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Ingredients
Scale
- 1¼ cup white chocolate, chopped 212g
- ¾ cup unsalted butter 170g
- 1 cup white granulated sugar 200g
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255g
- ¼ tsp salt
- 1½ cups all-purpose flour 191g
- ¾ cup unsalted butter, room temperature 170g
- ¾ cup brown sugar 165g
- ¾ cup powdered sugar 94g
- 1½ tsp vanilla extract
- ½ tsp salt
- 3 tbsp milk
- 1 cup mini chocolate chips 170g
Instructions
- Preheat the oven to 350ºF, or 325ºF for convection or gas ovens. Grease and line an 8×8” square metal pan with parchment paper.
- Melt the unsalted butter and white chocolate together in a large bowl using a microwave or double boiler, stirring until fully melted.
- Whisk in the granulated sugar until combined, noting that the mixture may appear separated at this stage.
- Add the eggs one at a time, whisking well after each addition before adding the next egg.
- Incorporate the egg yolk and vanilla extract, mixing until combined.
- Fold in the flour and salt with a spatula. Pour most of the batter into the prepared pan, reserving about ½ cup.
- Smooth the mixture in the pan and chill in the fridge while preparing the cookie dough.
Notes
For a richer flavor, let the dough chill for an additional time before baking.
Ensure your oven is calibrated correctly to avoid uneven baking.
Tip: Use parchment paper for easy removal from the pan after baking.
- Prep Time: 35 minutes
- Cook Time: 130 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg