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Blueberry White Chocolate Blondies

Blueberry white chocolate blondies with a chewy, gooey center made in one bowl. Loaded with fresh blueberries and creamy white chocolate chips, then baked until the edges turn golden and the middle is just set.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Blueberry White Chocolate Blondies
  • 0.75 cup unsalted butter Melted
  • 1.5 cup packed brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup fresh blueberries Plus a few for topping (reserve)
  • 1 cup white chocolate chips Plus a few for topping (reserve)

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper.
  2. Arrange the pan so it’s ready to receive the batter once mixed.
Mix the blondie batter
  1. Whisk the melted butter and packed brown sugar until smooth.
  2. Beat in the eggs and vanilla until the mixture looks glossy and fully combined.
  3. Fold in the all-purpose flour, baking powder, and salt just until combined, without overmixing.
Add blueberries and white chocolate
  1. Gently fold in the fresh blueberries and white chocolate chips, reserving a few of each for topping.
  2. Spread the batter evenly into the prepared pan and scatter the reserved blueberries and white chocolate chips on top.
Bake and cool
  1. Bake for 25–28 minutes at 350°F, until the edges are golden and the center is just set.
  2. Cool completely before slicing into squares so the center firms up into gooey blondie texture.

Notes

Pro tip: Keep mixing to “just combined” after the flour goes in—this helps the blondies stay chewy instead of cakey. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months (thaw overnight in the fridge). Dietary swap: use gluten-free 1:1 all-purpose flour to make them gluten-free, keeping the same baking time range.