White Chocolate Blondies
Buttery, chewy white chocolate blondies studded with extra chips make a simple and crowd-pleasing bar dessert.
Servings: 12 bars
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 1/2 cups white chocolate chips
- additional chocolate chips for topping
Instructions
- Preheat the oven to 370°F (188°C). Line a 9x9-inch baking pan with aluminum foil and spray the foil with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined; set aside.
- In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract with an electric mixer until light and creamy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Fold the dry flour mixture into the wet ingredients until just combined; avoid overmixing.
- Stir in the 1 1/2 cups white chocolate chips with a spatula until evenly distributed.
- Press the batter evenly into the prepared pan, then sprinkle additional chocolate chips on top as desired.
- Bake for 20–23 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan on a wire rack, then lift out using the foil and cut into 12 bars.
Equipment
- 9x9 inch baking pan
- Mixing bowls
- electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Aluminum Foil
- non-stick cooking spray
Notes
- Use room-temperature butter for best mixing.
- Do not overmix once flour is added to keep bars tender.
- Let bars cool completely before cutting for clean slices.