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Aloha World ~
Welcome to my blog. This is officially my first ever blog. I have tried different attempts to start this but somehow stopped before it even started. But I have a great feeling this one is going to be magnificent.
Today I am showing you how to make White Chocolate Chip Blondies. This recipe is from FortheLoveofCooking.net. I tweaked the recipe a bit and added whatever types of nuts I liked, usually pecans, walnuts, pistachio, or macadamia nuts.
For this recipe, I usually bake it in a 9×13 well-greased pan. You may also choose to use parchment paper instead of a well-greased pan. Either way works well.
My oven is one of those really old gas stoves, so I won’t usually start preheating the oven until I combine all my ingredients. But normally you can start to pre-heat your oven now at 350 degrees or later during cook time.
I also like to separate my dry and wet ingredients as part of my prep time. I will start by sifting my baking powder and baking soda with my all-purpose white flour. The flour in increments of 1/2 cups (4 separate times). And add the salt to this mixture,
Next, I melt the ten tablespoons of butter on the stovetop. I also cut them into one tablespoon, so they melt faster and are easier to cool quicker. At the same time, I also remove two eggs from the fridge set to room temperature.
Finally, after I have completed those prep steps I will frequently have my favorite baking tools handy in case I need them.
I have my baking cups and spoons washed & cleaned. Both my metal and plastic whisk to blend one for dry and the other for wet ingredients. A larger mixing bowl to merge the dry to wet ingredients.
Two plastic spatulas, one for the butter on the stovetop and the other for mixing and wiping clean the blondie mix from the bowl to the pan and pressing the mixture into the pan so it is evenly baked. And lastly, my electric mixer.
Now I am ready to combine all my dry and wet ingredients together.
First, I whisk the flour mixture to ensure all the ingredients are well mixed. Then I set the bowl aside. I place the empty larger bowl in the middle of my baking area. I am ready to add my wet ingredients.
I mix the cooled melted butter with the light brown sugar using the electric mixer. I continue to mix them together until the light brown sugar is smooth. The usual time is about 2-3 minutes.
Next, I add one room temperature egg at a time. Making sure to mix each egg after adding to the mixture. I also add the vanilla extract with the second egg and mix well.
Then I slowly add the dry ingredients to the wet mixture. Again adding a 1/2 cup of dry to wet. Make sure to wipe down the sides of the bowl before adding more of the dry mixture to the wet mixture.
Here comes the fun part. You may use any type of chocolate chip and nuts you prefer, My husband loves white chocolate with either pecan, walnuts, macadamia, or pistachio nuts. I’ve tried them all, and I’ve also added a couple of different nuts together.
I will leave about a cup of each additional ingredient (white chocolate chip, pecans, walnuts, macadamia nut, or pistachio nut) aside.
Lastly, pour the batter mixture into your 9×13 well-greased pan. Use your plastic spatula to wipe the bowl clean and smooth out the mixture evenly in the pan. Make sure your corners are even.
Then sprinkle your remaining cup of additional ingredients to the top of your smooth, leveled mixture. The nuts will be nicely roasted and the chocolate chips will be nice and gooey.
Bake your blondies for 23-25 minutes at 350 degrees.
The corners and edges should be lightly browned and the center should come out clean with the toothpick test. Or simply use a fork or chopstick to piece the center and sides on the top of the blondies. You are looking for a clean poke.
Cool the entire pan on a baking tray for about an hour. Then cut into squares. This batch will make 18-24 pieces. Place in a decorated cupcake holder and serve alone or with ice cream. Makes a great dessert among family and friends.
White Chocolate Chip Blondie Recipe
Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Bake Time: 23-25 minutes
Pan Size: 9×13
- 2 cups of Flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 10 tablespoons unsalted butter, melted
- 1 1/2 cups light brown sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 pkg (10oz) white chocolate chips
- 1 pkg (10oz) chopped nuts optional – pecans, walnuts, pistachio, or macadamia nuts.
- Preheat your oven to 350 degrees and well grease or line your parchment paper to your 9×13 pan.
- Sift together the flour, baking soda, salt, and baking powder. Then whisk together then set aside.
- Stir together the melted butter and light brown sugar and mix together until smooth
- Combine dry ingredients into the wet mixture and mix well.
- Add 1 cup of each – White Chocolate Chips and chopped nuts.
- Pour batter into 9×13 pan. Spread remaining white chocolate chips and chopped nuts to the pan and bake for 23-25 minutes at 350 degrees.
- Remove from heat when toothpick test is clean. Cool in pan on the baking tray for 45-55 minutes.
- Cut into 18-24 pieces and place in a decorated cupcake holder and serve alone or warm with ice cream.