These fudgy white chocolate blondies are going to make you a believer in white chocolate. The buttery soft goodness will make you forget everything you know about brownies.
It’s easy to crave cookies. What’s not to love? Cookies, though, can be time consuming.
This is where the cookie bar fits perfectly. It’s a cookie, without all the work of making them individually.
What are brownies that are made with white chocolate?
You may call them white chocolate “blondies” instead of white chocolate brownies.
A blondie is typically lighter in color. It’s usually flavored with vanilla instead of cocoa. Sometimes, they’re called “blonde brownies”.
They’re still the same soft, fudgy goodness, but not made with regular milk chocolate or semi sweet chocolate, giving blondies a typical yellow or golden appearance.
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I was surprised by the low number of ingredients. When I was putting it together, I kept thinking that I was missing something because there are only 6 ingredients.
I’ve added some slivered almonds to give them a little crunch. I normally use pecans or walnuts in brownies but I wanted to keep with the same light, golden color of blonde brownies.
The best part? You don’t need room temperature butter. I know that part is easy, but honestly, it’s easy to get your butter too warm or too cold. Who needs that on a busy day?
Mix by Hand. No Mixer Necessary.
No wait. The best part? You can stir it by hand. You don’t need a mixer.
It doesn’t get more satisfying that mixing it up in a bowl with a spoon and you’re ready to go.
One of the most important things I’ve learned in my research for this website is to use parchment paper when making brownies. The same goes for any cookie bar recipe.
Once baked and cooled about 10 or 15 minutes, you can lift the brownies right out of the pan to a cutting surface.
No more destroying the first few brownies while trying to get them out of the pan!
Are Blondies supposed to be gooey?
Just like brownies, you want the blondies to be fudgy, gooey and soft.
The goal is to take the baking dish out of the oven when the blondies look done around the edges but maybe a little underdone in the center. While they cool, they will continue cooking.
You don’t want to overbake them. Don’t let the edges get too golden.
More Cookie Recipes
Since brownies and blondies are so easy to make, they’re the perfect cookie bar to crave. Browse some of my other brownie recipes for more ideas.
- Raspberry White Chocolate Blondies Recipe
- Caramel Dulce de Leche Brownies
- Chocolate Cookies with Peanut Butter Frosting
- Cranberry Pistachio Cookies
Or, have a look at all our Cookie recipes here.
White Chocolate Blondies With Slivered AlmondsTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 8×8" baking pan
- 12 ounces White Chocolate Chips, about two cups, divided
- ½ cup Butter, one stick, cut into 4 equal size pieces
- ½ cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ¾ cup All Purpose Flour
- ½ cup Slivered Almonds
- Cooking Spray, like Pam
- Preheat oven to 350℉.
- Place 8 OUNCES white chocolate chips and butter in a microwave safe cup or bowl and heat in microwave for 30 second intervals until almost fully melted. (It took about 2 or 3 times.) Alternatively, you can melt carefully in a small saucepan on the stovetop.
- In medium mixing bowl, place melted chocolate mixture, sugar, eggs and vanilla extract. With spoon, mix well. (Mixer is unnecessary for this recipe.)
- Add flour and mix until just combined.
- Carefully stir in remaining white chocolate chips and slivered almonds.
- Line 8×8" pan with parchment paper or foil and spray with cooking spray. Alternatively, spray baking pan well with cooking spray instead of using parchment paper. Pour in batter and smooth with spatula.
- Bake for about 25-32 minutes. Be careful of the edges. They shouldn't turn too golden.
- Remove to wire rack. Cool completely.
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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