Fudgy Blueberry Blondies (Printable)

Chewy, fudgy bars packed with juicy blueberries and white chocolate for a delightful fruity treat.

# What You’ll Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter
02 - 1/2 cup white chocolate chips
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - 1/2 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 1/2 teaspoon salt

→ Add-ins

08 - 1/2 cup fresh blueberries, washed and dried

# Steps:

01 - Melt the unsalted butter in a saucepan over medium heat. Place the white chocolate chips in a heatproof bowl and pour the hot melted butter over them. Let stand for 5 minutes, then whisk until smooth.
02 - Allow the butter-chocolate mixture to cool for approximately 30 minutes until it thickens slightly.
03 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly coat with non-stick cooking spray.
04 - In a large mixing bowl, combine the cooled butter-chocolate mixture and granulated sugar. Whisk until fully incorporated and slightly lightened in color.
05 - Add the vanilla extract and eggs to the mixture. Whisk again until smooth and fully combined.
06 - Add the flour and salt. Using a silicone spatula, gently fold the mixture just until a batter forms. Do not overmix.
07 - Gently fold in the blueberries. Pour the batter into the prepared pan and spread into an even layer.
08 - Bake for 35 to 45 minutes until the top and edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs or clean.
09 - Allow the blondies to cool completely in the pan. Remove from the pan using the parchment paper and cut into 12 or 16 bars. Serve at room temperature.

# Expert Advice:

01 -
  • They're fudgy and chewy without being heavy, striking that perfect balance where one bar feels indulgent but two feels reasonable.
  • Fresh blueberries burst with juice as you bite through, giving you little pockets of tartness against the sweet white chocolate base.
  • They come together in under two hours from start to finish, making them ideal for when you need something impressive without spending your whole day baking.
02 -
  • Overmixing the batter after you add the flour will make these tough and cake-like instead of fudgy and chewy—fold just until combined and then stop.
  • If you use frozen blueberries, don't thaw them first or they'll leak purple juice everywhere; toss them in frozen and add 5 to 10 minutes to your baking time.
03 -
  • Room temperature eggs incorporate into the batter more smoothly than cold ones, creating a lighter texture that bakes up more tender.
  • Using parchment paper that overhangs the pan means you can lift the entire batch out whole, making cutting and cleanup infinitely easier than trying to wrestle bars out of a pan.
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