White Chocolate Blondies
These bars have become an office favorite -- they are naughty but OH SO NICE!
These bars have become an office favorite -- they are naughty but OH SO NICE!
I used white chocolate chips for the recipe and melted the butter and chips in the microwave at 40% power for about 4 minutes. I had to use the mixer to combine the chips and butter and it immediately turned into a creamy ganache. Because we are true white chocolate lovers, I used the rest of the white chips in the batter istead of the semi sweet chips. This is the best blonde brownie recipe I have tried!Read More
This was a good base. I made alot of changes to the recipe tho. One of the things I did was omit the choc. chips and add walnut pieces. Then for serving I added vanilla ice-cream on top with a maple-butter syrup. Syrup: 1/3c Maple syrup, 6 T unsalted butter, 1/4c heavy cream, and walnuts pieces for garnish. Place syrup and butter in saucepan over med. heat. Cook until mixture bubbles and thickens, swirling the pan, about 6 min. Add cream and continue to cook till mixture is consistancy of carmel.Read More
I used white chocolate chips for the recipe and melted the butter and chips in the microwave at 40% power for about 4 minutes. I had to use the mixer to combine the chips and butter and it immediately turned into a creamy ganache. Because we are true white chocolate lovers, I used the rest of the white chips in the batter istead of the semi sweet chips. This is the best blonde brownie recipe I have tried!
Yum! It's like a super moist, dense, rich chocolate chip cookie in a bar. In a pinch, I used Toll House White Chocolate chips (yes, the one from the store) and honestly folks, it turned out just as good. I did follow the advice of one post and microwaved the chips and butter in a glass bowl at 40% power - around 4 1/2 min. I whisked it half way through. I've also used quality white chocolate chunks and I really couldn't tell a difference, other than the fact that it was easier to melt due to a higher fat content. Either way, it was the same taste and goodness. 25 min. bake time was also right on. I used a ceramic baking dish, (i.e., 2 1/2 quart square casserole dish), so the edges and bottom didn't burn. Don't use a dark pan for this, or else these will get too brown. I suggest porcelain or glass dish.
I agree with others who thought the texture on these was "off," almost "doughy," or "like an undercooked chocolate chip cookie." But that's completely understandable, given that there's half a pound of white chocolate alone in this small pan! (Not to mention the cup of chocolate chips!) And those who tried to compensate by overbaking these to a "biscuit" are not accounting for this unavoidability. I guess I'd call it more "fudgey" rather than brownie-like. It's not the fault of the recipe I guess--but it really didn't appeal to me. Again, expecting these to be chewy, like a tradional blonde brownie, is almost the same as expecting fudge to be chewy. These were okay, but not worth a repeat. Who wants something to be just okay when you're using 8 ozs. of quality chocolate? (Not to mention the chocolate chips...) Update: Hubby REALLY liked these, and he said his staff did as well. Guess I need to upgrade these from three to four stars!
I had a get together and I made five different desserts (White chocolate Blondies, Autumn Cheescake, Caramel Brownies II, Chocolate Chip Cookies, and Cinnamon Coffee Cake II). This one was the big hit. I even had people ask me for the recipe, even email me later to get it from me. It isn't very sweet and the mixture of the two chocolates is very nice. I did use the bitter sweet chocolate and added extra. It is very easy to make. I used the microwave versus the double boiler to melt the chocolate. NO Problems.
These are fabulous! A few tips I learned after making these a few times: Use good chocolate, not the chips you find in the grocery store. (This makes the texture and flavor perfect) I get real white chocolate from my chocolate store. Also, it's better if they are completely cooled, even chilled, before you try to cut them. I make them the night before, let them set really good, and cut them the next day. They are perfect the next day. Cut them small! They are very rich, but awesome. I bring them to family gatherings and they are the first to disappear.
I just made these this afternoon and I've already had 2! They're soooooooo good!!! The only change I made was using a mix of white and semisweet chocolate chips at the end instead of just plain semisweet and they turned out great. I'm really not sure why other reviewers say that using white chocolate chips instead of white baking chocolate doesn't work for this...I used store brand chips and these are delicious! They melted down fine in a makeshift double boiler (glass bowl sitting over a pot of boiling water)and the cleanup wasn't bad at all! I'll definitly make these again and again!
