Blueberry Blondies Fudgy Chewy (Print View)

Fudgy, chewy bars filled with juicy blueberries and white chocolate for an irresistible fruity treat.

# Components:

→ Wet Ingredients

01 - 1/2 cup unsalted butter
02 - 1/2 cup white chocolate chips
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - 1/2 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 1/2 teaspoon salt

→ Add-ins

08 - 1/2 cup fresh blueberries, washed and dried

# Directions:

01 - Melt the unsalted butter in a saucepan over medium heat. Place the white chocolate chips in a heatproof bowl and pour the hot melted butter over them. Let stand for 5 minutes, then whisk until smooth. Allow the mixture to cool for approximately 30 minutes until it thickens slightly.
02 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly coat with non-stick cooking spray.
03 - In a large mixing bowl, combine the cooled butter-chocolate mixture and granulated sugar. Whisk until fully incorporated and slightly lightened in color. Add the vanilla extract and eggs, then whisk again until smooth and combined.
04 - Add the flour and salt to the wet mixture. Using a silicone spatula, gently fold until a batter forms. Do not overmix.
05 - Gently fold the fresh blueberries into the batter. Pour the batter into the prepared pan and spread into an even layer.
06 - Bake for 35 to 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.
07 - Allow the blondies to cool completely in the pan. Remove from the pan using the parchment paper and cut into 12 or 16 bars. Serve at room temperature.

# Expert Advice:

01 -
  • They're fudgy and chewy without tasting overly rich, which means you won't feel guilty eating three in a row.
  • The white chocolate melts right into the batter, creating this luxurious base that regular blondies just don't have.
  • Fresh blueberries burst during baking and release their juice, creating little flavor surprises throughout.
02 -
  • The cooling step for the butter-chocolate mixture is non-negotiable; I learned this the hard way and it completely changed how my blondies turned out.
  • Don't overmix the batter once you add the flour—a few barely-mixed streaks are better than smooth, homogeneous batter because the texture stays tender and chewy.
  • Fresh blueberries that are completely dry make a huge difference; any excess moisture will make those spots soggy and separated.
03 -
  • Use a hot knife dipped in water between each cut for clean, neat bars instead of tearing through the blondies with a cold knife.
  • If you want extra fudgy blondies, pull them out when the toothpick comes out with a few more crumbs than you'd expect—they continue cooking slightly as they cool.
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