White chocolate blondies

White chocolate blondies

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(53 ratings)

Prep: 10 mins Cook: 40 mins - 45 mins


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g white chocolate, chopped into small pieces
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 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



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

  • 2 tsp vanilla extract


  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 for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

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Comments, questions and tips

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Jill Rogers's picture
Jill Rogers
18th May, 2020
I'm making these blondies for the second time, the first time I used goats butter and dairy free chocolate as my brother has a dairy allergy, the family loved them including my niece and nephew, my friend even took one to her boyfriend and scoffed the last couple of bites whilst he wasn't looking! lol I'm making my second attempt because originally I couldn't get the egg mixture to sit for 2 seconds, of course we only had a hand whisk at the time so my mother and I were whisking away for hours! This time we have an electric whisk but still taking ages to get that 2 second sit, have added an extra egg but I'm beginning to think... is it actually necessary when they turned out so good the last time?!..... Just a thought, happy baking everyone!
Jennifer Jeffries's picture
Jennifer Jeffries
9th May, 2020
Absolutely disgusting! Awful recipe, was so greasy it was inedible. Had to throw the whole tray away. Disgraceful.
Braddley's picture
4th May, 2020
These blondies were delicious. I cooked them for a little longer than recipe advised & they were very stodgy in the middle, but that’s how I like them. No complaints from my husband or son. Will be making these again.
Leigh Ansell's picture
Leigh Ansell
3rd May, 2020
Awful recipe. Was soupy in the middle after cooking for 30 minutes and did not cook even when left in oven for 1+ hour. Had to throw the entire tray away. Do not use this recipe!
18th Apr, 2020
Wish I hadn't read the reviews and just made this based on the recipe! A lot of comments saying they'd cooked theirs for longer as it was raw. So I baked mine for 45minutes and it definitely came out cakey which I didn't want. If I'd have done them for 30-35 minutes like I do with brownies they would have been perfect and gooey. The cakey end result was still nice, just not a blondie. I will also say I think a will use a better quality white chocolate next time too. This recipe is clearly a trial and error kind of recipe.
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the food team here! Since the previous comments this recipe has been re-tested and amended. 30-35 mins is the correct time to cook them. Sorry for any inconvenience! Thanks for your comment!
Ilikecakeandtacosbutdontlikekale's picture
29th Jan, 2020
Hello, i like cake and tacos but don’t like kale. This recipe has an odd cooking time and I have to agree with other comments. I took it out after 45 50 min and hoped it would solidify and it did a bit.
Nicola Le Poidevin's picture
Nicola Le Poidevin
12th Oct, 2019
I was worried when I was reading other people’s comments about them still being raw so I left them in the oven for an extra 15 minutes and they turned out just fine! Delicious, will definitely be making them again!
20th Jul, 2019
Everyone saying that it’s still raw, I’m not sure why you didn’t just cover the top with baking parchment and continue cooking until fully cooked. Everyone’s ovens are different so cooking times a guideline with all recipes
K Puttick's picture
K Puttick
10th Jul, 2019
Turned out nice for me. I can see how they might have ended up greasy though and they were slightly gooey (in a nice way, but I do always worry a little about giving them to people like that, probably wrongly, as that's how some cafés serve them). I went with 170-80ish rather than 160 degrees (fan oven).


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Kate Davis
16th May, 2020
I make this with milk choc instead of white choc and replace around 30g of the sugar with drinking chocolate powder (a trick I used to get rid of the stupid amounts of drinking chocolate we have). Makes delicious brondies :D
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