This combo seems odd. I always get a strange face when I bring it up. But when I make them, everyone is amazed at how fantastic they actually are and begs for more!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 9×9-inch pan |
Ingredients
- 8 ounces white chocolate, chopped
- ½ cup butter, softened
- 1 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 2 large eggs
- ⅓ cup white sugar
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan.
- Melt together white chocolate and butter in the top of a double boiler over barely simmering water; stir occasionally until smooth. Set aside to cool.
- Combine flour and salt in a medium bowl; set aside.
- Beat eggs in a large bowl with an electric mixer until foamy. Gradually add sugar and vanilla with the mixer still running. Drizzle in white chocolate mixture; mix well. Stir in flour mixture with a rubber spatula or wooden spoon. Fold in chocolate chips. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 25 minutes. Cool in the pan on a wire rack before cutting into bars.
- The magazine version of this recipe uses 1 1/4 cups white chocolate chips and 1/2 cup dried cranberries (optional).
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 233 mg |
| Sugars | 24 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Very rich, but very yummy! I used store brand white chocolate chips instead of chopped white chocolate (the chips being a little cheaper and more available), and that turned out just fine for me!
This has gotten rave reviews from my family, especially with the semi-sweet chocolate chips. My five stars incorporates the longer bake time. I too believe the time to bake mentioned in the recipe is way too short. I personally, don’t like the middle when it only bakes 25 minutes. Adding 5 to 10 minutes will give it a nice brown crust, which becomes the best part (in my opinion), and the middle perfect for us. We keep ours in the freezer or fridge and warm in toaster oven or microwave when snacking on it, and that has worked for us.
I’ve used this recipe 5 different times now, and every one has been perfect! It’s versatile and so easy to switch up ingredients to get a unique flavor. I’ve used white chocolate chips, almond bark, and white baking chocolate for the ganache, each worked well. I’ve made it with chocolate chips, butterscotch chips, white chocolate chips, and even toffee bits. You can also add your favorite nuts or dried fruit (dried cranberries are SPECTACULAR with white chocolate chips). I recommend this recipe for anyone wanting a basic blondie, it’s lovely by itself, and prefect for experimentation.
I was looking for a recipe to use up some white chocolate. These were great. Not super sweet. Like another reviewer said, they taste better the next day. Will make again.
Not as impressive as hoped.
Looooooove these! I’d make them a bit sweeter next time, but perfect texture!
Very good and easy to make
I melted the butter and white chocolate chips together in a pot on the stove. It was easier and gave it the perfect consistency!
Wow! you can really taste the white chocolate in these. I used some bars that I found on sale, 200g were used melted in the microwave and 200g chopped into chunks. I made brownie bites in a mini muffin pan and cooked them about 10 minutes. They did come out a bit chewey, but very rich and tasty. I recommend placing a piece of aluminum foil loosely over them after about 4 minutes in the oven to avoid the tops from over-browning. PS: They were very hard to take out of the pan despite having greased it. Next time I would line the cups for sure.
They’re tasty, but because they don’t have brown sugar, they don’t have that butterscotch/caramel taste that I was looking for. Not sure if I will make them again. I made them initially because all of the blondie recipes I saw required a 9X9 pan, which I didn’t have. So I made this one instead because it used a 9X13 pan.
I used coconut oil instead of butter and it still turned out perfectly! Will definitely make again, a family favourite!
Simply delicious with vanilla ice cream
I melted the butter and white chocolate in the microwave at small intervals, but it was still separated at the end. I was worried I messed up but still went ahead and mixed the batter up. The butter was still separated, but I let it sit for 5 min and tried again and it came together! I added roasted nuts to it for some texture. They came out great and tasted delicious. And they weren’t as sweet as I thought they would be!
I made the recipe exactly as presented with the one exception of using white chocolate chips in place of both the white chocolate chunks and the semi-sweet chocolate chips. I thought it was kind of bland and too fudge like. Maybe using better quality white chocolate is very important as some reviewers proposed.
The only thing I can say after taking a bite is WOW! It’s the first recipe I’ve ever made turning out SO well. The 25 minute timing is just perfect. I also used Toll House but dark chocolate chips instead of white, but it tastes still nice. The texture is rich and moist and please don’t say that it’s too greasy because you’ve put a whole 8 ounces of chocolate and half a cup of butter??. And an early HBD to myself since my birthday is tomorrow.
Amazing recipe! My daughter who’s a super picky sweets girl LOVES these!! The second time I made these I added a 1/4 tsp of salt to balance out the super sweet … I really sent the flavor over the top!
I made these today. Instead of butter I used margarine and at first I thought, oops should have used butter because of how separated it was from the chocolate but it turned out to be fine. Other than the substitution, I made it exactly as the recipe says. They came out really good. They were moist and had an overall good taste. The only complaint I have is they were a little bit too sweet but not so sweet I can’t eat them. I certainly can and will.
I will make it again.
I will make it again.
Great Recipe, An Angel Cake Club Favorite!
I took the easy route a small used white chips. I put half in the batter and half sprinkled on top. I added 2t vanilla as well. Delicious!