White chocolate blondies

White chocolate blondies

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(31 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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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).
5th Jun, 2019
Ps ithink the biggest problem with this recipe is beating the eggs and sugar, it is unnecessary and just leads to it being harder to blend the other ingredients into the mix. The brownies will rise, regardless of eggs being whipped and ultimately brownies should be dense not light.
5th Jun, 2019
I just can’t believe people throw away perfectly good food simply because it has not cooked fully. Use your brains, i too only read these comments after the cake was in the oven, and it too was raw, so what did i do? Took it out, greased and lined a larger tray and plonked the mixture in that and spread it out. Perfectly edible within another 15 minutes. SOmetimes i think what is the world coming to we can only follow instructions and not use a bit of common sense!
Theljb04's picture
21st Apr, 2019
Awful recipe, one of the worst I’ve tried. Don’t bother
22nd Jan, 2019
I gave them 50 minutes in the oven at the recommended temperature and they are raw in the middle. Very disappointing.
19th Jan, 2019
I agree with the other comments and wish I’d read them before trying it! Baked for 35 mins and left to cool. Centre was still raw. Waste of time
9th Nov, 2018
I wish I'd read the comments before making these, as fully agree they didn't fully cook and wouldn't have wasted my time. They were baked on top but then the mixture below had sunk to the bottom of the pan and was raw. underneath.


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