Blueberry Blondies Fudgy Chewy (Printable Version)

Fudgy, chewy bars loaded with juicy blueberries and white chocolate for a delightful dessert.

# What You'll Need:

→ 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 unsalted butter in a saucepan over medium heat. Place white chocolate chips in a heatproof bowl and pour hot melted butter over them. Let stand for 5 minutes, then whisk until smooth.
02 - Allow the butter and chocolate mixture to cool for approximately 30 minutes until it thickens slightly.
03 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly coat with non-stick cooking spray.
04 - In a large mixing bowl, combine the cooled butter-chocolate mixture and granulated sugar. Whisk until fully incorporated and slightly lightened in color.
05 - Add vanilla extract and eggs to the mixture. Whisk again until smooth and completely combined.
06 - Add flour and salt to the wet mixture. Using a silicone spatula, gently fold until just combined—avoid overmixing.
07 - Gently fold blueberries into the batter. Pour batter into prepared pan and spread into an even layer.
08 - 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.
09 - Allow blondies to cool completely in the pan. Remove from pan using parchment paper and cut into 12 or 16 bars. Serve at room temperature.

# Expert Hints:

01 -
  • They're fudgy and chewy in a way that makes you close your eyes with each bite, no fancy equipment required.
  • Fresh blueberries burst with juice, giving you little pockets of tartness that cut through the sweetness perfectly.
  • One pan, simple folding, and they're ready to share—no pretense needed.
02 -
  • Do not skip the cooling time for the butter-chocolate mixture—it needs to thicken slightly or the batter will be too loose and the blondies won't have that fudgy texture everyone craves.
  • Fold, don't stir, when incorporating the flour; aggressive mixing develops gluten and turns these chewy bars tough and cake-like instead of tender.
03 -
  • Use a toothpick inserted in the center as your guide for doneness—just a few moist crumbs clinging to it means they're perfect, while a clean toothpick signals you may have overbaked them slightly.
  • Let them cool completely in the pan before cutting; warm blondies are fragile and will crumble, but cooled ones cut into clean bars with a hot, sharp knife dipped in warm water between cuts.
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