Description
This irresistible blondies recipe offers a perfectly chewy, buttery treat loaded with your favorite mix-ins like chocolate chips and nuts. With simple pantry ingredients and a quick 45-minute bake time, these blondies are an easy and delicious dessert or snack 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-in’s 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) and line an 8×8-inch baking pan with parchment paper or foil. Make sure to leave a 2-inch overhang on at least two sides of the pan for easy blondie removal later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until everything is well combined and evenly distributed.
- Combine wet ingredients: In a large mixing bowl, whisk the packed light brown sugar and melted unsalted butter until the mixture is smooth. Then add the room temperature egg and vanilla extract, whisking vigorously until the batter thickens and is fully combined.
- Incorporate dry and wet mixtures: Add the dry ingredients to the wet mixture and stir using a spatula just until almost combined. Gently fold in ¾ cup of your chosen mix-ins (chocolate chips, nuts, etc.) until evenly spread throughout the batter.
- Prepare for baking: Transfer the blondie batter to the prepared baking pan and spread it out evenly. Press the remaining ¼ cup of mix-ins firmly into the top layer of the batter for a crunchy, decorative finish.
- Bake and cool: Bake the blondies in the preheated oven for 32 to 36 minutes, or until the edges turn golden brown and the center is set. Test for doneness by inserting a toothpick into the center; it should come out clean. Allow the blondies to cool completely in the pan on a wire rack before lifting out and slicing.
Notes
- Ensure the egg is at room temperature to help the batter mix more smoothly.
- Use parchment paper or foil with an overhang to easily remove the blondies from the pan without crumbling.
- Mix-ins are highly customizable; try different chocolates, nuts, or even dried fruits.
- Do not overmix once you add the flour; this keeps the blondies tender.
- Letting the blondies cool completely before cutting prevents them from falling apart.
