White Chocolate Butterfinger Blondies

Chewy Butterfinger blondies loaded with white chocolate chips!

Easy, delicious, amazing.

Butterfinger Blondies Recipe

When I can't decide what I want to bake, but absolutely have to, whether it's for this blog or for an emergency dessert, I turn to my simple and sweet friend: the blondie tout -powerful.

Blondies are always a crowd pleaser, not to mention they're ridiculously easy to make and extremely versatile. No wonder there are over 10 blondis recipes on my website! And I only see that number growing more and more over the next few years 😉 .

But I'm getting ahead of myself a bit, let's focus on today. Today we have white chocolate butterfinger blondies... and yes, they are exactly as delicious as they look. No scratch that, they're even tastier than they look! See proof below ↓

Tips and tricks for a successful recipe:

Be careful not to pack the flour when you add it to the measuring cup.
Bring the eggs to room temperature before adding them to the batter. To do this quickly, place your eggs in a bowl of hot water for 10-15 minutes.

Don't overcook your blondies. They'll have a slight jiggle in the center when you take them out of the oven, but they'll firm up a lot as they cool.

If you don't like white chocolate chips, you can substitute milk chocolate, semi-sweet chocolate, or even dark chocolate.

You can use regular or fun sized butter cookies for this recipe or you can use butter cookie chunks (like me) to save time and avoid crumbs all over the place 😉Both yield equally delicious results.

Enjoy your food ! xoxo

Recipe

Ingredients ( mold of 20x 20 blondies, 12 small pieces)

• 1 cup (8 ounces; two sticks) unsalted butter, melted

• 1 3/4 cups packed dark brown sugar

• 2 large eggs, at room temperature

• 1/2 tsp salt (fine sea salt, table salt, or kosher salt are all fine)

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 cup white chocolate chips

• 1 cup Butterfingers, chopped (or use Butterfinger cookies)

Instructions

• Preheat the oven to 180 degrees (C). Line a 20 x 20cm mold with parchment paper; lightly grease the paper and set it aside.

• Melt the butter in a medium saucepan over medium heat. Remove from the heat and transfer the butter to a large bowl. Stir in brown sugar, whisking well to combine.

• Add the eggs, one at a time, beating well after each addition. Stir in salt, flour and baking powder, mixing just enough to combine. Stir in white chocolate chips and chopped Butterfinger pieces.

• Spread the mixture evenly in the pan, then sprinkle the top with white chocolate chips and additional butterfinger pieces, if desired. Bake the blondies for 20 minutes, then cover the pan with aluminum foil and bake for another 12-15 minutes, or until set around the edges and slightly light in the center. Carefully remove them from the oven and allow them to cool completely before slicing them.

You now know how to make my irresistible Butterfinger Blondies with white chocolate! To transport them and reheat them anywhere (to be able to eat them melting!), I recommend the Heated Lunch Box, it is very portable and will allow you to enjoy your hot chicken wings anywhere!

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Glass Lunch Boxes are also very suitable for transporting your meals. Moreover you will be able to make the mouth water of your college, indeed it can see through!

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