White Chocolate Blondies Recipe (2024)

FAQs

What is the difference between blondies and white chocolate brownies? ›

Blondies are made without chocolate, while white chocolate brownies are made with melted chocolate in the batter (like regular brownies!). No, they're not brown, but they are made much like brownies are and still have a rich chewy fudgy-like brownie texture, so they're brownies to me!

A good blondie should be chewy, gooey in the middle and firm around the edges. If you want to add an additional egg yolk to this recipe to make the blondies super gooey, you can! Just to clarify, that would be 1 whole egg plus 2 egg yolks. Try it if you like gooey blondies!

Don't Overbake Blondies!

These blondies are meant to be a little gooey and soft. You can remove them from the oven just before they look like they're completely done because the residual heat of the oven and the pan will continue to cook them. Also, be sure your oven is actually at the temperature it says it is.

The brownies are made with unsweetened chocolate, which is also known as baking, plain or bitter chocolate. It is chocolate in its rawest form and this means that unsweetened chocolate is just ground cocoa nibs that have been refined and contain between 50-55% cocoa butter (cacao fat).

140 Cal. This blondie tastes like it just came out of the oven, thanks to the super soft, almost-gooey inside. Handcrafted by Greyston Bakery—a social justice enterprise and B Corp that prioritizes inclusive hiring—for CAVA. Contains: Milk, Soy, Wheat, Eggs.

Gordon Ramsay's favorite dessert - Sticky toffee pudding.

Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy.

If the blondies feel too soft, it likely means that they are underbaked. You want a gooey center but they should not be so soft that they are falling apart. You can always cut a little piece from the blondies, taste it, and see if it truly is done.

Tips. If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time. If they are too soft, it just means they needed longer!

Brownies and Blondies

The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter. The edges will feel firm to the touch (not just set but actually kind of firm and crispy) and the surface will feel soft when pressed but will not spring back.

Should you refrigerate blondies after baking? ›

How long do they keep? They last really well - up to two weeks in the fridge and a week out of the fridge in an airtight container. We recommend cutting them from fridge-cold to get the perfect slice. It's down to personal preference but they are gooey at room temperature and fudgey from the fridge.

In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture. However, if you don't cook them enough, you just have a tray of uncooked batter.

These experiments have continued to reaffirm my recommendation to BAKE IN METAL PANS, at least for blondies, brownies, and quick breads (like banana bread). Glass often leads to the center being undercooked by the time the edges start to dry out.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Blondies are often called brownies without chocolate, which I find silly. Blondies are a dessert with their own unique deliciousness and personality. This is my go-to dessert recipe since it only takes about 5 minutes to make and then throw in the oven.

The name 'blondies' comes from their light color, which contrasts with the dark color of traditional brownies.

True white chocolate, almost always sold in bar form, contains cocoa butter. White baking chips contain no cocoa butter and thus can't be labeled “chocolate,” but they do contain partially hydrogenated oil (usually palm kernel oil).