Forget brownies. These blondies have way more fun. Golden and studded with white chocolate chips. And butter. So much glorious butter. We convinced JBB to let us relinquish her signature, easier-than-a-box-cake blondie recipe. The only string attached? That we double down on the richness factor and top it with a hefty scoop of Brown Butter Almond Brittle. And recommend you to do the same.
Oh, and, since we’re in a doubling mood we gave Jeni’s blondies the same treatment — doubling the original recipe (but keeping the 8×8 pan) for extra lift and impact. Bring these to your weekend gatherings and we guarantee they won’t last longer than 5 minutes.
White Chocolate Blondies
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 16 tablespoons salted butter, melted
- 2 cups dark brown sugar, packed
- 2 large eggs, lightly beaten
- 4 teaspoons vanilla extract
- 2 cups white chocolate chips or chopped white chocolate
Preheat oven to 350 degrees. Grease an 8-inch by 8-inch pan with butter.
Whisk flour, baking powder, and salt together in medium bowl. Set aside. In a medium bowl, whisk melted butter and brown sugar together until combined. Add egg and vanilla and mix well. Using a rubber spatula, fold dry ingredients into egg mixture until just combined. Do not overmix. Fold in white chocolate chips. Pour batter into prepared pan, smoothing the top with a rubber spatula.
Bake until the top is shiny, cracked, and light golden brown, about 22 to 25 minutes. Do not overbake. Cool on a wire rack to room temperature. Cut into 2-inch squares and serve with Brown Butter Almond Brittle ice cream. Then top with praline sauce if you fancy making it a sundae.