Blondies Recipe
My Blondie Recipe makes a fudgy, vanilla-scented sweet treat loaded with tasty mix-ins like chocolate chips or nuts.
Servings 9 servings
Calories 390kcal
Equipment
- 8x8-inch square baking pan
- Parchment paper or foil
Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup packed light brown sugar (220g)
- ½ cup unsalted butter melted (113g)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup mix-in’s such as white, semi-sweet chocolate or butterscotch chips; chopped nuts such as walnuts, pecans, or almonds (180g)
Instructions
- Preheat the oven to 350°F. Line a 8x8-inch baking pan with parchment paper or foil, leaving a 2-inch overhang on at least 2 of the sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk to combine the brown sugar and melted butter. Add the egg, and vanilla and whisk vigorously until the mixture is thick and well combined
- Add the dry mixture to the wet mixture and stir together with a spatula until almost combined. Add ¾ cup of mix-in’s and stir until they are well distributed.
- Transfer the dough to the prepared baking pan and spread into an even layer. Press the remaining ¼ cup of mix in’s into the top.
- Bake for 32 to 36 minutes or until the edges are set and golden brown and a toothpick inserted into the center comes out clean. Let the cookie bars cool completely in the pan before cutting.
Video
Notes
- Measure the flour correctly. Using too much flour is a surefire way to end up with dry, crumbly blondies. The best way to measure flour is with a kitchen scale. If you don’t have one, fluff the flour in its bag or container and scoop it into your measuring cup. Level off the top with a knife.
- Melt the butter. Using melted butter is a vital part of this recipe as it adds a rich buttery flavor and yields chewy blondies. Plus, it means you can simply stir the batter together easily by hand!
- Don’t over-mix the batter. Mix just until the flour is incorporated. Over-mixing results in tough, dense blondies.
- Use a metal pan. Different materials heat up differently to metal, and you may end up with dry edges and an undercooked center if baking in a glass or ceramic pan. A metal pan will bake up a better blondie with crispy edges and a chewy center.
- Line the baking dish with parchment paper. This is essential so the blondies don’t stick to the pan. Leave an overhang on at least two opposing sides so you can easily lift them out of the pan.
- Use a bigger pan. This blondie recipe also works well in a 9x9-inch square baking pan but will yield slightly thinner blondies.
- Don’t over-bake them. It’s honestly better if blondies are ever so slightly underbaked. If you leave them in the oven for too long, they will turn out dry and hard instead of gooey, chewy, and soft.
- Finish the blondie recipe with flaky sea salt. Just after baking, add a sprinkle of flaked sea salt to play up the sweet-salty contrast.
Nutrition
Calories: 390kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 306mg | Potassium: 128mg | Fiber: 1g | Sugar: 36g | Vitamin A: 351IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg