Prepare to tantalize your taste buds with these incredible White Chocolate Blondies, a delightful treat that perfectly balances gooey decadence with a satisfying chewiness. Each bar is generously studded with premium white chocolate chips, creating a sweet and creamy experience in every bite. What makes this recipe truly stand out is its surprising simplicity – it’s an easy-to-follow, one-bowl recipe that even novice bakers can master, making it a fantastic activity for kids to help with in the kitchen.
To elevate these already delicious blondie bars, we’ve crowned them with a luxurious cinnamon cream cheese frosting. The subtle warmth of cinnamon and the tangy notes of cream cheese create a beautiful harmony with the rich sweetness of white chocolate, transforming a simple dessert into an extraordinary culinary delight. While white chocolate can be quite sweet on its own, this frosting provides the perfect counterpoint, making these blondies utterly irresistible. If you’re a true white chocolate enthusiast, these bars are an absolute must-try!
Craving more white chocolate goodness? Be sure to explore some of our other cherished recipes, including our comforting Pumpkin Snickerdoodles, rich White Chocolate Chip Double Chocolate Cookies, and the elegantly fruity Raspberry White Chocolate Cake. Each offers a unique way to enjoy the creamy bliss of white chocolate.
Why You Will Absolutely Love These White Chocolate Blondies
These White Chocolate Blondies aren’t just another dessert; they’re an experience waiting to happen. Here’s why this recipe is destined to become a favorite in your kitchen:
- Irresistibly Gooey and Chewy Texture: Forget dry, crumbly blondies! Our recipe is meticulously crafted to deliver that perfect soft, chewy center with slightly crisp, golden edges that every blondie lover dreams of. The balance of ingredients ensures a moist, fudgy texture that melts in your mouth.
- Abundance of Premium White Chocolate Chips: We believe in generosity when it comes to chocolate! These blondies are packed with high-quality white chocolate chips, ensuring a rich, creamy burst of flavor in every bite. Using actual white chocolate, not vanilla-flavored chips, makes all the difference for a superior taste.
- Remarkably Easy to Make: Simplicity is key! This recipe is designed to be made in just one mixing bowl, significantly cutting down on cleanup time. It’s perfect for busy weeknights, baking with children, or when you need a fantastic dessert without a fuss. Minimal effort, maximum reward!
- The Perfect Harmony of Cinnamon Cream Cheese Frosting: This isn’t just any frosting; it’s the ideal companion to the sweet blondies. The subtle spice of cinnamon combined with the tangy cream cheese beautifully cuts through the sweetness of the white chocolate, creating a sophisticated and utterly addictive flavor profile that will have everyone asking for seconds.
- Versatile and Crowd-Pleasing: Whether you’re bringing them to a potluck, serving them at a family gathering, or simply enjoying them as an afternoon treat, these blondies are always a hit. Their unique flavor combination and delightful texture make them a universal crowd-pleaser.
Essential Ingredient Notes for Perfect Blondies
Achieving the perfect white chocolate blondies with that coveted gooey-chewy texture starts with understanding your ingredients. Here’s a deeper dive into the key components of this recipe:
- Unsalted Butter: Melting the butter is crucial for the blondies’ dense and fudgy texture. However, it’s vital to let it cool slightly to room temperature before combining it with the other wet ingredients. If the butter is too hot, it can partially cook the eggs, leading to a less desirable texture. Unsalted butter gives you control over the overall saltiness of the blondies.
- Brown Sugar: We recommend using light brown sugar for this recipe, although dark brown sugar can also work for a deeper molasses flavor. Brown sugar is key to the blondies’ signature chewiness and moistness. Its natural moisture content contributes significantly to the soft, fudgy interior, distinguishing blondies from a typical cake-like cookie bar.
- Large Eggs & Extra Egg Yolk: Using two large eggs provides structure and richness, while the addition of an extra egg yolk is our secret weapon for an even gooier, chewier texture. The extra fat from the yolk tenderizes the crumb, making these blondies incredibly decadent. Ensure your eggs are at room temperature for better emulsion with the melted butter and sugar, resulting in a smoother batter.
