Let me share my absolute favorite sweet treat with you: the Irresistible Blondies Recipe. These blondies strike the perfect balance between chewy and fudgy, bursting with buttery richness and the warm caramel undertones of brown sugar. Every bite is a delightful adventure, filled with melty pockets of chocolate or butterscotch chips and the satisfying crunch of nuts. If you crave a comforting dessert that feels both classic and a little bit special, this recipe will become your new go-to for sure.
Ingredients You’ll Need
The magic behind these blondies lies in a handful of simple ingredients that come together beautifully to create rich flavor, satisfying texture, and a perfect golden color. Each component plays an important role, making this recipe approachable yet wonderfully tasty.
- 1¾ cups all-purpose flour (210g): Provides the structure for tender, chewy blondies without being cakey.
- 1 teaspoon baking powder: Gives a gentle lift, keeping the blondies from being overly dense.
- ¼ teaspoon baking soda: Works with the brown sugar to deepen flavor and create a soft crumb.
- ¾ teaspoon salt: Enhances all the sweet notes and balances richness perfectly.
- 1 cup packed light brown sugar (220g): Brings that signature caramel-like flavor and moist texture.
- ½ cup unsalted butter, melted (113g): Adds depth, richness, and a silky crumb that melts in your mouth.
- 1 large egg, room temperature: Binds everything together and helps achieve that dense but tender bite.
- 2 teaspoons vanilla extract: Infuses warm, fragrant notes that make these blondies truly comforting.
- 1 cup mix-in’s (180g): Whether white, semi-sweet chocolate, butterscotch chips, or nuts, these add bursts of flavor and delightful texture variety.
How to Make Irresistible Blondies Recipe
Step 1: Preheat and Prepare Your Pan
Begin by setting your oven to 350°F. Preparing your pan is key for that perfect blondie texture, so line an 8×8-inch baking dish with parchment paper or foil. Make sure to leave a 2-inch overhang on at least two sides—this little trick makes lifting out the blondies as easy as pie after baking.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until everything is thoroughly combined. This uniform mixture ensures that your blondies rise evenly and have a balanced flavor throughout.
Step 3: Combine Brown Sugar and Butter
In a large bowl, whisk the brown sugar and melted butter until you get a smooth, glossy texture. This step is all about building that deep, caramel-y flavor foundation. Then add the egg and vanilla extract, whisking vigorously until the mixture thickens and becomes well combined—that’s the sign that we’re on the right track!
Step 4: Bring Wet and Dry Ingredients Together
Add the dry ingredients to the wet mixture and gently stir with a spatula until almost combined—don’t overmix here, or the blondies might lose their tender texture. Then fold in ¾ cup of your chosen mix-ins, whether they’re luscious chips or crunchy nuts, so every bite is exciting.
Step 5: Transfer the Batter and Add More Mix-Ins
Spread the batter evenly into your prepared pan, smoothing it out with your spatula. Press the remaining ¼ cup of mix-ins right on top—this not only adds a nice crunch but makes your blondies look simply irresistible once baked.
Step 6: Bake and Cool
Bake in the preheated oven for 32 to 36 minutes. You’ll know they are ready when the edges are golden brown and set, and a toothpick inserted into the center comes out clean. Let the blondies cool completely in the pan; this step allows the texture to settle into that perfectly chewy yet tender consistency we all adore.
How to Serve Irresistible Blondies Recipe
Garnishes
A light dusting of powdered sugar adds a subtle sweetness and charm to these blondies. For an extra indulgent treat, drizzle warm caramel sauce or melted chocolate over the top just before serving, transforming each bite into decadence.
Side Dishes
Pair these blondies with a scoop of vanilla ice cream or a dollop of lightly whipped cream. Fresh berries also complement the brown sugar richness beautifully, lending a fresh and tangy contrast to the sweet and buttery blondie base.
Creative Ways to Present
Cut these blondies into bite-sized squares and serve on a pretty platter for parties or family gatherings. Or stack them with alternating layers of whipped cream and fruit to create a blondie parfait that’s sure to impress every time.
Make Ahead and Storage
Storing Leftovers
Store any leftover blondies in an airtight container at room temperature. They stay moist and delicious for up to 4 days—perfect for when you want a quick sweet snack without baking again.
