12 Delicious White Chocolate Blondie Brownies Recipes

Dive into the sweet, creamy world of white chocolate blondie brownies with our roundup of 12 irresistible recipes! Whether you’re craving a gooey, decadent treat for your next gathering or a simple dessert to satisfy your sweet tooth, these blondie brownies are the perfect blend of rich white chocolate and chewy goodness. Get ready to preheat your oven and discover your new favorite recipe!

Classic White Chocolate Blondie Brownies

Evenings like these call for something sweet, something that feels like a warm hug after a long day. Classic White Chocolate Blondie Brownies are just that—a tender, buttery treat with pockets of creamy white chocolate, perfect for savoring slowly.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted (cooled slightly)
• 3/4 cup packed light brown sugar
• 1 large egg (room temperature)
• 2 teaspoons vanilla extract
• 3/4 cup white chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and brown sugar until smooth. Tip: Ensure the butter is not too hot to avoid cooking the egg.
4. Beat in the egg and vanilla extract until the mixture is light and fluffy, about 2 minutes.
5. Gradually fold in the dry ingredients until just combined. Avoid overmixing to keep the blondies tender.
6. Gently stir in the white chocolate chips, then spread the batter evenly into the prepared pan. Sprinkle extra chips on top for a melty finish.
7. Bake for 20-25 minutes, or until the edges are golden but the center is still slightly soft. Tip: A toothpick inserted should come out with a few moist crumbs.
8. Let cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.

Golden edges give way to a chewy center, each bite rich with vanilla and molten white chocolate. Serve slightly warm with a drizzle of caramel or a scoop of vanilla ice cream for an indulgent twist.

White Chocolate Macadamia Nut Blondie Brownies

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the comfort of baking something sweet and indulgent. These blondie brownies, with their rich white chocolate and crunchy macadamia nuts, are a perfect little escape, offering a moment of sweetness in the hustle of everyday life.

Ingredients

• 1 cup unsalted butter, melted (cool slightly before using)
• 2 cups light brown sugar, packed (for a deeper flavor, use dark brown sugar)
• 2 large eggs, at room temperature (helps with mixing)
• 1 tbsp vanilla extract (pure for best flavor)
• 2 cups all-purpose flour (spoon and level to measure correctly)
• 1/2 tsp salt (enhances the sweetness)
• 1 cup white chocolate chips (or chopped bars for uneven, melty pockets)
• 1 cup macadamia nuts, roughly chopped (toast lightly for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the slightly cooled melted butter and brown sugar until smooth. Tip: Ensure the butter isn’t too hot to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Gently fold in the flour and salt until just combined. Overmixing can lead to tough blondies.
5. Stir in the white chocolate chips and macadamia nuts, reserving a handful of each for topping if desired.
6. Spread the batter evenly into the prepared pan and sprinkle with reserved toppings. Bake for 25-30 minutes, or until the edges are golden and the center is set but still slightly soft. Tip: A toothpick inserted should come out with a few moist crumbs.
7. Allow to cool completely in the pan on a wire rack before cutting into squares. Tip: For clean cuts, use a sharp knife and wipe it between slices.

The blondies emerge with a chewy center, a crisp edge, and pockets of molten white chocolate that contrast beautifully with the buttery crunch of macadamias. Serve them slightly warm with a scoop of vanilla ice cream for a decadent twist, or enjoy them as they are, with a cup of strong coffee to balance the sweetness.

Salted Caramel White Chocolate Blondie Brownies

Whispering the secrets of comfort into every bite, these blondie brownies are a tender embrace of sweet and salty, a dance of flavors that feels like home. With each piece, the rich white chocolate and the deep, buttery caramel come together in a symphony of textures, from the chewy edges to the soft, fudgy center.

Ingredients

• 1 cup unsalted butter, melted (cool slightly to avoid cooking the eggs)
• 2 cups light brown sugar, packed (for that deep molasses flavor)
• 2 large eggs, room temperature (for smoother batter)
• 1 tbsp vanilla extract (pure for best flavor)
• 2 cups all-purpose flour (spooned and leveled to avoid dense blondies)
• 1/2 tsp salt (enhances all the flavors)
• 1 cup white chocolate chips (plus extra for topping)
• 1/2 cup salted caramel sauce (homemade or store-bought, warm slightly for easier drizzling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the butter isn’t too hot to prevent the sugar from dissolving unevenly.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Gently fold in the flour and salt until just combined. Overmixing can lead to tough blondies.
5. Stir in the white chocolate chips, reserving a handful for sprinkling on top before baking.
6. Spread the batter evenly into the prepared pan. Drizzle with warmed salted caramel sauce and use a knife to swirl it lightly into the batter. Tip: Don’t over-swirl to maintain distinct caramel pockets.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Tip: The blondies will continue to set as they cool, so avoid overbaking.
8. Allow to cool completely in the pan on a wire rack before lifting out and slicing into squares.

