Decadent White Chocolate Blondies (Printer-Friendly)
Chewy blondies packed with white chocolate, gingerbread spice, and cookie butter, delivering rich caramel sweetness.
# What You'll Need:
→ Base
01 -
115 g unsalted butter, melted and cooled
02 -
200 g light brown sugar
03 -
1 large egg, room temperature
04 -
1 teaspoon pure vanilla extract
05 -
40 g smooth cookie butter
06 -
2 tablespoons golden syrup or maple syrup
→ Dry ingredients
07 -
130 g plain (all-purpose) flour
08 -
0.5 teaspoon baking powder
09 -
0.5 teaspoon ground cinnamon
10 -
0.5 teaspoon ground ginger
11 -
0.25 teaspoon fine sea salt
→ Mix-ins
12 -
100 g high-quality white chocolate chips
→ Optional additions
13 -
50 g caramel chips
14 -
30 g dried cranberries or dried cherries
15 -
Pinch of ground nutmeg or ground cloves
# Steps to Follow:
01 -
Line a 20 cm square baking pan with parchment paper, ensuring the edges overhang for easy removal.
02 -
In a large mixing bowl, whisk together melted butter, light brown sugar, golden syrup, vanilla extract, cookie butter, and egg until fully incorporated and glossy.
03 -
Add flour, baking powder, cinnamon, ginger, and salt to the wet mixture. Stir until just combined without overmixing.
04 -
Gently fold in white chocolate chips and any optional mix-ins, such as caramel chips or dried fruit, to evenly distribute throughout the batter.
05 -
Pour batter into the prepared baking pan and smooth the surface. Bake in a preheated oven at 175°C for 22–25 minutes or until the top is golden and a toothpick inserted into the center emerges clean with a few moist crumbs.
06 -
Allow the blondies to cool fully in the pan before lifting out and slicing into even squares for serving.
# Extra Suggestions:
01 -
Do not overmix the batter after adding flour to maintain a tender, chewy texture.
02 -
Blondies are ready when the surface is set but the center remains slightly soft; avoid overbaking for optimal moistness.