Best 20 White Chocolate Blondies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delectable journey with our comprehensive guide to White Chocolate Blondies, a timeless classic reinvented with a variety of tantalizing recipes. From the traditional and comforting to the uniquely innovative, each recipe promises an extraordinary taste experience. Dive into the realm of blondies and discover the perfect treat for any occasion.

For those seeking a traditional delight, the Classic White Chocolate Blondies recipe embodies simplicity and perfection. With a harmonious blend of white chocolate, butter, sugar, eggs, and flour, these blondies deliver a soft and chewy texture with a burst of white chocolate flavor in every bite.

Craving something a bit more decadent? The White Chocolate Blondies with Raspberry Swirl recipe adds a vibrant pop of color and a tangy twist to the classic. Fresh raspberries and a swirl of raspberry jam create a delightful contrast, while the white chocolate chips add a creamy sweetness.

For those with a sweet tooth, the White Chocolate Blondies with Salted Caramel Sauce are a match made in heaven. These blondies boast a rich and indulgent flavor combination with a gooey caramel sauce and a sprinkling of sea salt, creating a symphony of sweet and salty sensations.

If you're looking for a healthier option, the White Chocolate Blondies with Almond Flour recipe offers a guilt-free indulgence. Made with almond flour, maple syrup, and coconut oil, these blondies are gluten-free and packed with wholesome ingredients, providing a nutritious twist on a classic treat.

Lastly, for a unique and visually stunning creation, the White Chocolate Blondies with Pistachio and Rosewater recipe takes blondies to a whole new level. With the delicate aroma of rosewater and the vibrant green of pistachios, these blondies offer an exotic and sophisticated treat that will impress your taste buds.

Let's cook with our recipes!

WHITE CHOCOLATE CRANBERRY BLONDIES



White Chocolate Cranberry Blondies image

Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. -Erika Busz, Kent, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 16

3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 large eggs, room temperature
3/4 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon grated orange zest, optional
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped

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.

Nutrition Facts : Calories 198 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

WHITE CHOCOLATE AND PECAN BLONDIES



White Chocolate and Pecan Blondies image

Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.

Provided by Gemma Stafford

Categories     dessert

Time 2h

Yield 9 blondies

Number Of Ingredients 8

1 cup (2 sticks/225 grams) salted butter, melted
2 cups (340 grams) light brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
2 cups (284 grams) all-purpose flour
1 teaspoon fine salt
1 1/2 cups (9 ounces/ 255 grams) white chocolate chips
1 cup (142 grams) pecans, toasted and chopped

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
  • In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
  • Whisk in the eggs one at a time until well combined.
  • Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
  • Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
  • Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.

BROWN BUTTER WHITE CHOCOLATE BLONDIES



Brown Butter White Chocolate Blondies image

Provided by Duff Goldman

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 8

3 sticks (1 1/2 cups) butter, plus additional for greasing the baking pan
3 cups lightly packed light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups white chocolate chips

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.

BERRY AND WHITE CHOCOLATE BLONDIES



Berry and White Chocolate Blondies image

These blondies are fluffier and softer than traditional blondies, but they taste fantastic! They're also very to easy to make, and only use one bowl. Use any kind of berries you wish!

Provided by Kim

Time 55m

Yield 16

Number Of Ingredients 15

½ cup unsalted butter, melted
½ cup firmly packed brown sugar
¼ cup white sugar
1 large egg, room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 pinch ground nutmeg
½ cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries
½ cup sliced fresh strawberries
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
  • Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
  • Pour batter into the prepared pan. Carefully spread into an even layer.
  • Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 22.6 g, Cholesterol 28.1 mg, Fat 8.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 69.4 mg, Sugar 14.2 g

WHITE CHOCOLATE-GINGERBREAD BLONDIES



White Chocolate-Gingerbread Blondies image

Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen 2-inch squares

Number Of Ingredients 14

Vegetable-oil cooking spray
2 3/4 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs, plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate, coarsely chopped

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



White Chocolate Lime Blondies image

Deliciously sweet white chocolate bars with a tangy taste of the tropics!

