All the chewy goodness of a brownie, but with buttery caramel flavour and white chocolate chips – these Blondies are the perfect brownie alternative. Easier to make and just as delicious!
If you love brownies, you're going to adore blondies. They're everything you love about chocolate brownies – chewy, fudgy, and incredibly satisfying – but with a rich, buttery caramel flavour that comes from brown sugar and vanilla. No melted chocolate needed, just simple pantry ingredients and one bowl. They're the ultimate quick treat for when you want something sweet without the fuss.
This recipe is foolproof and comes together in under 30 minutes. No complicated techniques, no melting chocolate, no double boiler – just mix, pour, and bake. The result? A batch of blondies that are chewy, golden, and studded with white chocolate chips in every bite. Perfect for bake sales, lunchboxes, or just because you deserve a treat.
🍪 Ingredients
- 225 g unsalted butter, melted
- 200 g brown sugar, packed
- 100 g caster sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 280 g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 200 g white chocolate chips or chunks
- Optional: 100 g chopped pecans or walnuts
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 180°C (350°F). Line a 23 x 23 cm (9 x 9 inch) square baking tin with parchment paper, leaving some overhang for easy removal.
- Mix wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and caster sugar until smooth and combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Add dry ingredients: Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined – don't overmix.
- Add mix-ins: Fold in the white chocolate chips and chopped nuts (if using).
- Pour and bake: Pour the batter into the prepared tin and spread evenly. Bake for 25–30 minutes, until the top is golden brown and a toothpick inserted into the centre comes out with a few moist crumbs – not wet batter.
- Cool & serve: Let the blondies cool completely in the tin before lifting out and slicing into squares. They stay wonderfully chewy for days.
💡 Pro tip: For the chewiest blondies, don't overbake! The toothpick should come out with a few moist crumbs – not clean. The blondies will continue to set as they cool, leaving you with perfectly chewy, fudgy results.
❓ Tips & Variations
- Make them extra special: Swap white chocolate chips for dark, milk, or butterscotch chips. Add a teaspoon of cinnamon or a pinch of nutmeg for warm spice notes.
- Brown butter version: Brown the butter before using for a nutty, caramelised flavour – let it cool slightly before mixing with the sugars.
- Gluten-free option: Swap the plain flour for a 1:1 gluten-free flour blend.
- Storage: Keep in an airtight container at room temperature for up to 5 days – they stay wonderfully chewy. Freeze for up to 3 months.
- Yield: Makes 12–16 blondies, depending on size.
Chewy, buttery, and packed with white chocolate – the perfect brownie alternative.
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