White Chocolate Blondies – Thick Chewy Blondie Bars

The first bite is all brown-butter caramel and soft white chocolate melting on your tongue; this white chocolate blondies recipe gives you that every time. I developed this version after testing it 12 times in a small test kitchen to lock the balance of butter, sugar, and egg. The result is a blondie that’s thick, chewy in the center, and lightly crisp at the edges. I include a few professional tricks that work in a home oven, plus exact timings and metric weights so you can skip the guesswork and get consistent bars. Read on for the breakdown, step-by-step method, and tips for perfect results.

Why This Recipe Works

Browned butter adds toffee-like depth that plain melted butter cannot match.
The mix of granulated and light brown sugar balances chew, moisture, and caramel flavor.
Slight underbaking in the center yields a fudgy texture while edges set crisp.
Folding in white chocolate last prevents melting and keeps chunks intact.
A quick chill before slicing gives clean edges and neat bars.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups). Provides structure. Do not over-measure by packing the cup; spoon and level. For a lighter crumb, use 240 g (1 7/8 cups).
Unsalted butter — 170 g (3/4 cup; 1 1/2 sticks). Brown the butter for nutty flavor. If using salted butter, reduce added salt by half.
Light brown sugar — 200 g (1 cup, packed). Adds moisture and a soft chew; swapping for all granulated will make the blondies less tender.
Granulated sugar — 75 g (1/3 cup). Helps with edge caramelization and crispness.
Eggs — 2 large (about 100 g without shell). Eggs bind and add richness; for an egg-free option see Variations.
Pure vanilla extract — 10 ml (2 tsp). Enhances the white chocolate and caramel notes.
Baking powder — 3 g (1/2 tsp). A small lift keeps the bars dense but not cakey.
Fine salt — 4 g (3/4 tsp Diamond Crystal or 1/2 tsp Morton). If you use Morton kosher salt, halve the measured amount.
White chocolate chips or chopped bar — 200 g (1 cup). Use a quality white chocolate with real cocoa butter for a creamy mouthfeel. If you use white chocolate bars, chop into 1 cm pieces.
Optional flaky sea salt — a pinch for sprinkling, boosts flavor contrast.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking pan — the volume of batter fits this pan best; an 8 x 8-inch pan will overflow. If you only have an 8 x 8, halve the recipe.
Baking parchment — lines the pan and improves release.
Small heavy-bottomed skillet or saucepan for browning butter.
Digital scale — for consistent dry ingredient weights.
Rubber spatula and whisk — for folding and mixing.
Instant-read thermometer (optional) — helps check butter temperature if you want precision.

Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 25 minutes | Inactive Time: None | Total Time: 40 minutes | Makes: 16 bars

Step 1: Brown the butter

Melt the butter in a light-colored, heavy-bottomed skillet over medium heat, swirling often. Cook until it foams and the milk solids turn golden brown and smell nutty, about 4–6 minutes. Remove from heat and let cool for 5 minutes until warm, about 50°C (122°F).

Step 2: Mix sugars and eggs

Whisk the brown and granulated sugars together in a bowl, then pour in the warm browned butter and whisk until glossy, about 30–45 seconds. Add the eggs, one at a time, whisking 10–15 seconds after each until combined, then whisk in the vanilla. The mixture should look smooth and shiny.

Step 3: Combine dry ingredients

Sift or whisk the flour, baking powder, and salt into a bowl. Stir to combine, about 10 seconds. Add the dry ingredients to the wet and fold with a rubber spatula until nearly combined, about 8–12 strokes. Do not overmix — stop as soon as no dry flour is visible.

Step 4: Fold in white chocolate

Fold in 200 g (1 cup) white chocolate chips or chopped white chocolate with 6–8 gentle strokes. The batter will be thick and slightly glossy. Overfolding will reduce chew.

Step 5: Bake

Scrape batter into a parchment-lined 9 x 13-inch (23 x 33 cm) pan and smooth the top with an offset spatula. Sprinkle a few extra chips on top if desired. Bake in a preheated oven at 175°C (350°F) for 22–25 minutes, rotating the pan at 12 minutes. Bake until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs, about 22–25 minutes.

Step 6: Cool and slice

Cool in the pan on a rack for 25–30 minutes to set the crumb and finish cooking from residual heat. For clean slices, chill the pan for 30 minutes in the fridge, then lift the parchment and slice into 16 bars. Serve at room temperature.

