Description
These irresistible blondies are a classic dessert featuring a soft and chewy texture, rich with brown sugar and vanilla. Bursting with your choice of chocolate or butterscotch chips and crunchy nuts, they make a perfect sweet treat 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
- Preheat Oven and Prepare Pan: Preheat the 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 make removal easier.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Mix 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 becomes well combined.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Avoid overmixing to maintain tenderness.
- Add Mix-ins: Fold in ¾ cup of your chosen mix-in’s (chocolate chips or chopped nuts) until evenly distributed throughout the batter.
- Transfer and Add Remaining Mix-ins: Pour the batter into the prepared baking pan and spread it evenly. Press the remaining ¼ cup of mix-ins into the top of the batter for extra texture and flavor.
- Bake: Bake in the preheated oven for 32 to 36 minutes, or until the edges are set and golden brown. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the blondies to cool completely in the pan before lifting them out using the overhang. Cut into 9 squares and serve.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- You can customize the mix-ins with your favorite chocolate chips, nuts, or a combination for added flavor and crunch.
- Do not overmix the batter to keep the blondies tender and moist.
- Use parchment paper or foil with an overhang to easily remove the blondies from the pan when cooled.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
