Buttery, soft and chewy, the traditional, classic Blondies recipe gets its featured flavors from brown sugar and vanilla, and I've added chopped walnuts and white chocolate chunks.
This page contains affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases when you purchase using the links on this page. It doesn't increase the price of the items for you, and it helps me cover the costs of bringing great recipes to you.
Blondies are the catchy name for their cousin, chocolatey brownies. Just think of them as blondie brownies! Brown sugar gives them their butterscotch-like flavor. Vanilla is also a main flavoring ingredient in Blondies.
Classic Blondies have no chocolate or cocoa powder, though sometimes bakers will add chocolate chips. This Blondies with white chocolate recipe sticks to the "blonde" theme, hence white chocolate instead of milk chocolate.
According to Wikipedia, Blondies have been around longer than their more popular cousin, Brownies. Who would've thought? Not me.
How to make classic Blondies? They're so easy to make, you're popping them in the oven in just 15 minutes!
These are the traditional ingredients for classic Blondies:
- Brown sugar and white sugar
- Vanilla extract
- Baking powder
And the add-ins in this recipe:
- White chocolate (chopped or chips)
- Chopped walnuts
Blondies are very simple to put together. You'll need two bowls, one for mixing wet ingredients, the other for dry.
Melt the butter and mix with the sugar, then mix in the eggs and vanilla.
Whisk together the dry ingredients in a separate bowl.
Combine the dry ingredients into the wet ingredients gradually, mixing thoroughly.
Add the white chocolate and walnuts to the batter and fold in gently but thoroughly.
- Turn the batter out into a 9x13 baking pan lined with parchment paper, for easy cleanup. Bake, cool, cut and enjoy.
- Chopped macadamia nuts would make a delicious swap for the walnuts.
- Shredded or grated coconut would also make a nice addition.
- Chopped almond bark can be swapped in place of the white chocolate.
- And, of course, you can add chocolate chips to the Blondie as well.
The type of pan you choose will affect the baking time. A metal pan conducts heat better, and the baking time will be in the 25 to 35 minute range. A glass pan will take longer; I used a glass pan when I made this batch, and the baking time was 50 minutes.
Blondies will store at room temp for a few days, and for about a week in the refrigerator. Wrap them tightly and generously in foil to keep them as fresh and moist as possible.
You can also freeze these Blondies with White Chocolate for up to 3 months in an airtight container or freezer storage bag. I recommend first wrapping them tightly in foil or heavy duty plastic wrap, to prevent freezer burn. Freeze them uncut, or cut into individual squares.
More Sweet Treats
Blondies with White Chocolate
- 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup sugar
- 2 eggs
- 1 egg yolk
- 2½ teaspoons vanilla
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips or chopped white chocolate bar
- 1 cup chopped walnuts
- Line a 13x9 pan with parchment paper. Preheat the oven to 350℉.
- In a large microwave safe bowl, melt the butter in the microwave.
- Add the sugars to the butter and mix well.
- Add the eggs and vanilla, combine thoroughly.
- In a separate bowl, whisk the flour, cornstarch and baking powder, and add to the liquid mixture a little at a time, stirring until each addition is well combined.
- Turn the mixture out into the parchment-lined pan and bake for 25-30 minutes for a metal pan, or 45-50 minutes for a glass pan. The Blondies are ready when a toothpick inserted in the center comes out with a few fudgy crumbs (a clean toothpick is a sign of over-baking).
- Allow to cool in the pan for 20 minutes, then lift it out using the edges of the parchment paper, or cut directly in the pan.