Easy white chocolate blondies with a rich, fudgy texture and sweet flavour. A perfect no-add-in blondie base ready to customise with your favourite mix-ins!
Fudgy White Chocolate Blondies | Add Your Own Add Ins
It’s here! It is Officially here, you’ve all been waiting for this recipe and today is the day!! I’m A huge brownie lover so I didn’t think I could love blondies. However, I do! Sometimes you don’t fancy a rich dark chocolate brownie, that is where this delicious blondie comes in! It is lighter than a brownie so you could easily eat the whole tray at once… although I wouldn’t recommend that!
These easy white chocolate blondies are rich, fudgy, and irresistibly sweet, just like their classic brownie cousins, but with a white chocolate twist! Made with melted white chocolate in the batter, they have a dense and chewy texture . This is the perfect no-add-in blondie base recipe, ready for you to customise with your favourite chocolates, nuts, or mix-ins. Whether you’re a blondie lover or new to baking them, this simple and delicious recipe is sure to become your go-to for white chocolate brownies/blondies!
Why You’ll Love These Easy Fudgy White Chocolate Blondies
- Easy one-bowl recipe– This recipe is so easy to make, no mixer needed and one bowl! i literally just used a spoon to make this blondie batter!
- Made with melted white chocolate– i find adding white chocolate into the base makes the perfect texture, it makes it chewier and fudgier!
- Perfectly chewy and fudgy texture– the texture is very similar to brownies, so if you love that texture then you’d love these white chocolate blondies!
- Customizable base– I made this recipe, a simple plain blondie to give you the best base blondie that you can Add your favourite chocolate chips, nuts and flavours too!
- Freezer-friendly– Bake now, enjoy later (if you can resist eating them all!)
Ingredients
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two egg for structure and another egg yolk for richness.
- Golden Syrup– I love adding golden syrup into my bakes, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
Optional Add-Ins or Flavour Combinations
As I kept this blondie recipe plain, this means you can add whatever add ins you’d like! Here are some flavours you might like to experiment with!
- Add some white chocolate chips and some raspberries to create the most delicious white chocolate and raspberry blondies, these sound perfect for summer!
- Try experimenting with spread! Add some biscoff biscuits and swirl through some biscoff spread!
- Fancy some nutella blondies? Add some crunchy hazelnuts and swirl through some nutella spread!
The flavour combinations are endless, I could go on forever and ever! Keep an eye on my blog for my upcoming blondie recipes!
Tips For The Perfect Blondie
- Don’t overbake! Slightly underbaked blondies will set as they cool and stay fudgy.
- I mix my blondies just until the ingredients are combined. Some recipes say to whip up your eggs or butter until light and fluffy but this isn’t Necessary for these blondies!
- Refrigerate your blondies for at least 3-4 hours to get that fudgy texture! Chilling overnight is even better!
- Let them cool fully before slicing for clean edges.
- These white chocolate blondies last at room temp, or in the fridge for up to a week or you can freeze them for 3+ months.
- Make sure to use the right sized baking tin. I have made this mistake before and used a bigger one and it was a huge flop! I use a 8×8″ square tin for these blondies. This is the tin I use. If you add any add ins, feel free to use a 9 inch tin and bake for 30 minutes at the same temperature.
Frequently Asked Questions
Can I Use Chocolate Chips Instead?
You can, but for the best melt and texture, white chocolate bars are better!
How Do I Know If My Blondies Are Baked?
This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).
What Is The Difference Between Blondies And Brownies?
Blondies are made with white chocolate instead of cocoa and dark chocolate. They have a rich, buttery, and sweet vanilla flavour compared to the fudgy, chocolatey taste of brownies.
Why Did My Blondies Come Out Cakey Instead Of Fudgy?
Cakey blondies may result from over-mixing or over-baking. Be sure to mix just until combined and bake until just set in the centre. Also make sure you’re using plain flour instead of self raising flour!
Storage And Freezing
These blondies last at room temp, or in the fridge for up to a week or you can freeze them for 3+ months.
Recommended Equipment & Ingredients
- stand mixer Use code BITEOFBAKES for 20% off!
- electric hand whisk
- Vanilla Extract
- Mixing Bowl Mine is pink of course!
- Scales
- Baking Tin (Square 8×8″).
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Fudgy White Chocolate Blondies
Ingredients
- 200g White Chocolate (Melted).
- 175g Unsalted Butter (Melted).
- 200g Caster Sugar
- 2 Medium Eggs (50g each)
- 1 Egg Yolk
- 280g Plain Flour
- 20g Cornflour
- 30g Golden Syrup
Instructions
- Preheat the oven to Gas Mark 4 / 180ºc and line an 8×8" square tin with parchment paper.
- Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stiring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined.
- Add in the eggs and golden syrup and stir again until combined.
- Mix through the plain flour, and cornflour until you can no longer see any flour. (If you was adding any mix ins like nuts, chocolate chips or biscuits this is when you'd add them!)
- Pour the mixture into the lined tin and bake for 25-30 minutes (mine take 28 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results!
- Slice your blondie into 9 slices and enjoy!
Notes
- These blondies last at room temp, or in the fridge for up to a week or you can freeze them for 3+ months.
- I use a 8×8″ square tin for these blondies. This is the tin I use.
- White Chocolate I use.