
Indulge in these rich, chewy blondies packed with creamy white chocolate chunks. This simple one-pan recipe creates a perfectly fudgy texture with a classic papery crust that is sure to be a crowd-pleaser.
In a large saucepan, melt the butter along with the light brown soft sugar and caster sugar over low heat. If you are using unsalted butter, add a small pinch of salt to the pan.
Once melted and smooth, remove the pan from the heat. Allow the mixture to cool for approximately 10 minutes; this cooling period is essential to prevent the eggs from curdling when they are added.
While the mixture cools, preheat your oven to 180°C (160°C fan/gas mark 4). Grease a 23cm square baking tin or a 25 x 20cm tin with a little butter and line it with baking parchment.
Whisk the eggs and vanilla extract into the cooled butter and sugar mixture until the batter is well-combined and glossy.
Sift the plain flour and baking powder into the pan. Gently fold the dry ingredients into the batter until smooth. Stir in the chopped white chocolate, then pour the mixture into the prepared baking tin.
Level the surface with a spatula and bake for 40–45 minutes. The blondies are done when the edges begin to pull away from the tin and the top has developed a thin, papery crust. A skewer inserted into the center should come out with a few moist crumbs but no wet batter.
Let the blondies cool in the tin for at least 10 minutes to firm up, then transfer them to a wire rack to cool completely. Once cold, slice into squares. These will keep well in an airtight container for up to three days.
For the best texture, do not overbake; blondies should remain slightly soft in the middle as they will continue to set while cooling. You can easily customize this recipe by adding macadamia nuts or swapping the white chocolate for dark or milk chocolate chunks.