While some might claim that blondies aren’t brownies, we beg to differ! The light-colored confection packs a sweet punch in these delicious White Chocolate Blondies that are rich with white-chocolaty decadence.
White Chocolate Blondies
Makes about 2 dozen
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- ¾ cup butter, cubed
- 4 (4-ounce) bars white chocolate, chopped
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup white chocolate morsels
- Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour. Line pan with parchment paper, allowing excess to extend over sides of pan; spray parchment with baking spray.
- In the top of a double boiler, combine butter and half of chopped chocolate. Cook over simmering water, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat, and add remaining chopped chocolate, whisking until melted and smooth. Let cool slightly.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat sugar and eggs with a mixer at medium-high speed for 5 minutes or until thick and pale. Add melted chocolate mixture, vanilla, and flour mixture, beating until smooth. Stir in chocolate morsels. Spread batter in prepared pan.
- Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely in pan on a wire rack. Using excess parchment as handles, lift brownies out of pan, and cut into squares. Store in airtight containers for up to 3 days.
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