Best White Chocolate Blondies!

The best White Chocolate Blondies; soft, rich, fudgy, and ridiculously white-chocolatey blondies with a gorgeous flaky top and melting white chocolate chips!

I’m currently having a fantastic week.

I’ve passed all my exams, I have a new job, I bought new video games, I discovered my new favourite Aberdeen lunch spot (Melt, if you’re interested, make the best cheese toasties), and to top it all off I perfected this recipe for the best best best white chocolate blondies!

Blondies (or “wownies” to some) are essentially a white chocolate version of a brownie. Yes. I know. They are indeed as great as they sound.

Dreamily soft, rich, and fudgey blondie bars with a crackly top, crammed with chunks of sweet white chocolate. These are the definition of yum, and so easy to make!

Often blondie recipes can be quite fiddly and they usually never contain quite enough chocolate for my insatiable sweet tooth. So these are as rich, chocolatey and laced with lovely vanilla as possible. They really are the best white chocolate blondies I’ve come across. Tooting my own horn a little here but I dare you to find a better blondie.

Ingredients

200g (13 tbsp) butter
250g (8 ½ oz) white chocolate
130g (1 cup) plain flour
100g (3 ½ oz) white chocolate chunks/chips
3 eggs
1 egg yolk
250g (1 ¼ cups) caster sugar
1 tbsp vanilla extract
Good pinch of salt

Instructions

Preheat your oven - 160°C / 140°C fan / 325°F / gas mark 3.
Grease and line a tin to bake the blondies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
Chop up your butter and white chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth. Be very careful as white chocolate doesn't always behave as well as other chocolates, it tends to require a lot less heat.
While the chocolate and butter melt, weigh your flour into a small bowl and set aside.
In a large bowl, whisk together the eggs, egg yolk, sugar, vanilla and salt until just combined.
Once melted and not too hot, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
Tip in the flour and your chocolate chunks/chips and gently fold together with a spoon or spatula until just combined.
Pour the blondie batter into the prepared tin and bake for 55-65 minutes until the brownies are no longer wobbly and have a nice shiny, crackled top.
Allow to cool for at least 45 minutes before slicing if you can! (This isn't a quick bake, but it's so worth it)
Enjoy!