Name: White Chocolate Blondies – Easy Dessert Recipes Everyone Loves
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 200g unsalted butter, melted; 250g light brown sugar; 2 large eggs; 2 tsp vanilla extract; 250g plain flour; 1 tsp baking powder; 1/4 tsp salt; 200g white chocolate chips or chunks

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These white chocolate blondies are what I bake when my sweet tooth refuses to be ignored and I’ve got a half hour and a craving. They’re buttery, gooey, and sweet in the most unapologetically satisfying way. You bite in and the edges have just the right crunch while the center melts into soft, vanilla-rich bliss. I’ve been known to cut a second square before the first even cools. This isn’t one of those desserts that asks for complicated steps or a dozen mixing bowls. One pan. One spoon. Maybe a good playlist and your favorite candle burning. It’s a recipe I keep coming back to not just because of the flavor, but because it lets me feel like a baking hero even on the laziest of days. Whether you’re baking for a last-minute dinner guest or just yourself (hey, we’ve all done it), this recipe’s got you. And if you’re wondering—yes, they’re ridiculously good with ice cream. But I’ll let you discover that part yourself.

1) Key Takeaways
2) Easy White Chocolate Blondies Recipe
3) Ingredients for White Chocolate Blondies
4) How to Make White Chocolate Blondies
5) Tips for Making White Chocolate Blondies
6) Making White Chocolate Blondies Ahead of Time
7) Storing Leftover White Chocolate Blondies
8) Try these Desserts next!
9) White Chocolate Blondies Recipe
10) Nutrition

1) Key Takeaways

Rich, buttery blondies with white chocolate chunks
One-bowl recipe perfect for beginner dessert recipes
Done in under 40 minutes using pantry staples
Great for freezing or making ahead

2) Easy White Chocolate Blondies Recipe

Sometimes we just need a win. Something easy, quick, and sweet to make us feel like we’re doing alright. This white chocolate blondies recipe is that kind of win. It brings all the chewy, gooey comfort you want without asking you to haul out half the kitchen. It’s one bowl, one spoon, and no fuss.

I started making these on a weekend when I didn’t want anything too complicated. I had a block of butter, some brown sugar, and a bag of white chocolate chips staring at me. The oven went on, and the rest happened fast. These blondies came out soft in the middle, golden on top, and just sweet enough to keep going back for another bite.

They check the box for easy dessert recipes, and they do it without trying too hard. They’re a favorite on Lila Cooks, and if you’re into simple desserts with few ingredients, you’ve probably found your new go-to. Pair them with a hot drink or a scoop of vanilla ice cream. Either way, you’re doing dessert right.

3) Ingredients for White Chocolate Blondies

Unsalted Butter This is where the richness comes from. Melt it, and let it cool just enough so it doesn’t cook the eggs. It’s the base of that soft, chewy bite.

Light Brown Sugar This gives the blondies that warm, caramel-like sweetness. It also helps get those soft centers and golden edges.

Eggs Two of them. They bind everything and help create that cake-meets-cookie texture we’re going for.

Vanilla Extract Use the good kind if you can. It makes a difference when there are this few ingredients.

Plain Flour Nothing fancy. All-purpose does the job and keeps the crumb tight but tender.

Baking Powder Just a teaspoon to give a slight lift. These aren’t meant to rise much, just enough.

Salt A pinch to cut the sweetness and bring out the flavors. Don’t skip it.

White Chocolate Chips or Chunks This is the star. Go for a good quality one if you can. Chopped bars work better than those waxy chips.

4) How to Make White Chocolate Blondies

Step 1 Preheat your oven to 180C or 350F. Line an 8×8 baking pan with parchment paper. Make sure the paper hangs over the edges so it’s easy to lift the blondies out later.

Step 2 Stir the melted butter and brown sugar together in a large bowl. Use a wooden spoon. Don’t worry if it looks grainy at this point. It’ll smooth out later.

Step 3 Crack in the eggs and pour in the vanilla. Mix until everything looks glossy and combined. It should start to look like thick caramel.

Step 4 Add the flour, baking powder, and salt. Fold it in gently until you no longer see flour. Don’t overmix. You want these tender, not tough.

Step 5 Toss in the white chocolate chunks. Stir just enough to spread them around.

Step 6 Pour the batter into the prepared pan. Smooth the top and tap it on the counter once to level it out.

Step 7 Bake for about 25 minutes. The top should be golden, and a toothpick should come out with moist crumbs but not raw batter. Cool in the tin before slicing.

5) Tips for Making White Chocolate Blondies

If you want a thicker bar, use a smaller pan and bake a little longer. Just keep an eye on the edges so they don’t go too crisp.

Let the butter cool slightly after melting. If it’s too hot, it’ll scramble your eggs and ruin the mix. Lukewarm is what you’re going for.

Use a serrated knife to slice the cooled blondies. It cuts through the chewy center without dragging or breaking the edges. And don’t skip the parchment lining—it makes your life easier when you’re ready to pull the whole slab out.

6) Making White Chocolate Blondies Ahead of Time

You can absolutely make these a day or two before you need them. Let them cool fully, then store them in an airtight container at room temperature. The flavor actually deepens overnight.

If you want to make a batch and freeze it, slice them first. Wrap each square tightly in cling film and stash them in a freezer bag. They’ll keep for up to two months and thaw beautifully in just half an hour.

These blondies are a dream for meal prep or last-minute get-togethers. Having a stash of easy dessert recipes like this one means you’re never caught dessert-less.

7) Storing Leftover White Chocolate Blondies

Once cool, these store best in a lidded container at room temp for up to four days. If your kitchen runs warm, keep them in the fridge.

Pop one in the microwave for about ten seconds if it starts to firm up. It brings that gooey center right back to life. Trust me, it’s worth it.

Still got extras? Freeze them. Wrap tight, label the bag, and drop a few squares into a lunchbox when you need a sweet bite midweek. They thaw quick and taste just as good.

8) Try these Desserts next!

9) White Chocolate Blondies Recipe