How these blondie brownies strike the perfect balance between chewy and soft, with pockets of molten caramel and creamy white chocolate, is nothing short of magic. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy them as they are, with a cup of strong coffee to cut through the sweetness.

Raspberry Swirl White Chocolate Blondie Brownies

Zesty mornings call for something sweet, something that lingers on the palate like a soft melody. Today, I found solace in the delicate balance of tart raspberries and creamy white chocolate, a dance of flavors encased in the tender crumb of a blondie brownie.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup unsalted butter (melted, or substitute with coconut oil for a twist)
• 3/4 cup light brown sugar (packed, for that deep molasses hint)
• 1 large egg (room temperature, to blend smoothly)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1/2 cup white chocolate chips (plus extra for topping)
• 1/3 cup raspberry jam (seedless, or swirl in fresh raspberries for texture)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the mixture is lukewarm to avoid cooking the egg.
3. Beat in the egg and vanilla extract until fully incorporated, creating a silky base.
4. Gently fold in the sifted flour and salt, mixing just until no dry spots remain. Overmixing leads to tough blondies.
5. Stir in the white chocolate chips, reserving a handful for the top.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Drop teaspoonfuls of raspberry jam over the batter, then use a knife to swirl it gently. Tip: Don’t over-swirl to maintain distinct raspberry pockets.
8. Sprinkle the reserved white chocolate chips on top for a melty finish.
9. Bake for 25-30 minutes, until the edges are golden but the center is just set. A toothpick should come out with a few moist crumbs.
10. Cool completely in the pan before lifting out and slicing into squares.

Just out of the oven, these blondie brownies offer a chewy middle with crispy edges, the raspberry swirls providing a bright contrast to the rich white chocolate. Serve them slightly warm with a dollop of vanilla ice cream for an indulgent twist.

Double White Chocolate Blondie Brownies

Under the soft glow of the kitchen light, there’s something deeply comforting about blending the rich, buttery notes of white chocolate into a classic brownie batter, creating a dessert that feels both familiar and excitingly new.

Ingredients

• 1 cup unsalted butter, melted (cool slightly to avoid cooking the eggs)
• 2 cups light brown sugar, packed (for a deeper flavor, you can use dark brown sugar)
• 2 large eggs, at room temperature (helps them incorporate more smoothly)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 2 cups all-purpose flour (spoon and level to measure accurately)
• 1/2 tsp salt (enhances the sweetness)
• 1 1/2 cups white chocolate chips (plus extra for topping, if desired)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the slightly cooled melted butter and brown sugar until well combined.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Gently fold in the flour and salt just until no dry spots remain, being careful not to overmix.
5. Fold in 1 1/2 cups of white chocolate chips, reserving some to sprinkle on top if desired.
6. Spread the batter evenly into the prepared pan and sprinkle the remaining white chocolate chips over the top.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the blondies to cool completely in the pan on a wire rack before cutting into squares.

Fragrant with vanilla and studded with pockets of melted white chocolate, these blondies offer a chewy texture that’s perfectly balanced by their crisp edges. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy them as they are, with a cup of strong coffee to cut through the sweetness.

Peanut Butter White Chocolate Blondie Brownies

Just imagine the warmth of your kitchen filling with the sweet, nutty aroma of peanut butter mingling with the creamy richness of white chocolate, all baked into a comforting blondie brownie. It’s a moment to savor, a simple pleasure that feels like a hug in dessert form.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture, or crunchy for added bite)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup light brown sugar, packed (for that deep molasses flavor)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 cup all-purpose flour (spooned and leveled to avoid dense brownies)
• 1/2 tsp baking powder (ensure it’s fresh for proper rise)
• 1/4 tsp salt (balances the sweetness)
• 1 cup white chocolate chips (or chunks for gooey pockets)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and peanut butter until smooth and fully combined.
3. Add the brown sugar to the peanut butter mixture, stirring until the mixture is uniform and no sugar lumps remain.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking powder, and salt to avoid any lumps in your batter.
6. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix which can lead to tough brownies.
7. Fold in the white chocolate chips, reserving a handful to sprinkle on top before baking for a visually appealing finish.
8. Spread the batter evenly into the prepared pan and sprinkle the reserved white chocolate chips over the top.
9. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
10. Allow the blondies to cool completely in the pan set on a wire rack before slicing into squares for clean edges.

