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passionfruit white chocolate blondies with glossy tops and white chocolate chunks on a marble surface, smooth interior with no seeds
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Passionfruit White Chocolate Blondies

Soft and chewy passionfruit white chocolate blondies made with reduced passionfruit puree and creamy white chocolate chunks. These tropical blondies have a fudgy center, golden edges, and a perfectly balanced sweet-tart flavor.
Course Bars & Brownies, Dessert
Cuisine American, Tropical-Inspired
Keyword chewy blondies recipe, easy blondie recipe, fruity blondies, homemade blondies from scratch, passionfruit blondies recipe, passionfruit dessert recipe, passionfruit white chocolate blondies, soft and chewy blondies, tropical dessert bars, white chocolate dessert bars
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 blondies
Calories 340kcal
Cost $10 for entire recipe

Equipment

  • 8×8 inch baking pan
  • Parchment paper
  • Small saucepan (for reducing passionfruit puree)
  • Mixing bowls (large + medium)
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Kitchen scale (optional, for accuracy)
  • Offset spatula or spoon (for spreading batter)
  • Cooling rack
  • Sharp knife (for clean slicing)

Ingredients

  • 1/2 cup 113g unsalted butter, melted and warm
  • 3/4 cup 150g brown sugar
  • 1/3 cup 67g granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1/2 cup passionfruit puree reduce to 1/4 cup / 60g
  • 1 teaspoon vanilla extract
  • 1 3/8 cups 172g all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup 170g white chocolate chunks (lightly floured)

Instructions

  • Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.
  • In a small saucepan, simmer the passionfruit puree over medium-low heat until reduced to 1/4 cup. Set aside to cool completely.
  • In a mixing bowl, whisk the warm melted butter, brown sugar, and granulated sugar for about 2 minutes until thick, smooth, and glossy.
  • Add the egg and egg yolk. Whisk until fully combined and emulsified.
  • Mix in the reduced passionfruit puree and vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, salt, and baking powder.
  • Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • Toss the white chocolate chunks lightly in a small amount of flour, then fold into the batter.
  • Spread the batter evenly into the prepared pan.
  • Bake for 26–30 minutes, until the edges are set and the center is soft but not wet. The top should look glossy with light cracks.
  • Allow the blondies to cool completely in the pan before slicing.

Notes

  • Reducing the passionfruit puree to 1/4 cup is essential for concentrated tropical flavor and prevents excess moisture that can make blondies soggy
  • The combination of brown sugar and granulated sugar creates a soft, chewy blondie texture with a lightly crisp edge
  • Whisking the butter and sugars thoroughly helps develop a glossy, crackly blondie top
  • Using an extra egg yolk adds richness and keeps the blondies fudgy instead of cakey
  • Tossing white chocolate chunks in flour helps keep them evenly distributed and prevents sinking during baking
  • Slightly underbaking ensures a moist, chewy center—the blondies will continue to set as they cool
  • Allowing the blondies to cool completely before slicing is key for clean edges and proper structure
  • High-quality white chocolate improves both flavor and texture, giving smoother melt pockets throughout
  • These blondies taste even better the next day as the passionfruit flavor deepens and melds
  • If your passionfruit puree is very tart, the sweetness from the white chocolate will help create a balanced sweet-tart dessert