- High-Quality White Chocolate Chips: This is not the place to skimp on quality! Opt for genuine white chocolate chips, rather than vanilla-flavored white chips, which often contain less cocoa butter and can taste artificial. Brands like Ghirardelli or high-quality baking bars chopped into chunks will yield the best flavor and melt beautifully, providing that creamy, luscious texture throughout the blondies.
- All-Purpose Flour: Standard all-purpose flour works perfectly here. Make sure to measure it correctly, preferably by weight, or by spooning it into a measuring cup and leveling it off, to avoid a dense or dry blondie. Over-measuring flour is a common baking mistake.
- Salt: A small amount of salt is essential for balancing the sweetness of the white chocolate and brown sugar, enhancing all the flavors in the blondies. Don’t skip it!
- Full-Fat Cream Cheese: For the cinnamon cream cheese frosting, full-fat cream cheese is non-negotiable. It provides the necessary richness and tang, as well as the stable structure for a thick, pipeable, and spreadable frosting. Ensure it’s softened to room temperature for a lump-free, silky-smooth consistency.
- Pure Vanilla Extract: Use pure vanilla extract for both the blondies and the frosting. Its warm, aromatic notes elevate the flavor profile, complementing the white chocolate and cinnamon beautifully.
Step-by-Step Instructions for Your Perfect White Chocolate Blondies
Get ready to create these mouth-watering white chocolate blondie bars with ease! This recipe is designed for simplicity, requiring no electric mixer for the blondie batter itself. However, for the frosting, a stand mixer with a paddle attachment or a hand mixer will make achieving that smooth, creamy consistency a breeze.
STEP 1: Prepare Your Pan and Preheat Oven. Begin by preheating your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by spraying it thoroughly with a non-stick baking spray. For easy removal, line the bottom and two opposing sides of the pan with parchment paper, leaving an overhang to create a “sling.” Spray the parchment paper again to ensure nothing sticks.
STEP 2: Melt Butter and Combine Wet Ingredients. In a large, microwave-safe bowl, melt the unsalted butter. Allow the melted butter to cool slightly to room temperature; this is important to prevent cooking the eggs prematurely. Once cooled, add the brown sugar, vanilla extract, both large eggs, and the extra egg yolk to the bowl. Mix these wet ingredients together with a rubber spatula or whisk until well combined and smooth. The mixture should be uniform in color and texture.
STEP 3: Incorporate the Dry Ingredients. Next, add the all-purpose flour and salt to the wet mixture. To prevent any flour lumps from forming in your batter, it’s highly recommended to use a sifter to sift the dry ingredients directly into the bowl. Gently fold the dry ingredients into the wet mixture using your rubber spatula, mixing only until just combined. Be careful not to overmix, as this can lead to tough blondies.
STEP 4: Fold in White Chocolate Chips. Now for the star ingredient! Gently fold the white chocolate chips into the blondie batter until they are evenly distributed. The recipe suggests 3/4 cup, but if you’re a true white chocolate lover, feel free to increase this to a full cup for an extra decadent experience. Ensure the chips are well dispersed throughout the batter for consistent flavor in every slice.
STEP 5: Bake and Cool the Blondies. Pour the prepared blondie batter evenly into the 8×8-inch prepared pan. Bake for 30-40 minutes. The blondies are done when the edges are set and lightly golden, and the center no longer jiggles dramatically but still appears slightly soft. A slight sink in the middle after baking indicates a perfectly gooey center. For these blondies, 35 minutes proved to be just right. Once baked, remove the pan from the oven and transfer it to a wire cooling rack. It is crucial to cool the bars completely in the pan before attempting to remove them; this allows them to firm up and prevents them from falling apart.
STEP 6: Prepare the Cinnamon Cream Cheese Frosting. While the blondies are cooling, you can prepare the delicious frosting. In a medium mixing bowl, using an electric mixer (stand or hand mixer), beat the slightly cold butter and room temperature cream cheese together on high speed for about 2 minutes, until light and fluffy. Gradually add the sifted powdered sugar and ground cinnamon, mixing on low speed until combined, then increase to medium-high and beat until smooth. Scrape down the sides of the bowl as needed.