Freezing
If you want to stash some for later, wrap the cooled blondies tightly in plastic wrap, then place them in a freezer-safe container. They freeze beautifully for up to 3 months. When you’re ready for a treat, simply thaw them overnight in the fridge.
Reheating
Warm your blondies briefly in the microwave or oven to bring back their soft, gooey texture. Just 10-15 seconds in the microwave or 5 minutes at 300°F in the oven will revive that fresh-baked feeling.
FAQs
Can I use other types of sugar instead of light brown sugar?
Light brown sugar is essential for the deep caramel flavor and moist texture of these blondies. Using white sugar would result in a drier, less flavorful dessert. If all you have is dark brown sugar, that works too and will add a slightly richer taste.
Are these blondies gluten-free?
This recipe calls for all-purpose flour, so it’s not gluten-free as written. However, you can try swapping in a gluten-free flour blend designed for baking, but results may vary in texture.
Can I substitute the butter with oil?
Butter contributes to the flavor and richness of these blondies in an important way. While you can use oil in a pinch, the texture and taste will be different and less buttery. If you try oil, use a mild one like vegetable or canola oil and reduce the amount slightly.
What mix-ins work best for this Irresistible Blondies Recipe?
Classic choices like white chocolate chips, semi-sweet chocolate chips, butterscotch chips, and nuts such as walnuts or pecans are all fantastic. Feel free to get creative with dried fruit or even toffee bits for a twist!
How do I know when the blondies are perfectly baked?
Look for golden brown edges that are set and a toothpick inserted near the center coming out clean or with just a few moist crumbs attached. Overbaking will dry them out, so it’s better to check early and often toward the end of baking time.
Final Thoughts
If you’re ready to treat yourself to a dessert that’s as comforting as it is delicious, go ahead and try this Irresistible Blondies Recipe. It’s simple, forgiving, and guaranteed to satisfy any sweet tooth with its buttery richness and delightful mix-ins. Once you bake these, I promise they’ll become a beloved classic in your kitchen too!
Print
Irresistible Blondies Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Irresistible Blondies feature a rich, buttery base combined with brown sugar and vanilla, studded with your choice of chocolate chips or nuts for a deliciously chewy and sweet treat. Perfectly baked to golden perfection, these blondies make a delightful dessert or snack for any occasion.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients
- 1 cup packed light brown sugar (220g)
- ½ cup unsalted butter, melted (113g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Mix-Ins
- 1 cup mix-in’s such as white, semi-sweet chocolate or butterscotch chips; chopped nuts like walnuts, pecans, or almonds (180g)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil, leaving a 2-inch overhang on at least two sides to allow for easy removal of the blondies later.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined to ensure even distribution of leavening agents and seasoning.
- Mix Wet Ingredients: In a large mixing bowl, whisk the packed light brown sugar and melted unsalted butter until smooth and fully blended. Then add the room temperature egg and vanilla extract, whisking vigorously until the mixture thickens and becomes uniform.
- Incorporate Dry into Wet: Add the dry ingredient mixture to the wet mixture and stir gently with a spatula until just combined, being careful not to overmix to maintain a tender texture. Then fold in three-quarters of your chosen mix-ins evenly.
- Prepare Batter in Pan: Transfer the batter to the prepared baking pan and spread it into an even layer. Evenly press the remaining quarter cup of mix-ins into the top of the batter for a decorative and flavorful topping.
- Bake and Cool: Bake the blondies for 32 to 36 minutes, or until the edges are set and golden brown. Test doneness by inserting a toothpick into the center; it should come out clean. After baking, allow the blondies to cool completely in the pan before lifting them out using the overhanging parchment paper and cutting into 9 to 9 squares for serving.
Notes
- Use room temperature egg for better incorporation and texture.
- Customize the mix-ins to your preference: chocolate chips, butterscotch, walnuts, pecans, or almonds all work well.
- Do not overmix the batter once the dry ingredients are added to avoid dense blondies.
- Ensure the blondies cool completely before cutting to maintain clean edges.
- Store blondies in an airtight container at room temperature for up to 4 days.
