White Chocolate Blondies with Dark Chocolate Glaze

  • Active Time 30m
  • Total Time 1h 35m
  • Rating ****

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
  • 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 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

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 reprinted by permission of Publisher. All rights reserved.

RecID 4279

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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