Best Fudgy Chocolate Chip Blondies
These blondies are a rich, fudgy treat, combining sweet white chocolate with chocolate chips for a deliciously indulgent dessert.
Ingredients
Main Ingredients
- 225 g white chocolate, chopped into small pieces
- 115 g unsalted butter
- 2 large eggs
- 70 g granulated sugar
- 2 tsp vanilla extract
- 155 g all-purpose flour
- 1 tsp salt
- 150 g mixed white and milk chocolate chips or chopped mixed chocolate bar
- 60 g chocolate hazelnut spread
Instructions
Preparation
- Heat the oven to 170°C (150°C fan) / 340°F / Gas 3½. Line a 20 cm (8 inch) square baking tin with baking paper.
- Melt the white chocolate and butter together in the microwave in 30-second bursts, stirring until smooth. Let the mixture cool for about 10 minutes.
- In a large bowl, whisk the eggs with an electric mixer until pale and foamy. Add the sugar and vanilla, then mix again until combined.
- Pour in the cooled white chocolate mixture and beat until the batter is smooth and evenly blended.
- Sift in the flour and salt, then gently fold them in.
- Add the chocolate chips and mix just until spread throughout the batter.
- Transfer the batter to the prepared tin and level the top.
- Warm the chocolate hazelnut spread in the microwave in 20-second bursts until loosened. Drizzle it over the batter, then swirl lightly with a knife or skewer.
Baking
- Bake for 20–25 minutes, until the edges are lightly golden and the center is just set without shaking.
- Let the blondies cool fully in the tin, then chill for at least 3 hours for neater slices and a firmer texture.
- Cut into 16 squares and serve.
Notes
Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. For best results, avoid overbaking to maintain a fudgy texture.