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Easy One Bowl White Chocolate Blondies

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(This post has been updated from the original June 2017 version to provide a better experience for you)

This beautiful white chocolate blondies recipe is your one stop shop for gorgeously fudgy and sweet blondie bliss! And the best part? Just like my fudgy brownie recipe, they’re made in one bowl! Keep reading for the full recipe, plenty of helpful tips and much more…

A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background and white chocolate chips scattered around.

This is a treat I have made many times. Over the years it’s become one of those go to recipes, because they’re just so incredibly easy to make!

Flat lay view of stacked and individual white chocolate blondies on a dark wood worktop. There are white chocolate chips scattered around, a fork and a red ribbon swirling through the middle.

I mean, when something tastes this good and you hardly have to wash anything up after… you’re not doing bad are you?! It’s one of the reasons I love this one bowl Biscoff blondies recipe too!

A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background.

What is the difference between a brownie and a blondie?

A brownie is chocolate in flavour, usually made with either cocoa powder, melted dark chocolate or both. A blondie is a vanilla flavoured bar which is similar in texture to a brownie, but doesn’t contain any dark or milk chocolate.

Flat lay view of stacked and individual white chocolate blondies on a dark wood worktop. There are white chocolate chips scattered around, a fork and a red ribbon swirling through the middle.

Are blondies meant to be gooey in the middle?

YES! Blondies are a non chocolate version of a brownie. Brownies are super gooey in the middle right? Blondies are meant to be too! Just be sure you don’t over bake them or they could turn out quite hard.

A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background.

What you need to know

In this section I’m going to share everything you need to know in order to recreate these gorgeous white chocolate blondies in your own kitchen! Be sure to check out the tips section.

Flat lay view of stacked and individual white chocolate blondies on a dark wood worktop. There are white chocolate chips scattered around, a fork and a red ribbon swirling through the middle.

Ingredients

The ingredients required for white chocolate blondies are really very simple. Let’s take a look…

  • Butter – I always use unsalted in baking. This gives you full control over the salt content and flavour of your bakes.
  • Sugar – Light soft brown sugar works best in this blondie recipe as it adds to the chewy/fudgy texture.
  • Egg – Free range organic are my go to but whatever you have will work. Just don’t use really small eggs.
  • Vanilla – A good quality vanilla extract like Nielsen Massey (Affiliate Link) is essential in blondies! This will be the main flavour.
  • Salt – Table salt is absolutely fine as you don’t need the texture of salt, only the flavour.
  • Flour – Plain flour (all purpose in the US) is what we need for blondies. No need for any raising agents in this recipe!
  • White Chocolate – You can choose to use either white chocolate chips or buy a bar and chop it into chunks. Both work just great!
A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background and white chocolate chips scattered around.

How to make white chocolate blondies: simplified

  1. Melt the butter then beat in the sugar.
  2. Add egg, vanilla and salt and mix until blended.
  3. Sift in the flour then fold through the white chocolate chips.
  4. Smooth into a lined tin and bake.
  5. Cool completely then slice and serve.
Flat lay view of stacked and individual white chocolate blondies on a dark wood worktop. There are white chocolate chips scattered around, a fork and a red ribbon swirling through the middle.

Recipe tips

Even the simplest of recipes can go wrong sometimes! Here’s some helpful tips to make sure you nail it first time.

  • Ingredients blend together best when they’re all at the same temperature. So bring any refrigerated items to room temperature before using them.
  • Once the flour is added, do not over mix the batter! Only mix until you can’t see any more streaks of flour in the bowl.
  • Remember that all ovens vary so keep an eye on your blondies towards the end of the baking time. You don’t want them to over bake or they might turn out fudgy.
  • Allow your blondies to cool completely before attempting to remove from the tin and slice or things might get messy.
  • Store your blondies in a metal container at room temperature so they stay at their best for longest.
A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background and white chocolate chips scattered around.

White Chocolate Blondies – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make 16 bars.

  • 115g (1 Stick) Unsalted Butter
  • 200g (3/4 Cup + 1/8 Cup) Soft Light Brown Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 125g (1 Cup) Plain/All Purpose Flour
  • 150g (7/8 Cup) White Chocolate Chips
  • 50g (1.8 oz) White Chocolate, To Drizzle (Optional)

Essential equipment

  • 20cm (8″) Square Baking Tin
  • Large Microwavable Bowl
  • Disposable Piping Bag/Plastic Food Bag (Optional)

White chocolate blondies instructions

Preheat your oven to 180°C/Fan 170°C/356ºF and grease and line your tin with baking paper. Then cube the butter (115g | 1 Stick), place it into a large bowl and melt in the microwave in 10 second intervals.

Melted butter in a glass bowl with a spatula.

Then add in the sugar (200g | 3/4 Cup + 1/8 Cup) and give it a really good stir with a spatula.

