White chocolate blondies are the chewy, buttery cousin of brownies. No chocolate. All caramelized, buttery goodness. Packed with white chocolate chips. 30 minutes. Better than brownies. Make a batch. They vanish fast.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper (leave overhang).
Mix Wet Ingredients
In a bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla. Whisk until well combined.
Add Dry Ingredients
Whisk flour, baking powder, and salt. Add to wet mixture. Stir until just combined (don’t overmix). Fold in white chocolate chips.
Bake
Spread batter evenly in the prepared pan. Bake 20-25 minutes until edges are golden and a toothpick comes out with moist crumbs (not wet batter).
Cool & Serve
Cool completely in pan. Lift out using parchment. Cut into 16 squares. Chewy, buttery, gone.
Summary
Prep Time: 10 min | Bake Time: 25 min | Total: 35 min
Yield: 16 blondies | Difficulty: Easy
Storage Notes
Airtight container: 5 days at room temperature. Freezer: 3 months. These blondies stay chewy for days. Perfect for lunchboxes, bake sales, and last-minute cravings.
