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J U LY 2 2 , 2 0 2 2

White Chocolate
Blondies!
BEST BAKING RECIPES

BLONDIES RECIPES

C H O C O L AT E R E C I P E S

J U M P TO R E C I P E

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Easy and delicious

white chocolate
blondies that are
fudgey, sweet and
perfect! White
chocolate batter and
white chocolate
chips… heaven!

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Blondies vs Brownies
I know I have posted many blondie and brownie

recipes over time now, but I still get questions

about what blondies are in comparison to

brownies!

For me, a blondie is a ‘white’ version of a brownie.

This is however my first recipe to include melted

white chocolate in the base because it took so long

to perfect the recipe to make sure it wasn’t greasy

or horrible.

I always use dark chocolate for my brownies, so

white chocolate or plain base makes it… blonde!

Blondies are sweet, delicious, and incredibly

moreish.

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White chocolate
So as the main base for these blondies is white

chocolate, you need to use good white chocolate. I

use this one in all of my baking as I find it’s best, it

doesn’t create a greasy texture, and it works

perfectly for melting down and as chocolate chips.

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You can use basically any white chocolate you like,

but generally, because you end up having to use

quite alot I would save any brands as the chocolate

chip part, and melt down the cooking or

supermarket own for the base chocolate.

I used white chocolate as the drizzle as well just to

get one extra element of the white chocolate in, but

this is optional.

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Tin
I always tend to use the same tin when I bake a

traybake such as a brownie, blondie or cookie bar,

because I find it creates the perfect depth of bake,

and it bakes perfectly every time.

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For this recipe I used a 9″ square tin (23cmx23cm),

and lined it with parchment paper. You can easily

use a ‘brownie’ tin that is 7×11″ as this will take the

same time, and have the same results.

If you wanted to decrease the recipe to make half, a

7″ square would be the equivalent – but changing

tin sizes does change the bake time. I tend to find its

best to stick to the recipe and tin size, but freeze

the other half for later.

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Baking
I know one of the scariest things about baking some

traybakes is that ‘they never bake right’… when it’s

actually much easier than you think. There are a few

tips that really save me every time!

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The best place you can start is to use an oven

thermometer to make sure your oven is actually

baking at the correct temp. Some bakes you can get

away with it being out, but for the best traybakes

you really need it to be bang on!

I always bake my blondies for exactly 25 minutes,

until there is an ever so slight wobble in the middle

of the tin. There is no point in doing the skewer test,

as you want them to be a little be gooey when they

are still warm!

Cool the blondies completely in their tin, and then

put them in the fridge overnight. This is BY FAR the

best way to get a fudgey blondie delicious texture

of heaven.

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Tips and Tricks

For this recipe I use:

This white chocolate – its good quality,

tastes delicious, and so much easier to buy in

chip form!

This baking tin – 9″ square is the best size,

and this is the perfect depth.

Oven thermometer – making sure you have

the temp bang on will save your bacon.

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These blondies can be used as a base for other

recipes on my blog, but I do still utterly adore my

other blondie recipes. Neither is better than the

other in my opinion! You can use these for example

topped with my millionaires blondies ingredients, or

even follow the idea of my biscoff blondies.

These blondies last at room temp, or in the fridge –

or you can freeze them for 3+ months. ENJOY!

SAVE … SAVE … SAVE …

Kennedy
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