Description
This irresistible blondies recipe delivers moist, buttery bars packed with rich brown sugar flavor and your choice of delicious mix-ins like chocolate chips and nuts. Baked to golden perfection, these blondies make for an easy and satisfying treat perfect 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-ins such as white, semi-sweet chocolate or butterscotch chips; chopped nuts like walnuts, pecans, or almonds (180g)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper or foil, allowing for a 2-inch overhang on at least two sides. This will help you easily lift the blondies out once baked.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are evenly combined and well aerated.
- Combine wet ingredients: In a large mixing bowl, whisk the packed light brown sugar and melted unsalted butter until smooth. Then add the room temperature egg and vanilla extract, whisking vigorously until the mixture thickens and becomes well combined.
- Incorporate dry and wet mixtures: Gradually add the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Be careful not to overmix. Next, fold in ¾ cup of your chosen mix-ins evenly throughout the batter.
- Prepare for baking: Transfer the blondie batter to the prepared baking pan, spreading it into an even layer. Press the remaining ¼ cup of mix-ins into the top of the batter to add texture and visual appeal.
- Bake and cool: Bake in the preheated oven for 32 to 36 minutes, or until the edges are set and golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool completely in the pan before lifting them out with the parchment or foil overhang and slicing into 9 squares.
Notes
- Ensure the egg is at room temperature for better incorporation into the batter.
- Do not overmix the batter after adding the flour to keep blondies tender and chewy.
- Line your pan with parchment or foil for easy removal and cleaner cuts.
- Customize your blondies with different mix-ins like butterscotch chips, white chocolate, or your favorite nuts.
- Allow blondies to cool completely before cutting to avoid crumbling.
