White chocolate blondies

White chocolate blondies

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(19 ratings)

Prep: 10 mins Cook: 30 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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, 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, questions and tips

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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.
Lucy Gillan's picture
Lucy Gillan
22nd Jul, 2018
Some comments were saying the brownies were greasy. White choc has a lots of cocoa butter in it so I added about 50g less butter. I also put it in a 20cm by 30cm tin rater than 21. Then I added chopped up cruchie bars as they are my favourite chocolate bars. They turned out great. Maybe cook for about 3/4 less minutes as well as mine were a bit overcooked after 30
John Garside's picture
John Garside
12th Feb, 2018
Absolutely dreadful, waste of time effort and money. Raw and won't fully cook, greasy, with burnt crispy edges. Avoid at all costs!
28th Sep, 2017
This recipe is awful. Much like a lot of the comments, I had difficulty with it being over cooked on the edges and raw in the middle. When I put it in the tray I did feel there was too much mix for the tray and so I wondered if actually thats the issue, the tray is too small and a bigger tray should be used 21x21 is actually small IMO for a brownie tin so the mix was too deep. I think if I made it again (which I wont for other reasons i'll mention in a mo) id use a larger tin or put it in 2 tins. I did manage to get it all to cook and I just trimmed the edges. Ok so what else.. Well it was really greasy and it really sank in the middle, I don't mind things sinking (it was advised it might in the recipe) but the edges didn't sink, so it was all over the place and breaking up. I think the sort of white choc you use could also be important... a decent one I think is needed.
Red Jen
28th Oct, 2016
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...
25th Sep, 2016
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 :(
14th Sep, 2016
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.
16th Jun, 2016
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...


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