Save These blondies have saved my dessert cravings more times than I can count rich with vanilla and brown sugar they boast a fudgy center and that irresistible shiny top My go to whenever I want something easy quick and crowd pleasing that feels like a cross between a cookie and a brownie
Watching the pan disappear at a family party convinced me these blondies are truly a hit I love how adaptable they are from weeknight desserts to special gatherings
Ingredients
- Unsalted butter: for rich flavor and fudgy texture use the freshest possible and melt just before baking
- Light brown sugar: delivers deep caramel notes check for soft packed sugar without hard clumps
- Granulated sugar: adds structure and a little sweetness use standard white sugar
- Large eggs: at room temperature bring the batter together choose eggs with bright yolks for best color
- Pure vanilla extract: gives perfume like aroma use real vanilla not imitation for best results
- All purpose flour: creates a sturdy blondie with a bit of chew make sure it is unbleached for more flavor
- Baking powder and baking soda: work together for the perfect rise fresh leaveners make a difference
- Fine sea salt: heightens flavor and balances the sweetness opt for a pure sea salt not table salt
- White or dark chocolate chips: add chocolate bursts choose your favorite type and check the quality
- Chopped pecans or walnuts: bring crunch and nuttiness toast lightly for extra flavor before adding
Instructions
- Prepare the Pan:
- Line a 23 by 23 centimeter baking pan with parchment paper in both directions Allow extra hanging over the sides so the blondies are easy to lift out later This step is a lifesaver if you want perfect clean cuts
- Mix the Wet Ingredients:
- Whisk melted butter with both sugars in a large bowl Work until the mixture looks blended and shiny The warmth of the butter helps dissolve the sugar just enough for that glossy crackled top
- Add Eggs and Vanilla:
- Whisk in eggs one at a time plus the vanilla extract Beat until everything looks fully mixed and a little lighter in color This is where you add air so take a minute for a smooth glossy batter
- Combine the Dry Ingredients:
- Grab another bowl and whisk together flour baking powder baking soda and salt Mix thoroughly so the leaveners are evenly spread throughout This gives you an even bake with every blondie
- Combine Dry with Wet:
- Fold the flour mixture gently into the wet batter Use a spatula and work slowly until most flour streaks disappear Stop mixing as soon as you do so the blondies stay tender and fudgy
- Add Mix Ins:
- Lightly fold chocolate chips and nuts into the batter Save a small handful of chips to scatter on top for a pretty finish if you like
- Spread and Bake:
- Spread the batter evenly in your prepared pan Smooth the top gently especially into the corners Bake at 175 degrees Celsius for about 23 to 27 minutes You want golden edges and a center that barely jiggles or gives you a toothpick with moist crumbs
- Cool and Slice:
- Let the pan cool completely on a rack Blondies will set up as they cool Use the parchment handles to lift the whole slab out and slice into squares
Save My favorite part has always been the contrast between the crisp crinkly top and the molten soft center It reminds me of sneaking the still warm corners before anyone else gets to the pan This blondie recipe has become a sweet way for my family to celebrate Friday movie nights
Storage Tips
Store cooled blondies in an airtight container at room temperature for up to four days For longer storage freeze individually wrapped squares and thaw at room temp Tossing them in the microwave for ten seconds brings back their freshly baked softness
Ingredient Substitutions
Swap out white or dark chocolate chips for butterscotch or peanut butter morsels If you don’t have nuts or prefer not to use them try shredded coconut or dried fruit Gluten free flour blends can be substituted cup for cup just watch for doneness
Serving Suggestions
Blondies are excellent on their own but become dessert magic when topped with a scoop of vanilla or caramel ice cream For parties cut into smaller bite sizes and serve with coffee or an after dinner drink I also love them warm with a drizzle of espresso
Cultural and Historical Context
Blondies come from the early 1900s as a vanilla based cousin to brownies Popular in American bake sales and family gatherings they blend practicality and nostalgia Their simplicity means almost every baker has their own twist handed down over generations
Seasonal Adaptations
Swap nuts for toasted pumpkin seeds in the fall Press in fresh or frozen raspberries before baking for a summer burst Mix in a few spoonfuls of instant espresso powder for a cozy winter treat
Success Stories
Every time I serve these at a potluck someone asks for the recipe My youngest niece now requests extra chocolate chips every birthday I once mailed a pan to a friend across the country and she declared them better than the best bakery
Freezer Meal Conversion
Blondies freeze beautifully Once cooled cut and wrap individually Store in a freezer bag with the air pressed out When cravings hit let thaw or warm gently Your future self will thank you for stashing some away
Save I once learned the hard way to cool them fully before slicing otherwise the center can turn a bit too gooey You will thank yourself for being patient
Kitchen Guide
- → How do I achieve a fudgy center?
Avoid overbaking. Remove from the oven when edges are golden and the center yields a few moist crumbs to a toothpick.
- → Can I substitute mix-ins?
Yes, swap chocolate chips for butterscotch, or add coconut flakes, dried fruit, or your favorite nuts.
- → What is the best way to cut clean squares?
Let cool completely in the pan, then lift out with parchment overhang and use a sharp knife for even cuts.
- → Is this dessert suitable for vegetarians?
Yes, ingredients are vegetarian as long as mix-ins are checked for animal products, especially chocolate varieties.
- → How do I make the bars chewier?
For extra chew, simply underbake by a few minutes. The center will retain more moisture and softness.