White Chocolate Blondies (Print Version)
# Ingredients:
→ Base
01 -
225g unsalted butter, melted and cooled
02 -
340g light brown or demerara sugar
03 -
2 large eggs
04 -
285g plain (all-purpose) flour
→ Add-ins
05 -
100g white chocolate chips
→ Optional Topping
06 -
Sea salt flakes, for sprinkling
# Instructions:
01 -
Preheat oven to 180°C. Line a 23cm square baking tin with parchment paper, ensuring paper extends up the sides for easy removal.
02 -
In a medium bowl, thoroughly combine the sugar and eggs until well incorporated.
03 -
Slowly stream the cooled melted butter into the sugar-egg mixture, stirring continuously to combine.
04 -
Add flour to the wet ingredients and mix until just combined. The batter will become quite thick.
05 -
Gently fold in the white chocolate chips, ensuring even distribution throughout the batter.
06 -
Pour batter into the prepared tin and smooth the surface with a spatula. If desired, sprinkle sea salt flakes over the top for flavor contrast.
07 -
Bake in preheated oven for approximately 25 minutes, until edges are set and the top is lightly golden with a slightly crackled appearance.
08 -
Insert a knife or toothpick into the center - it should come out clean or with a few moist crumbs attached.
09 -
Allow blondies to cool completely in the tin. Once cooled, lift out using the parchment paper overhang and cut into 9 equal squares.
# Notes:
01 -
These blondies will keep for up to 5 days in an airtight container at room temperature.
02 -
For a more complex flavor profile, consider using browned butter instead of simply melted butter.