This past week prior to grocery shopping, I went through my kitchen cabinet by cabinet and took inventory of what I had for snacks, seasonings, baking ingredients, etc. What I came to realize is that I have practically no quick and easy snacks or meals and a MASSIVE surplus of baking ingredients and seasonings. Considering all the ingredients I had, I didn’t really have any ingredients to make actual recipes as every time I would think of something to make I would find that I was missing 1 or 2 ingredients. I was determined to use up some of the random, practically empty bags of flour, sugar and etc. So, after going through my recipes, I eventually decided to make White Chocolate Chip Blondie Brownies since that was one of the few things I had enough ingredients for.

Typically, I like to use Semi Sweet Chocolate Chips or Caramel Chips in my Blondie Brownies, but since I didn’t have any of those, I went with the white chocolate chips and I think that these were a great substitute. This really helped drive up and bring out that vanilla flavor in these brownies. These brownies were super fudge like in texture, almost more fudge (the best texture for a brownie IMO) then brownie and were just as wonderful the next day! The following day when you cut into them it was like cutting into fudge. I definitely would make them this way again!




  • 1 tbsp vanilla extract
  • 2 large eggs
  • ¾ tsp salt
  • 2 cups flour (all-purpose)
  • ²⁄³ cup butter (melted)
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 2 1/8 cup light brown sugar (packed)
  • 1 ½ cup white chocolate chips



  1. Preheat oven to 350°
  2. Grease a 13″x 9″ pan and set aside.
  3. In a large-sized bowl, combine the melted butter and the sugar.
  4. Mix on low-speed until evenly combined.
  5. Add in the eggs, salt and vanilla.
  6. Mix on low-speed until evenly combined.
  7. Add the flour, baking soda and baking powder.
  8. Mix on medium speed until evenly combined.
  9. Using a spoon or spatula fold the white chocolate chips into the mixture.
  10. Pour into the 13″x 9″ grease pan.
  11. Spread evenly using a spatula.
  12. Place into the oven.
  13. Bake for 25-30 minutes, or until a tooth pick comes out with fudgy textured crumbs.
  14. Remove from oven and let cool for 15 minutes.
  15. Once cool, cut and enjoy!


Update: This is what the brownies looked like the next day after fully solidifying…like fudge!



  • These are intended to have a slightly crunch on the outside and be ooey, gooey on the inside.  If you do not like ooey, gooey brownies, then leave them in for an additional 10 minutes, or until a tooth pick comes out clean.
  • These when warm are super gooey. Letting them fully cool and take on the fudge texture allow for easier cutting. These make for a fantastic next day treat!
  • If you want to add an additional element to this brownie, try adding chopped walnuts!


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