I had a toffee bar at starbucks and couldnt get the recipe..I used this to start the base for what i thought would be similar to starbucks..added a few broken skor bars to the top after cooking and by golly it worked! they are almost exact thank you sooo soo much samantha
OMG! These are fantastic! I am a huge white chocolate fan and I couldn't stop eating these! I, too, drizzled chocolate on the top, but would recommend omitting the chocolate chips in the recipe if you are going to do this. They are *incredibly* rich! I also used white chocolate chips instead of white chocolate baking squares or candy bars. I would *not* recommend doing that. The chips didn't melt well and made a big clumpy mess. They still tasted great, but clean-up was awful!
Wow. These were amazing. Normally I like cookies and brownies while they're still warm, but these were best after sitting for a couple days.
I was looking for a new recipe to make at the last minute. Luckily I had all the ingredients on hand. Everyone adored these squares, they where a huge hit. I will definately make them again, and again. I drizzled some dark chocolate and some white chocolate over the top, which really dressed up their appearance. Thanks for this recipe.
This was a good base. I made alot of changes to the recipe tho. One of the things I did was omit the choc. chips and add walnut pieces. Then for serving I added vanilla ice-cream on top with a maple-butter syrup. Syrup: 1/3c Maple syrup, 6 T unsalted butter, 1/4c heavy cream, and walnuts pieces for garnish. Place syrup and butter in saucepan over med. heat. Cook until mixture bubbles and thickens, swirling the pan, about 6 min. Add cream and continue to cook till mixture is consistancy of carmel.
Fairly underwhelming. Not bad, but nothing special.
these were absolutely fantastic. i used ghirardelli white chocolate bars and white chocolate/semisweet chocolate chips but otherwise followed the recipe exactly. these might be the greatest recipe that ive ever baked.
Awesome recipe! It's the same as the one on the Ghiradelli packaging. Rich, moist, perfect little bars! I melted the white chocolate in the microwave, and sprinkled a few handfuls of mini semisweet chips on top of the batter instead of mixing them in. A huge hit with all the guys!
every time i make these they are gone within minutes. all of my family says they are the best baked good and they cant keep their hands off of them.
Made the recipe with the following changes: substituted butterscotch chips for the chocolate chips, added 1/2 cup toasted pecans. Very sweet, but delicious. Were even better the second day, so next time, I will make them the night before.
Best brownies i have ever had, period! I used white chocolate chips and melted them in the microwave as did others, super easy super yummy! My husband compared them to the blondies they make at Applebee's for their maple butter blondies, will definitely make these again!
After reading several mixed reviews, I almost didn't make these. But I'm glad I did, because they turned out fantastic! I did use white chocolate chips instead of the semi-sweet.. Just because hubby prefers white. Other than that, everything stayed the same. Time and temp were perfect for me and they fit nicely into a 11x7 pan. Thanks Jenn :)
not sure i would make these again, they weren't very impressive.
This recipe is amazing and so easy to make! I read the reviews and I also used white chocolate chips and melted them with the butter in the microwave. It melted perfectly! The semisweet chocolate chips were a little too bitter and I could barely taste any white chocolate. Next time I will substitute white chocolate for semisweet. Also these are best when completely cooled, preferably overnight. They taste great the next day!
These are good, have great flavor, but they are almost like cake. So if you are looking for something dense and very moist, these are not it. Make sure to toss the chocolate chips in flour before stirring them into the batter or they will fall to the bottom of the pan.
i warmed these up before serving, topped them with vanilla ice cream, whipped cream and drizzled chocolate sauce on top. Looked just like an expensive restaurant dessert. Everyone who tried these thought they tasted just excellent! It is the best and easiest recipe i have ever made.
Whoa! These are fantastic! I followed the recipe exactly and these turned our wonderfully. A great way to use leftover high quality white chocolate from Christmas. I did let them set overnight before eating as some others recommended. They do strike me as a brownie that needs to set up. Will make again most definitely.