Provided by Allison S.F.

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 35m

Yield 9

Number Of Ingredients 9

1 (4 ounce) bar white chocolate, chopped
¼ cup butter
½ lime, zested
1 egg
⅓ cup white sugar
1 teaspoon vanilla extract
1 teaspoon fresh lime juice
⅔ cup all-purpose flour
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 22.8 g, Cholesterol 36.9 mg, Fat 9.8 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 5.9 g, Sodium 55.7 mg, Sugar 15 g

WHITE CHOCOLATE CRANBERRY BLONDIES



White Chocolate Cranberry Blondies image

These white chocolate cranberry blondies are such a fun, festive twist on regular blondies! If you can find cranberries during the season, these should be at the top of your "to-make" list!

Provided by Six Sisters Stuff

Yield 15

Number Of Ingredients 10

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup flour
1 cup white chocolate chips
1 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees.
  • Cream together butter and brown sugar. Add in the egg and vanilla and mix until combined.
  • Add in the baking powder, baking soda, salt, flour, white chocolate chips, and cranberries.
  • Pour into a greased 9 x 13 inch pan.
  • Bake for 15-20 minutes, until the edges are golden brown.

WHITE CHOCOLATE CHIP GINGERBREAD BLONDIES



White Chocolate Chip Gingerbread Blondies image

Moist, tender, boldly spiced one-bowl blondies both studded and drizzled with sweet white chocolate. Happy Holidays (or any day) indeed!

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 11

1/2 cup 1 stick unsalted butter
1 cup dark brown sugar
1/4 cup dark molasses (not blackstrap)
1 large egg
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup + 1/2 cup white chocolate chips (divided)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Butter an 8"x8" baking dish or coat with non-stick cooking spray.
  • Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments until melted. Remove from microwave and whisk in the brown sugar and molasses, then add the egg, ginger, nutmeg, cloves, and salt. Mix well.
  • Sift the flour and baking soda over the wet ingredients. Stir just until combined. Stir in 1 cup white chocolate chips.
  • Pour batter into baking dish. Using an offset spatula or your fingers, press and spread the batter evenly into the pan. The batter will be very stiff.
  • Bake for 30-35 minutes, until dark golden brown, set in the middle, and the edges appear dry.
  • Remove from oven and allow to cool for 60 minutes. They will sink a bit as they cool.
  • Before cutting, drizzle with more white chocolate. Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave at 50% power in 15-second increments, stirring after every 15 second zap, just until chips are melted, about 1 minute. If the chocolate seizes, stir in a 1/2 teaspoon or so of coconut oil or vegetable oil to help loosen it up and get it to a drizzle-able consistency. Use a spoon to drizzle the white chocolate over the blondies in the pan. Allow white chocolate to harden, 30 minutes to 1 hour.
  • Cut into squares and serve.
  • Blondies keep for several days at room temperature in an airtight container or zipper bag. They freeze amazingly, too! To freeze, cool completely on a wire rack. Place in a single layer in airtight plastic containers or large freezer bag and transfer to the freezer. To thaw, return to room temperature; they should thaw within an hour or two.

WHITE CHOCOLATE AND LIME BLONDIES



White Chocolate and Lime Blondies image

Categories     Chocolate     Citrus     Dessert     Bake     Valentine's Day     Lime     Winter     Bon Appétit

Yield Serves 2

Number Of Ingredients 18

BLONDIES
6 tablespoons (3/4 stick) unsalted butter
5 ounces imported white chocolate (such as Lindt), chopped
1 1/4 cups sifted unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 cup plus 2 tablespoons sugar
1 tablespoon minced lime peel (green part only)
2 teaspoons vanilla extract
FILLING
3/4 cup whipping cream
2 ounces imported white chocolate (such as Lindt), chopped
2 cups sliced strawberries
4 whole strawberries, stems left attached, halved
6 lime segments
Fresh mint sprigs
Powdered sugar

