WHITE CHOCOLATE BLONDIES (aka White Chocolate Brownies!)
These are not your average white chocolate blondies. In fact, I call them white chocolate brownies because that’s exactly what they taste like — dense, fudgy, and outrageously rich.
The secret? MELTED white chocolate in the batter. No more cakey blondies. Just pure gooey, chewy blondie goodness.
Trust me, this recipe is EPIC. Bake it, and thank me later.
Perfect for an 8x8" square tin — double the recipe for a larger traybake like in the reel
Ingredients:
180g unsalted butter, chopped
200g white chocolate (I use callebautchocolate )
125g light brown sugar
100g caster sugar
3 large eggs, room temperature
2 tsp vanilla extract
150g plain flour
½ tsp fine sea salt
Method:
Preheat oven to 170°C fan (180°C conventional). Line your tin with baking paper.
Melt the butter & white chocolate together until smooth, then cool slightly.
Whisk the sugars & eggs together for 2–3 minutes until pale and fluffy.
Stir in the vanilla and cooled chocolate mixture until fully combined.
Fold in the flour and salt gently — don’t overmix!
Pour into your tin, smooth the top, and bake for 25–30 mins until golden and just set (the centre should still be soft!).
Cool completely before slicing into that perfect fudgy centre.
These are dangerously good on their own… or layer them up in a sundae if you really want to show off.