Fudgy Blueberry Blondie Bars (Print View)

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

# Components:

→ 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

# Directions:

01 - Melt unsalted butter in a saucepan over medium heat. Place white chocolate chips in a heatproof bowl and pour hot melted butter over them. Let stand for 5 minutes, then whisk until smooth. Allow mixture to cool for approximately 30 minutes until it thickens slightly.
02 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly coat with non-stick cooking spray.
03 - In a large mixing bowl, combine the cooled butter-chocolate mixture and granulated sugar. Whisk until fully incorporated and slightly lightened in color. Add vanilla extract and eggs, then whisk again until smooth and combined.
04 - Add flour and salt to the wet mixture. Using a silicone spatula, gently fold the mixture just until a batter forms. Do not overmix.
05 - Gently fold fresh blueberries into the batter. Pour batter into the prepared pan and spread into an even layer.
06 - 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.
07 - Allow 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 dense and fudgy without being heavy, with white chocolate adding a subtle sweetness that lets the blueberries shine.
  • The whole thing comes together in under two hours, and most of that is hands-off baking time.
  • These actually taste better the next day, which makes them perfect for meal prep or bringing to potlucks.
02 -
  • Overmixing the batter is the most common mistake—you're folding, not beating, so use a gentle hand and stop while you still see a tiny streak of flour.
  • Fresh blueberries that are too wet will sink and bleed into the batter; drying them on a paper towel is a small step that makes a real difference in texture.
  • Your oven might bake faster or slower than mine, so start checking at 35 minutes; the toothpick test is your friend, not the clock.
03 -
  • Room-temperature eggs mix in more smoothly and create a better crumb structure than cold eggs, so take them out of the fridge fifteen minutes before you start.
  • Don't skip the cooling step for the butter-chocolate mixture—it might feel like wasted time, but it's what keeps your eggs from scrambling and your blondies from being dense.
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