STEP 7: Finish and Spread the Frosting. Finally, mix in the pure vanilla extract, salt, and heavy cream. Beat on medium speed for another 1-2 minutes until the frosting is light, fluffy, and perfectly spreadable. Once the blondies are completely cool, use a spoon or an offset spatula to spread a generous layer of this luscious cinnamon cream cheese frosting evenly over the top. Cut the frosted blondies into squares and serve!
Expert Tips for Baking Flawless Blondies
Achieving bakery-quality blondies at home is entirely possible with a few insider tips. Pay attention to these details to ensure your white chocolate blondies turn out perfectly every time:
- Proper Pan Preparation is Key: Always start by thoroughly spraying your entire baking pan with non-stick spray. Then, line the bottom and two sides with parchment paper, allowing an overhang on the sides to create a “sling.” This parchment sling is a game-changer, making it incredibly easy to lift the entire batch of blondies out of the pan once cooled, preventing them from breaking or sticking.
- Understanding Doneness Cues: Knowing when your blondies are perfectly baked is crucial for that ideal gooey-chewy texture. When they’re done, the edges will be set and lightly golden brown, but the center will still look slightly soft and might have a minimal jiggle. A slight dip or sink in the middle after you remove them from the oven is a good sign that they’re gooey inside. If they sink dramatically, they need more time. If they don’t sink at all and look firm across the top, they are likely overbaked and might be dry.
- Cool Completely, Patience is a Virtue: This might be the hardest part, but it’s absolutely essential! The blondies must cool completely on a wire rack before you attempt to remove them from the pan or frost them. If you try to remove or cut them while they are still warm, they will be too soft and will likely fall apart. Complete cooling allows them to set up and firm, ensuring clean cuts and a stable base for your frosting.
- Don’t Overmix the Dry Ingredients: Once you add the flour and salt to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense blondies instead of the desired soft and chewy texture. A few streaks of flour are better than an overmixed batter.
- High-Quality White Chocolate Makes a Difference: The flavor of your blondies heavily depends on the quality of your white chocolate chips. Choose a reputable brand of real white chocolate, not confectionary coating or vanilla-flavored chips. The higher cocoa butter content in quality white chocolate provides a superior melt and a richer, creamier taste.
- Frosting is Optional, but Highly Recommended: While the blondies are delicious on their own, the cinnamon cream cheese frosting truly elevates them. It adds a tangy, spiced counterpoint that beautifully cuts through the sweetness of the white chocolate, creating a more complex and enjoyable flavor profile. If you prefer them unfrosted, they’re still fantastic!
- Adjusting Frosting Consistency: If your cream cheese frosting turns out too thick, add a tiny splash more heavy cream (1/2 teaspoon at a time) until it reaches your desired spreadable consistency. If it’s too thin, you can try adding a tablespoon or two more sifted powdered sugar, or chill it in the fridge for 15-20 minutes to help it firm up.
Frequently Asked Questions About White Chocolate Blondies
Here are answers to some common questions you might have while baking these delightful blondies:
Yes, you absolutely can! If you wish to make a larger batch, simply double the entire recipe for both the blondies and the frosting. When baking in a 9×13-inch pan, you will need to increase the bake time to approximately 45-60 minutes. Always rely on visual cues for doneness (set edges, slightly soft center) rather than just the clock.
Yes, a 9×9-inch pan can be used, but keep in mind that your blondies will be slightly thinner than if baked in an 8×8-inch pan. This might also slightly reduce the baking time, so start checking for doneness a few minutes earlier (around 25-30 minutes).
This recipe has not been specifically tested with egg substitutes. Eggs play a crucial role in the blondies’ structure, moisture, and chewiness. While some general egg replacers might work, the final texture may differ significantly. For best results, we recommend following the recipe as written.
Absolutely! While this recipe highlights white chocolate, you can easily customize it. Feel free to swap out the white chocolate chips for semi-sweet, milk, or dark chocolate chips. A mix of different chocolates, like white and dark, would also be a fantastic flavor combination!
Dry blondies are most commonly a result of overbaking. Keep a close eye on them during the last few minutes of baking. Remember, a slightly gooey center is ideal, as they will continue to set as they cool. Over-measuring flour can also contribute to a dry texture, so measuring accurately is important.
