Browned Butter Blondies with White Chocolate Chunks

Indulge in rich, nutty browned butter Blondies studded with delicious white chocolate chunks. A decadent treat perfect for any occasion! Learn more about a new variety of white chocolate and even make your own!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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If you’re anything like me, the mention of browned butter sends your taste buds into a frenzy. And let me tell you with these browned butter blondies, we’re talking about a chewy, melt-in-your-mouth something-somethin’ that’s kissed with just the right amount of sweetness. And oh, those pockets of creamy white chocolate! They’re like little yummy surprises in every bite.

I’m not usually a massive fan of regular white choc so let me introduce you to caramelised or ‘gold’ white chocolate. Read more below about it and even instructions to make your own if not available in stores near you.

Browned butter blondies in tin

What is a blondie? Is it like a Brownie?

Yes, a blondie is similar to a brownie in terms of its texture and chewiness, but it’s made without cocoa powder, giving it a lighter colour. While brownies have a rich chocolate flavour, blondies have a more caramelised taste, often coming from brown sugar.

Why This Recipe Is Amazing

  1. Rich Flavour: The browned butter adds a depth of flavour that elevates the blondies to a whole new level.
  2. Irresistible Texture: With a perfect balance of chewiness and tenderness, these browned butter blondies have an addictive texture.
  3. Sweet and Salty Harmony: The combination of brown and white sugars along with the salted butter creates a delicious sweet-salty contrast that keeps you coming back for more.
  4. Easy & Versatile: With straightforward instructions and minimal ingredients, even novice bakers can whip up a batch of these white choc blondies with ease. They are also perfect for experimentation—try adding nuts, dried fruits, or different types of chocolate for endless variations.
  5. Universal Crowd-Pleaser: Loved by kids and adults alike, these blondies are guaranteed to disappear quickly whenever they’re served, making them a go-to recipe for entertaining or indulging in a sweet treat.
Stack of white choc blondies with bite mark. White chocolate chunks in foreground

What ingredients are needed

  • Salted Butter: The butter is browned to enhance its flavour, adding a rich, nutty taste to the blondies. It also provides moisture and fat for texture.
  • Brown Sugar: contributes moisture, richness, and a subtle molasses flavour to the blondies. It helps create a soft, chewy texture and adds depth of flavour.
  • White Sugar: provides sweetness and helps achieve the desired texture by tenderising the blondies. It also contributes to browning during baking.
  • Egg: acts as a binder, holding the ingredients together and providing structure to the blondies. It also adds moisture and helps them rise slightly.
  • Vanilla Bean Paste or Extract: enhances the overall flavour profile of the blondies with its warm, aromatic notes. It adds depth and complexity to the taste.
  • All-Purpose Flour: provides structure and stability to the blondies, helping them hold their shape while baking. It also serves as a base ingredient for the batter.
  • Baking Powder: acts as a leavening agent, helping the blondies rise and achieve a light, airy texture. It contributes to the overall tenderness of the baked goods.
  • White Chocolate: adds sweetness, creaminess, and a luxurious touch. It melts during baking, creating pockets of melted chocolate throughout the blondies for indulgent flavour and texture. Try ‘Caramelised’ or ‘blonde’ chocolate for a boujee trick like I did. I personally don’t love white chocolate but the caramelised version is less sweet with a deeper flavour.
Blondie squares lined up sitting on baking paper

What is Caramelised white chocolate?

Aka ‘blonde chocolate’ or ‘gold chocolate’, a variation of traditional white chocolate that has been gently heated, causing the sugars in the chocolate to caramelise. This results in a less sweet, deeper flavour with notes of caramel and toffee.

How to Make Your Own Caramelised White Chocolate.

  • Simple spread chopped white chocolate over a lined tray and bake in the oven at a low temperature, stirring periodically, until it transforms into a golden brown colour.
  • The process can take some time, typically around 1 to 1.5 hours, depending on the temperature and the desired level of caramelisation.
  • It’s important to stir the chocolate regularly to ensure even browning and to prevent burning.
Sliced blondie sitting on baking paper and terracotta tiles

How to make Blondies with White Chocolate

Setting You Up For Success – Tips & Tricks

  • Browning Butter: When browning butter, keep a close eye on it as it can quickly go from browned to burnt. Use a light-coloured saucepan to better gauge the colour change, and remove it from heat as soon as it turns golden brown and emits a nutty aroma.
  • Room Temperature Ingredients: For best results, ensure that your eggs and butter are at room temperature before mixing. Room-temperature ingredients blend more easily, resulting in a smoother batter and better incorporation of flavours.
  • Mixing Technique: Avoid overmixing the batter once you add the flour. Overmixing can lead to tough blondies. Mix until the flour is just incorporated to prevent gluten formation.
  • Chocolate Chunks: Use high-quality white chocolate and chop it into uneven chunks for varying texture. Reserve some larger chunks to sprinkle on top of the batter before baking for a visually appealing finish.
  • Pan Preparation: Line your baking pan with baking paper, leaving some overhang on the sides. This makes it easier to lift the browned butter blondies out of the pan for slicing once they’re baked.
  • Cooling Time: Allow the white chocolate blondies to cool completely in the pan before slicing. This helps them set properly and prevents them from crumbling when cutting.
close up of shiny blondie skin with white chocolate chunks

Troubleshooting

  1. Blondies are Too Dry: If your blondies turn out too dry, it could be due to overbaking or using too much flour. Be sure to measure your flour accurately and bake just until the edges are golden brown and the centre is still soft and not completely cooked, this will continue cooking with residual heat as is cools.
  2. Blondies are Too Dense: Dense blondies may result from overmixing the batter or using too much flour. Mix the batter until just combined and avoid packing the flour into the measuring cup. IDEALLY, USE SCALES NOT CUPS!
  3. Blondies are Underbaked: If your blondies are underbaked in the centre, it may be because your oven temperature is too low or you’ve overcrowded the pan. Ensure your oven is properly preheated and bake in the centre of the oven for even heat distribution.
  4. Blondies are Too Sweet: To balance out excessive sweetness, you can reduce the amount of sugar in the recipe slightly. Alternatively, using caramelised white chocolate or milk chocolate will be less sweet.
  5. Blondies Stick to the Pan: If your blondies stick to the pan despite using baking paper, it could be because they haven’t cooled completely. Make sure to let them cool fully before attempting to lift them out of the pan.

