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White Chocolate Blondies are seductive, brilliantly rich, buttery, vanilla-scented bars from New York’s legendary Fat Witch Bakery. You won’t be able to resist them.
These are so good I can’t even talk about them. My mouth is stuffed full, and I would spray crumbs your way. Not pretty.
When I first made them a decade ago for Mother’s Day, I could barely contain myself until it was time to serve them that Sunday. Their rich, buttery, vanilla goodness went brilliantly with fresh strawberries. I’ve made them multiple times since then, and they are always a big hit. If I bring them somewhere, people ask for the recipe. That’s the highest compliment, right? That and returning home with an empty plate.
How to make White Chocolate Blondies
First, gather your ingredients. This calls for relatively few ingredients, so use the best quality you can. You’ll need:
- White chocolate chips or good quality white chocolate bar. Do NOT use “white coating wafers” or “candy melts.”
- Butter
- 2 eggs
- 1 cup sugar
- Vanilla extract
- Salt
- Baking powder
- All-purpose flour
Melt the butter in a small saucepan, and when it is melted, add the white chocolate chips and turn off the heat. The hot butter will melt the chips. Stir until smooth.
Line the pan with parchment, leaving a bit of overhang to use as “handles” for when the blondies are done.
The batter will be fairly liquid when you add the butter and melted white chocolate.
The batter firms up into dough once you add the flour. Use an offset spatula to spread it evenly in the pan.
Bake until light brown on top. You can see that the top of mine puffed and then sank, but it didn’t crack. Cracks are OK if they happen. Remove from oven and cool in the pan for a bit.
Use the parchment overhang to lift the whole batch out of the pan, and cool it on a cooling rack.
Cut into squares and go to town! I suggest either 25 or 30 bars per pan.
Since these are bakery brownies, I put them in my glass bakery-style stand with a glass dome to cover them. We felt fancy!
Ingredients
- 3/4 cup high-quality white chocolate chips (or 6 ounces good quality white chocolate, coarsely chopped)
- 5 tablespoons unsalted butter
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract (I used Penzey’s Double-Strength Vanilla, which gives you a double dose!)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unbleached flour
Directions
- Heat oven to 350F degrees.
- In a small saucepan over low heat, melt the butter. When it has melted, turn the heat off and add the white chocolate chips or chunks. Allow to sit for a couple of minutes, then stir; you will see that the chips have begun to melt from the heat of the butter. Keep stirring until smooth. Set pan aside off the hot burner to cool for a couple of minutes.
- Prepare a 9-inch square baking pan by lining it with parchment paper, allowing the sides to overhang to create a sling. This way when the cookies are baked and cooled, you can use the parchment to remove the entire cookie-block at one time. Or you could grease and flour the pan; your choice.
- In a mixing bowl, beat the eggs, sugar and vanilla together, until smooth. Add the cooled white chocolate mixture and baking powder and mix until well combined. Add the flour and stir until combined and no trace of the dry ingredients remains.
- Scrape the batter into the prepared pan, and spread it evenly. An offset spatula works well for this.
- Bake for about 25 minutes or until the top is light brown; the top may crack. Turn off the oven, leaving the pan inside for 8 more minutes. After that time, a toothpick inserted in the center should come out clean or with only crumbs, not batter, on it.
- Remove pan from oven and let cool on a rack for 1 hour. If you have used parchment, as I did, simply lift the whole cookie-block out, peel off and discard the paper, and cut the cookie square into pieces bars.
- Makes 25-30 bars. (The author thinks it makes 12-18 bars, but I think it is extremely rich, and needs to be cut into smaller bars for home eating. Bakeries tend to serve large squares so they can charge more per cookie; home cooks can cut them smaller.)
Notes
Recipe source: Ever so slightly adapted from "Fat Witch Brownies: Brownies, Blondies and Bars from New York’s Legendary Fat Witch Bakery," by Patricia Helding; Rodale; $22.50.
About the cookbook
The recipe is from a charming cookbook called “Fat Witch Brownies: Brownies, Blondies and Bars from New York’s Legendary Fat Witch Bakery,” by Patricia Helding (Rodale; $22.50; Sept. 2010) affiliate link. Fat Witch Bakery is a legendary place inside the 
Chelsea Market in NYC, and specializes in every kind of brownie you might want. I pretty much want to bake every single thing in this book. Anyone up for a great virtual baking project? All recipes are easy, and all call for a 9-inch square pan. How fabulous is that? Fat Witch owner Patricia Helding calls these White Chocolate Bars, but how about if we call them White Chocolate Blondies? This is yet one more foodie destination to put on my wish list for a future trip to New York City.
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Looking for another recipe that uses white chocolate?
3-Ingredient White Chocolate Matzo Treats
This recipe was originally published on ShockinglyDelicious.com May 11, 2011 and has been updated and republished today.
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Amazing bars! Love white chocolate and these are a must for me. I can’t wait to try these.
I love white chocolate. These are perfection.
These blondies are so inviting! They are perfect for my afternoon snack!
Seriously drooling over these. Love it!
Great twist on the blondie! This would please everyone!
Would it be wrong to have these for breakfast? They look amazing.
Lisa,
There is no “wrong” at my house. I hope the same rule goes at your house!
These White Chocolate Blondies are on my must-make list!
These blondies have the best flavors and made the best dessert! Can’t wait to make these again for Valentine’s day!
Kathryn,
Yahoo! So glad you loved them!
I love blondies and never thought about white chocolate, this looks amazing!
Oh those crispy, crinkly tops mixed with chewy and rich blonde (and white chocolate!) base! YUMMO!
I’m absolutely making these soon. Blondies have always been a favorite of mine.
Beth,
Hope you love them!
I think blondies are so often overlooked for other bars. My son loves white chocolate, so he’s going to adore these!
Jolene,
I agree! Blondies can easily beat brownies, in my book.
I love the color on the top of those bars. They sound so delicious and decadent. I’m going to have to check out that cookbook.
Wendy,
It’s a fun book (maybe your library has it?), and all the recipes bake in a 9×9, so it’s super convenient, and not huge batches.
You’re right, I can’t resist these bars. I’ll take a dozen please!
Love the idea of a white chocolate blondie! So fun!
They do look pretty moist and delicious, and what a fun cookbook! Definitely seems like a good bucket list destination.
What this looks FANTASTIC!!!!
Jumping here from your post on Superbowl food…. I love white chocolate, and this shall be pinned to share with my department soon….. luscious!
Thanks Sally!
yummy I love white chocolate these are amazing.
These sound wonderful. I love the golden color.
I’d like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. http://alli-n-son.com/2011/05/12/peanut-butter-cup-caramel-bars/
Thanks, Allison! I’ll go over and do that!