Description
These Blueberry Blondies combine the rich creaminess of white chocolate and butter with the fresh burst of juicy blueberries. Perfectly caramelized with a tender, moist crumb, they offer a delightful twist on traditional blondies, making for a deliciously sweet treat to enjoy any time.
Ingredients
Base Ingredients
- ½ cup unsalted butter
- ½ cup white chocolate chips
- 1 cup granulated sugar
- ½ teaspoon vanilla paste
- 2 eggs
- 1 cup all-purpose flour
- ½ teaspoon salt
Add-ins
- ½ cup blueberries (fresh, washed and dried)
Instructions
- Melt Butter and Mix with White Chocolate: Melt the unsalted butter in a saucepan over medium heat. While it melts, place the white chocolate chips in a separate measuring cup or bowl. Once the butter is melted, pour it over the white chocolate chips, let it rest for 5 minutes, then whisk until fully combined. Allow this mixture to cool for 30 minutes or until it thickens slightly.
- Prepare Oven and Pan: Preheat the oven to 350 °F (175 °C) and center the oven rack. Line an 8×8 inch baking pan with parchment paper and spray with non-stick cooking spray for easy removal.
- Combine Sugar and Chocolate Mixture: In a separate bowl, whisk together the butter-white chocolate mixture and granulated sugar until fully incorporated and the sugar begins to absorb, about 1-2 minutes.
- Add Vanilla and Eggs: Add the vanilla paste and eggs to the mixture, whisking until smooth and fully combined.
- Incorporate Dry Ingredients: Add the all-purpose flour and salt to the wet mixture. Using a silicone spatula, gently fold the ingredients together just until the batter starts to come together; avoid overmixing to keep the blondies tender.
- Fold in Blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed without breaking them up.
- Bake the Blondies: Pour the batter into the prepared baking pan, spreading it out to an even layer. Bake in the preheated oven for 35 to 45 minutes, until the edges and top are caramelized and brown. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs or clean.
- Cool and Serve: Allow the blondies to cool completely at room temperature in the pan. Once cool, lift them out using the parchment paper and cut into 12 or 16 equal slices before serving.
Notes
- Do not overmix the batter after adding flour to maintain a tender texture.
- Fresh blueberries work best to prevent excess moisture; avoid frozen blueberries.
- Allowing the butter and white chocolate mixture to cool and thicken before adding other ingredients helps create a better batter consistency.
- Use parchment paper for easy removal and clean edges.
- Adjust baking time slightly based on your oven and pan type; begin checking at 35 minutes.