I had a hard time with this recipe; it didn't turn out well at all. The texture was like a biscuit and the chocolate chips burned on the bottom of the pan. I think there should have been better timing instructions in this recipe. It doesn't say how long to cool the white chocolate and butter mixture before adding it to the egg mixture. In brownie (or blondie) recipes, it should also be very clear that you shouldn't mix the batter too much. With that aside, they just didn't have much flavor.
HO-LY fantastic white chocolate heaven!! I couldn't give this enough stars!! These were very fudgey and oh so good! I really wish this would have made more being that my husband ate half the pan in the first sitting lol. Next time I will have to double this! Mmmm
These were fantastic! I read a number of the reviews about these being almost fudgy, but mine were light and fluffy... I wonder if those who thought they were fudgy really followed the directions to fold in the flour. That could be the key to making them light and fluffy. I did omit the semi sweet chocolate chips and put in chopped walnuts instead. That doesn't seem like it would really make that much of a difference as far as fluffiness. I also thought these were wonderful warm. I made them without the chocolate chips because I had made a carmel cake earlier in the day and had left over frosting, which was so delicious, so I wanted to make these blondies to use up the rest of the frosting. And since people had said they were very rich, I omitted the chocolate chips. They are so delicious with or without the frosting though even without the chips.
Excellent recipe. I used "white chips" instead of the pricier white chocolate, and they tasted great. Very moist and very sweet. They were a big hit with my family!
I mistakenly added the white chocolate mixture while it was still hot, melting all of the chocolate chips...I still thought it might come out o.k...but no one liked them, they were very dense and too sweet.
I was a little wary about trying this recipe since so much of it consisted of white chocolate, but everyone loved it! I'll definitely be making this again.
Mmmm-these were really delicious--I added even more chocolate chips-it gets a delicious brownie-like crust on top!
FANTASTIC! These were quick and easy, and a huge hit at the office! The only thing I changed up is I used a bigger baking pan so they were a little thinner but the recipe yeiled more. I am already making this a second time, they will definitely be a part of the holiday baking bundles I give to my friends.
YUM! Don't over cook them and they have a great gooey center part. I added in some dried cranberries for a festive holiday touch. Pretty easy. I was almost scared off by the double boiler, but it was not a problem.
AMAZING!!! Added about 1 cup of Oreo cookie pieces for an amazing cookies and creme brownie... they are pretty fudgy, I baked them for 35min. I refrigerated them overnight and they are great! Will be adding plenty more twist for more creations tastes... I will be using this recipe over and over again. I love this recipe, and I'm not very fond of white chocolate normally.
This recipe is always a hit. DEFINATELY use white baking chocolate, not the imitation chips. This recipe does not turn out well otherwise. I also always use real butter, not margerine.
I like this blondies very much! Very very good recipe. I don't know why, but I never manage to make really good brownies or blondies. These came out beautiful, they taste good, I could cut nice small squares....wow! A keeper! I wonder if you can substitute chocolate for the white chocolate, maybe I can make good brownies that way??
I loved these blondies - I used Ghirardelli dark chocolate chips instead of semi-sweet ones to give them a richer flavor. They were fabulous.
I had on hand 1/4 c of white choc. chips and 1 1/2 c butterscotch chips and substituted them for the choc. chips. The were a little too greasy. I would try decreasing the butter by a couple of Tbl. next time.
I think these should be called white chocolate brownies, blondies are made with brown sugar right and dont require chocolate in the mix. These were awesome! My family loved them they gave it 4 stars but I get the final say and I give it 5 stars. I will definately make these again.
Very tasty and nice texture. I too used toll house white choc chips and it came out fine. Yum!
These were wonderful! I asked my husband if they were good enough to make again and he said that I could make them again that same night if I wanted. Several of my sisters have already asked for the recipe.
Either you like white chocolate or you don't. Still, everybody who tasted these bars (even the white chocolate hater, like my grandmother) not only loved them, but asked me for the recipe. I've made it a bunch of times in only a few months
Lovely! I was out of vanilla in the midst of the 2010 Snowmageddon, so I used hazelnut liquor instead and added 1/2 cup. choppped hazelnuts. Since I was on a roll, I made a drizzle of hazelnut liquor, a bit of lemon juice, and 10x sugar. Totally wowza!
