Black & White Blondies

I have slowly but surely become a huge fan of white chocolate. Have you guys noticed? I’ve definitely been posting a lot more recipes featuring white chocolate than usual. Dark chocolate is what I am historically drawn to, but there’s something about the subtle smooth flavor of white chocolate that has me hooked lately.

Black and White Blondies

Similar to these White Chocolate Raspberry Blondies, these are buttery and rich without being heavy. The chunks of bittersweet chocolate give a great kick of chocolate.

Black and White Blondies

Everyone seemed surprised that these weren’t standard old cookie bars. A couple of our friends couldn’t quite place what the white chocolate flavor was, but it was one of those situations where once I told them, it made complete sense. For an out of the box blondie, give these a shot!

Black and White Blondies

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Black and White Blondies

Blondies made with bittersweet and white chocolate

Yield: 16 bars

Ingredients:

1 cup chopped white chocolate
1/4 cup (4 Tbsp) butter
3/4 cup sugar
2 tsp vanilla
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 large eggs
1 1/4 cups flour
1/2 tsp baking powder
1 cup bittersweet chunks or chopped chocolate

Directions:

Preheat the oven to 350F. Lightly grease a 9″ square pan.

Place the white chocolate, butter, and sugar in a heatproof bowl. Heat at low power in the microwave at 1-minute intervals, or over simmering water, until the chocolate softens; white chocolate is sensitive to scorching, so be careful.

When the butter is melted and the white chocolate looks soft, stir in the vanilla, nutmeg, and salt. Let the mixture cool to lukewarm. Beat in the eggs.

Whisk together the flour and baking powder, and stir into the egg mixture.

Stir in 3/4 cup of the chocolate chunks. Spoon the batter into a greased 9″ square pan, and sprinkle the remaining chocolate chunks over the top.

Bake the brownies for 25 minutes, until they’re light golden brown and the edges pull just slightly away from the pan.

Cool completely and serve.

Recipe from Pass the Sushi

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9 Responses to “Black & White Blondies”

  1. #
    1
    Eva @ Eva Bakes — February 27, 2013 at 8:43 am

    I love white chocolate! It tastes especially good in cheesecake (and blondies, too). Can’t wait to try this recipe.

    • beantownbaker — March 3rd, 2013 @ 11:11 am

      I haven’t made a white chocolate cheesecake yet, but I bet the subtleness would be great in cheesecake.

  2. #
    2
    Ashley Bee (Quarter Life Crisis Cuisine) — February 27, 2013 at 10:51 am

    I never realized blondies had white chocolate! These look so good! I looove white chocolate but love it even more with a burst of semi-sweet too.

    • beantownbaker — March 3rd, 2013 @ 11:12 am

      Not all blondies are created equal. Some have white chocolate and some don’t. I think from now on, I’m going to use this recipe for my base recipe for blondies.

  3. #
    3
    Ashley — February 27, 2013 at 1:05 pm

    Oooooh these look great! I’m in the same boat with white chocolate. I loooove dark, and always get a little turned off by the “fakeness” of white chocolate, but lately, it’s been a welcome addition.

  4. #
    4
    Shannon — February 27, 2013 at 5:57 pm

    these look absolutely fabulous!!

  5. #
    5
    chelsea @ serves two — February 27, 2013 at 11:47 pm

    oh yum. i’m a HUGE white chocolate fan. these sound fabulous!

  6. #
    6
    carolg — March 26, 2013 at 5:50 pm

    ok, so i’m wondering if my appeal to a middle of the road crowd could be semisweet chocolate? what do you think?

    • beantownbaker — April 1st, 2013 @ 8:44 am

      I think semi-sweet would work just fine.

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