Studded with white chocolate chips and walnuts, each bite of these classic blondies is delightfully sweet and salty. Like most bar desserts, this blondie recipe is quick and easy to make – perfect for a sweet treat anytime!

Squares cut up of blondies with white chocolate chips


  • Skill Level: Beginner
  • Techniques Used: One Bowl Mixing Method

Blondies are the blonde equivalent of brownies. They are similar to brownies in that they are soft, chewy, and baked into squares, but the batter itself is not made with any chocolate. Essentially, blondies are soft cookie bars.

There are many blondie variations, but a truly classic blondie is made with white chocolate chips and walnuts.

What makes these blondies so delicious

  • This easy blondie recipe is flavored with a classic pairing: sweet white chocolate chips and walnuts. The saltiness of the nuts balance out the sweetness of the white chocolate.
  • These blonde brownies have a fudgy texture in the middle and chewiness throughout. It’s like eating a soft sugar cookie.
  • The extra add-ins of the nuts and white chocolate chips give an unexpected crunch to the soft texture.

Variation Ideas

There are endless ways to customize these dessert bars with simple ingredients – here are some of my favorite flavors:

Cranberry White Chocolate Blondies: Omit the walnuts and add fresh cranberries and pistachios for a festive, holiday flavor.

Snickerdoodle Blondies: Omit the walnuts and white chocolate chips. Add 1 teaspoon ground cinnamon and ¼ teaspoon cream of tartar to the batter. Sprinkle extra cinnamon sugar over the top of the bars before baking.

Butterscotch Blondies: Substitute the white chocolate chips for butterscotch chips (or peanut butter chips).

If you’re looking for a fudgy, dense brownie texture try my White Chocolate Brownies recipe!


For this recipe, we will use the One Bowl Mixing Method. This method is often used for cookies and bars with a chewy texture, including blondies, brownies, and some types of drop cookies. No hand mixer or stand mixer required – instead, we just need a simple mixing spoon and bowl.

Because the butter and sugar are not creamed together (creaming is common for cookies, rare for blondies), this method is extremely forgiving.


Before starting, make sure to use room temperature eggs and melted (and slightly cooled) butter.

  1.  Mix the dark brown sugar (or light brown sugar), granulated sugar, and melted butter in a large bowl until well combined. 
  2. Add the whole egg, egg yolk, and vanilla extract.
  3. Add the dry ingredients into the bowl & mix to combine. This includes the flour, baking powder, and salt.
  4. Gently fold in the white chocolate chips and walnuts (if using).
  5. Transfer to the prepared baking pan and bake.  

HOW TO STORE BLONDIES with white chocolate chips

Room Temperature: Store leftover blondies at room temperature in an airtight container for 4-5 days. Blondies do not need to be stored in the refrigerator.

Freezer: Wrap any leftover blondie squares in plastic wrap and place in a zipper bag. Freeze for up to 2 months. Let thaw at room temperature before serving.


If you enjoyed this recipe, you might like to try these other easy dessert bar recipes.

Squares cut up of blondies with white chocolate chips
Yield: 9 large or 16 small bars

Blondies with White Chocolate Chips

Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes

White Chocolate Blondies are a classic flavor for these easy and quick cookie bars.


  • 150 grams (¾ cup) brown sugar (preferably dark), lightly packed
  • 50 grams (¼ cup) granulated sugar
  • 113 grams (½ cup, 1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 160 grams (1 ⅓ cups) all-purpose flour
  • 150 grams (1 cup) white chocolate chips
  • 50 grams (½ cup) chopped and toasted walnuts *optional



  1. At least 30 minutes before baking, take the eggs out of the refrigerator to come to room temperature. Measure out the rest of the ingredients. Melt the butter (113 grams/ ½ cup) and set aside to cool slightly. 
  2. Position an oven rack in the center position. Preheat the oven to 325°F/165°C. 
  3. Line an 8-inch (20 cm) square pan with parchment paper or grease with non-stick cooking spray. 

To Make the Blondies: 

  1. In a large or medium bowl whisk together the brown sugar (150 grams/ ¾ cup), granulated sugar (50 grams/ ¼ cup) and melted butter.  
  2. Add the whole egg, egg yolk, and vanilla extract (2 teaspoons). Whisk until well incorporated- about 30 seconds.
  3. Add the baking powder (½ teaspoon), salt (½ teaspoon), and flour (160 grams/ 1 ⅓ cups) to the mixing bowl and use a silicone spatula or mixing spoon to stir together until well combined. Stir for about 30 seconds to purposely develop a little bit of gluten, which will give your blondies more chewiness. Fold in the white chocolate chips (150 grams/ 1 cup) and chopped and toasted walnuts (50 grams/ ½ cup) if using.
  4. Transfer the mixture into your prepared pan and spread evenly. 
  5. Bake at 325°F/165°C for 28-33 minutes until a toothpick inserted in the center comes out clean. The top should be lightly golden brown.
  6. Set the pan on a cooling wire rack for at least 15 minutes before slicing to solidify.
  7. Store leftover blondies at room temperature in an airtight container for 4-5 days.

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