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Ingredients
Scale
- 1¼ cup chopped white chocolate 212g
- ¾ cup unsalted butter 170g
- 1 cup white granulated sugar 200g
- 2 large eggs
- 1 large yolk
- 2 tbsp bailey’s irish cream optional
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255g
- ¼ tsp salt
- 2 tbsp espresso powder
- 1 cup white chocolate, chopped 170g
- 3 tbsp heavy cream 40g
- 1 tbsp bailey’s irish cream 15g
- ½ tsp espresso powder
Instructions
- Preheat the oven to 350ºF (or 325ºF for hot ovens). Grease and line an 8×8' square pan with parchment paper.
- Melt the unsalted butter and white chocolate together in a large bowl, using the microwave or a double boiler, stirring until smooth.
- Mix in the granulated sugar until well combined.
- Add the eggs, one at a time, mixing until fully incorporated before adding the next. Add vanilla with the final yolk.
- Whisk the batter on medium-high speed for about 1 minute until light in color.
- Stir in Bailey’s Irish cream, if using.
- Add flour and salt, mixing on low or folding gently with a spatula until combined.
- Briefly mix in espresso powder.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes until set around the edges. A toothpick should come out clean when inserted in the center.
- If the top browns too much, cover with aluminum foil and continue baking until done.
- Remove from the oven and let cool.
Notes
For a richer flavor, use high-quality white chocolate.
The blondies can be stored in an airtight container for up to a week. They also freeze well!
Adjust the espresso powder according to your taste preference.
- Prep Time: 25 minutes
- Cook Time: 120 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg