Bake or Break

White Chocolate Chip Blondies

White Chocolate Chip Blondies combine crunchy macadamias and sweet white chocolate for some bite-size deliciousness!

close up of a White Chocolate Chip Blondie

White chocolate and macadamias are a classic dessert combination. The crunch of the nuts combined with the sweetness of the white chocolate are such a great pair!

That being said, I will readily admit that white chocolate is not my favorite way to enjoy chocolate. I’m far more likely to go for dark chocolate than any other variety. But I do love it paired with some other great flavors like macadamias.

White Chocolate Chip Blondies in paper wrappers on a white surface

These White Chocolate Chip Blondies are made in muffin cups to skip the slicing and serving. Just grab one (or two or three!) of these little guys whenever the craving strikes. It serves as a nice twist on the standard bar shape. Mini-muffin pans make bite-size treats, which are great for transporting. That’s certainly a plus in picnic/barbecue season. They also make nice little homemade gifts for sharing with friends and neighbors!

Be warned that these are very sweet. They are certainly not for the faint of dessert, so that’s another good reason to make them miniature. One of these little guys is plenty when you’re craving just a little something sweet.

Find more blondie recipes in the Recipe Index.

More White Chocolate Desserts

White Chocolate Chip Blondies

Yield 60 blondies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Crunchy macadamias and sweet white chocolate combine in these perfectly sweet, bite-size treats!

White Chocolate Chip Blondies in paper wrappers on a white surface

Ingredients

  • 1 cup (226g) unsalted butter
  • 4 ounces (113g) white chocolate, roughly chopped
  • 3/4 cup (150g) firmly packed brown sugar
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup (170g) white chocolate chips
  • 1 cup (120g) chopped macadamia nuts

Instructions

  1. Preheat oven to 350°F. Line mini muffin pans with paper liners.
  2. Place the butter and chopped white chocolate in a large bowl. Microwave on half power in 30 second intervals, stirring between each, until the mixture is smooth.
  3. Stir in the brown sugar and granulated sugar. Stir in the eggs, one at a time, and beat well after each addition. Stir in the vanilla.
  4. Gradually stir in the flour, mixing just until combined.. Then, stir in white chocolate morsels and nuts.
  5. Divide the batter among the prepared muffin cups. Bake for 15 minutes, or until lightly browned.
  6. Cool in the pans for 5 minutes. Then, remove from the pans to a wire rack to cool completely.

Notes

Recipe slightly adapted from Paula Deen’s Chocolate Celebration.

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By the way, a big, big thanks to the guys at Oh! Nuts for the macadamia nuts as well as a few other items. If you need a place to get nuts, dried fruits, and many other fantastic treats, be sure to check them out.

White Chocolate Chip Blondies bakeorbreak.com

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    26 Comments on “White Chocolate Chip Blondies”

  1. Whoa… as always, we are on similiar wavelengths… I just made some white chocolate chip blondies on Sunday! These sound good though… I love macadamia nuts!

  2. These look very tempting! My Husband would really like these! I have that magazine at home. I’m looking for a good summer rescipe for this week-end, My sister and I are cooking for our Dad.

  3. Like you, I am not a huge fan of white chocolate (unless it is used to cover pretzels or Mama’s famous Ritz Cracker/peanut butter combos.) In these small desserts, I will have to say that the white chocolate is “just enough” to make these absolutely delicious. Of course, the beloved macadamia is more than likely the one to take the credit for how delicious these blondies are! These were great! Just the right size too! A big cupcake size might be too much for the sweet taste these treats have. Thanks for saving some of these for us!

  4. I just made tropical cookies with macadamia nuts, white chocolate, mango and coconut! I’m not a huge fan of white chocolate either, but every now and then I want it in something sweet.

  5. I, too, am an impulse buyer. I saw this book at my local grocery store,and of course, I HAD to have it. I haven’t tried these yet, but they are one of the ones in the book that popped out at me. Try the Southern Pecan Cheesecake bars. OMG! They’re so good!! By the way, I just love your blog. Keep up the good work,and keep those recipes coming!

