Can you tell that we like our sweets? I try to make one dessert a week for everyone to savor. The other day one of my sons asked me to make something using white chocolate chips instead of milk chocolate chips. I decided to make these blondies – they are moist and delicious. Sometimes blondies can be dry – the secret is to just slightly underbake them and when they cool they harden up to the right consistency! Remember to keep them tightly covered with plastic wrap to keep them moist…Enjoy!
White Chocolate Chip Blondies
1 stick butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 oz bag white chocolate chips (preferably Nestle’s)
Heat the oven to 350 degrees. Grease a rectangular baking dish (9x12x2 is fine). In a large bowl, using an electric mixer, blend butter, sugars and vanilla. Beat two minutes. Add eggs. Beat one minute. Sift in flour, baking soda and salt. Beat until smooth. Pour in white chocolate chips and hand-mix until combined. Spread batter into baking pan and pop in the heated oven for 30-32 minutes until a toothpick inserted comes out clean.
Remove from oven and allow to cool. The blondie pictured below with the ice cream was still nice and warm from the oven…you can see that it’s still gooey – they’re delicious this way too! The blondies in the top photo have been cooled and have hardened (but they’re still very moist!)