes. Then pour it gradually into the sugar-egg mixture while stirring constantly. The cooling prevents the eggs from cooking when the butter hits them.

Incorporating Flour:

Add the flour to your wet ingredients and fold gently until just combined. Avoid overmixing as this develops gluten and can make your blondies tough rather than tender. The batter will become quite thick and pull away from the sides of the bowl.

Adding White Chocolate Chips:

Fold in the white chocolate chips, distributing them evenly throughout the batter. Save a small handful to sprinkle on top before baking for a beautiful presentation and varied texture.

Baking:

Transfer the batter to your prepared tin and smooth the top with a spatula. Sprinkle any reserved white chocolate chips and optional sea salt on top. Bake in the preheated oven for exactly 25 minutes. The center may seem slightly underdone, but the blondies will continue cooking as they cool.

Checking for Doneness:

Look for lightly golden edges and a slightly crackled top. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Resist the urge to overbake, as blondies continue to set as they cool.

Cooling and Cutting:

Allow the blondies to cool completely in the pan, about 1-2 hours. The cooling process is crucial for the texture to develop properly. Once cooled, lift out using the parchment paper handles and cut into nine equal squares using a sharp knife.

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My absolute favorite moment with these blondies came during a particularly stressful week. I baked a batch on Sunday evening, and having one with my morning coffee each day became the little ritual that helped me push through. There's something about the combination of butter, brown sugar, and white chocolate that feels like an edible hug.

Perfect Texture Tips

The secret to achieving that ideal chewy texture lies in the baking time. Many people overbake blondies, resulting in dry, cakey bars. For the perfect chewiness, remove them from the oven when the edges are set but the center still looks slightly underdone. Trust me on this one. The residual heat continues the cooking process as they cool.

Creative Variations

While white chocolate blondies are perfect on their own, they also serve as an excellent canvas for customization. Try adding toasted macadamia nuts for crunch, dried cranberries for tartness, or swap the white chocolate for dark or milk chocolate chips. My personal favorite variation includes a tablespoon of instant espresso powder for a mocha blondie that pairs beautifully with afternoon tea.

Serving Suggestions

These blondies reach new heights when served slightly warmed with a scoop of vanilla ice cream. The contrast between the warm, chewy blondie and cold, creamy ice cream creates dessert perfection. For dinner parties, cut them into smaller pieces and serve on a platter with fresh berries and a light dusting of powdered sugar for an elegant presentation that requires minimal effort.

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Treat yourself to the ultimate comfort dessert with these white chocolate blondies. You won't regret it!

Frequently Asked Questions

→ How do I know when the blondies are properly baked?

The blondies are ready when the edges look set and the top is lightly golden with a slightly crackled appearance. A knife or toothpick inserted into the center should come out clean or with just a few moist crumbs attached. Avoid overbaking as this will make them dry rather than chewy.

→ Can I substitute the white chocolate chips with something else?

Absolutely! While white chocolate gives these blondies their classic flavor, you can substitute with milk or dark chocolate chips, butterscotch chips, or add nuts such as walnuts or pecans. You could also try a mix of different add-ins totaling about 100g.

→ Why do I need to let the melted butter cool before adding it?

Cooling the melted butter prevents it from cooking the eggs when added to the mixture. If the butter is too hot, it can partially scramble the eggs, resulting in an uneven texture in your blondies. Just a few minutes of cooling is usually sufficient.

→ Why is my blondie batter so thick?

The thick batter is normal and essential for achieving the proper chewy texture. The high ratio of flour to liquid ingredients creates a dense batter that bakes into that signature fudgy, chewy consistency. Be sure to spread it evenly in the pan using a spatula.

→ Can I double this batch for a larger crowd?

Yes, you can double the ingredients and bake in a 9x13 inch (23x33 cm) rectangular pan. The baking time may need to be increased by 5-10 minutes, but still use the visual cues (golden edges, crackly top) to determine doneness.

→ How should I store these blondies?

Store the blondies in an airtight container at room temperature for up to 4 days. You can also refrigerate them to extend freshness to about a week. For longer storage, wrap individual squares in plastic wrap and freeze for up to 3 months.