Chewy White Blondies (Print Version)
# Ingredients:
→ Base
01 -
Plain or all-purpose flour (285g/2 cups)
02 -
Eggs (2)
03 -
Butter (225g/1 cup, melted and at room temperature)
04 -
Light brown or demerara sugar (340g/1¾ cups)
→ Mix-ins
05 -
White chocolate chips (100g/½ cup)
# Instructions:
01 -
Set your oven to 180°C/356°F. Line a 9-inch square tin with parchment paper for easy cleanup.
02 -
Grab a medium bowl and whisk together the sugar and eggs until smooth.
03 -
Slowly mix in the melted butter, stirring continuously so it blends well.
04 -
Stir in the flour bit by bit—don’t rush. Batter will turn thick and heavy.
05 -
Fold the white chocolate chips in evenly so you get bites of chocolate everywhere.
06 -
Spread the batter into the lined pan. Even out the top, sprinkle some sea salt if you want, and bake for about 25 minutes. Check for lightly golden edges and a set top.
07 -
Let the pan cool all the way. Once cooled, lift out and slice into 9 pieces.
# Notes:
01 -
Going for an 8-inch pan? Expect thicker squares that’ll need extra time to bake.
02 -
Overmixing the flour can give you blondies that feel too heavy.
03 -
Don’t worry if the batter feels super thick—it’s supposed to be. That’s where the chew comes in!
04 -
Cool them completely—you’ll cut cleaner squares this way.