White Chocolate Blondies

Soft and chewy White Chocolate Blondies made with buttery brown sugar, creamy white chocolate, and toasted pecans, an easy dessert perfect for holidays, parties, and everyday baking.

Course Dessert

Cuisine American, Southern

Keyword white-chocolate-blondies-recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 394kcal

Ingredients

1 cup unsalted butter softened to room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup white chocolate chips
1 cup toasted chopped pecans divided use
2 oz white chocolate melted for drizzling top

Instructions

Preheat oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting. Spray parchment paper with cooking spray. Set aside.
Toast the Pecans: Spread chopped pecans on a baking sheet and bake for 6-8 minutes, or just until fragrant and lightly golden brown. Cool slightly.
In a large bowl, use an electric mixer on medium-high speed to beat softened butter, brown sugar, and granulated sugar until fully combined.
To the bowl add eggs and vanilla extract; beat until combined and thickened slightly.
In a separate bowl, use a whisk to sift together flour, baking powder, and salt. Add flour mixture to the butter mixture beating on medium speed, just until combined (do not overmix).
Fold in white chocolate chips and ½ cup of the toasted pecans. The batter will be thick.
Spread blondie batter evenly into the prepared pan. Sprinkle extra white chocolate chips and 1/4 cup pecans on top.
Transfer to oven and bake for 28–32 minutes, until edges are golden brown and a toothpick inserted into the center shows moist crumbs.
Cool completely in the pan on a wire rack.
Optional: Melt white chocolate in a small microwave safe bowl. Drizzle top of blondies with melted white chocolate and garnish top with extra pecans for a glossy, bakery-style look.

Notes

Use the Right Size Pan - Use a 9×9-inch pan for tall, bakery-style blondies.
Use a Quality White Chocolate - You could use chunks of white chocolate in place of chocolate chips.
Don’t Over Bake - The center should look slightly underdone when removed, it tends to firm up
as it cools.
Toast the Pecans - Toasting the pecans enhances their flavor and makes the top look beautifully golden. You could also use macadamia nuts, almonds or walnuts.
Fruit - You could make these blondies with a fruity twist adding 1/2 cup of dried raspberries, cranberries or blueberries.
Garnishing - I highly recommend drizzling tops of the blondies with warm white chocolate for that professional finish that helps the toppings stay crisp.

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