White Chocolate Blondies Recipes

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

BROWN BUTTER WHITE CHOCOLATE BLONDIES

Steps:

• Brown the butter by placing it in a medium saucepan over low heat to cook until medium-brown (not too light, not too burned), about 10 minutes. Remove from the heat and let it cool.
• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan.
• Beat the cooled brown butter and brown sugar together in a stand mixer fitted with the paddle attachment until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in chocolate chips and press the mixture evenly into the prepared pan.
• Bake the blondies until a toothpick inserted into the center comes out with only a few crumbs stuck to it, about 35 minutes (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap them individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

WHITE CHOCOLATE BLONDIES RECIPE

Steps:

• Preheat oven to 370F degrees. Line a 9x9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
• Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
• In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
• Add eggs one at a time, mixing between each egg.
• Add flour mixture and mix until just combined. DO NOT OVERMIX!
• Using a spatula, stir in chocolate chips until combined.
• Press dough into prepared baking pan. Bake for 20-23 minutes or until edges are lightly golden brown. Let bars cool completely before cutting into squares.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat the oven to 350°F and line a 9x9-inch baking dish with parchment paper (or lightly grease and flour the pan). (You could use a 9x13-inch pan for more servings, but the bars will be thinner.)
• In a large microwave-safe bowl, combine the butter and half of the white chocolate chips. Melt in 20 second intervals, stirring in between each time. Continue until the mixture is creamy with no lumps. (This takes about 2 minutes.)
• Allow the chocolate mixture to cool slightly (about 5 minutes).
• To the melted chocolate mixture, add sugar. Stir well.
• Add the eggs and the egg yolk, one at a time, stirring well after each addition.
• Stir in the vanilla extract.
• In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Gradually stir the flour mixture into the butter and egg mixture until completely combined. Fold in the remaining white chocolate chips.
• Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until the edges just begin to turn golden brown. (If you are using a 9x13-inch pan, bake for 25-30 minutes.)
• Allow to cool before cutting and serving.

WHITE CHOCOLATE BAKER'S ONE BOWL BLONDIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour, baking powder and salt; mix well. Stir in nuts.
• Spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Use foil handles to lift brownies from pan before cutting to serve.

WHITE CHOCOLATE-GINGERBREAD BLONDIES

Steps:

• Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
• Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
• Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.

WHITE CHOCOLATE LIME BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking dish.
• Combine white chocolate, butter, and lime zest in a saucepan over medium-low heat; cook and stir until completely melted, 5 to 10 minutes. Remove from heat.
• Beat egg in a bowl using an electric mixer until thickened and foamy; add white chocolate mixture, sugar, vanilla extract, and lime juice. Mix well. Fold 2/3 cup plus 1 tablespoon flour into mixture until batter is just mixed. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Cool blondies before cutting into bars.

WHITE CHOCOLATE BLONDIES

Steps:

• 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.
• 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.
• 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.
• Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.