Ultimate White Chocolate Blondies

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Blondies or white chocolate brownies are the latest ‘highlight’ in my life. And it is because of a late night Gordon Ramsay Ultimate Cookery Course episode <yes, I watch cookery shows more than anything on TV> that got me hooked to these fudgy, crumbly, nibble-y, dreamy nuggets of deliciousness.


To be honest, these days I gravitate more towards them than the regular all-dark, chocolate brownies. They’re hit among my friends and family, so much so I decided to make them for a special Easter feast.


They are many ways of making blondies. I remember going through a recipe where you brown the butter and then whip it in your batter. While other calls for warm butter.

Mine calls for two kinds of sugar: brown and white. And it is the brown sugar that gives a fudge-y texture you’ll get addicted to. Also they can last for up to a week <not that there’s any chance, but still>.


This recipe is perfect for beginners. You wouldn’t require any fancy tools or equipment. It is quick and very easy to bake.

Anyway here goes:


  1. 80 grams of soft, unsalted butter plus a tiny knob for greasing
  2. 1 cup plus 2 tablespoons of all-purpose flour
  3. ¼ cup of soft light brown sugar
  4. ½ cup of castor sugar
  5. 1 room temperature egg
  6. 1 tsp of vanilla essence plus a good pinch of dried vanilla powder
  7. ¼ tsp of salt
  8. 1 tsp of baking powder
  9. 2 tbsps of yogurt or whole milk
  10. 100 grams of white chocolate
  11. 3-4 tbsps of cocao nibs <for extra crunch>


  1. Preheat your oven to 180 degree Celsius. Grease a square 8 X 8 inch baking pan with butter/oil. Flour the base. To be extra careful, I also line my tin with baking paper.
  2. Cut your chocolate into size of match-sticks. This way you get a slight bite in your blondie. Alternatively you can also use white chocolate chips.
  3. Spoon 2 tbsps of flour into the chocolate and set aside. The reason we do this is to avoid the chocolate sinking to the bottom.
  4. In a large mixing bowl, cream the butter and sugar till light and fluffy. You can do this with a whisk, hand whisk or a beater. Add the egg and beat again.
  5. With a spatula, fold the flour bit-by-bit. Make sure your batter is not lumpy. Then add the salt, baking powder and vanilla. Lastly, add the yogurt for a moist texture. You the end of all the mixing, you will get a smooth batter.
  6. Put in the chocolates and fold again. Transfer into the pan and with the back of a spoon push the batter to spread evenly.
  7. Pop into the over for 20-25 minutes till a skewer comes out clean.
  8. Cool on a cake rack. Cut into bars.


  • Instead of the cacao nibs you can use any kind of dried fruit- cranberries or cherries would be delicious. Nuts would good too- walnuts, or maybe pecans.
  • I have used the Schogetten White Chocolate for this recipe. But any brand of white chocolate will do. You can use the Morde Cooking Chocolate as well. Or the white chocolate chips one gets at Modern Bazaar.

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