Steps:

  • FOR BLONDIES:
  • Preheat oven to 350°F.. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Combine butter and 4 ounces white chocolate in small saucepan. Whisk over low heat until melted. Remove from heat. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat eggs, sugar, peel and vanilla in large bowl until fluffy, about 2 minutes. Stir in white chocolate mixture. Fold in dry ingredients. Spread batter in prepared pan. Sprinkle 1 ounce white chocolate atop batter. Bake until golden and top is dry to touch, about 35 minutes.(Can be made 1 day ahead. Cover; store at room temperature.)
  • FOR BLONDIES:
  • Combine cream and white chocolate in small saucepan. Whisk over low heat until chocolate melts. Transfer to medium bowl and chill until cold, about 1 hour. Beat mixture until stiff peaks form. Fold in sliced berries.
  • Using foil as aid, lift blondie out of pan and place on work surface. Using 3 1/2-inch heart-shaped cookie cutter, cut out 4 hearts (reserve scraps for snacks). Place 1 heart on each of 2 plates. Spread berry filling over hearts on plates, dividing equally and maintaining heart shape. Top with remaining hearts set at slight angle. Garnish plates with halved strawberries, lime segments and mint. Sift powdered sugar lightly over hearts.

WHITE CHOCOLATE-CASHEW BUTTERSCOTCH BLONDIES



White Chocolate-Cashew Butterscotch Blondies image

Cashews bring rich, buttery flavor-and fun crunch-to mouthwatering bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 32

Number Of Ingredients 8

1/2 cup butter or margarine, softened
2 cups packed brown sugar
3 eggs
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 bars (4 oz each) white chocolate baking bars, coarsely chopped
1 1/4 cups salted roasted cashew halves and pieces, chopped

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with baking spray with flour. In large bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs; beat on medium-high speed until fluffy. Add flour, baking powder and salt; beat on low speed until mixed.
  • With spoon, stir in white chocolate and 3/4 cup of the cashews until well mixed. Spread in pan. Sprinkle with remaining 1/2 cup cashews; press down lightly.
  • Bake 25 to 30 minutes or until edges look dry, center is set and toothpick inserted 2 inches from edge of pan comes out clean. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 18 g, TransFat 0 g

LIME, COCONUT AND WHITE CHOCOLATE CHIP BLONDIES



LIME, COCONUT AND WHITE CHOCOLATE CHIP BLONDIES image

Categories     Cookies     Chocolate     Dessert     Bake     Quick & Easy

Yield 16 squares

Number Of Ingredients 9

1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
4 tablespoons lime juice
1/2 teaspoon salt
1 1/2 teaspoons double-acting baking powder
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
2 cups sweetened flaked coconut

Steps:

  • Preheat over to 350 degrees. In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition. Mix in the lime juice stirring iuntil well combined. Add the baking powder and flour and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of oven for 25 to 30 minutes, or until knife inserted in center come out clean. Let the mixture cool completely in the pan. Cut into squares.

PUMPKIN WHITE CHOCOLATE CHIP BLONDIES



Pumpkin White Chocolate Chip Blondies image

These Pumpkin White Chocolate Chip Blondies are chewy and fudgey, packed with pumpkin spices and white chocolate chips - the best bit? They're not cakey in the slightest!

Provided by anniesnomsblog

Categories     Bar Cookie

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter, melted and cooled slightly
1 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
1 cup plain flour
1 pinch salt
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 cup white chocolate chips

Steps:

  • Preheat the oven to 350F and grease and line an 8x8 inch square pan.
  • Place sugar into a large bowl and pour the melted butter over it, mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined.
  • Add in the pumpkin and mix until well combined and smooth.
  • In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour.
  • Add the flour mix into your wet ingredients and stir until combined - don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies.
  • Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
  • Place in the oven for 25-30 minutes until an inserted skewer into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine.
  • Leave to cool in the pan for at least and hour before transferring to a wire rack.
  • Once cool, slice into 9-12 pieces.
  • Blondies will keep in an airtight container, at room temperature, for 3 days.

