Blueberry Blondies with White Chocolate Chips Recipe
Delight in these moist and chewy Blueberry Blondies, packed with fresh blueberries and luscious white chocolate chips. Featuring a buttery batter infused with vanilla and a hint of salt, these blondies come together easily on the stovetop before baking to golden perfection. Perfect for a sweet snack or dessert, they balance fruity freshness with rich caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 to 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- ½ cup unsalted butter
- ½ cup white chocolate chips
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup blueberries – fresh, washed and dried
Instructions
- Melt Butter and Soften Chocolate: In a saucepan over medium heat, melt the unsalted butter. While the butter is melting, place the white chocolate chips in a bowl or measuring cup. Once the butter is fully melted, pour it over the white chocolate chips. Let the mixture rest for 5 minutes to soften the chocolate, then whisk until smooth and incorporated. Allow this mixture to cool for about 30 minutes, or until it thickens slightly.
- Prepare Baking Pan and Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Line an 8×8 inch baking pan with parchment paper and lightly spray it with non-stick cooking spray to ensure easy removal.
- Mix Batter with Sugar, Eggs, and Vanilla: In a separate bowl, combine the cooled butter and chocolate mixture with the granulated sugar. Whisk for 1-2 minutes until the sugar is partially dissolved and fully incorporated. Add the vanilla extract and whisk again, then add the eggs and continue whisking until the mixture is smooth and well blended.
- Add Flour and Salt: Add the all-purpose flour and salt to the wet ingredients. Use a silicone spatula to gently fold the dry ingredients into the batter just until combined and the batter starts to come together. Avoid overmixing to keep the blondies tender.
- Fold in Blueberries and Prepare to Bake: Gently fold the fresh blueberries into the batter, being careful to not crush them or overmix. Pour the batter into the prepared baking pan and spread it evenly to the corners to form a uniform layer.
- Bake Blondies: Place the baking pan in the preheated oven and bake for 35 to 45 minutes. Look for caramelized and brown edges and top. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs or clean.
- Cool and Slice: Remove the blondies from the oven and cool completely to room temperature in the pan. Once cooled, lift the parchment paper to remove the blondies from the pan, then cut into 12 or 16 even squares before serving.
Notes
- Make sure to wash and dry blueberries thoroughly to prevent excess moisture in the batter.
- Allow the butter and white chocolate mixture to cool and thicken before adding to eggs to avoid cooking the eggs.
- Use parchment paper lined pan for easy removal and clean cuts.
- Do not overmix the batter once flour and blueberries are added to maintain a tender texture.
- Blondies keep well stored in an airtight container at room temperature for up to 3 days or can be refrigerated for up to 5 days.
- For a dairy-free variation, substitute butter with plant-based margarine and use dairy-free white chocolate chips.
Keywords: blueberry blondies, white chocolate blondies, blueberry dessert, baked blondies, fruity blondies
