Irresistibly Moist Peach Blondies You'll Crave All Summer

No ratings yet

Delight in these Peach Blondies, a must-try summer dessert filled with ripe peaches and white chocolate.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Cooling Time 30

Total Time 1 25

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Blondies

1 cup all-purpose flour Provides structure; no substitutions necessary unless gluten-free options are preferred.
1/2 cup unsalted butter Adds richness and moisture; use unsalted for precise flavor control or substitute with coconut oil for a dairy-free version.
1 cup granulated sugar Essential for sweetness; can be replaced with brown sugar for a deeper flavor.
2 cups peaches (fresh or canned) Cut into ¼-inch pieces and drain canned peaches well to avoid excess moisture.
1 cup white chocolate chips Adds sweetness and texture; can be omitted if desired, and the recipe still works well without them.
2 tablespoons cornstarch (for coating peaches) Absorbs moisture to prevent sogginess, an important step for successful blondies.
1 teaspoon vanilla extract Enhances flavor depth; substitute with almond extract if desired.

For the Peach Glaze

1 cup powdered sugar Gives sweetness and texture to the glaze; should not be substituted unless using an alternative suitable for icing.
1/2 cup ripe peach puree Adds natural flavor and complements the sweetness of the glaze; use fresh peaches for best results.

Equipment

ceramic baking dish
Mixing bowls
whisk
Spatula
Wire Rack

Method

Step-by-Step Instructions for Peach Blondies

Preheat your oven to 350°F (175°C) and grab a ceramic baking dish, lightly grease it or line it with parchment paper for easy blondie removal.
In a medium mixing bowl, whisk together the all-purpose flour and cornstarch until evenly blended.
In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Crack in the eggs and pour in the vanilla extract, mixing thoroughly for another minute.
Gradually add the flour and cornstarch mixture to your wet ingredients, stirring gently until just combined.
Coat the diced peaches in cornstarch before folding them into your batter with the white chocolate chips.
Spread the batter evenly into your prepared baking dish and bake for 35-40 minutes.
Let the blondies cool completely in the dish on a wire rack before preparing the peach glaze.
Drizzle the peach glaze over the top of the cooled blondies, slice and serve.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure to drain diced peaches thoroughly before mixing them into the batter to prevent excess moisture and sogginess. For clean cuts, use a sharp knife dipped in warm water when slicing.

Tried this recipe?

Let us know how it was!