To avoid overmixing, once you’ve added the flour and salt, mix the batter gently with a spatula or whisk just until the dry ingredients are fully incorporated and no streaks of flour remain. Stop mixing as soon as everything comes together. Overmixing develops gluten, leading to a tougher texture.
While this recipe uses all-purpose flour, you could try substituting it with a 1:1 gluten-free all-purpose flour blend (one that includes xanthan gum). Please note that the texture might be slightly different, but many gluten-free blends yield good results in bar recipes like this.
Storing and Freezing Your White Chocolate Blondies
To keep your delicious white chocolate blondies fresh and flavorful, proper storage is essential, especially with the creamy cinnamon cream cheese frosting.
Storing
Because of the cream cheese frosting, these blondies must be stored in an airtight container in the refrigerator. This will keep them fresh and prevent the frosting from spoiling. When stored correctly in the fridge, they will maintain their delicious taste and texture for up to 5 days. For the best flavor and texture, allow them to come to room temperature for about 15-20 minutes before serving.
If you choose to make the blondies without frosting, you can store them at room temperature in an airtight container for up to 5 days. Ensure they are kept away from direct sunlight or heat to maintain their optimal texture.
Freezing
These white chocolate blondies freeze beautifully, allowing you to enjoy them at a later date. To freeze, ensure the blondies are completely cooled and, if frosted, that the frosting has fully set. You can freeze them individually wrapped in plastic wrap, then placed in an airtight freezer-safe container or a heavy-duty freezer bag. They will keep well in the freezer for up to 30 days. When you’re ready to enjoy them, thaw the blondies at room temperature for about 1 hour before serving. You can also warm them slightly in the microwave for a few seconds for a freshly baked feel.
Other Bar Recipes To Try
If you loved these blondies, be sure to explore more of our fantastic bar recipes to expand your baking repertoire!
We hope you thoroughly enjoyed making and tasting these White Chocolate Blondies. Don’t forget to leave us a star review below and share your creations on Instagram by tagging @stephaniesweettreats. For more delicious baking ideas and inspiration, make sure to follow us on Pinterest.
White Chocolate Blondies
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Ingredients
Blondies
- 3/4 cup Unsalted butter, melted
- 1 1/2 cups Brown sugar, packed light or dark
- 2 Large eggs, room temperature
- 1 Egg yolk, room temperature
- 1 tsp Pure vanilla extract
- 2 cups All-purpose flour
- 1/2 tsp Salt
- 3/4 cup White chocolate chips
Cinnamon Cream Cheese Frosting
- 1/3 cup Unsalted butter, slightly cold
- 2 oz Cream cheese, room temperature
- 2 cups Powdered sugar
- 1/2 tsp Ground cinnamon
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- 1 TBSP Heavy cream
Instructions
Blondies
- Preheat oven to 350°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- Melt the butter in the microwave, let it slightly cool. In a mixing bowl, mix the butter, brown sugar, and vanilla together. Mix in eggs and egg yolk.3/4 cup Unsalted butter, 1 1/2 cups Brown sugar, 2 Large eggs, 1 tsp Pure vanilla extract, 1 Egg yolk
- Pour in flour and salt. Mix until combined. Add in white chocolate chips.2 cups All-purpose flour, 1/2 tsp Salt, 3/4 cup White chocolate chips
- Pour batter into the pan. Bake for 30-40 minutes. They are done baking when the blondies are set with no more jiggle.
- Cool the blondies completely.
Cinnamon Cream Cheese Frosting
- Set the butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar and cinnamon together while you wait.1/3 cup Unsalted butter
- Using a mixer, beat the butter and cream cheese together on high for 2 minutes. Add in powdered sugar/cinnamon. Scrape the bowl.2 oz Cream cheese, 2 cups Powdered sugar, 1/2 tsp Ground cinnamon
- Mix in vanilla, salt, and heavy cream. Beat on medium for 2 minutes.1 tsp Pure vanilla extract, 1/4 tsp Salt, 1 TBSP Heavy cream
- Spread frosting on top of blondies.