WHITE CHOCOLATE CHERRY BLONDIES



White Chocolate Cherry Blondies image

This is a takeoff of a Light and Tasty Recipe (Vanilla Chip Cranberry Blondies...I believe they are posted here as well). I am posting to keep note of the changes I made. Note: the egg sub makes these a little bit cake-like, so if you prefer a more dense blondie then you might want to use 2 eggs, or one whole egg and two egg whites.

Provided by smellyvegetarian

Categories     Bar Cookie

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

1/2 cup egg substitute
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cherry-flavored dried cranberries or 2/3 cup dried cherries
1/3 cup vanilla chip
1/3 cup walnuts, chopped

Steps:

  • Preheat oven to 350.
  • In a large bowl beat or whisk eggs, oil, applesauce, and vanilla. Whisk in brown sugar.
  • Add flour, baking powder, and salt; stir until well blended. Stir in 1/3 c cranberries.
  • Spread in a greased 9 x 13 pan coated with cooking spray. Sprinkle remaining cranberries, white chocolate chips, and walnuts on top. Gently press toppings down.
  • Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars.

MAGNOLIA BAKERY'S BLACK & WHITE CHOCOLATE BLONDIES



Magnolia Bakery's Black & White Chocolate Blondies image

This is an amazing moist and chewy blondie bar recipe with two kinds of chocolates and nuts. What's not too love! From the great dessert cookbook, "More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen". Allow the blondies to cool before cutting and serving. Enjoy!

Provided by blucoat

Categories     Bar Cookie

Time 45m

Yield 24 2-inch blondies

Number Of Ingredients 11

1 1/2 cups cake flour (not self rising)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, soft
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla
1/2 cup chopped white chocolate
1/2 cup chopped semisweet chocolate
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

  • Preheat your oven to 350 degrees. Grease and flour a 13x9 baking pan.
  • In a small bowl, combine the flour, baking powder and salt. Set aside.
  • In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the two eggs and the vanilla and beat well. Add in the dry ingredients and mix well. Stir in the chocolate chunks and nuts.
  • Bake for 35-40 minutes, or until cake tester inserted at centre of pan comes out with moist crumbs. Don't overbake!

WHITE BEAN CHOCOLATE CHIP BLONDIES



White Bean Chocolate Chip Blondies image

These blondies mix up in a minute in the food processor, and no one can detect the beans! I love them as a lower calorie substitute for my favorite chocolate chip cookies. And they are gluten free.

Provided by cathyfood

Categories     Dessert

Time 35m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 12

1 lb white beans or 1 lb garbanzo beans
1/2 cup dark brown sugar
1/4 cup white sugar
2 tablespoons oil
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon vanilla
2 eggs
2 tablespoons flax seed meal
1/2 cup chocolate chips
1/3 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350 degrees F. Grease 8 X 8 baking pan.
  • Measure drained and rinsed beans to make sure you have 1 3/4 cups. You may use canned or home-cooked beans, any white variety.
  • Place drained beans and all other ingredients, except chocolate chips and nuts, into food processor ; process just until smooth, but not fluffy.
  • Pour batter into prepared baking pan. Sprinkle chocolate chips and nuts over top.
  • Bake for 30 minutes, until firm in the center and golden brown all over top. Center should spring back when touched lightly.
  • Cool completely before cutting into 12 bars.
  • Store in refrigerator.

WHITE CHOCOLATE GINGERBREAD BLONDIES



White Chocolate Gingerbread Blondies image

Cookies and Tarts, Week 10, March 29 These blondies are SO good. The spicy, autumnal flavors of ginger bread marry perfectly with the creamy, smooth occasional bite of white chocolate chunks. The texture is very dense and cakey, more like a "fudge brownie", but of course, these are blondies!

