It's Time To Enjoy Blondies, The White Chocolate Brownies

Everyone who bakes brownies has a unique way of making the one that, in their opinion, is the best. Brownies come in a variety of shapes and forms. Whether you prefer cakey brownies or fudgy chocolate ones depends on you and the baker who makes them. For many, the experience is better the more fudgy and gooey the brownie (as long as they are cooked of course). And it all depends on the density of the materials and the baking process. It's a fun fact about brownies that they keep cooking after they've been taken out of the oven! Even if you want them to be perfectly done, you'll still need to determine when to take them out of the oven to avoid under- or overbaking them. 

Well, instead of the usual dark brownies, we have for you today the blondies, a white chocolate brownie. If you adore white chocolate, these blondie brownies are arguably the best dessert ever. They taste like biting into a chunk of white chocolate in brownie shape because they are fudgy and gooey. 

Chocolate is primarily what distinguishes a blondie from a brownie. The phrase "blonde brownies" is sometimes used to describe blondies. They are manufactured without cocoa powder and strive for a rich vanilla flavour as opposed to a dark chocolate one. Brown sugar is also frequently used to make blondies; however, blondies benefit more from the flavour of brown sugar than brownies do. 


1 cup (226g) unsalted butter melted 

1 ¼ cup (250g) brown sugar* tightly packed  

½ cup (100g) sugar 

2 large eggs + 1 egg yolk room temperature preferred 

2 tsp vanilla extract 

2 ¼ cups (285g ) all-purpose flour  

2 tsp cornstarch 

½ tsp baking powder 

1 tsp salt 

⅔ cup (115g) white chocolate chips 

1 cup (130g) chopped walnuts 


To begin, line a 13x9 pan with parchment paper and preheat the oven to 350°F (175°C). In a sizable bowl, thoroughly whisk the melted butter and sugar together. Stir in the vanilla essence, egg yolks, and eggs until well mixed. Set apart. Mix the flour, cornstarch, baking soda, and salt in a separate bowl. Stir the dry ingredients into the wet ingredients gradually until they are well-combined. If using, include the nuts and white chocolate chips. After spreading the batter onto the prepared pan, place it in the oven. A toothpick inserted in the centre should come out clean or with a few fudgy crumbs after 25 to 30 minutes of baking at 350F (175C). Prior to cutting and enjoying, allow to cool. 


For this blondie recipe, you can either use all light brown sugar, all dark brown sugar, or a mix of the two. Remember that your blondies will taste richer, be sweeter, and have a moister texture if you use only dark brown sugar. 

The blondies in this recipe have a buttery flavour and a soft, chewy texture thanks to the melted butter. When creating blondies and cookies, melt the butter rather than creaming the butter and sugar. 

These blondies are soft and chewy because of the additional egg yolk and cornstarch, two essential ingredients.  

This blondie recipe can accommodate up to 2 cups of your preferred additions. White chocolate chips mixed with chopped walnuts are used in the recipe. This mixture strikes a good balance between crispness and sweetness. Of course, you can fully omit the add-ins as well.