White Chocolate > Dark Chocolate

I am and always have been a white chocolate over dark chocolate and vanilla over any chocolate kind of girl. If it has white chocolate in it, you can bet I'm going to order it, and I'm pretty sure I will love it. I went to an office party last night and a french baker/caterer was there making fresh crepes. I got white chocolate and banana and it was divine. So brace yourself for the most delicious blondies you'll ever taste....White Chocolate Blondies. They are soft and gooey on the inside and perfectly crispy on the outside. The sauce is especially amazing, but I didn't make it last night, just topped with a scoop of vanilla ice cream. But if you're feeling especially indulgent, go for it, and don't look back.


For the Blondies
3 cups All-purpose Flour
1/4 teaspoon Salt
1 teaspoon Baking Powder
10 Tablespoons Unsalted Butter, melted (1 stick + 2 tbl.)
2 cups light brown sugar
3 eggs
1.5 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
1.5 cup white chocolate chips

Preheat oven to 350 degrees F. In a medium bowl, sift together flour, salt & baking powder and set aside.


In large mixing bowl, mix melted butter with brown sugar until well-blended,


then mix in eggs and vanilla until smooth.


Slowly add flour mixture to butter/sugar/egg mixture. Mix thoroughly until flour is incorporated and there are no lumps, but don't overbeat. The batter will be thick.


Fold in the white chocolate and optional nuts by hand.


Pour batter into 9x13 baking pan or 9x9 if you like them thick, like me. Bake for about 25-30 minutes in 9x13 or 30-35 in 9x9.


Let cool and then serve. The inside is soooo soft and rich and the outside is perfectly crunchy.


Top with a scoop of your favorite vanilla (mine happens to be publix premium light ice cream right now) and thank God for white chocolate and vanilla.

For the Sauce
2 tablespoons unsalted butter
1 1/2 cup heavy cream
6 tablespoons maple syrup
3 tablespoons light corn syrup

Melt butter in a medium sauce pan over medium heat (do not allow butter to burn). Then add heavy cream, maple syrup and corn syrup. Allow this mixture to simmer over medium heat for about 20-30 minutes. Patiently wait for it to reduce and thicken. Keep at a slightly bubbly simmer and stir it occasionally. Once it has reduced by about a 1/3, it’s ready.

Drizzle over the top of the ice cream. ohhhh yes