Provided by Jordan Falco

Categories     Other Desserts

Time 40m

Number Of Ingredients 15

canola cooking spray
2 3/4 c + 1 tbs all purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 stick unsalted butter, room temperature
1 1/4 c packed light brown sugar
1/2 c + 2 tbs granulated sugar
2 large eggs
1 egg yolk
1 1/4 tsp pure vanilla extract
1/3 c molasses
10 oz white chocolate chips

Steps:

  • 1. Preheat oven to 350 degrees. Coat a 17x12 inch rimmed baking sheet with cooking spray. Line bottom with parchment, and coat parchment with cooking spray.
  • 2. Whisk together flour, baking soda, salt, and spices.
  • 3. In an electric mixer fitted with a paddle attachment, cream butter and both brown and granulated sugars on medium high speed until pale and fluffy.
  • 4. Add eggs and yolk, 1 at a time, beating well after each addition. Scrape down the bowl as needed. Beat in vanilla and molasses. Reduce speed to low.
  • 5. Using a ½ cup dry measureing cup or a large spoon, gradually add flour mixture, and beat until combined. Add in white chocolate morsels until well distributed through the batter.
  • 6. Spread batter into prepared pan using an offset spatula. Bake until edges are golden, about 25 minutes. Let cool completely in pan. Cut into squares useing a serrated knife.

7 INGREDIENT WHITE CHOCOLATE BLONDIES



7 Ingredient White Chocolate Blondies image

Anything easy and using few ingredients is in my plan for cooking. These are easy and good.

Provided by Paula Todora

Categories     Cookies

Time 30m

Number Of Ingredients 7

1/2 c butter
2 c white chocolate chips, divided
1 c light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 c flour
1 tsp kosher or sea salt

Steps:

  • 1. Preheat the oven to 350˚F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift the blondies from the pan.
  • 2. Place the butter and 1 cup chocolate chips in a small saucepan over the lowest possible heat and cook until almost all the chocolate has melted. Off heat, stir until smooth. Set aside to cool to room temperature.
  • 3. Place the sugar, eggs, and vanilla in the bowl of a mixer fitted with a whisk attachment and whip until lemon-colored and thick.
  • 4. Replace the whisk attachment with the paddle and add the flour, salt, and remaining 1 cup chocolate chips and beat on the lowest speed until just combined. Scrape down the sides of the bowl, add the cooled chocolate mixture, and beat until just combined.
  • 5. Pour into the prepared pan, smooth with a knife, and transfer to the oven. Bake until the top is just beginning to brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Be careful not to over bake. Cool in the pan slightly and then cut into 24 bars

CINNAMON NUTMEG WHITE CHOCOLATE BLONDIES



Cinnamon Nutmeg White Chocolate Blondies image

Adapted from and inspired by recipe # 48582, butterscotch blondies. The store was out of butterscotch chips, and this came to mind when I saw the cinnamon chips.

Provided by lindseycore

Categories     Bar Cookie

Time 45m

Yield 30 bars, 30 serving(s)

Number Of Ingredients 11

3/4 cup butter or 3/4 cup margarine, softened
3/4 cup light brown sugar, firmly packed
1/2 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 cup cinnamon baking chips
1 cup white chocolate chips
3/4 cup walnuts

Steps:

  • Preheat oven to 350°.
  • Grease 13 x 9 inch baking pan (I like to use the wrapper from the butter to do this).
  • Beat butter and sugars in a large mixing bowl until creamy.
  • Add eggs and beat well.
  • Sift together flour, baking soda, salt and nutmeg; gradually add to butter mixture, blending well.
  • Stir in cinnamon chips, white chocolate chips and nuts.
  • Spread into prepared pan. The batter will be very thick.
  • Bake 30 to 35 minutes or until top is golden brown and center is set.
  • Cool completely in pan on wire rack.
  • Cut into bars.