Cooled, these blondie brownies reveal a tender, chewy center with crispy edges, the white chocolate melting into sweet pools amidst the peanut butter richness. Serve them slightly warmed with a scoop of vanilla ice cream for a decadent twist.

Coconut White Chocolate Blondie Brownies

Mornings like these, when the light filters softly through the kitchen window, call for something sweet, something that feels like a hug in dessert form. Coconut white chocolate blondie brownies are just that—a tender, chewy square of comfort with the tropical whisper of coconut and the creamy sweetness of white chocolate.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsalted butter, melted (cool slightly)
• 1 cup light brown sugar, packed
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips (plus extra for topping)
• 1/2 cup shredded coconut (toasted, for extra flavor)
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the butter isn’t too hot to avoid cooking the egg.
3. Beat in the egg and vanilla extract until the mixture is light and slightly thickened, about 1 minute.
4. Gently fold in the flour and salt until just combined. Overmixing can lead to tough blondies.
5. Stir in the white chocolate chips and shredded coconut, reserving a handful of each for topping.
6. Spread the batter evenly into the prepared pan and sprinkle the reserved white chocolate chips and coconut on top.
7. Bake for 20-25 minutes, or until the edges are golden but the center is still slightly soft. Tip: A toothpick inserted should come out with a few moist crumbs.
8. Let cool completely in the pan on a wire rack before cutting into squares. Tip: For clean cuts, use a sharp knife and wipe it between slices.

Rich with the buttery depth of brown sugar and studded with pockets of melted white chocolate, these blondies offer a delightful contrast between the crispy edges and the soft, chewy center. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent twist.

Mint Chocolate Chip White Chocolate Blondie Brownies

Remembering the first time I stumbled upon the combination of mint and chocolate, it felt like uncovering a hidden gem in the vast world of desserts. This recipe, with its layers of flavor and texture, brings back that sense of discovery, inviting you to slow down and savor each bite.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking powder (for lift)
• 1/4 tsp salt (enhances flavors)
• 1/2 cup unsalted butter, melted (or coconut oil for a twist)
• 3/4 cup light brown sugar (packed, for moisture)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup white chocolate chips (plus extra for topping)
• 1/2 cup mint chocolate chips (or chop a mint chocolate bar)
• 1/2 tsp peppermint extract (adjust to taste)
• Green food coloring (optional, for vibrancy)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and brown sugar until smooth. Tip: Ensure the mixture isn’t too hot to avoid cooking the egg.
4. Beat in the egg and vanilla extract until the mixture is light and fluffy, about 1 minute.
5. Gradually fold in the dry ingredients until just combined. Overmixing can lead to tough brownies.
6. Gently stir in the white chocolate chips, mint chocolate chips, and peppermint extract. Add a drop of green food coloring if desired, mixing until evenly distributed.
7. Spread the batter evenly into the prepared pan and sprinkle additional white chocolate chips on top for extra decadence.
8. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted should come out with a few moist crumbs.
9. Allow to cool completely in the pan on a wire rack before cutting into squares.

Cooling these blondie brownies properly ensures they hold their shape, offering a chewy texture that contrasts beautifully with the melty chocolate chips. The mint provides a refreshing note, making these squares a perfect end to a summer meal or a cozy treat on a chilly evening.

Pumpkin Spice White Chocolate Blondie Brownies

Golden leaves outside my window remind me it’s time to embrace the warmth of baking, to fill the kitchen with the scent of autumn. Today, I’m sharing a recipe that marries the cozy flavors of pumpkin spice with the creamy sweetness of white chocolate, creating a dessert that feels like a hug.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp pumpkin spice (adjust to taste)
• 1/2 cup white chocolate chips (plus more for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, mix the melted butter and brown sugar until well combined. Tip: Ensure the mixture is cool before adding the egg to prevent scrambling.
4. Beat in the egg and vanilla extract until the mixture is smooth.
5. Stir in the pumpkin puree and pumpkin spice until fully incorporated.
6. Gradually fold in the dry ingredients until just combined. Avoid overmixing to keep the blondies tender.
7. Gently stir in the white chocolate chips, then spread the batter evenly into the prepared pan. Sprinkle additional chips on top for extra sweetness.
8. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Tip: The blondies will continue to set as they cool.
9. Allow to cool completely in the pan before lifting out and cutting into squares.

Yielding a perfect balance of chewiness and softness, these blondies are a delightful contrast of flavors. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent treat that celebrates the season.

