Save Fudgy, chewy, and bursting with juicy blueberries, these blondies are an irresistible treat perfect for summer gatherings or anytime you crave a fruity dessert bar. With a buttery vanilla base and sweet white chocolate, they offer a delightful twist on the classic brownie.
Save This easy recipe yields 16 bars and takes just over an hour from start to finish. The combination of creamy white chocolate and tart berries ensures every bite is balanced and delicious.
Ingredients
- Wet Ingredients
- ½ cup (113 g) unsalted butter
- ½ cup (85 g) white chocolate chips
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- Dry Ingredients
- 1 cup (125 g) all-purpose flour
- ½ teaspoon salt
- Add-ins
- ½ cup (75 g) fresh blueberries, washed and dried
Instructions
- Step 1
- Melt the unsalted butter in a saucepan over medium heat. Place the white chocolate chips in a heatproof bowl.
- Step 2
- Pour the hot melted butter over the white chocolate chips. Let stand for 5 minutes, then whisk until smooth. Allow the mixture to cool for about 30 minutes, until it thickens slightly.
- Step 3
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper and lightly coat with non-stick cooking spray.
- Step 4
- In a large mixing bowl, combine the cooled butter-chocolate mixture and granulated sugar. Whisk until fully incorporated and slightly lightened in color.
- Step 5
- Add the vanilla extract and eggs. Whisk again until smooth and combined.
- Step 6
- Add the flour and salt. Using a silicone spatula, gently fold the mixture just until a batter forms—do not overmix.
- Step 7
- Gently fold in the blueberries. Pour the batter into the prepared pan and spread into an even layer.
- Step 8
- Bake for 35–45 minutes, until the top and edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs or clean.
- Step 9
- Allow the blondies to cool completely in the pan. Remove from the pan using the parchment, and cut into 12 or 16 bars. Serve at room temperature.
Zusatztipps für die Zubereitung
Make sure to allow the butter and white chocolate mixture to cool for the full 30 minutes; this prevents the eggs from cooking prematurely and helps achieve the right batter consistency. When adding the flour, fold it in gently with a silicone spatula just until no dry streaks remain to maintain a chewy texture.
Varianten und Anpassungen
For extra citrus notes, add a pinch of lemon zest to the batter. If fresh blueberries are unavailable, you can substitute them with frozen berries; do not thaw them before adding to the batter, but note that you may need to extend the baking time slightly.
Serviervorschläge
These blueberry blondies are best served at room temperature to appreciate their fudgy texture. For a more indulgent dessert, serve each bar with a generous scoop of vanilla ice cream.
Save Whether you are looking for a summer dessert or a quick treat for a party, these blueberry blondies are a reliable and delicious choice that highlights the beauty of fresh berries.
Recipe Help & FAQs
- → What makes these bars fudgy?
The combination of melted butter and white chocolate creates a moist, dense texture that results in fudgy bars.
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used without thawing, but the baking time should be extended slightly to account for extra moisture.
- → How do I prevent the bars from drying out?
Make sure not to overbake; the bars should be golden brown with a few moist crumbs when tested with a toothpick.
- → Can lemon zest be added to enhance flavor?
Adding a pinch of lemon zest brightens the flavor, complementing the sweetness of blueberries and white chocolate.
- → What is the best way to store these bars?
Store in an airtight container at room temperature for up to 5 days, refrigerate up to 10 days, or freeze wrapped for up to 3 months.
- → Are there any common allergens in this dessert?
This contains wheat, eggs, milk from butter and white chocolate, and possibly soy or nuts depending on the chocolate used.
