{"id":23732,"date":"2022-07-22T08:00:02","date_gmt":"2022-07-22T07:00:02","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=23732"},"modified":"2022-07-25T10:49:19","modified_gmt":"2022-07-25T09:49:19","slug":"white-chocolate-blondies","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/07\/22\/white-chocolate-blondies\/","title":{"rendered":"White Chocolate Blondies!"},"content":{"rendered":"

Easy and delicious white chocolate blondies that are fudgey, sweet and perfect! White chocolate batter and white chocolate chips… heaven! <\/h2>\n

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Blondies vs Brownies<\/h3>\n

I know I have posted many blondie and brownie recipes over time now, but I still get questions about what blondies are in comparison to brownies! <\/p>\n

For me, a blondie is a ‘white’ version of a brownie. This is however my first recipe to include melted white chocolate in the base because it took so long to perfect the recipe to make sure it wasn’t greasy or horrible. <\/p>\n

I always use dark chocolate for my brownies, so white chocolate or plain base makes it… blonde! Blondies are sweet, delicious, and incredibly moreish. <\/p>\n

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White chocolate<\/h3>\n

So as the main base for these blondies is white chocolate<\/a>, you need to use good white chocolate<\/a>. I use this one<\/a> in all of my baking as I find it’s best, it doesn’t create a greasy texture, and it works perfectly for melting down and as chocolate chips. <\/p>\n

You can use basically any white chocolate you like, but generally, because you end up having to use quite alot I would save any brands as the chocolate chip part, and melt down the cooking or supermarket own for the base chocolate. <\/p>\n

I used white chocolate<\/a> as the drizzle as well just to get one extra element of the white chocolate<\/a> in, but this is optional. <\/p>\n

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Tin<\/h3>\n

I always tend to use the same tin<\/a> when I bake a traybake such as a brownie, blondie or cookie bar, because I find it creates the perfect depth of bake, and it bakes perfectly every time. <\/p>\n

For this recipe I used a 9″ square tin<\/a> (23cmx23cm), and lined it with parchment paper. You can easily use a ‘brownie’ tin that is 7×11″<\/a> as this will take the same time, and have the same results. <\/p>\n

If you wanted to decrease the recipe to make half, a 7″ square would be the equivalent – but changing tin sizes does change the bake time. I tend to find its best to stick to the recipe and tin size, but freeze the other half for later. <\/p>\n

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Baking<\/h3>\n

I know one of the scariest things about baking some traybakes is that ‘they never bake right’… when it’s actually much easier than you think. There are a few tips that really save me every time! <\/p>\n

The best place you can start is to use an oven thermometer<\/a> to make sure your oven is actually baking at the correct temp. Some bakes you can get away with it being out, but for the best traybakes you really need it to be bang on! <\/p>\n

I always bake my blondies for exactly 25 minutes, until there is an ever so slight wobble in the middle of the tin. There is no point in doing the skewer test, as you want them to be a little be gooey when they are still warm! <\/p>\n

Cool the blondies completely in their tin, and then put them in the fridge overnight. This is BY FAR the best way to get a fudgey blondie delicious texture of heaven. <\/p>\n

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Tips and Tricks<\/h3>\n

For this recipe I use:<\/p>\n