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

How should I store leftover blondies?

Store the white chocolate blondies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage, tightly wrapped in plastic wrap and placed in a freezer-safe container, for up to 2-3 months.

Can I use unsalted butter instead of salted butter for browning?

Yes, you can use unsalted butter. Just make sure to adjust the amount of salt in the recipe, add 1/2 tsp.

How do I know when the butter is browned enough?

Browned butter will have a nutty aroma and a golden brown colour. It should be the colour of caramel. Be cautious not to burn it, as burnt butter can give a bitter taste to your blondies. Better to undercook the first time and then increase it next time.

Can I use milk or dark chocolate instead of blondies with white chocolate?

Absolutely! Feel free to use your favourite type of chocolate or even a combination of chocolates for different flavour profiles.

Can I make these blondies gluten-free?

Yes, but I haven’t tested it. You can use a gluten-free all-purpose flour blend as a substitute for regular flour but I can’t promise the results will be the same. Let me know how you go!

Can I add nuts or dried fruits to the blondies?

Absolutely! You can substitute the blondies with white chocolate for chopped nuts like pecans or walnuts, as well as dried fruits like cranberries or cherries, can be added to the batter for extra flavour and texture.

overhead shot of knife next to slices of blondie squares

Looking For More Yumminess?

Whether you’re after more simple snacks, easy dinner ideas or delightful desserts, we have you covered!

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

Blondie squares lined up sitting on baking paper

Browned Butter Blondies with White Chocolate Chunks

Servings 16
Indulge in rich, nutty browned butter Blondies studded with delicious white chocolate chunks. A decadent treat perfect for any occasion! Learn more about a new variety of white chocolate and even make your own!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients
 

  • 145 gm (¾ cups) lightly salted butter
  • 105 gm (½ cups) brown sugar lightly compacted
  • 55 gm ( cups) white sugar
  • 1 large egg
  • 2 tsp vanilla bean paste or extract
  • 145 gm (1 cups) plain flour
  • 1/2 tsp (½ tsp) baking powder
  • 200 gm ( cups) white chocolate chopped into chunks

Instructions

  • Preheat your oven to 175°C / 350°F. Grease and line a 20cm/9 inch square baking pan with baking paper, leaving some overhang for easy removal.
  • In a saucepan over medium heat, melt the butter. Once melted, continue to cook, stirring occasionally until the butter starts to foam and turn a light golden brown colour. This should take about 5-7 minutes. Be careful not to burn it and take care as it will bubble up quite a lot as it cooks. Once browned, remove from heat and allow it to cool slightly.
  • In a large mixing bowl, combine the brown sugar, white sugar, and egg. Beat with a whisk or hand mixer until pale, ensuring sugar is mostly dissolved, this is the trick to the perfect shiny top on blondies & brownies!
  • Add the slightly cooled browned butter and vanilla bean paste/extract to the sugar-egg mixture, and mix until smooth and creamy.
  • Add the flour and baking powder to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Gently fold in the white chocolate chunks until evenly distributed throughout the batter.
  • Transfer the batter into the prepared baking pan and spread it out as evenly are you can with a spatula.
  • Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the centre is still slightly soft, this will create fudgy brownies. Cooking longer will create a chewier and slightly crumblier texture.
  • Remove from the oven and allow the blondies to cool completely in the pan for 5 minutes before transferring onto a wire rack. this will prevent overcooking.
  • Once cooled, slice into squares and serve. Enjoy your delicious browned butter blondies with white chocolate chunks!

Notes

Note: You can add nuts such as pecans or macadamias for extra texture and flavour if desired. Just fold them in along with the white chocolate chunks.

How to Make Your Own Caramelised White Chocolate.

  • Simple spread chopped white chocolate over a lined tray and bake in the oven at a low temperature, stirring periodically, until it transforms into a golden brown colour.
  • The process can take some time, typically around 1 to 1.5 hours, depending on the temperature and the desired level of caramelisation.
  • It’s important to stir the chocolate regularly to ensure even browning and to prevent burning.
 

Nutrition

Calories: 208kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 89mg | Potassium: 60mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Recipe Published: April 8, 2024 Last Updated: May 21, 2024
Lauren and Troy George, Creators of MissMollyMakes smiling to camera.

Hiya, I’m Lauren but you can call me Molly!

Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!

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Leave a Comment

  1. 5 stars
    These are DELICIOUS. My husband took one bite, eyes went wide, and then said “Oh hell yeah!” They’re a perfect mix of sweet and salty, and the browned butter plays so well off the brown sugar. I did add a small handful of walnuts and love the small crunch they provide but think you would enjoy these just a much without them. A tip- don’t panic if they look really thick as you transfer them from bowl to pan before baking; they’re fine! Thanks Molly for another go-to for our household.

    1. Miss Molly Author says:

      Love this! I really like the idea of Walnuts, I’ll have to try them next time 🙂
      Thanks for the review <3

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