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White Chocolate Blondies with Dark Chocolate Glaze and White Chocolate Drizzle

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Rating: 3   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 35 Minutes
  Makes about 24 blondies
These are extremely rich and and a bit ''gooey'' so it's better to underbake them instead of overbaking. The test for doneness is when the tester inserted into blondies comes out with moist crumbs attached. The blondies will firm up as they cool. These can also be cut into smaller pieces for a bigger yield if you prefer.
For Blondies:
1 cup (2 sticks) unsalted butter
8 ounces white chocolate morsels (white chocolate chips; about 1 1/4 cups)
4 large eggs
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
16 ounces semisweet chocolate chips (about 2 1/2 cups)
For Semisweet Chocolate Glaze:
1/3  cup whipping cream
1 tablespoon dark corn syrup
8 ounces semisweet chocolate chips
For White Chocolate Drizzle:
3 ounces white chocolate morsels (white chocolate chips)
4 teaspoons (or more) whipping cream
White Chocolate Blondies with Dark Chocolate Glaze and White Chocolate Drizzle Recipe at
FOR BLONDIES: Preheat oven to 350 degrees F. Butter 13 x 9 x 2-inch metal baking pan. Line bottom with parchmment paper; butter parchment. Melt 1 cup butter in heavy medium saucepan over medium-low heat. Add the white chocolate morsels (8 ounces) and stir briefly. Remove from heat; cool slightly.

Using electric mixer, beat eggs in large bowl until frothy. Gradually add sugar and beat until mixture is thick and pale yellow, about 5 minutes. Add melted butter- white chocolate mixture, vanilla and salt and beat until well blended. Add flour and beat just until blended. Stir in 16 ounces semisweet chocolate chips. Transfer mixture to prepared pan. Using off-set spatula or rubber spatula, spread evenly, smoothing top.

Bake until tester inserted into center comes out with moist crumbs attached and top begins to color very slightly, about 35 minutes. Cool completely in pan on rack. (Can be prepared 1 day ahead. Cover pan with foil and store at room temperature.)

FOR SEMISWEET CHOCOLATE GLAZE: Bring cream and corn syrup to boil in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Spread chocolate mixture over blondies in pan, covering completely. Chill until chocolate sets, about 30 minutes.

FOR WHITE CHOCOLATE DRIZZLE: Stir white chocolate and 4 teaspoons cream in small saucepan over low heat until chocolate is melted and smooth, adding more cream by teaspoonfuls if mixture is too thick to drizzle from spoon. Using fork or small spoon, drizzle melted white chocolate in zigzag pattern over semisweet chocolate atop blondies in pan. Let stand until white chocolate is set. Trim edges around blondies in pan while at room temperature (to prevent chocolate from cracking).

Use trimmings as snacks or discard. Cut into 24 pieces. (Can be prepared 1 day ahead. Wrap tightly in foil and store at cool room temperature.)

Recipe created exclusively for by Margaret Cederberg.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Brownies & Blondies
Nutrition Facts per Serving
Yield:   Makes about 24 blondies
Calories: 423
Fat. Total: 26g
Fiber: 2g
Carbohydrates, Total: 48g
Sodium: 135mg
% Cal. from Fat: 55%
Cholesterol: 65mg
Protein: 5g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Roxie Reviewed: 01/26/2008
These are truly delectible! I have made these several times and it is always a hit! I took some for work and had several marriage proposals as a result. Definately worth making!
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