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Blondies With White Chocolate Chips - Chewy, Buttery, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3/4 cup (130 g) white chocolate chips
  • Optional: 1/3 cup chopped macadamia nuts or pecans

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
  2. Mix wet ingredients: In a medium bowl, whisk melted butter and brown sugar until glossy and smooth, about 30 seconds. Whisk in the egg and vanilla until fully combined.
  3. Combine dry ingredients: In a separate small bowl, stir together flour, baking powder, and salt. Add to the wet mixture and fold with a spatula until just combined. Do not overmix.
  4. Add mix-ins: Fold in white chocolate chips (and nuts, if using), reserving a small handful to sprinkle on top.
  5. Spread and top: Scrape the thick batter into the prepared pan and smooth the surface. Sprinkle the reserved chips over the top for a pretty finish.
  6. Bake: Bake for 20–25 minutes, until the edges are set and lightly golden and the center looks slightly underdone but not jiggly. A toothpick should come out with a few moist crumbs.
  7. Cool completely: Let the blondies cool in the pan on a rack for at least 1 hour. Lift out using the parchment and slice into squares.