Description
These Blueberry Blondies are fudgy, chewy bars bursting with juicy pockets of fresh blueberries. Perfectly sweet and slightly caramelized, they make an ideal dessert or snack for warm weather celebrations and gatherings.
Ingredients
Wet Ingredients
- ½ cup unsalted butter
- ½ cup white chocolate chips
- 2 eggs
- ½ teaspoon vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
Fruit
- ½ cup blueberries – fresh, washed and dried
Instructions
- Melt Butter and Soften Chocolate: Melt the unsalted butter in a saucepan over medium heat. Place the white chocolate chips in a separate measuring cup or bowl. Once the butter is melted, pour it over the white chocolate chips and let sit for 5 minutes to soften the chips.
- Combine Butter and Chocolate: Whisk the butter and white chocolate mixture until fully combined and smooth. Let the mixture cool for about 30 minutes or until it begins to thicken.
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and position the oven rack in the center. Line an 8×8 inch baking pan with parchment paper and grease with non-stick cooking spray.
- Mix Sugar and Butter-Chocolate: In a bowl, whisk together the butter-chocolate mixture and granulated sugar for 1-2 minutes until sugar is partially absorbed and mixture is smooth.
- Add Vanilla and Eggs: Stir in the vanilla extract. Then whisk in the eggs until fully incorporated and smooth.
- Incorporate Dry Ingredients: Add the flour and salt to the wet mixture. Use a silicone spatula to gently fold the batter until it begins to come together, being careful not to overmix.
- Add Blueberries: Carefully fold in the fresh blueberries without overmixing to avoid crushing them.
- Transfer and Bake: Pour the batter evenly into the prepared baking pan, spreading it out smoothly. Bake for 35 to 45 minutes until the top and edges are caramelized and golden brown. The center should pass a toothpick test with a few moist crumbs.
- Cool and Serve: Allow the blondies to cool to room temperature in the pan. Then remove from the pan using the parchment paper and cut into 12 or 16 bars before serving.
Notes
- Store at room temperature in an airtight container for up to 5 days.
- Refrigerate in an airtight container for up to 10 days to extend freshness.
- Freeze wrapped tightly in plastic wrap and stored in an airtight container for up to 3 months.
