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
Scale
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.
