Now, let’s talk about blondies—the underrated cousin of the brownie that deserves just as much love. These buttery, chewy squares are packed with flavor and incredibly easy to make. Perfect for any occasion, or just because you deserve a treat!
Why This Recipe Works
- The perfect balance of brown sugar and butter creates a rich, caramel-like flavor.
- Using both baking powder and baking soda ensures a light yet chewy texture.
- Adding a splash of vanilla extract enhances the overall taste without overpowering the blondies.
- Optional mix-ins like chocolate chips or nuts add texture and personalize the recipe.
- Simple ingredients and straightforward steps make this recipe foolproof.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips (optional)
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×13 inch baking pan. This ensures your blondies won’t stick and makes for easy cleanup. Tip: Lining the pan with parchment paper allows for even easier removal.
Mix Wet Ingredients
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract. The mixture should be glossy and slightly thickened.
Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to tough blondies.
Add Mix-Ins
Fold in the chocolate chips or any other mix-ins you desire. This is where you can get creative—think nuts, dried fruit, or even white chocolate chips.
Bake to Perfection
Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: For extra chewy blondies, slightly underbake them.
Tips and Tricks
For the best results, use room temperature eggs to ensure they mix evenly into the batter. If you’re a fan of a crispy top, sprinkle a little extra brown sugar on top before baking. And remember, blondies continue to cook as they cool, so don’t overbake them if you prefer a softer texture. Experiment with different mix-ins to find your perfect combination.
Recipe Variations
- Swap out chocolate chips for butterscotch chips for a classic twist.
- Add a cup of shredded coconut for a tropical flavor.
- Mix in a half cup of peanut butter for a nutty, rich taste.
- For a festive version, add holiday-themed sprinkles or candies.
- Try a gluten-free version by substituting the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I use dark brown sugar instead of light?
Yes, dark brown sugar will give your blondies a deeper molasses flavor and a slightly denser texture. It’s a great option if you prefer a richer taste.
How do I store blondies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature before serving.
Can I make blondies without eggs?
Yes, you can substitute each egg with a quarter cup of unsweetened applesauce or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). The texture will be slightly different but still delicious.
Summary
This blondie recipe is your ticket to buttery, chewy perfection. With simple ingredients and easy steps, it’s a foolproof way to satisfy your sweet tooth. Customize with your favorite mix-ins and enjoy!