White Chocolate Blondies are soft and chewy dessert bars that are made with white chocolate chips. I also have a Blondie recipe that uses butterscotch chips!

White Chocolate Blondies

Blondies are similar to brownies, but use vanilla in place of cocoa. They usually use brown sugar for added sweetness, but I stuck with granulated sugar in this recipe, but don’t worry…the bars will still definitely satisfy your sweet tooth! And, if you love white chocolate, you will really love these bars.

White Chocolate Blondies Stacked 3 High
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Blondies Ingredients

White Chocolate: An 11-ounce bag of white chocolate chips will give you the white chocolate flavor. Half of the chips are melted with the butter; the other half is folded in right before baking the bars.

Sugar: As I stated above, I stuck with granulated sugar (not brown sugar) in this blondies recipe.

Eggs: You will need a total of three eggs for this recipe. When adding the third egg, you will only use the yolk.

Cornstarch: The cornstarch helps the bars have a light and chewy texture.

White Chocolate Blondies Cut up Into Pieces

How to Make White Chocolate Blondies

These blondies are simple to make, but they are so good, especially if you are a fan of white chocolate. To get started, first, get out a large, microwave-safe bowl. You will be mixing everything in this bowl, so make sure it is large enough for the blondie batter. Add the butter and half of the white chocolate chips (a little less than 3/4 of a cup of chips) to the bowl. Microwave in 20-second increments, stirring after each until the butter and white chocolate chips are melted and smooth. This takes about 2 minutes total.

Next, let the chocolate and butter cool for about five minutes before adding the sugar. When adding the sugar, mix it well. Then, add the eggs and egg yolk, one at a time, stirring after each addition, followed by the vanilla.

Meanwhile, in a medium bowl, whisk together the flour, cornstarch (the ingredient that helps the bars from getting too dry), baking powder, and salt. Stir the dry mixture into the butter and egg mixture until completely combined. If the batter is getting too thick, you can always use a hand mixer.

Finally, gently fold in the remaining white chocolate chips. Spread the batter into the 9×9-inch pan and bake for 35-40 minutes. If you are using a 9×13-inch pan, you will bake the bars for 25-30 minutes. Let them cool before cutting them. When you are ready to cut them and enjoy them, you may want to cut the blondies into smaller pieces because they are so sweet. But, that is totally up to you…no judgment here!

Hand Holding One White Chocolate Blondies

How to Store Blondies

Store baked blondies in an airtight container at room temperature for up to 5 days. You could also freeze the blondies. Let them cool completely before wrapping them in plastic wrap and storing them in a freezer-safe container. The bars will be fine in the freezer for up to 3 months. Be sure to label and date the packaging.

More Delicious Bars

4.72 from 7 votes

White Chocolate Blondies

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
White Chocolate Blondies are soft and chewy dessert bars that are made with white chocolate chips.


  • 1 cup (226g) unsalted butter
  • 11 ounces white chocolate chips, divided
  • cups (350g) granulated sugar
  • 2 large eggs + 1 egg yolk, room temperature
  • teaspoons vanilla extract
  • cups (285g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt


  • Preheat the oven to 350°F and line a 9×9-inch baking dish with parchment paper (or lightly grease and flour the pan). (You could use a 9×13-inch pan for more servings, but the bars will be thinner.)
  • In a large microwave-safe bowl, combine the butter and half of the white chocolate chips. Melt in 20 second intervals, stirring in between each time. Continue until the mixture is creamy with no lumps. (This takes about 2 minutes.)
  • Allow the chocolate mixture to cool slightly (about 5 minutes).
  • To the melted chocolate mixture, add sugar. Stir well.
  • Add the eggs and the egg yolk, one at a time, stirring well after each addition.
  • Stir in the vanilla extract.
  • In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • Gradually stir the flour mixture into the butter and egg mixture until completely combined. Fold in the remaining white chocolate chips.
  • Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until the edges just begin to turn golden brown. (If you are using a 9×13-inch pan, bake for 25-30 minutes.)
  • Allow to cool before cutting and serving.

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Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Made these tonight. I subbed flakey sea salt and out it in the batter and in top. I had a bit of trouble with the white chocolate melting so I changed to a double boiler. They are delicious and I am so glad I cam across this recipe today.

  2. Yummy, im hesitant to do so but can I make this recipe with butterscotch pieces instead of the white chocolate for a different flair?

  3. They are the best ever I love them alot you have the greatest recipe ever I rate it 100 thank you so much keep them coming love your friend ❤️🙏 Sharon.

  4. I make this all the time. My kids love it. If I have a potluck I make it and then dip half in chocolate, it looks so fancy with minimal effort

  5. Absolutely amazing! I used once and then lost the recipe and now spent 5 mins looking for it again. I love this recipe! Thank you for sharing.

  6. I feel like there’s something off with the amount of butter. I weighed all my ingredients and baked in a 9×9 for 40 minutes. The edges were a dark brown, while the center was still quite raw. The finished product is incredibly greasy. It’s basically dripping with butter, and not in a good way. I really like the idea of melting the white chocolate into the batter, so I’d like to try the recipe again, but I’ll probably reduce the amount of butter, and possibly the amount of sugar as well. It’s a lot for a 9×9 pan. Overall, the ratios just seem off to me.

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