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Blueberry Blondies Recipe

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4 from 4 reviews

Delight in these moist and luscious Blueberry Blondies featuring a creamy blend of white chocolate and fresh blueberries baked to golden perfection. These blondies combine the sweetness of vanilla and buttery richness with bursts of juicy blueberries, perfect for a comforting dessert or a sweet snack.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter
  • ½ cup white chocolate chips
  • 2 eggs
  • ½ teaspoon vanilla bean paste

Dry Ingredients

  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ½ teaspoon salt

Add-ins

  • ½ cup fresh blueberries, washed and dried

Instructions

  1. Melt Butter and Combine with White Chocolate: Melt the unsalted butter in a saucepan over medium heat. Meanwhile, place the white chocolate chips in a separate bowl. Once the butter is melted, pour it over the white chocolate chips and let sit for 5 minutes without stirring. Then whisk until smooth and incorporate completely. Allow the mixture to cool and thicken for about 30 minutes.
  2. Prepare Oven and Baking Pan: Preheat the oven to 350°F (175°C) and position the oven rack in the center. Line an 8×8 inch baking pan with parchment paper and spray with non-stick cooking spray to ensure easy removal.
  3. Mix Sugar and Butter-Chocolate Mixture: In a separate bowl, whisk together the cooled butter and white chocolate mixture with granulated sugar for 1-2 minutes until fully combined and the sugar starts to absorb.
  4. Add Vanilla and Eggs: Stir in the vanilla bean paste, then whisk in the eggs one at a time until the batter is smooth and homogenous.
  5. Incorporate Flour and Salt: Sift in the flour and salt, then use a silicone spatula to gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
  6. Add Blueberries and Pour Batter: Gently fold in the fresh blueberries, then pour the batter evenly into the prepared baking pan, smoothing the surface.
  7. Bake the Blondies: Bake in the preheated oven for 35 to 45 minutes until the edges and top are caramelized and golden brown. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
  8. Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. Once at room temperature, lift the blondies out using the parchment paper and cut into 12 to 16 squares before serving.

Notes

  • Do not overmix the batter after adding flour to maintain tender blondies.
  • Fresh blueberries work best, but frozen can be used if properly thawed and drained.
  • The cooling step is essential for the blondies to set properly and hold together when sliced.
  • Use parchment paper with overhang on two sides for easy removal from the pan.
  • Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipeplenty.com/blueberry-blondies-recipe/