Easy Blondie

 

Ingredients

• 1¾ cups all-purpose flour (210g)
• 1 tsp baking powder
• ¼ tsp baking soda
• ¾ tsp salt
• 1 cup packed light brown sugar (220g)
• ½ cup unsalted butter melted (113g)
• 1 large egg room temperature
• 2 tsp vanilla extract
• 1 cup mix-in’s such as white, semi-sweet chocolate or butterscotch chips; chopped nuts such as walnuts, pecans, or almonds (180g)

Instructions

Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper or foil, leaving a 2-inch overhang on at least 2 of the sides.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, whisk to combine the brown sugar and melted butter. Add the egg, and vanilla and whisk vigorously until the mixture is thick and well combined.

Add the dry mixture to the wet mixture and stir together with a spatula until almost combined. Add ¾ cup of mix-in’s and stir until they are well distributed.

Transfer the dough to the prepared baking pan and spread into an even layer. Press the remaining ¼ cup of mix in’s into the top.

Bake for 32 to 36 minutes or until the edges are set and golden brown and a toothpick inserted into the center comes out clean. Let the cookie bars cool completely in the pan before cutting.

Notes

Measure the flour correctly. Using too much flour is a surefire way to end up with dry, crumbly blondies. The best way to measure flour is with a kitchen scale. If you don’t have one, fluff the flour in its bag or container and scoop it into your measuring cup. Level off the top with a knife.

Melt the butter. Using melted butter is a vital part of this recipe as it adds a rich buttery flavor and yields chewy blondies. Plus, it means you can simply stir the batter together easily by hand!

Don’t over-mix the batter. Mix just until the flour is incorporated. Over-mixing results in tough, dense blondies.

Line the baking dish with parchment paper. This is essential so the blondies don’t stick to the pan. Leave an overhang on at least two opposing sides so you can easily lift them out of the pan.

Use a bigger pan. This blondie recipe also works well in a 9×9-inch square baking pan but will yield slightly thinner blondies.

Don’t over-bake them. It’s honestly better if blondies are ever so slightly underbaked. If you leave them in the oven for too long, they will turn out dry and hard instead of gooey, chewy, and soft.

Finish the blondie recipe with flaky sea salt. Just after baking, add a sprinkle of flaked sea salt to play up the sweet-salty contrast.

Variations

Vary the mix-ins: Chopped candy bars, M&Ms, butterscotch chips, semisweet chocolate chips, milk chocolate chips, peanut butter chips, and dried fruit are all divine options! Chopped nuts such as toasted walnuts, pecans, or almonds add a nice crunch.

Add cornstarch: Cornstarch might seem like an unusual choice, but it makes blondies so tender and is a game-changer if you are a fan of their chewy texture! Add up to 2 teaspoons of cornstarch along with the flour and other dry ingredients in Step 2.

Use dark brown sugar: Swap the light brown sugar for dark brown sugar (or use a combination of the two) for a more intense molasses flavor.

Use brown butter: Browned butter adds a nutty, caramel-like depth of flavor. Be sure to check out my post on making browned butter for the best way to substitute it.

 

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