White Chocolate Chip Blondies
Perfect with a cup of coffee for an after-dinner treat, these buttery white chocolate chip blondies are flavored with amaretto and toasted almonds.
Although you don't need a holiday to whip up a batch of these white chocolate chip blondies, we've found they make a nice addition to the assorted Christmas cookies we serve throughout the holiday season.
What's the difference between brownies and blondies?
Brownies and blondies are both cake-like bar cookies made with butter, sugar, flour, and eggs. They often contain nuts and are sometimes frosted as well. While brownies are generally flavored with chocolate, blondies are flavored with vanilla and/or butterscotch.
We think blondies, in general, are a nice alternative to conventional chocolate brownies and this easy-to-make recipe is so deliciously rich and moist, they definitely don't need to be frosted.
Flavored with chopped toasted almond and amaretto liqueur, these white chocolate chip blondies are a grown-up treat that pairs particularly well with a cup of espresso or dark roast coffee.
- 1/3 cup thin-sliced almonds
- 1/2 cup unsalted butter (1 stick)
- 8 ounces good-quality white chocolate chips (we used Ghirardelli)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons amaretto (see notes)
- 1 teaspoon almond extract
- Preheat the oven to 350°F and generously grease an 8 x 8 x 2-inch baking pan.
- Spread the almonds on a baking sheet and toast in the oven just until golden, about 3 or 4 minutes. Transfer the nuts to a cutting board, chop them roughly and set aside.
- Melt the butter in a small saucepan. Remove from the heat and add about half of the white chocolate chips. Allow the chips to soften in the melted butter.
- It's not necessary to blend them into the butter completely.
- In a small bowl, combine the flour, baking powder, and salt.
- In a large bowl, beat the eggs with an electric mixer on medium speed until light and frothy. While still beating, gradually add in the sugar and continue mixing until smooth.
- Stir in the amaretto and almond extract.
- Add the dry ingredients to the egg mixture and stir just until blended.
- Add the melted butter mixture and using the mixer on low, mix just until blended and smooth.
- Using a spatula, fold in the toasted almond and remaining white chocolate chips.
- Spread the batter in the prepared pan and bake for 18 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan, then loosen around the edges with a thin spatula and invert onto a cooling rack to cool completely before slicing.
For a non-alcoholic version, replace the amaretto with milk and increase the extract to 1-1/2 teaspoons.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 191 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 71mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 3g