**Post and Photos updated June 2019**
White Chocolate Brownies are fudgy, gooey and the white chocolate version of classic fudgy brownies. They’re sweet and perfection.
Are they blondies or just white chocolate brownies? But a blondie is supposed to be the opposite of a brownie, so are these "proper" blondies as they contain white chocolate and all the other blondies I've been making aren't actually blondies? Gah, I don't know!
Anyway, hello folks...
These bars are a soft, slightly chewy, vanilla blondie with a subtle - but not too subtle - white chocolate flavour. Just what the opposite of a chocolate brownie should be!
The method is very similar to that of some brownies. You melt the chocolate and butter together and while that's melting, you beat the egg, sugar and vanilla together until the mixture is fluffy. This gives the blondies a lovely light and airy texture and the crackly top like the traditional brownie.
You then mix in the chocolate mixture and the flour and that's it! They turn out soft, light and slightly dense which is exactly how a blondie should be.
This is such a simple recipe, but perfect if you love white chocolate and want
the opposite of a brownie or a "proper" blondie a White Chocolate Blondie.
I hope you enjoy these White Chocolate Brownies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for more fun baking videos!
White Chocolate Brownies
- ⅓ Cup Butter (75g)
- ¾ Cups White Chocolate Buttons (130g)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ Cup Sugar (100g)
- ¼ Cup Brown Sugar (55g)
- 1 Cup All Purpose Flour (125g)
- ¼ teaspoon Baking Soda
- ½ Cup White Chocolate Chips (Optional) (90g)
- Preheat the oven to 180°C (350°F) and line an 8"x8" baking tin with baking paper.
- Melt the butter and white chocolate together.
- Beat the brown sugar, sugar, egg and vanilla extract together until light and fluffy.
- Mix in the chocolate mixture.
- Stir in the flour and baking soda (and chocolate chips if you are adding those) and pour in the baking tin.
- Bake for 25-30 minutes.
- Should be lightly golden but still soft in the middle with light crumbs attached when a skewer is inserted.