Orange Zest White Chocolate Blondie Brownies

Sometimes, the simplest moments call for a treat that feels both indulgent and comforting, like these orange zest white chocolate blondie brownies. They’re a sweet embrace in every bite, blending the bright citrus notes with the creamy richness of white chocolate.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsalted butter, melted (cooled slightly)
• 3/4 cup light brown sugar, packed
• 1 large egg (room temperature)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup white chocolate chips (plus extra for topping)
• 1 tbsp orange zest (from about 1 large orange)
• 1/4 tsp salt (fine sea salt preferred)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the butter isn’t too hot to avoid cooking the egg.
3. Add the egg and vanilla extract to the butter mixture, whisking until fully incorporated.
4. Gently fold in the flour and salt until just combined, being careful not to overmix. Tip: Overmixing can lead to dense brownies.
5. Stir in the white chocolate chips and orange zest, distributing evenly throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle additional white chocolate chips on top for extra decadence.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Tip: The blondies will continue to set as they cool.
8. Allow to cool completely in the pan before lifting out and cutting into squares.

The blondies emerge with a tender, chewy texture, punctuated by melty pockets of white chocolate and the occasional zesty burst of orange. Serve them slightly warmed with a dollop of vanilla ice cream for a dessert that feels both sophisticated and soul-soothing.

Almond Joy White Chocolate Blondie Brownies

On a quiet evening like this, there’s something deeply comforting about the thought of baking. The warmth of the oven, the sweet aroma filling the air, and the promise of a treat that combines the rich flavors of almond, coconut, and white chocolate in every bite.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup light brown sugar, packed (for a deeper flavor, use dark brown sugar)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/2 cup white chocolate chips (plus extra for topping)
• 1/2 cup sweetened shredded coconut (toasted for extra crunch)
• 1/4 cup sliced almonds (lightly toasted for enhanced flavor)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the butter is not too hot to avoid scrambling the egg.
3. Add the egg and vanilla extract to the butter mixture, whisking until fully incorporated.
4. Gently fold in the flour and salt until just combined. Overmixing can lead to tough blondies.
5. Stir in the white chocolate chips, shredded coconut, and sliced almonds, reserving a handful of each for topping.
6. Spread the batter evenly into the prepared pan and sprinkle the reserved toppings over the surface.
7. Bake for 20-25 minutes, or until the edges are golden and the center is set but still slightly soft. Tip: A toothpick inserted into the center should come out with a few moist crumbs.
8. Allow the blondies to cool completely in the pan before lifting out and cutting into squares. Tip: For cleaner cuts, use a sharp knife and wipe it between slices.

Blondies emerge from the oven with a chewy center, a crisp edge, and a delightful contrast of textures from the coconut and almonds. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent twist, or enjoy them as they are with a cup of coffee for a simple pleasure.

Cherry Cheesecake White Chocolate Blondie Brownies

Perhaps there’s no better way to savor the fleeting sweetness of summer than by baking a batch of these indulgent treats, where the tartness of cherries meets the creamy richness of cheesecake, all nestled within a blondie brownie base. It’s a dessert that feels like a warm hug, perfect for those quiet afternoons when the kitchen becomes a sanctuary.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup white chocolate chips (plus extra for sprinkling)
• 1/2 cup granulated sugar (adjust to taste if cherries are very sweet)
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup cream cheese, softened (full fat for richness)
• 1 cup fresh cherries, pitted and halved (or frozen, thawed and drained)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and sugar until well combined. Tip: Ensure the butter is not too hot to avoid scrambling the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Gently fold in the sifted flour until just combined, then stir in the white chocolate chips. Tip: Overmixing can lead to tough blondies.
5. Spread half of the blondie batter into the prepared pan, then dollop with spoonfuls of cream cheese and scatter the cherry halves over the top.
6. Cover with the remaining blondie batter and use a knife to swirl the layers together slightly. Sprinkle additional white chocolate chips on top if desired.
7. Bake for 25-30 minutes, or until the edges are golden and the center is just set. Tip: A toothpick inserted into the center should come out with a few moist crumbs.
8. Allow to cool completely in the pan before lifting out and cutting into squares.

Kindly note, these blondie brownies boast a delightful contrast of textures—creamy cheesecake, juicy cherries, and a chewy blondie base. Serve them slightly warmed with a scoop of vanilla ice cream for an extra decadent treat.

Conclusion

Baking these 12 Delicious White Chocolate Blondie Brownies recipes promises a delightful adventure for your taste buds. Whether you’re a novice or a seasoned baker, there’s a recipe here to spark joy in your kitchen. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the sweetness on Pinterest. Happy baking!