Description
These Irresistible Blondies are a rich and chewy treat made with a perfect blend of brown sugar and butter, enhanced by your favorite mix-ins like chocolate chips or nuts. With a crisp edge and a soft, fudgy center, these blondies are a wonderfully simple yet delicious dessert 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 (175°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving a 2-inch overhang on at least two sides for easy removal later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure an even rise and texture in the blondies.
- Combine wet ingredients: In a large mixing bowl, whisk the packed light brown sugar and melted unsalted butter until smooth. Add the room temperature egg and vanilla extract, whisking vigorously until the mixture thickens and is well combined.
- Incorporate dry mixture: Gradually add the dry ingredient mixture to the wet mixture. Stir gently with a spatula until just combined—avoid overmixing to keep the blondies tender.
- Add mix-ins: Fold in three-quarters (¾ cup) of your chosen mix-ins, like chocolate chips or nuts, evenly distributing them throughout the batter.
- Prepare for baking: Transfer the batter into the prepared baking pan, spreading it into an even layer. Press the remaining quarter (¼ cup) of mix-ins gently into the top for added texture and flavor.
- Bake and cool: Place the pan in the preheated oven and bake for 32 to 36 minutes, until the edges turn golden brown and set. Insert a toothpick into the center; it should come out clean. Allow the blondies to cool completely in the pan before lifting them out using the parchment or foil overhang and cutting into squares.
Notes
- Using room temperature eggs helps the batter emulsify better for a smoother texture.
- Do not overmix the batter to avoid dense blondies; mix until ingredients are just combined.
- Feel free to customize the mix-ins with your favorite chips or nuts, or even add dried fruit for variation.
- Allow blondies to cool completely for clean cuts and better texture.
- Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
