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If you’re looking for an easy bar dessert recipe with white chocolate, you’re in luck! These white chocolate blondies are PURE HEAVEN!! Super easy to prepare and guaranteed to be gone in a blink they’re so good.

There’s no doubt that blondies and brownies are one of everyone’s favorite desserts! But if you’re looking to change things up, try some of these other bar desserts. Your family and friends won’t be able to get enough of strawberry shortcake bars, oatmeal fudge bars, and these chocolate peanut butter bars!

A stack of white chocolate blondies on the table.

Table of Contents

Why You Will Love White Chocolate Brownies

  • The flavor is out of this world! You’ll hear cheers from family and friends when you show up to family gatherings or fun potlucks and BBQs with them!
  • They are so simple and easy to make! Making and taking them to share with others is one of my favorite things to do.
  • Perfect dessert for feeding a crowd! Cut them into smaller pieces or make a double or even triple batch!
White chocolate brownie mixture in a bowl with the chips added on top.

Ingredients

  • Flour: I mean… flour is a necessary ingredient for baked goods since it gives these blondies their texture!
  • Baking Soda: Baking soda helps your blondie brownies rise up into the perfect texture.
  • Salt: Just a bit of salt for flavor and the science part of baking, haha!
  • Butter: Make sure to use softened unsalted butter for the most delicious results! Unsalted butter gives you much more control over the saltiness of your baked goods.
  • Sugar: You’ll need granulated and light brown sugar for the perfect balance of sweet and chewy texture.
  • Vanilla: The key to creating that blondie flavor!
  • Eggs: A couple of eggs help bind everything together. Make sure they’re room temp for easier mixing.
  • White Chocolate Chips: And of course, you need white chocolate chips! Both for baking into your blondies as well as for the top!
A collage of images showing the ingredients added to the bowl to make white chocolate blondies and then transferred to the baking dish.

How To Make White Chocolate Brownies

  1. Cream together. The butter, sugars, and vanilla until well combined and creamy in texture. Add the eggs one at a time, fully mixing each one into the butter and sugar mixture before adding the next one.
  2. Add. The whisked flour, baking soda, and salt into the wet ingredients. Mix just until combined and be careful not to overmix your batter! 
  3. Stir. In the chocolate chips with a spatula.
  4. Press. The white chocolate blondie dough into a prepared baking pan.
  5. Bake. Until the edges are a light golden brown. Cool completely before cutting and serving.
A stack of three blondies with white chocolate chips on the table.

Tips & Variations

  • Switch up the chips! You can replace half the white chocolate chips with chocolate chips or swap them out completely to make chocolate chip blondies.
  • Don’t overmix after adding the flour! Too much mixing lead to tough baked goods.
  • Lining your pan with aluminum foil makes it easier to remove the blondies from the pan!
  • Start with softened butter and room-temperature eggs! This way the ingredients mix together more efficiently.
  • Don’t overcook or cut too soon. The blondies will be a bit soft in the middle after cooking. They will continue to cook and set as they cool which is why you should allow them to cool completely before serving.
White chocolate blondies on parchment on the table with a couple stacked together.

Recipe FAQ

Why don’t my blondies have a soft brownie-like texture?

It’s likely you overmixed the dough. With almost all my blondie recipes, I always make sure to remind you to not OVERMIX the dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.

What is a blondie vs brownie?

The easy answer to this is that blondies are brownies without the chocolate. Both are bar desserts with a similar texture. However, with brownies, the chocolate is the main star while with blondies, the goal is a buttery vanilla taste that is pure heaven.

Cut white chocolate squares on the table stacked on top of each other.

Storing

  • Store. Leftovers covered tightly in the pan or in an airtight container for up to five days at room temperature. If it’s warm out it’s ok to refrigerate them if you feel like the chips may get too melty. You can also freeze them for up to three months cut or uncut.

More Brownie Recipes

Cherry Chocolate Chip Brownies

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An overhead picture of white chocolate blondies stacked on top of each other.
4.53 from 184 ratings
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Servings: 12 bars

White Chocolate Blondies

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
If you’re looking for an easy bar dessert recipe with white chocolate, you’re in luck! These white chocolate blondies are PURE HEAVEN!! Super easy to prepare and guaranteed to be gone in a blink they’re so good.
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Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 12 Tablespoons UNSALTED butter, softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1 ½ cups white chocolate chips
  • additional chocolate chips, for topping

Instructions
 

  • Preheat oven to 370°F. Line a 9×9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  • Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
  • In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
  • Add eggs one at a time, mixing between each egg.
  • Add flour mixture and mix until just combined. DO NOT OVERMIX!
  • Using a spatula, stir in chocolate chips until combined.
  • Press dough into prepared baking pan. Bake for 20-23 minutes or until edges are lightly golden brown. Let bars cool completely before cutting into squares.

Notes

  • Switch up the chips! You can replace half the white chocolate chips with chocolate chips or swap them out completely to make chocolate chip blondies.
  • Don’t overmix after adding the flour! Too much mixing lead to tough baked goods.
  • Lining your pan with aluminum foil makes it easier to remove the blondies from the pan!
  • Start with softened butter and room-temperature eggs! This way the ingredients mix together more efficiently.
  • Don’t overcook or cut too soon. The blondies will be a bit soft in the middle after cooking. They will continue to cook and set as they cool which is why you should allow them to cool completely before serving.
  • Store. Leftovers covered tightly in the pan or in an airtight container for up to five days at room temperature. If it’s warm out it’s ok to refrigerate them if you feel like the chips may get too melty. You can also freeze them for up to three months cut or uncut.
Calories: 405kcal, Carbohydrates: 53g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 62mg, Sodium: 225mg, Potassium: 123mg, Fiber: 1g, Sugar: 35g, Vitamin A: 397IU, Vitamin C: 0.1mg, Calcium: 67mg, Iron: 1mg
Cuisine: American
Course: Brownies + Bars
Author: Jennifer
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