I love to decorate these little treats with semi-sweet chips melted then drizzled after cutting. Sprinkle a little colored sugar on top and you can have an elegant dessert for any holiday.
These were great. What I did was I used slightly less butter and white chocolate. The result was a more cake like blondie which is the way I like them to be. They look great and they taste great and its hard to even find a decent blondie recipe. I tried a recipe from Bobby Flay and it sucked real bad. These blondies are really exceptional!
These are in the oven and I think I will like them but I have this nagging feeling I should have baked these on a graham cracker crust to make them more "brownie like". This recipe seems like a great basis for add ins, add ons, and the makings for very customized, elegant desserts! Can't wait to taste!
After reading all of the great reviews about this recipe, I decided to give it a try. I followed the recipe exactly, except, I used a Perfect Brownie 13 x 9 pan, so I increased the portions from 12 to 18. I sampled the bowl after I put the batter in the pan and it tasted delicious and excited me for the finished product. I cooked for 30 minutes because of the increased portions, and the brownies came out golden and lovely. After they cooled, I tried 1/2 a blondie and was a bit disappointed because I thought the white chocolate flavor would come through more than it did. I found that the chocolate chips overpowered everything else. However, I did like the texture of this blondie. I will make again, but will substitute 1/2 the chocolate chips with white chocolate chips to see if this brings a more white chocolate flavor to these blondies.
These were oh so very good! A definite keeper!
Made these just today, and they set well enough for me to cut them in only a few hours. While they were delicious, everyone thought it was a cake instead of blondies. And I have to agree. The texture just wasn't quite right for a blondie, though I could have made a mistake along the way. :) Other than that, I have no complaints. However, next time I think I'll switch the chocolate chips for plain white chocolate. Good recipe! Hopefully, I'll be able to make them better next time. :D
sooo delicious! I used just regular chips rather than high quality chocolate and like another reviewer suggested just used my mixer and it turned out fine. I also used a miz of white and milk chocolate chips in step 2. Just because I wanted to avoid them being too much like choco chip cookie bars. I put them in the fridge overnight before cutting them. The perfect melding between blondies and fudge in my case! Will use again
I made this for some friends and my family and they where all gone in a day! These blondies are very rich but nobody could eat just one! This is definitely going to become a normal desert for parties and gatherings.
These are SOOOOOOO good. whoever doesn't give these 5 stars is crazy! these taste exactly like Moxies white chocolate brownie. next time Im going to serve these for dessert with vanilla icecream, whipped cream and chocolate sauce just like Moxies does. I would highly recommend these to anyone, even if your not a fan of white chocolate, you'll love these!
I didn't much like this recipe. Turned out dry and not much flavour. I doubt I will make it again.
Okay, I made these one night when I was in a "I REALLY want something sweet, but I have not a lot in my pantry." I used 4 oz. of white chocolate and 4 oz. of homemade caramel, mixed that with the butter. I didn't have the chocolate chips, so I used a cup of chopped pecans, baked as directed. MMMMMM... MMMMMM... GGOOOOOOOODDDD. Very very satisfying. Love it!
Exceptional blondies! I followed the recipe exactly except that I used white chocolate chips, as some other reviewers did, and I sprinkled the final 1 C. of chips on top of the batter instead of folding them in. They came out perfect - not overly sweet but definitely sweet enough. The texture is wonderfully smooth. Thank you for a wonderful recipe!
These were OK. I didn't like the texture.
I made these last night for my friends. RAVE reviews! They turned out so moist and dense! Way better than chocolate chip cookies. So good when they're slightly warm. I also used white chocolate chips and they turned out fine. Only word of caution I have is that when you work with white chocolate chips DON'T expect them to melt exactly like regular chocolate chips. Mine actually got "gloppy" in the butter...but when it was mixed with the batter it was no big deal. They turned out great.
Very good, very rich!