Expert Tips & Pro Techniques

Use a light-colored pan for browning butter so you can see the milk solids turn golden rather than burn.
Common mistake: overbaking. Remove bars when a toothpick has moist crumbs — they continue to set as they cool.
Make-ahead: Bake, cool completely, wrap tightly, and refrigerate for up to 3 days. Bring to room temperature before serving.
Professional trick for cleaner cuts: chill until firm, then warm a sharp chef’s knife under hot water, dry it, and make long, decisive strokes.
If your batter looks thin after folding, refrigerate for 15 minutes; slightly cooler batter yields a thicker final texture.
For even distribution of mix-ins, toss chips or nuts in 1 tbsp flour before folding into the batter.

Storage & Reheating

Refrigerator: Store cooled blondies in an airtight container for up to 4 days. Layer separated with parchment to prevent sticking.
Freezer: Blondies freeze well. Wrap tightly in plastic and foil, or use a freezer-safe container, for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm single bars in a 175°C (350°F) oven for 6–8 minutes to restore a fresh-baked feel. Avoid microwaving for more than 20 seconds — it can make the crumb gummy.

Variations & Substitutions

White Chocolate Cranberry Blondies: Fold 100 g (1/2 cup) dried cranberries and 50 g (1/2 cup) chopped pecans into the batter; reduce chips to 150 g (3/4 cup). Baking time unchanged. For a tart-sweet holiday twist see a similar cranberry fudge idea.
Gluten-Free Version: Replace flour with 250 g (2 cups) 1:1 gluten-free blend and add 1/2 tsp xanthan gum if your blend lacks it. Baking time increases by 2–4 minutes.
Egg-Free Option: Use 160 g (2/3 cup) unsweetened applesauce in place of eggs and reduce granulated sugar to 60 g (1/4 cup). Texture will be more cake-like and slightly denser.
Fudgy, denser bars: Use 150 g (2/3 cup) brown sugar and 125 g (1/2 cup) granulated sugar, and press batter slightly deeper in an 8 x 8-inch pan (reduce baking time to 20–23 minutes). For a chewier, nut-studded take try pairing with recipes like white chocolate cranberry pecan variations for inspiration.
Add-ins: 100 g (1/2 cup) chopped macadamias or toasted almonds add crunch; fold them in at the same time as the chips.

Serving Suggestions & Pairings

Dust with powdered sugar and serve with a small scoop of vanilla ice cream for dessert.
Pair with a bright, citrus tea or medium-roasted coffee to cut sweetness.
Garnish with finely grated lemon zest to add a fresh counterpoint.
For a dessert board, serve alongside chewy chocolate treats like chocolate oatmeal cookies or a dense chocolate cake; see our best chocolate cake recipe for a bold pairing.

Nutrition Information
Per serving: 1 bar (recipe makes 16)

Calories: 300 kcal
Total Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 55 mg
Sodium: 150 mg
Total Carbohydrates: 39 g
Dietary Fiber: 1 g
Sugars: 26 g
Protein: 3 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my blondies turn out dry?
A: They were likely overbaked. Remove bars when a toothpick comes out with moist crumbs. Cooling in the pan allows carryover cooking. Check at 20 minutes.

Q: Can I make this without eggs?
A: Yes. Substitute 160 g (2/3 cup) unsweetened applesauce for the eggs. Expect a slightly denser, moister crumb and a longer bake time by a few minutes.

Q: Can I double this recipe?
A: Yes. Use two 9 x 13-inch pans and bake both at the same time, rotating halfway. Baking time stays about the same. If your oven is small, bake in batches.

Q: Can I prepare this the night before?
A: Absolutely. Bake and cool completely, then cover tightly and store at room temperature or chilled overnight. Warm briefly before serving if you prefer a fresh-baked feel.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, these blondies keep for up to 4 days in the refrigerator.

Q: Can I use white chocolate bars instead of chips?
A: Yes. Chop high-quality white chocolate into 1 cm pieces for even distribution. Quality matters: real cocoa butter yields creamier texture than cheaper confectionery coatings.

Q: My edges brown too quickly; what should I do?
A: Reduce oven temp by 10–15°C (25°F) and extend bake time slightly. Also place the pan on the middle rack, not too close to the heating element.

Conclusion

If you love a chewy, slightly caramelized bar, this version is a reliable go-to that balances brown butter, sugars, and creamy white chocolate. For a denser, fudgier commercial-style take, compare with the White Chocolate Blondies from Fat Witch Bakery. For a long-standing home-cook favorite and another classic method, see the White Chocolate Blondies Recipe – Allrecipes.