Black and White Obsession Blondies
Indulge your sweet tooth with these irresistible Black and White Obsession Blondies, a delightful fusion of buttery richness and decadent chocolate contrasts. This easy-to-make dessert features a chewy blondie base infused with the deep sweetness of light brown sugar and a hint of vanilla, all brought to life with a generous mix of creamy white chocolate chips and bold dark chocolate chunks. Perfectly golden edges and a soft, melt-in-your-mouth center make these blondies the ultimate treat for any occasion. With just 15 minutes of prep time and a bake time under 30 minutes, this crowd-pleasing recipe is your go-to for parties, afternoon snacks, or satisfying late-night cravings. Serve them warm for gooey chocolate perfection or enjoy them cooled for a firmer texture. Don’t forget—these blondies keep beautifully, so you can savor their sweet magic for days.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams light brown sugar
- 100 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 100 grams white chocolate chips
- 100 grams dark chocolate chunks
Instructions
Preheat your oven to 175°C (350°F). Line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving a slight overhang for easy removal.
In a medium saucepan over low heat, melt the butter until fully liquefied. Let it cool slightly to prevent scrambling the eggs later.
In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth and glossy.
Add the eggs and vanilla extract to the sugar mixture, whisking until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to ensure chewy blondies.
Gently fold in the white chocolate chips and dark chocolate chunks, distributing them evenly throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 25-28 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 12 squares or rectangles and serve.
Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 206.6 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 309 mg | 24% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
