Blueberry Blondies Fudgy Chewy (Printable)

Fudgy and chewy bars filled with juicy blueberries offer a fruity and satisfying treat for any occasion.

# 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

# Method:

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 about 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 combined.
06 - Add the flour and salt to the mixture. Using a silicone spatula, gently fold just until a batter forms, being careful not to overmix.
07 - Gently fold in the fresh 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 ridiculously easy to make—no fancy techniques, just melted white chocolate and folded-in berries that stay tender.
  • The texture is that perfect sweet spot between a brownie's fudginess and a cookie bar's chew, which somehow satisfies every craving at once.
  • Fresh blueberries stay bright and juicy inside, giving you little pops of fruit that keep these from feeling too heavy or one-note.
02 -
  • Don't skip the cooling step for the butter-chocolate mixture—I've made the mistake of rushing this, and the eggs scrambled into little bits that never blended smoothly.
  • Drying your blueberries completely is the secret to keeping them from bleeding purple into the batter; I discovered this after a particularly pink mishap that actually tasted fine but looked chaotic.
  • These bars are done when there are still a few moist crumbs on the toothpick—overbaking them turns them dry and cakey, so err on the side of slightly underbaked.
03 -
  • The parchment paper trick isn't just about easy cleanup—it also helps the blondies bake evenly since the edges won't over-brown while the center catches up.
  • If you're making these for a crowd, double the recipe and bake in a 9x13-inch pan, adding about five to ten minutes to the baking time and being vigilant about checking for that perfect golden-brown moment.
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