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What’s better than a classic blondie? Blondies with white chocolate chips! You are going to love the chewy, fudgy texture of these blondie bars. Each one has lots of white chocolate chips baked inside or you can customize this recipe with your favorite mix ins.

You won’t need another recipe after you try this one – this is the best blondie brownie recipe!

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Stack of white chocolate blondies on a cutting board with white chocolate chips scattered around

These white chocolate blondies are the perfect dessert bar – they are moist and chewy with an amazing fudgy texture. Basically, your ideal blondie brownie!

There are a lot of blondie recipes on this site and this one I’m sharing today is my favorite basic recipe. And by basic, I mean amazing because it’s the perfect base for all kinds of customizations. I happen to love it with just some white chocolate chips mixed in, but (as you’ll see in a minute) there are a lot of directions you can go.

Blondies with white chocolate chips are great when you need a dessert for a crowd – this recipe makes a big batch! Plus, they are freezer-friendly which is very helpful. They are hard to resist if they are sitting out on the counter.

Once you try them, you won’t need another recipe!

Stack of white chocolate blondies on a cutting board with white chocolate chips scattered around

Why this is the Best White Chocolate Blondie Recipe

I’ve tested this recipe so many times I’ve lost count. I’ve been making blondies for years and have tweaked and adjusted the recipe many times until I landed on this one. I haven’t looked back since.

The key in achieving the perfect texture is the ratio of ingredients. Blondies are made with lots of brown sugar – it’s what gives them their soft and chewy texture. You also need some flour in there for structure, but if you get the ratio wrong you can end up with cakey blondies or ones that are too gooey.

Obviously, there are other ingredients, too, but the flour to sugar ratio is the key. It’s the same with brownies (blondies chocolate cousin) and I’ve got it all figured out for you!

Tips for Baking Blondies

I think one of the biggest challenges when you make blondies for the first time is the baking time. You want to bake them long enough so they are cooked through (no raw centers!) but not too long otherwise they will overbake and will be hard instead of soft and chewy.

I always include recommended baking times, but what’s more important are visual cues when you’re baking. For blondies, you want to take them out of the oven once they look set (not jiggly in the center) and have started to turn lightly golden on top.

In fact, I recommend that you err on the side of under baked with this recipe. They will continue to bake in the pan even after you take them from the oven. They might not look done when you pull them out, but I can promise they’ll be perfect after they’ve cooled.

Stack of white chocolate blondies with one bite missing from top blondie

How to Switch Up this Recipe

Brown butter white chocolate brownies are amazing and a great way to put a twist on this recipe. If you’ve never browned butter you can learn more about it here, but basically, it’s an easy way to add a nutty, caramel flavor to your brownies. 

I love the simple combination of the white chocolate with the brown sugar blondie, but feel free to mix up the add-ins. It’s an easy way to put a spin on the recipe every time you make it.

For this recipe you can add 2 cups of mix-ins. I usually add a cup and a half to the batter and then sprinkle the rest over the top before I bake the bars. Here are some other ideas you might want to try!

  • Chocolate chips
  • Toffee bits
  • Chopped candy bars like Snickers, peanut butter cups, Skor bars or other candy bar you like
  • M&M candies or Reese’s pieces
  • Chopped nuts like walnuts, almonds, pecans or peanuts

You can also do a combination of mix-ins. Just be sure to keep the amount to two cups total.

How to Store Homemade Blondies

Air is the enemy, friends! So, always store your cooled blondies in an airtight container. This will keep them from drying out and hardening.

They will keep for three to four days at room temperature or up to a week in the refrigerator.

You can also freeze them for later. Tightly wrap them and keep them in a freezer bag or other container. 

Are you ready to make the best white chocolate blondies?! I know you are going to love this recipe – there is nothing better than fresh-baked batch of soft and chewy blondie bars. 

Check these Cookie Bars out:

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Stack of white chocolate blondies on a cutting board with white chocolate chips scattered around

White Chocolate Blondies Recipe

4 from 8 votes
These easy blondies are cookie bars full of white chocolate and are the best blondie recipe ever.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 24 bars
Serving Size 1 serving


  • 1/2 cup unsalted butter
  • 2 cups brown sugar packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups all purpose flour
  • 2 cups white chocolate chips


  • Preheat oven to 350°F. Line a 9×13” pan with foil and spray well with cooking spray.
  • Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. Stir in 1 1/2 cups of the mix-ins.
  • Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer. Top with remaining mix-ins
  • Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these – they’ll finish baking as the cool and you don’t want them over baked.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 58mg | Sugar: 27g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.9mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Stack of white chocolate blondies on a cutting board with white chocolate chips scattered around with recipe title on top

White Chocolate Blondies are a twist on the traditional blondie recipe. It’s the best because we use white chocolate chips, no chocolate needed!

Last Updated on September 28, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Someone else mentioned theirs didn’t set. Had the same issue. Baked for over 40 minutes, the top burned and the middle was still practically raw. I had a feeling while mixing the ingredients that the sugar to flour ratio was off and sure enough it even tasted WAY too sugary. Had to throw that batch away and remade it with a half cup more flour and replaced the baking powder with baking soda and they were perfect.

    1. The ratio is perfect – this is my standard recipe made lots of times. They stay soft in the middle but do set – if they took that long to bake and were burned on top but “raw” in the middle your oven is cooking too hot. These are designed to be “fudgy” in texture – think like a brownie but without the chocolate. They will not be dry looking. As explained – they look a little underdone on top when they are done baking – but set as they cool.

  2. Turned out perfect! Made these for a cook out and everyone loved them. I really watched them to be sure not to over bake them, took them out when they were slightly golden and a little firm on top.

  3. Followed receipt to the T and these will sit up. In the process of putting back into the oven. They have already been in oven for 40mins at this point.

    1. What do you mean “not set up”? Were they liquid still at 40 min? I highly recommend checking your oven temp. These always cook in under 30 – I prefer them no more than 20-25. As specified in the directions it wants you to under bake them as they will continue baking as they cool.

  4. I made this recipe but added cinnamon chips in place of the white chocolate
    It was fabulous. Everyone loved it

  5. is 1/2cup in unsalted butter means 1/2 cup of brown butter? So i mix cooled down brown butter with sugar to get the crumbly form

  6. Add 1 cup of dried cranberries and cur white chocolate chips to 1 cup and you have an awesome bar that beats the one that big coffee company sells in the fall! (A cream cheese frosting made with 4 oz cream cheese, 4 tbsp butter, 2 cups of powdered sugar and 1/2 cup melted white chocolate chips puts it over the top good!)