White Chocolate Blondies

When you need a dessert that’s both simple to make and sure to impress, white chocolate blondies are the answer. These mini blondies have a soft, buttery texture, bursts of white chocolate, and the crunch of macadamia nuts in every bite. Whether you’re serving them for a party or just indulging your sweet tooth, they’re bound to be a hit!

Why You’ll Love These White Chocolate Blondies

• Rich and buttery. The base of melted white chocolate and butter ensures an ultra-rich texture.
• Simple ingredients. Made with pantry staples, these blondies come together effortlessly.
• Perfectly portioned. Baked in mini muffin pans, they’re ideal for sharing or serving at gatherings.
• Customizable. Add your favorite mix-ins or change up the nuts for a new twist.

What You’ll Need

For ingredient quantities and full instructions, see the recipe card below.

• Unsalted butter
• White chocolate bars and chips – Using both chopped white chocolate and chips adds layers of sweetness and texture.
• Brown sugar and granulated sugar – A combination of sugars gives these blondies their chewy texture and balanced sweetness.
• Eggs – Let these come to room temperature before mixing. Using room-temperature eggs ensures they mix smoothly with the batter, creating a uniform texture.
• All-purpose flour – Take care to measure accurately, either with a digital kitchen scale or the spoon and sweep method.
• Vanilla extract
• Macadamia nuts – Add crunch and a buttery flavor that pairs perfectly with white chocolate.

How to Make White Chocolate Blondies

• Prepare for baking. Preheat the oven to 350°F and line mini muffin pans with paper liners.
• Melt the butter and white chocolate. Place the butter and chopped white chocolate in a large microwave-safe bowl. Microwave on half power in 30-second intervals, stirring between each, until smooth. Let cool slightly.
• Mix the sugars. Stir the brown sugar and granulated sugar into the melted mixture until combined.
• Add the eggs. Stir in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

• Incorporate the dry ingredients. Gradually stir in the flour until just combined. Avoid over-mixing.
• Fold in the mix-ins. Gently stir in the white chocolate chips and chopped macadamia nuts.

• Bake. Divide the batter among the prepared muffin cups. Bake for 15 minutes or until lightly browned.
• Cool. Cool the blondies in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Variations and Serving Suggestions

• Nut-free: Omit the macadamia nuts or replace them with dried fruit for a nut-free version.
• Flavor boost: Add a pinch of flaky sea salt to the tops, or swap vanilla extract for almond extract.
• Change the nuts. While macadamia nuts are a great pairing with white chocolate, feel free to substitute pecans, walnuts, almonds, or another favorite.
• Bake in a pan: For a traditional blondie presentation, bake the batter in a 9×9-inch square pan for thicker blondies or a 9×13-inch pan for thinner ones. Line the pan with parchment paper or grease it lightly. Bake at 350°F for 25-30 minutes (9×13-inch pan) or 30-35 minutes (9×9-inch pan), checking for doneness with a toothpick.
• Dress them up. Take these little bites over the top by piping a bit of frosting on top. Vanilla buttercream or stabilized whipped cream would work well. Top with chopped macadamias, toasted coconut, or sprinkles.
• Serving ideas. Pair these white chocolate blondies with a scoop of vanilla ice cream, drizzle them with caramel or chocolate sauce, or serve alongside a hot cup of coffee or tea for a delightful treat.

How to Store

• Room temperature: Store these blondies in an airtight container at room temperature for up to 3 days.
• Refrigerator: You can also refrigerate them for up to a week. Bring to room temperature for serving.
• Freezer: For longer storage, freeze them in a single layer in an airtight, freezer-safe bag for up to 3 months. To enjoy frozen blondies, let them thaw at room temperature or microwave them briefly for a freshly baked feel.