Introduction
If brownies are the rich, fudgy cousin of chocolate cake, then blondies are their golden, caramel-flavored sibling. These Blondies with Brown Sugar and White Chocolate Chips are buttery, chewy, and irresistibly sweet with a butterscotch-like flavor that comes from using brown sugar as the star ingredient. The addition of creamy white chocolate chips elevates them into a decadent dessert bar that’s simple yet sophisticated.
Blondies are perfect for when you crave something sweet but don’t want the heaviness of a chocolate brownie. They’re easy to prepare, bake in one pan, and can be sliced into neat squares for parties, bake sales, or casual snacking. With their chewy edges, soft centers, and pockets of melty white chocolate, these blondies are guaranteed to disappear quickly.
Why I Love This Recipe
I love this recipe because it takes something so simple and turns it into a treat that feels indulgent. The caramel notes from the brown sugar, paired with the creaminess of white chocolate chips, create a flavor combination that’s sweet but balanced. The texture is another reason—they’re dense, chewy, and soft in the middle, with just the right amount of bite on the edges.
I also love how versatile blondies are. They can be dressed up with nuts, dried fruit, or even a drizzle of caramel sauce, but they’re equally delicious in their pure, classic form. Best of all, the recipe comes together quickly with ingredients I always have on hand, making it the perfect go-to dessert when I need something impressive in a pinch.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- Quick & Easy: No need for fancy techniques—just mix, bake, and enjoy.
- Flavorful: The brown sugar creates a deep, butterscotch-like richness.
- Crowd-Pleaser: Perfect for parties, picnics, or gifting.
- Customizable: Adaptable with endless mix-ins.
- Foolproof: Reliable results every time, even for beginner bakers.
If you love brownies but crave something a little lighter and caramel-sweet, blondies are the dessert you’ve been waiting for.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 16 squares
- Calories: ~210 per serving
- Course: Dessert / Snack
- Cuisine: American
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, melted and slightly cooled
- 1 ½ cups (300g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (175g) white chocolate chips
Cooking Directions
Step-by-Step Preparation Method
- Preheat oven: Set to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs one at a time, whisking well. Stir in vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix batter: Add dry mixture to wet ingredients, stirring until just combined. Do not overmix.
- Add chips: Fold in white chocolate chips with a spatula.
- Bake: Spread batter evenly into the prepared pan. Bake for 25–30 minutes, until top is golden and edges are set. A toothpick should come out with moist crumbs, not wet batter.
- Cool & slice: Let blondies cool in the pan before lifting out and cutting into squares.
How to Serve
- Slice into neat squares and serve as-is for a classic treat.
- Pair with a scoop of vanilla ice cream and a caramel drizzle for an indulgent dessert.
- Serve alongside coffee or tea for a cozy afternoon snack.
Recipe Tips
- Don’t overbake—blondies should remain chewy in the center.
- For extra flavor, use dark brown sugar for a richer, more caramel-like taste.
- Allow the melted butter to cool slightly before mixing to prevent scrambling the eggs.
- Line the baking pan with parchment paper for easy removal and neat slicing.
Variations
- Nutty Blondies: Stir in ½ cup chopped pecans, walnuts, or macadamia nuts.
- Triple Chip Blondies: Use a mix of white, milk, and dark chocolate chips.
- Fruit Blondies: Add ½ cup dried cranberries or cherries for a tart contrast.
- Salted Caramel Blondies: Swirl caramel sauce into the batter and sprinkle with flaky sea salt before baking.
- Peanut Butter Blondies: Add ½ cup peanut butter to the batter for a nutty twist.
Freezing & Storage
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezing: Wrap blondies tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Special Equipment Needed
- Mixing bowls
- Whisk & spatula
- Measuring cups and spoons
- 9×13-inch baking pan
- Parchment paper
- Sharp knife for slicing
Conclusion
Blondies with Brown Sugar and White Chocolate Chips are the golden, chewy bars you didn’t know you needed in your dessert lineup. With their rich caramel flavor, melt-in-your-mouth white chocolate pockets, and chewy texture, they’re a treat that’s both nostalgic and sophisticated. Easy to bake, endlessly customizable, and universally loved, these blondies will quickly become a go-to recipe whenever you need a sweet fix or a crowd-pleasing dessert.
Blondies with Brown Sugar and White Chocolate Chips
Description
If brownies are the rich, fudgy cousin of chocolate cake, then blondies are their golden, caramel-flavored sibling. These Blondies with Brown Sugar and White Chocolate Chips are buttery, chewy, and irresistibly sweet with a butterscotch-like flavor that comes from using brown sugar as the star ingredient.
Ingredients
Instructions
-
Preheat oven: Set to 350°F (175°C). Grease and line a 9x13-inch pan with parchment paper.
-
Mix wet ingredients: In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs one at a time, whisking well. Stir in vanilla.
-
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
-
Mix batter: Add dry mixture to wet ingredients, stirring until just combined. Do not overmix.
-
Add chips: Fold in white chocolate chips with a spatula.
-
Bake: Spread batter evenly into the prepared pan. Bake for 25–30 minutes, until top is golden and edges are set. A toothpick should come out with moist crumbs, not wet batter.
-
Cool & slice: Let blondies cool in the pan before lifting out and cutting into squares.
