Description
Classic Blondies are rich, chewy dessert bars featuring a buttery, brown sugar base with optional chocolate chips and nuts for added texture and flavor. These easy-to-make bars bake to a golden perfection and offer a sweet treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional Add-ins
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper to ensure the blondies don’t stick and come out easily once baked.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and packed light brown sugar until the mixture is smooth and well combined. This forms the rich, buttery base of the blondies.
- Add Eggs and Vanilla: Beat in the two large eggs and two teaspoons of vanilla extract until the mixture is fully incorporated and smooth, which will help create a tender texture in the finished blondies.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the batter.
- Incorporate Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the blondies tough.
- Add Optional Mix-ins: Fold in semisweet chocolate chips and chopped nuts if desired, distributing them evenly throughout the batter for added sweetness and crunch.
- Spread Batter and Bake: Pour the batter evenly into the prepared baking pan, smoothing the surface. Bake in the preheated oven for 25 to 30 minutes, or until the top turns golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool and Serve: Allow the blondies to cool completely in the baking pan on a wire rack before cutting into 16 squares to serve, ensuring they set properly for a chewy texture.
Notes
- For chewier blondies, slightly underbake them and let them set as they cool in the pan.
- You can swap semisweet chocolate chips with white chocolate or butterscotch chips for a different flavor profile.
- Omit chocolate chips and nuts to enjoy a classic plain blondie.
