These Milky Bar blondies are chewy, fudgy and perfectly sweet. Made with melted Milky Bar chocolate and buttons and chocolate chips, these are a must-try for anyone who likes white chocolate!
If you're a white chocolate lover then I can almost guarantee you're going to adore these Milky Bar blondies! With Milky Bar chocolate melted into the batter, they're packed full of flavour and have the perfect chewy, fudgy texture.
Despite looking so indulgent and impressive, blondies are surprisingly easy to make. You can make them with less than 10 simple ingredients and only 10 minutes of prep time. I can't wait for you to give this recipe a go!
If you're a more experienced baker, you can scroll to the end of the post for the short, condensed recipe card. Otherwise, for more in-depth notes, tips and instructions, just keep on reading. And if you like this recipe, make sure to check out my Milky Bar brownies too. Enjoy!
Ingredients
- Milky Bar chocolate: The star of the show! This is my second blondie recipe where I used white chocolate in the actual batter and I think it gives a nice flavour and texture. Milky Bar is best for that classic flavour but you can use any white chocolate in its place.
- Butter: We'll be melting the butter with the chocolate so unlike many of my other dessert recipes, there's no need to soften it beforehand.
- Sugar: I love a mix of both caster sugar and soft light brown sugar in my blondies. I reduced the amount of sugar from my basic blondie recipe to account for the extra sugar coming from the white chocolate.
- Eggs: 3 medium eggs. These provide structure and just the right amount of leavening, meaning there's no need to add baking powder (unless you really want to).
- Vanilla extract: To enhance the white chocolate flavour.
- Plain flour: Also known as all-purpose flour.
- Milky Bar buttons: I used 1 full bag of these buttons which is 94g in the UK. I just mixed them into the batter whole without chopping them.
- White chocolate chips: For extra white chocolate flavour and texture. You can swap these out for more Milky Bar buttons if you prefer.
Equipment list
- Kitchen scales: As always with my baking recipes, I recommend you use a kitchen scale to ensure your measurements are accurate.
- 8x8 tin: This is the best tin size to use for a thick, chewy blondie. Using a different tin size will change the thickness and the texture so do so at your own risk!
- Baking paper: To make it easier to lift the blondies out once they've set.
- Utensils: A wooden spoon for mixing, a sharp knife for cutting, and an optional rubber spatula for pressing the batter into the tin.
- Bowls: A large mixing bowl and a small heatproof bowl.
How to make Milky Bar blondies
Step 1: Preheat your oven to 160°C (140°C for fan ovens) and line an 8x8-inch tin with baking paper.
Step 2: Break 150g of the chocolate into segments and cut 120g of butter into cubes. Place them both in a heatproof bowl and melt in the microwave.
Make sure to stir every 20-30 seconds or so to stop the mixture from burning. If the butter is fully melted and there are just a few small lumps of chocolate left, you can just gently stir it until the lumps disappear.
Step 3: Add the melted chocolate/butter to a large bowl along with 100g of caster sugar, 100g of soft light brown sugar, 3 eggs and 1 teaspoon of vanilla extract. Mix well to make a shiny, silky mixture.
Step 4: Add 200g of plain flour and mix well to make a smooth blondie batter.
Step 5: Fold in 100g of Milky Bar buttons and 100g of white chocolate chips. There's no need to chop anything, you can just stick the buttons in whole.
Step 6: Transfer the batter to your lined tin and spread it out evenly into place. I find that a rubber spatula is a great tool for doing this because it doesn't stick to the batter too much.
Step 7: Bake for around 35-40 minutes until golden brown with a slight wobble in the middle. Leave them to cool in the tin then transfer them to the fridge for 3-4 hours to set fully.
Step 8: Once your blondies have set, remove them from the tin and cut them into squares. I usually cut mine into 16 pieces but you can divide them into 12 if you prefer bigger pieces. Enjoy!
Top tips
- Let the white chocolate and butter cool before you add the rest of the ingredients. This reduces the chances of cooking the eggs and flour while mixing.
- Blondies should have edges that are deep golden brown, around 1 inch in. The rest should be lightly golden with a little bit of a wobble in the middle. Try rotating them every 10-15 minutes for even baking.
- White chocolate chips can be swapped out for more Milky Bar buttons.
FAQ
If you store them in an airtight container, they'll last for up to 5 days at room temperature and at least a week in the fridge. If you want to stack them in the container, you can put squares of baking paper in between to keep them fresher for longer.
Yes, they can be frozen for up to 3 months. You can either freeze them in airtight containers or freeze them on a baking tray until solid then transfer them to a freezer bag. To defrost, let them sit in the fridge overnight. Do not refreeze.
I have still to get around to testing out some gluten-free blondies but if you'd like to give it a go, try switching out the flour for a gluten-free plain flour blend. Make sure your blend contains xanthan gum, otherwise, add ¼ teaspoon of it separately to help with binding.
More blondie recipes:
I hope you like these Milky Bar blondies. If you make them at home, please leave a comment below to let me know what you think. Enjoy!
Milky Bar Blondies (White Chocolate)
Ingredients
- 150 g Milky Bar chocolate
- 120 g Butter (cubed)
- 100 g Caster sugar
- 100 g Soft light brown sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 200 g Plain flour
- 1 bag Milky Bar buttons (94g)
- 100 g White chocolate chips
Instructions
- Preheat your oven to 160℃ (140℃ if you're using a fan oven). Line an 8x8-inch tin with baking paper.
- Break the Milky Bar chocolate into pieces and put it in a heatproof bowl with the butter. Melt them together in the microwave, stirring every 20-30 seconds to prevent burning. Leave to cool for a few minutes.
- Add the melted mixture to a large bowl along with the caster sugar, light brown sugar, eggs and vanilla extract. Mix well.
- Stir in all of the flour to make a smooth blondie batter.
- Fold the Milky Bar buttons and the white chocolate chips into the blondie batter then transfer it to your lined tin.
- Bake for around 35-40 minutes, until golden brown at the edges with a slight wobble in the middle.
- Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once set, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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