  6. i have this magazine as well and can’t wait to try some of the recipes

  7. All of your dessert choices appeal to me! I’m drawn to those sorts of magazines as well.

    There’s a little award for you on my blog ๐Ÿ™‚

  8. Wow these little muffins are fantastic and look really delicious!!
    Great photos indeed!
    Silvia

  9. I just found your website and love your recipes!! I will be baking today. Thanks for all the recipes!

  10. Amy, it’s amazing what similar tastes we have. We Southern girls know our desserts!

    Cindy, I’m sure you’d like them! Let me know what you think if you make them.

    Ah, yes, Nan… the infamous Ritz & peanut butter treats. I always preferred the white chocolate to the almond bark.

    brilynn, white chocolate definitely has its uses. I just like it in small doses. ๐Ÿ™‚

    Christy, I actually came very close to making those cheesecake bars last week. They will hopefully be the next thing I make from this magazine.

    bunny, aren’t there some great recipes in there?

    Thanks, RecipeGirl, for the compliment and the Yummy Blog Award! ๐Ÿ™‚

    Thanks, Silvia!

    Cynthia, I’m glad you found me! Have fun baking!

  11. Yum I was just reading about blondies on Cakespy and I’ve always wanted to make white chocolate blondies!

  12. Oh my goodness, these sound delicious. I’m not sure I’m buying the “smaller is better” thing though.

    ๐Ÿ˜‰

  13. Oh, man. Those look good! Have you ever tried the coconut white chocolate by Lindt? It’s really good.

  14. As far as decadence goes, Paula Deen is definitely the winner. These look truly incredible although I’ve recently found white chocolate to be a bit too sweet for my tastes. I usually find most blondies to be a bit too sweet for me, I need something to cut through the sweetness, like some rich cocoa goodness!
    Hey, by the way, I hope you’ll enter one of your rockin’ PB recipes into Peanut Butter Exhibition #3 for Cakes/Cupcakes! Unfortunately, you have an unfair advantage, everything you post looks like a winner.

  15. I love white chocolate, Jen, and these are amazing! It’s the first time I see blondies baked in cupcake paper cases.

  16. I like the muffin cup/cupcake idea to. It makes them easier to pack as snacks. I love sweets, but I’m not a fan of the crumbs they leave behind…and you know these have to be tasty if Paula Deen had a hand in the recipe :D.

  17. Ashley, you should make some! It’s a nice departure from chocolate. Did I actually just type that?!? ๐Ÿ™‚

    Elle, smaller just means you can eat more of them. ๐Ÿ˜‰

    Emiline, I haven’t tried that! I will be on the lookout now, though. Yum!

    Thanks, Nick! I’ll be sure to check out the competition.

    Thanks, Patricia! These lend themselves well to this shape and size.

    Sophie, I just assume if it’s a Paula dessert it will be delicious!

  18. Looks wonderfully moist and delicious. YUM.
    What a great dessert or afternoon snack.

  19. BoB-I love your blog! I’m a Southern girl, too and glad to see others in the South writing about food. I’ve just moved to Charlotte, NC from Nashville, TN. I’ve just started my own blog to chronicle food in the Charlotte region. http://kitchenconfit.wordpress.com/

  20. Thanks, Sharona May!

    E for KC, thanks! I’ll certainly be checking out your blog. ๐Ÿ™‚

  21. I truly believe that white chocolate has its place in cakes and minis like muffins and yours do it justice!!

  22. White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’ According to the FDA, to be called ‘chocolate’ a product must contain

    chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.

  23. As far as decadence goes, Paula Deen is definitely the winner. These look truly incredible although I’ve recently found white chocolate to be a bit too sweet for my tastes. I usually find most blondies to be a bit too sweet for me, I need something to cut through the sweetness, like some rich cocoa goodness!
    Hey, by the way, I hope you’ll enter one of your rockin’ PB recipes into Peanut Butter Exhibition #3 for Cakes/Cupcakes! Unfortunately, you have an unfair advantage, everything you post looks like a winner.

  24. Hi, I was just wondering whether you could make these blondies without the nuts?

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