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…
The above questions are the ones I’ve been asking myself since I made these. Which proved to be a problem when naming this post. Do I call them White Chocolate Brownies? Do I call them “Official Blondies”? See, there I go again! Okay, I’ll stop. I finally decided to call them White Chocolate Blondies to avoid any confusion for you and me.
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 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. 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.
- 75 g Butter
- 125 g White Chocolate
- 1 Egg
- 1 Tsp Vanilla Essence
- 1/2 Cup Sugar
- 1/4 Cup Brown Sugar
- 1 Cup Flour
- 1/4 Tsp Baking Soda
- 1/2 Cup White Chocolate Chips Optional
- Preheat the oven to 180°C 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 essence 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.