My blondie recipe takes the best parts of a brownie and chocolate chip cookie and turns them into a fudgy, vanilla-scented sweet treat loaded with white chocolate chips.
1cupwhite chocolate chips or chopped walnuts(180g)
Instructions
Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
In a large mixing bowl, combine the brown sugar, granulated sugar, melted butter, egg, egg yolk, and vanilla. Whisk together 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 the white chocolate chips and stir until they are well distributed.
Transfer the dough to the prepared baking pan and spread into an even layer. Sprinkle a few more chocolate chips on top, if desired
Bake for about 35 minutes or until the edges are set and golden brown and a toothpick inserted into the center comes out with a few crumbs. 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. Do not scoop directly from the container.
Use good vanilla extract. This recipe relies a lot on the vanilla flavor, so use the highest-quality vanilla you can for the best blondie recipe.
Melt the butter. Melting the butter is a vital part of this recipe as it adds a rich buttery flavor and yields chewy blondies.
Don’t over-mix the batter. Mix only until everything is just incorporated. Over-mixing results in tough, dry blondies.
Add nuts. Chopped pecans or walnuts add a nice crunch. Add ½ cup to the blondie batter along with the chocolate chips (if using). Use ½ cup to ¾ chocolate chips instead of 1 cup.
Use other mix-ins: Candy, butterscotch chips, semisweet chocolate chips, milk chocolate chips, peanut butter chips, and dried fruit are all divine options!
Use a metal pan. Glass pans heat up differently to metal, and you may end up with dry edges and an undercooked center.
Line the baking dish with parchment paper. This is essential so the blondies don’t stick to the pan.
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 up the sweet-salty contrast.