White Chocolate Blondies

Recipe By: Calphalon Team  -  Originally Published: 10/21/2011


Blondies are moist and chewy bar cookies. If you enjoy the texture of brownies, but you want a little different taste and not quite so much chocolate, these treats are sure palate pleasers! The main flavor comes from the butter and brown sugar, while the eggs keep the blondies light, add to the rich color, and help as a binding and rising agent. The result is a tasty made-from-scratch treat that won't stay on the serving plate for long!

  • Servings: Serves 12 to 16
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Dessert


1-1/2 cups unsalted butter, softened to room temperature
1 cup dark brown sugar
1-1/12 cups white sugar
4 large eggs
1 Tbsp. vanilla extract
2-1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups white chocolate (small chunks or chips)


Preheat oven to 350ºF or 325ºF Convection

Line bottom of an 8" x 8" square  or 9" x 13" baking pan with parchment paper. In a stand or hand mixer, cream butter and sugar together on medium speed until fluffy, about 3 minutes. Reduce speed to low and add an egg at a time to sugar mixture, incorporating fully with each egg. Add vanilla and mix. Sift dry ingredients into a bowl (flour, salt and baking powder).  Add dry ingredients to butter/sugar mixture on low speed, until incorporated and blended. Fold in chocolate pieces. Fill baking pan and spread batter evenly. Bake at 350˚F for 35-40 minutes (or 25-30 minutes at 325ºF if using convection). Remove from oven and cool slightly before cutting into squares.