• Makes 20
  • 100 minutes
  • Difficulty Easy
  • 11 Ingredients


Who would have thought white chocolate and cinnamon sugar would be a match made in heaven!?
The decadent caramel flavour of the baked white chocolate combines with a delightful sugary centre in a twist on the blondie!
Enjoy these as is, or warm in the microwave and smother with cream or custard!

Ingredients (makes 20 Blondies)

  • 300g Plain Flour
  • 1 + 1/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 175g Unsalted Butter (At room temperature)
  • 150g Light Brown Sugar
  • 150g White Sugar
  • 2 Eggs (At room temperature)
  • 2 + 1/2 tsp Vanilla Extract
  • 200g NESTLÉ BAKERS' CHOICE White Chocolate Chips
  • 2 tsp Cinnamon
  • 75g White Sugar (Additional)


  1. Line a 9x9" pan with aluminium foil allowing some to overhang so you can remove the blondies after baking. (An 11x7" pan will also work) Preheat oven to 170 degrees (fan forced).
  2. In a small bowl - mix together the flour, baking powder and salt.
  3. Using an electric or stand mixer, beat the butter in a large bowl on high speed until it is pale and creamy (approximately 1 minute). Add the brown and white sugars and continue to beat on high speed for approximately a further 2 minutes, scraping down the sides of the bowl occasionally, until the mixture becomes light and fluffy. Add the eggs and the vanilla continuing to beat on high speed for a further 1 minute.
  4. Reduce mixer to low speed and beat in the dry ingredients until just combined. The mixture will be thick and sticky. Finally fold in the NESTLÉ BAKERS' CHOICE white chocolate chips with a wooden spoon ensuring relatively even distribution of chocolate chips.
  5. Spoon approximately half of the mixture into the pre-prepared pan and spread over the base. {Due to the thickness of the mix - this can be difficult so I find it can be easier to spoon blobs of the mixture across the base and use my fingers to push the blobs together until there is a relatively even layer over the base.}
  6. In a small bowl - combine the cinnamon with the additional white sugar. Sprinkle the cinnamon sugar evenly over the top of the batter in the pan - leaving approximately 1-2tbsp in reserve to sprinkle on the top.
  7. Spread the second half of the batter over the top (again - it may be difficult to spread, so spoon drops of the mixture and use fingers to poke the blobs together. It is ok if a bit of the cinnamon sugar gets mixed in with the top layer)
  8. Sprinkle the remaining cinnamon sugar evenly over the top then place on the middle shelf in the preheated oven. (You could sprinkle extra white chocolate chips over the top before baking if you like extra chocolate goodness!)
  9. Bake for 25-35 minutes until a skewer inserted into the centre comes out clean AND the blondie has reached your desired level of ";doneness" I prefer to take mine closer to the 35 minutes so they are a bit darker and develop nice crunchy edges!) Remove from the oven and allow to cool in the tray for at least 45 minutes before removing from the pan, ensuring no foil remains stuck to the blondie and slicing into squares. Keep at room temp for up to 4 days - (if they last that long!)


Total recipe time of 100 minutes incudes 45 minutes cooling in the fridge.

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