Insanely easy to make. I have made these TWICE in the past 4 days and they don't last more than a few hours at my house. This is a new favorite for my family.
Honestly, they were just okay at best. As easy to prepare as they were, I still wish I hadn't wasted my money on good quality white chocolate just for this. Overpoweringly sweet.
Very very good blondies!
The president of my employer brought these into work the other day and I have never heard of them before. So when I tasted them they were the best (considering I have never had any before). He made his with white chocolate, shaved chocolate, and butterscotch morsels. They were very good. So I desided to make my own, however I switched up the recipe a little. I used premium white chocolate (microwave), half white/light brown sugar, and milk chocolate/toffee bits. They came out perfect! Also try them with the butterscotch, they are great too.
I really wanted these to be good but they just weren't. They had a texture of fudge but tasted raw.
I turned these into cranberry-orange blondies and they are absolutely delicious. Here are the changes I made: substitute 1 Tbsp. orange juice for the vanilla extract (white choclate already has plenty of vanilla in it, so you don't really need extra). Omit the semi-sweet chocolate chips and add 1 cup dried cranberries instead. Add 1 Tbsp. freshly grated orange zest. Otherwise, I followed the recipe exactly. **Also, these took 35-40 min. to bake in my oven. They were definitely not done in 25 minutes.
Terrific! Everyone loved them. I used 1/2 T vanilla extract and 1/2 T almond, gave it great flavor. I also added chopped chocolate chips to the batter and chopped pecans. I did the 40% power microwave w/ the butter and the white chips... These were great, Next time I'll have to double the recipe and use a 9X13 pan.
I was really disappointed with this recipe. The flavor was very odd and the texture was cake-like, yet somewhat rubbery at the same time. I will stick with my regular blondie recipe because although I'm a huge white-chocolate fan, these blondies just didn't deliver.
Weird texture - just not what I hoped for.
very good, though not the very best. I could have done without the chocolate chips, actually.
Loved this recipe, will definitely use again. Very simple to make
Oh my goodness!!!! These are sooooo good, they just melt in your mouth! My family loves them and they were a hit at the party I made them for. Everyone wanted the recipe! Two thumbs up!!! Yummy! :)
Very nice. Rich wich makes thm last longer than 2hours in this house. My family and friends loved them.
These are excellent: I got raving reviews of this. If you want them more fluffy, add a little baking soda (1/4-1/2 tsp) if you want them more fudgy, leave out an egg.
Not too bad. Didn't have the best texture, flavor or appaearance either.
great with semisweet chips.
I made this recipe but instead of chocolate chips, I used white chocolate chips and added dried cherries. It is delicious! The recipe is easy and fast as well.
These are soooo good, no wonder they're so fattening! They took me about 45 minutes overall including cleanup. I didn't use the semisweet chocolate chips in them, and they were still fine.
I heeded the others' warnings about the texture and simply added an egg and lessened the butter a tiny bit (like a TBSP). I thought they were still REALLY buttery. I would add a little less salt next time and the choco chips are def necessary. All in all a great recipe and will def make again! In response to a previous review about blondies requiring brown sugar - I'm going with Platinum Blondies!
Loved this one! I brought it to a Thanksgiving family gathering and it went as fast as the pumpkin pie. I doubled the recipe and baked it in a glass 9x13 pan and had to add at least 10 minutes to the cooking time. While it cooled on the counter, I made some chocolate ganache (with semi-sweet chocolate chips and whipping cream over a double boiler). I let both cool to room temperature and then spread the ganache over the blondies. I then let it set over night and cut it into rather small bars. This is a really rich recipe. I do agree with some that it is a little dense, but it almost tasted like a cheesecake - some people thought it was. I may try it again with a little less white chocolate. The toffee idea sounds good, too! Thanks for a new favourite!
I thought the texture was doughy and it was too rich. Probably wouldn't make again.
Very very good. The white chocolate tastes is sooooo yummy in the bars. I didn't use regular chocolate chips but used the 'swirled' chocolate/caramel chips. I also doubled the recipe and used a 9x13 pan, cooked for 35 mins and it came out nice and dense and MOIST! Topped them with the Caramel Sauce from the 'Bananas with Caramel Sauce' from this site & a small dollop of ice cream - beyond sinful! Will definitely make again!
