White chocolate blondies

White chocolate blondies

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(3 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Makes 16
These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture

Nutrition and extra info

Nutrition: per serving

  • kcal299
  • fat17g
  • saturates10g
  • carbs33g
  • sugars27g
  • fibre1g
  • protein3g
  • salt0g
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Ingredients

  • 225g butter, chopped into small pieces, plus a little for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g white chocolate, chopped into small pieces
  • 175g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g soft light brown sugar
  • 100g golden caster sugar
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla extract

Method

  1. Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.

  2. Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy – this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.

  3. Add the vanilla to the melted chocolate and give it a good stir – don’t worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.

  4. Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins, a skewer inserted to the centre should come out with sticky crumbs, but no raw cake mixture. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. Cut into 16 squares. The blondies will keep for 5 days in a sealed container.

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Comments (6)

Red Jen's picture

I also initially had the same problem that it didn't seem to be cooking in the middle - it appeared to be raw and runny after 30 minutes - but after another five minutes I took it out anyway as I was running late to take them round to a friend's house, and they turned out lovely! They were a bit on the gooey side but that's probably because I didn't read the recipe properly and melted ALL the chocolate with the butter instead of retaining half of it for chunks. I'll definitely try this again, but actually follow the instructions...

scaramouche28's picture

Followed the recipe and it was a disaster! Raw in the middle and whole thing had to be thrown in the bin. What a waste :(

agentjp17's picture

Tried these today for the first time. Followed the recipe to the letter and they've turned out perfectly. Cooked through and taste great. Nothing wrong with the recipe.

naynay4's picture
3.75

This recipe worked well for me I did cook in two batches in smaller tin but cooked well for me 18 mins for half a batch...

BusyworkingMum's picture
0

There's something wrong with this recipe. Came out cooked on edges and totally raw everywhere else. Put it back in oven to try to save, no joy. Must be something wrong with recipe. Frustrating.

abikinsey's picture

Followed recipe, brought tin out of oven after 35 mins, skewer looked clean ish with sticky bits, it dipped like brownies do, but was raw in the middle once cooled and cut. Left that nasty metallic taste so was thrown out, shame. Had high hopes for this recipe. Not sure how much longer it could of taken in the oven as the edges were just right. Wasted ingredients (not cheap) expensive mistake... Will stick with coconut fudge brownies from BBC GF for sure!

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