Description
These Irresistible Blondies are a rich, chewy dessert packed with the perfect blend of brown sugar, butter, and your favorite mix-ins like chocolate chips or nuts. Baked to golden perfection in just over 30 minutes, they make an ideal treat for any occasion, boasting a perfect balance of sweet and buttery flavors.
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). Line an 8×8-inch baking pan with parchment paper or foil, leaving a 2-inch overhang on at least two sides to easily lift the blondies out after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a large mixing bowl, whisk the packed light brown sugar with the melted unsalted butter until smooth and uniform. Then add the large egg and vanilla extract, whisking vigorously until the mixture thickens and becomes well combined.
- Incorporate dry and wet mixtures: Add the dry flour mixture to the wet ingredients and stir gently with a spatula until just almost combined. Fold in ¾ cup of your chosen mix-ins evenly, being careful not to overmix.
- Prepare for baking: Transfer the blondie batter to the lined baking pan and spread it evenly. Press the remaining ¼ cup of mix-ins on top of the batter to create a decorative and tasty topping.
- Bake and cool: Bake the blondies in the preheated oven for 32 to 36 minutes, until the edges are set and golden brown and a toothpick inserted in the center comes out clean. Once baked, allow them to cool completely in the pan before lifting out and slicing into squares for serving.
Notes
- Ensure your egg is at room temperature to achieve a smooth batter texture.
- For best results, do not overmix the batter once the flour is added to keep the blondies tender.
- You can customize the mix-ins with your favorites such as chocolate chunks, butterscotch chips, or chopped nuts.
- Line the pan with parchment paper to make removal easy and clean-up quicker.
- Allow blondies to cool completely before cutting to prevent them from crumbling.