Melted butter and sugar mixed together in a glass bowl with a spatula.

Next add in the egg (x 1), vanilla (1 tsp) and salt (1/4 tsp). Give it another really good stir until everything is evenly blended.

Melted butter, sugar, egg, vanilla and salt mixed together in a glass bowl with a spatula.

Then sift in the flour (125g | 1 Cup) and gently fold in. Keep going only until you can’t see any more flour.

Blondie batter in a glass bowl with a spatula

Next tip the white chocolate chips (150g | 7/8 Cup) into the bowl and mix briefly to distribute.

Blondie batter and white chocolate chips mixed together in a glass bowl with a spatula

Finally, pour the mixture into your prepared tin and level out roughly.

White chocolate blondie batter pressed into a lined square baking tin.

Then bake in your preheated oven for 20-25 minutes until golden on top. Keep an eye on it though, all ovens vary and you don’t want to over bake this!

Baked white chocolate blondie in a lined square baking tin.

Allow to cool completely before removing from the tin and slicing into 16 bars.

White chocolate blondies decoration (optional)

Place a wire rack over a piece of newspaper and lay out all the white chocolate blondies.

Break the white chocolate into a disposable piping bag or plastic food bag and heat in the microwave in 10 second intervals until melted. Give the chocolate a good squish between each blast.

Now snip off the corner and pipe a zigzag pattern over the top of each Blondie and allow to set at room temperature.

White chocolate blondies on a cooling rack set over newspaper that have had white chocolate drizzled over the top of them.

If you somehow manage not to immediately store your blondies in your belly, then pop them into an airtight container (preferably metal) and store at room temperature. Consume within 4-5 days.

A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background.

Other recipes you might like

Flat lay view of stacked and individual white chocolate blondies on a dark wood worktop. There are white chocolate chips scattered around, a fork and a red ribbon swirling through the middle.

Have you made this recipe?

Have you made these intensely indulgent white chocolate blondies? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background.

Like baking to be as simple as possible?

You need the right equipment! Check out my favourite Products That Make Baking Easier! (Affiliate link)

A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background.

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A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background.
A stack of 5 white chocolate blondies topped with a fork. Set on a dark wood worktop with a deep blue background.

Easy One Bowl White Chocolate Blondies - Printable Recipe

Yield: 16
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This beautiful white chocolate blondies recipe is your one stop shop for gorgeously fudgy and sweet blondie bliss! And the best part? They’re made in just ONE bowl!

Ingredients

  • 115g (1 Stick) Unsalted Butter
  • 200g (3/4 Cup + 1/8 Cup) Soft Light Brown Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 125g (1 Cup) Plain/All Purpose Flour
  • 150g (7/8 Cup) White Chocolate Chips
  • 50g (1.8 oz) White Chocolate, to drizzle (optional)

Essential equipment

  • 20cm (8″) Square Baking Tin
  • Large Microwavable Bowl
  • Disposable Piping Bag/Plastic Food Bag (optional)

Instructions

  1. Grease and line your tin with baking paper and preheat the oven to 180°C/Fan 170°C/356ºF. Cut the butter into cubes, place in a large bowl and melt in the microwave in 10 second intervals.
  2. Add in the sugar and stir well.
  3. Beat in the egg, vanilla and salt and mix until blended.
  4. Sift in the flour and fold in, just until you can't see any streaks left in the batter.
  5. Fold through the white chocolate chips until evenly distributed.
  6. Smooth the batter out into your lined tin and bake for 20-25 mins until golden.
  7. Allow to cool completely before removing from the tin and slicing.

Notes

Store in an airtight metal container at room temperature and consume within 4-5 days.

Recommended Products

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 57mgCarbohydrates: 26gFiber: 0gSugar: 20gProtein: 2g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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Dan

Monday 25th of June 2018

Delicious. I made these this morning, thanks for the recipe! I will be making more from this site from now on.

A couple of things though. Would these be suitable for freezing and still taste delicious once defrosted? Do you know the quantities that I would need for a 12x9 inch traybake tin? I want to make a bigger batch next time!

Miss KitchenMason

Monday 25th of June 2018

Hi Dan. You're very welcome! I'm SO happy you liked my recipe :) For a 12 x 9 inch pan I would use: 200g butter, 350g brown sugar, 2 small eggs, 2 tsp vanilla, 220g flour, 260g white choc chips, 90g white choc to drizzle. The only thing I can't work out without trying it myself is the cooking time. I would bake as stated in the original recipe then check every 5 minutes or so after that until done. You'll know what to look for anyway as you've already made them successfully before :D Hope this helps! Emma x

cakespy

Monday 19th of June 2017

OMG these look so good! I love blondies better than brownies (shh, I never feel like I should say that too loud) so these are my dream.

Miss KitchenMason

Monday 19th of June 2017

Aww I'm so glad you like my recipe & my photos! Thank you for your lovely comment :)

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