Nutrition Facts : Calories 159.7, Fat 8.8, SaturatedFat 4.3, Cholesterol 25.8, Sodium 132.9, Carbohydrate 18.9, Fiber 0.5, Sugar 12.1, Protein 2.1

WHITE CHOCOLATE BLONDIES



White Chocolate Blondies image

These bars have become an office favorite -- they are naughty but OH SO NICE!

Provided by Jenn Rochon

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 45m

Yield 12

Number Of Ingredients 8

8 ounces white chocolate, chopped
1 tablespoon vanilla extract
½ cup butter, softened
1 ¼ cups all-purpose flour
2 eggs
¾ teaspoon salt
⅓ cup white sugar
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 35.2 g, Cholesterol 55.3 mg, Fat 19.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 233.3 mg, Sugar 24 g

WHITE CHOCOLATE PECAN BLONDIES W/ MAPLE SAUCE



White Chocolate Pecan Blondies w/ Maple Sauce image

Attention White Chocolate Lovers!!! Here's a delicious dessert for you. I adapted it from White Chocolate Walnut Blondies with Maple Butter Sauce by The Country Cook on TastyKitchen.com Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore,...

Provided by Robynne Glenn

Categories     Other Sauces

Time 45m

Number Of Ingredients 16

3 c all purpose flour
1/4 tsp salt
1 tsp baking powder
10 Tbsp unsalted butter, melted
2 c light brown sugar, packed
3 eggs, lightly beaten
1 tsp pure vanilla extract *i use mexican vanilla
1 c white chocolate chips
1 1/2 c chopped pecans*
*i omit the pecans in the blondies and roast them in the oven a few minutes and add as a topping
MAPLE SAUCE
2 Tbsp unsalted butter
1 1/2 c heavy cream
6 Tbsp real maple syrup
3 Tbsp light corn syrup
optional vanilla bean ice cream

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. In a medium bowl, sift together flour, salt & baking powder. Set aside.
  • 3. In another large mixing bowl, mix melted butter with brown sugar until well-blended. Add in beaten eggs and vanilla. Stir well.
  • 4. Slowly add flour mixture to butter, sugar and egg mixture. Stir thoroughly but do not overmix your batter. Fold in white chocolate chips. Batter will be thick.
  • 5. Spray pan with nonstick cooking spray, then pour batter into 9 x 13 baking pan. Bake for about 25-30 minutes (until a toothpick inserted comes out clean).
  • 6. For the sauce: Melt butter in a medium sauce pan over medium heat (do not allow butter to burn). Then add heavy cream, maple syrup and corn syrup. Allow this mixture to simmer over medium heat for about 20-30 minutes. Wait for the mixture to reduce and thicken. Do not let it boil, just a nice bubbly simmer. Stir it occasionally. Once it has reduced by about a 1/3, it's ready.
  • 7. To serve: you can heat up blondie on a cast iron skillet and serve with a scoop of vanilla bean ice cream or you can just heat a slice of blondie on a plate in your microwave for about 25 seconds. Add a scoop of ice cream on top then pour the warm maple sauce on top and sprinkle with chopped pecans.
  • 8. The Country Cook recommends doubling the sauce, and I must agree after having tried it. YUM! Also, she suggests lowering oven temperature to 325 degrees F. if using a glass pan.

Tips:

  • Use room temperature ingredients. This will help the blondies bake evenly and prevent them from becoming too dense.
  • Don't overmix the batter. Overmixing can make the blondies tough.
  • Bake the blondies until a toothpick inserted into the center comes out clean. Overbaking will make the blondies dry and crumbly.
  • Let the blondies cool completely before cutting them. This will help them hold their shape.
  • Store the blondies in an airtight container at room temperature for up to 3 days.

Conclusion:

White chocolate blondies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special holiday party. With their rich, buttery flavor and chewy texture, these blondies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these white chocolate blondies a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #desserts     #american     #oven     #cookies-and-brownies     #chocolate     #stove-top     #comfort-food     #inexpensive     #taste-mood     #sweet     #equipment     #4-hours-or-less

Related Topics