Blueberry Blondies Fudgy Bars (Print version)

Fudgy and chewy bars packed with fresh blueberries, ideal for summer or anytime you want a fruity dessert.

# What You'll Need:

→ 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 the unsalted butter in a saucepan over medium heat. Place the white chocolate chips in a heatproof bowl and pour the hot melted butter over them. Let stand for 5 minutes, then whisk until smooth.
02 - Allow the butter-chocolate mixture to cool for approximately 30 minutes until it thickens slightly.
03 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly coat with non-stick cooking spray.
04 - In a large mixing bowl, combine the cooled butter-chocolate mixture and granulated sugar. Whisk until fully incorporated and slightly lightened in color. Add the vanilla extract and eggs, then whisk again until smooth and combined.
05 - Add the flour and salt to the wet mixture. Using a silicone spatula, gently fold the mixture just until a batter forms. Avoid overmixing.
06 - Gently fold in the fresh blueberries. Pour the batter into the prepared pan and spread into an even layer.
07 - 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.
08 - Allow the 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 Tips:

01 -
  • They're fudgy and chewy in all the right ways, with bursts of juicy blueberries that feel like a surprise in every bite.
  • White chocolate melts into the batter and creates this subtle sweetness that doesn't overpower the fruit, which is honestly rare.
  • They come together in under two hours total, and the prep work is genuinely easy enough that you won't stress about it.
  • One batch makes 16 bars, so you've got enough to share, gift, or hide in the back of your fridge for quiet moments.
02 -
  • The cooling step for the chocolate mixture isn't optional—skip it and you'll scramble your eggs, which ruins everything instantly.
  • Fresh blueberries should be completely dry before folding them in, or they'll release too much juice and turn the batter blue-purple and heavy.
  • These blondies continue to set as they cool, so even if they seem a touch underbaked when you pull them out, they'll firm up beautifully at room temperature.
03 -
  • Add a pinch of lemon zest to the batter if you want to brighten the white chocolate and make the blueberries taste even more vivid.
  • Use a bench scraper or offset spatula dipped in hot water to cut clean, straight lines between bars—it keeps the blondies looking professional and beautiful.
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