I made these as well as many other deserts for a party and as soon as they tasted the blondies they wouldn't touch the rest of my desserts! They were a big success and definitely a recipe I'll be saving. I had a few changes based on other reviews including just microwaving the white chocolate (I used chips and they came out fine) instead of using a double boiler which seemed like too much of a hassle. Also instead I just kept them truly blonde by using white chips instead of semi-sweet.
Awesome recipe! Brought these beauties into work & all were eaten!! Very rich & look very nice when cut into small squares. Definitely try this recipe!!
AMAZING! I made them for a school bake sale, where they were sold for a dollar each, and sold out the fastest! They were loved by all, and now I have my teachers asking me for the recipe in the middle of class!
My boyfriend seemed to enjoy these, but I thought they were just ok. The taste reminded me of undercooked chocolate chip cookies. Not sure I'll be making these again.
I have never been a blondie person UNTIL NOW! These were great! Thanks! :-))))))) A+++++++
These blondies were excellent! Not to rich or sweet,just a nice white chocolate taste. I took them to church, work and to my neighbors and everyone loved them. Another plus is their easy to make! Thanks Jenn.
These blondies are very chewy and soft. The chocolate morsals went to the bottom. So it made a crunchy layer of chocolate. They are pretty easy to make too.
These were absolutely amazing! So easy to make and so unbelievably delicious. The first time I made them I omitted the chocolate chips, instead drizzled them with dark chocolate after baking. The second time I increased the recipe by 1.5 and turned it into a white chocolate cake. Both times my family and friends couldn't get enough!
never making these again. they were ok but just weren't what i was expecting. very cakey texture and the bottom burnt a little according to the timing of the recipe. it's just cake with chocolate chips.
I wasn't a fan of these at all. They turned out too cakey, but that could have been the baker. My company enjoyed them because they were sweet with the white and semi-sweet chocolate.
These got lots of praise but I thought they were just OK. Flavor was good but the texture was a bit off in my opinion. I added toffee bits to the batter, too.
These looked AWESOME when I pulled them out of the oven...a few hours later when I cut them, I was disappointed to see that they did look very doughy despite the toothpick coming out clean. I did not want to serve brownies that looked under-done, so I had to cut around the doughy parts and only use half of the pan. Not sure what I did wrong!?
Mm-mm-good blondies! My husband doesn't like brown chocolate, so I had to find a good blondie recipe. After trying four or five others including some written by chefs on foodnetwork, this recipe was both our absolute favorite! It's true this recipe doesn't exactly have the chewy texture of brownies (it's more cake-y), but the taste is so delicious. It's kind of like a shortcake version of brownies. Try it!
I made these today, with some small changes: I substituted brown sugar for white sugar and put walnuts instead of chocolate chips. I added the sugar to the melt butter and chocolate, then the eggs and last flour and salt. They turned out wonderfully moist and not too sweet. I was a little exitating at the beginning as it seemed that white chocolate, butter and sugar would not mix. But when I added the eggs all came together fine. None left in 2 hours (mom, I and a neighbor)!!!! I will do this again!
Great recipe and great technique. Moist, chewy, and a very present flavor of white chocolate. The blondie is thick and rich. Absolutely lovely but a little addicting! My go to from now on.
they turned out delicious but took much longer to bake than expected! at first i thought they would be too gooey, but they turned out like a nice cake/brownie.
I used baker's quality white chocolate & added white chips instead of chocolate. They were SO rich & delicious!
I really like these,I made the blondies last night and they were great,but they took long to cook.I cook them in the oven and it cook on the out side and the inside was runny,so i turned the oven down to about 100.c and cook in 45 mins so i marked the recipe down for that reason.Everyone like them and wanted more,but i lied so i could eat them my self.lol I will be making again for sure
I thought these had a good taste, but I did feel the texture was quite thick and doughy, and the white chocolate was not as strong as I had hoped. After reading other's reviews and tips, I think i will omit the chocolate chips, and use a combo of white chips and toffee instead.