Who says blondies need to stick to the classics? This dessert takes a delicious twist with rich brown butter, creamy white chocolate, and a hint of malted milk powder.
These blondies aren’t just sweet treats—they’re a celebration of texture and flavor that rivals even the best brownie recipes. Think buttery, chewy squares with a glossy, crinkly crust that will steal the spotlight at any gathering.
Why This Dessert Recipe Stands Out
This recipe is all about elevating the ordinary. While traditional blondies lean on simple brown sugar sweetness, this version combines multiple layers of flavor.
The inclusion of malted milk powder gives them a nostalgic nod to classic butterscotch milkshakes, while the white chocolate delivers a rich, cocoa-buttery smoothness.
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The secret lies in the brown butter base. Browning the butter adds a nutty, caramelized depth, which pairs beautifully with the light sweetness of white chocolate and the indulgent, chewy texture.
If you’re a dessert enthusiast, this recipe is about to become your new favorite.
Tips for Perfect Blondies Every Time
To achieve the signature chewy texture and glossy top, precision is key. Here are some tips to guarantee success:
- Use high-quality white chocolate. Look for brands with a high percentage of cocoa butter for the richest flavor.
- Don’t skip browning the butter. The process might seem extra, but it’s what gives these blondies their irresistible nutty aroma.
- Chill the batter slightly. This helps the blondies bake evenly and enhances the chewy texture.
For best results, follow the recipe instructions carefully and avoid overmixing the batter after adding the flour.
Customizing Your Blondies
This recipe isn’t just delicious—it’s versatile! Here are a few ways you can tailor it to suit your preferences or dietary needs:
- Peanut Butter Swirl: Swirl creamy peanut butter into the batter before baking for an extra indulgent touch.
- Gluten-Free Option: Replace the all-purpose flour with a blend of white rice flour, tapioca flour, and cornstarch to create a gluten-free version.
- Danger Blondies: For edge-lovers, add a caramelized white chocolate drizzle after baking for an even more decadent result.
No matter how you customize it, these blondies retain their signature butterscotch-meets-white-chocolate charm.
Serving & Storing These Blondies
Once cooled, cut these blondies into bite-sized squares for easy serving. They’re perfect as a dessert centerpiece for parties, or you can enjoy them as a quick treat with your afternoon coffee. For long-term storage, keep them in an airtight container with parchment paper between layers to preserve their texture.
Leftovers can also be frozen and later incorporated into other recipes—think chunks of blondie folded into homemade ice cream for a truly luxurious dessert.
Why This Recipe Is a Must-Try
Whether you’re looking for a unique recipe to share or simply want to experiment with flavors, these white chocolate butterscotch blondies are the perfect choice.
Their rich, layered flavors and chewy texture make them a standout among dessert recipes. Plus, the addition of malted milk powder and brown butter elevates them from good to unforgettable.
Indulge your sweet tooth and give this recipe a try. It’s a dessert experience you won’t forget!
White Chocolate Butterscotch Blondies Recipe
Equipment
- 9×13-inch baking pan
- Stand mixer with whisk attachment
- 2-quart saucepan
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter
- 1 ¼ cups chopped white chocolate
- 2 cups light brown sugar packed
- ½ cup granulated sugar
- ½ cup malted milk powder
- 1 ¾ teaspoons kosher salt
- 6 large eggs
- 1 tablespoon vanilla extract
Danger Blondies Variation:
- ¼ cup heavy cream
- ⅔ cup finely chopped caramelized white chocolate
Peanut Butter Swirl Variation:
- 15 tablespoons creamy peanut butter
Gluten-Free Variation:
- Replace all-purpose flour with: ¾ cup white rice flour, 1 cup tapioca flour, ½ cup cornstarch, or ⅓ cup kinako
Instructions
- Prepare the Pan: Adjust the oven rack to the middle position and preheat to 350°F. Line a 9×13-inch baking pan with foil, ensuring the bottom and sides are covered, and lightly grease. Sift the flour into a medium bowl and set aside.
- Make the Brown Butter: In a 2-quart saucepan, melt the butter over medium-low heat. Increase heat to medium and stir constantly as the butter bubbles and browns. Once golden yellow with a nutty aroma, remove from heat and stir in white chocolate until melted. Set aside to cool slightly.
- Mix the Batter: In a stand mixer bowl, combine brown sugar, granulated sugar, malted milk powder, salt, eggs, and vanilla. Whip on medium-high speed until light and fluffy, about 8 minutes. Reduce the speed to low and mix in the butter mixture. Add the flour and fold until fully incorporated.
- Bake the Blondies: Pour the batter into the prepared pan and smooth the surface. Bake for about 35 minutes, or until the edges are set, the top is glossy, and the center registers 210°F. Cool completely at room temperature before cutting.
- Cut and Store: Use the foil overhang to lift the blondies from the pan. Slice into 24 squares. Store in an airtight container with wax paper between layers for up to 1 week at room temperature.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.