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White Chocolate Blondies

White Chocolate Blondies

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Jenn Rochon

These bars have become an office favorite -- they are naughty but OH SO NICE!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
  2. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
  3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.
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I used white chocolate chips for the recipe and melted the butter and chips in the microwave at 40% power for about 4 minutes. I had to use the mixer to combine the chips and butter and it immediately turned into a creamy ganache. Because we are true white chocolate lovers, I used the rest of the white chips in the batter istead of the semi sweet chips. This is the best blonde brownie recipe I have tried!


Yum! It's like a super moist, dense, rich chocolate chip cookie in a bar. In a pinch, I used Toll House White Chocolate chips (yes, the one from the store) and honestly folks, it turned out just as good. I did follow the advice of one post and microwaved the chips and butter in a glass bowl at 40% power - around 4 1/2 min. I whisked it half way through. I've also used quality white chocolate chunks and I really couldn't tell a difference, other than the fact that it was easier to melt due to a higher fat content. Either way, it was the same taste and goodness. 25 min. bake time was also right on. I used a ceramic baking dish, (i.e., 2 1/2 quart square casserole dish), so the edges and bottom didn't burn. Don't use a dark pan for this, or else these will get too brown. I suggest porcelain or glass dish.


I agree with others who thought the texture on these was "off," almost "doughy," or "like an undercooked chocolate chip cookie." But that's completely understandable, given that there's half a pound of white chocolate alone in this small pan! (Not to mention the cup of chocolate chips!) And those who tried to compensate by overbaking these to a "biscuit" are not accounting for this unavoidability. I guess I'd call it more "fudgey" rather than brownie-like. It's not the fault of the recipe I guess--but it really didn't appeal to me. Again, expecting these to be chewy, like a tradional blonde brownie, is almost the same as expecting fudge to be chewy. These were okay, but not worth a repeat. Who wants something to be just okay when you're using 8 ozs. of quality chocolate? (Not to mention the chocolate chips...) Update: Hubby REALLY liked these, and he said his staff did as well. Guess I need to upgrade these from three to four stars!