White Chocolate Blondies from Fat Witch Bakery

by Dorothy Reinhold on January 23, 2022


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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

Ingredients on a white counter for White Chocolate Blondies from Fat Witch BrowniesFirst, 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

Butter and white chocolate melting on the stove in a small silver potMelt 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 a 9-inch baking pan with parchment paperLine the pan with parchment, leaving a bit of overhang to use as “handles” for when the blondies are done. 

Batter is loose before the flour is addedThe batter will be fairly liquid when you add the butter and melted white chocolate.

A hand holding an offset spatula smooths blondie dough into a parchment-lined baking dishThe batter firms up into dough once you add the flour. Use an offset spatula to spread it evenly in the pan.

Blondies with a light brown rough surface are in a parchment-lined pan on a white marble counterBake 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.

Square baked blondies with a light brown surface sit on their parchment paper on a cooling rackUse the parchment overhang to lift the whole batch out of the pan, and cool it on a cooling rack.

5 blondies piled on a white embossed plate with the rest of the blondies in the background, on a white marble counterCut into squares and go to town! I suggest either 25 or 30 bars per pan. 

White Chocolate Blondies in a glass bakery-style stand with the glass dome lid liftedSince these are bakery brownies, I put them in my glass bakery-style stand with a glass dome to cover them. We felt fancy!

Print
White Chocolate Blondies

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 2 hours

Yield: 24-30 bars

White Chocolate Blondies

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

  1. Heat oven to 350F degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Scrape the batter into the prepared pan, and spread it evenly. An offset spatula works well for this.
  6. 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.
  7. 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.
  8. 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.

https://www.shockinglydelicious.com/fat-witch-bakery-white-chocolate-bars/

About the cookbookFat Witch Brownies cookbook cover on Shockinglydelicious.com

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 Patricia Helding from Fat Witch BakeryChelsea 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.

pin this please!Pin the image below for White Chocolate Blondies to your Pinterest board to save this recipe

A plate of stacked blondiess is in the foreground and cut blondies are out of focus in the background with the recipe title superimposedfrom Fat Witch Bakery on ShockinglyDelicious.com

 

Looking for another recipe that uses white chocolate?

3-ingredient White Chocolate Matzo Treats with sprinkles on top on a white plate on ShockinglyDelicious.com3-Ingredient White Chocolate Matzo Treats

Fat Witch Bakery White Chocolate Bars from ShockinglydeliciousThis recipe was originally published on ShockinglyDelicious.com May 11, 2011 and has been updated and republished today.

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Tagged as: Blondies, Fat Witch, Penzey's Double Strength Vanilla, what to do with a bag of white chocolate chips, White Brownies, white chocolate chips

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