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White Chocolate Blondies with Dark Chocolate Glaze
- Active Time 30m
- Total Time 1h 35m
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 chips (about 1 1/4
- 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 or light 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
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
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
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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
423 calories; 26g total fat; 65mg cholesterol; 135mg sodium; 48g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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