Chewy White Chocolate Blondies (Printer-Friendly Version)
# What You'll Need:
→ For the Blondies
01 -
1 cup (225g) butter, melted and cooled
02 -
13⁄4 cups (340g) light brown or demerara sugar
03 -
2 large eggs
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2 cups (285g) all-purpose flour
05 -
1⁄2 cup (100g) white chocolate chips
# Let's Cook!:
01 -
Get your oven hot at 180oC (356oF) and line a 9-inch square tin with parchment paper.
02 -
Mix sugar and eggs in a bowl until well combined.
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Pour your cooled melted butter into the egg mixture, stirring as you go.
04 -
Stir in the flour until you get a thick, smooth batter.
05 -
Fold in the white chocolate chips until they're evenly spread throughout.
06 -
Pour into your tin, smooth the top, add a sprinkle of sea salt if you like, and bake for about 25 minutes until golden and slightly crackled.
07 -
Let them cool completely in the tin, then lift out and cut into squares.
# Recipe Notes:
01 -
Using an 8-inch pan will make thicker blondies needing more bake time
02 -
Don't overmix when adding flour to avoid dense blondies
03 -
The thick batter is normal and gives the perfect chewy texture
04 -
Cooling completely is crucial for clean-cut squares