Blueberry Blondies Recipe

Melt the unsalted butter in a saucepan over medium heat. Once melted, pour the hot butter over the white chocolate chips in a bowl and let it sit for 5 minutes. Then whisk until smooth and allow the mixture to cool and thicken for about 30 minutes.

Preheat your 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 spray it lightly with non-stick cooking spray.

In a separate mixing bowl, whisk the cooled butter and white chocolate mixture with the granulated sugar until the sugar is partially absorbed and the mixture is smooth.

Add the vanilla extract and eggs to the sugar mixture and whisk thoroughly until fully incorporated.

Sprinkle in the flour and salt, then fold the mixture gently with a silicone spatula just until the batter comes together. Avoid overmixing to keep the blondies tender.

Carefully fold in the fresh blueberries to distribute them evenly without breaking them up.

Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 35 to 45 minutes until the edges are caramelized and brown, and a toothpick inserted in the center comes out with a few moist crumbs.

Let the blondies cool completely at room temperature in the pan. Once cooled, lift them out using the parchment paper and cut into 12 to 16 bars to serve.