Monday, August 23, 2010

White Chocolate Blondies

I am a certified choc-a-holic. So much so that I really, firmly believe I could survive off Chocolate. I prefer milk to dark, but in a pinch, I'd eat either. Then comes white chocolate. Some believe it isn't a real chocolate. Fabulous husband on the other hand LOVES white chocolate. When we first started dating I started boning up on my white chocolate baking skills. I've made some pretty good things, but one of the easiest and most loved are the White Chocolate Blondies.

These go so fast at his family parties (it's a family thing...the love of white chocolate) that I almost feel I should double the batch, but I've tried it and it's doesn't work out so well. They certainly aren't the prettiest things in the world, but they do taste good. If you, or someone you know is a white chocolate lover, this is a must recipe for you.

8 ounces white chocolate, chopped
1 tablespoon vanilla extract
1/2 cup butter, softened
1 1/4 cups all-purpose flour
2 eggs
3/4 teaspoon salt
1/3 cup white sugar
1 cup semisweet chocolate chips (Used Macadamia Nuts instead)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.

In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.

Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.
NOTES: I have learned that it is easiest to let the blondies cool, refrigerate and then cut the next day. Also, using high quality chocolate makes a big difference. Don't just buy the Nestle's morsels. I use Dove white chocolate and it really really makes a difference.

1 comment:

Blondie said...

I tried making these, but they turned out very cakey...not like blondies at all! I ended up having to frost them to make them edible. How was the texture on yours?