Bars are such a fun treat to make; these blondies are for all the people who love caramel, vanilla and white chocolate. Basically like a brownie but without the chocolate!
What You’ll Need for This Recipe
Butter: I used unsalted butter but if you’re going to use salted butter halve the salt used in the recipe.
Vanilla Extract: Use a nice vanilla if possible it’s one of the main flavors you’ll taste.
White Chocolate Chips: You can use chips or roughly chop a bar of white chocolate for this recipe. Butterscotch and peanut butter chips are popular substitutions you might like to try.
How to Make Blondies
1. Preheat oven to 350F and line a 9×9 inch baking dish with parchment paper. Combine the flour, baking soda, and salt in a medium bowl then whisk together and set aside.
2. Melt the butter in a large bowl then add the granulated and light brown sugars. Whisk into a slurry; I did this by hand but you can definitely use an electric hand mixer or a stand mixer.
3. Add the vanilla and eggs to the butter mixture and mix very well. You’ll see the mixture lighten in color and become quite smooth after mixing.
4. Dump the flour mixture in then use a spatula to mix until almost combined.
5. Add the white chocolate chips minus a handful, which you’re reserving for later, and mix to distribute. As you fold the chips in you can mix in any errant bits of flour in the batter.
6. Transfer the dough to your lined 9×9 inch baking dish and smooth out to the edges. Top with a handful of the reserved white chocolate chips and bake at 350F for 30-35 minutes. You’ll see the edges rise and appear set, a skewer inserted in the middle of the blondies will come out mostly clean.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- It is COMPLETELY essential to line your baking dish. If you don’t have parchment paper you can use foil instead.
- Add a cup of walnuts or pecans for a nice crunch.
- A sprinkle of flaked sea salt on top just after baking provides a nice bit of contrast.
- Love that gooey brownie texture? Try under-baking your blondies a bit and enjoy!
Frequently Asked Questions
What is the difference between a brownie and a Blondie?
Chocolate! Brownies are a chocolate-lover’s dream while blondies have more of a vanilla/brown sugar vibe. Both can be soft and gooey or cakey in texture.
What do they taste like?
Blondies have big notes of brown sugar and vanilla. They’re like a cross between a cookie and a brownie with a caramel-like flavor.
Are they supposed to be gooey?
So there are two schools of thought here. You can bake your blondies through for a cookie-like texture OR you can leave your blondies a bit underdone for a fudgey, soft middle. If you like them soft then make sure to let them cool before cutting as the interior will not be set yet.
How long do they keep for?
If stored in a sealed container your blondies will keep for three days at room temperature. They can also be frozen and stored for two months. I think they’re best slightly warm so go ahead and give them 30 seconds in the microwave before enjoying.
If you love this recipe try these out!
If you’ve tried this Blondie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Blondie Recipe
Equipment
- 9x9 inch pan
Ingredients
- 2 1/2 cups all-purpose flour 300g
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 tsp salt
- 3/4 cup unsalted butter 170g, melted
- 1 cup light brown sugar 200g, packed
- 2/3 cup granulated sugar 133g
- 2 eggs large, room temperature
- 1 tbsp vanilla extract 15mL
- 1 cup white chocolate chips 150g
Instructions
- Set oven to 350F. Line an 9x9 inch baking sheet with parchment paper and melt the butter you'll need for the recipe in a large bowl.
- Add the flour, salt, baking soda, and corn starch to a medium bowl then whisk together and set aside.
- Pour the melted butter into a large bowl. Add the white and brown sugars and whisk together, they'll form a somewhat thick slurry.
- Add the eggs and vanilla to the butter mixture and mix together well.
- Dump the dry mixture into the wet and mix until almost combined then stir in all but a handful of the white chocolate chips, mixing so they're distributed.
- Transfer the dough to an 9x9 inch baking dish lined with parchment paper and spread toward the edges giving it a rough smooth. Top with the reserved white chocolate chips.
- Bake for about 35 minutes at 350F. The cookie bars are done when the edges are set and golden brown and a toothpick or skewer inserted into the center comes out mostly clean. Let the cookie bars cool in the pan for about an hour before removing and cutting.
Video
Notes
- It is COMPLETELY essential to line your baking dish. If you don't have parchment paper you can use foil instead but don't try to skip this or get away with butter and flouring the pan.
- Add a cup of walnuts or pecans for a nice crunch.
- A sprinkle of flaked sea salt on top just after baking provides a nice bit of contrast.
- Love that gooey brownie texture? Try under-baking this a bit and enjoy!
