Blondie Bars
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
9 -16 bars
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Calories
463 kcal
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Course
Baked Goods
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Cuisine
American
Blondie Bars
Description
Blondie Bars bring a balance of buttery sweetness and chewy texture using melted butter combined with packed brown sugar. This recipe enriches the batter with an extra egg yolk for a velvety, moist crumb. The dry ingredients include all-purpose flour balanced with baking powder and kosher salt, combining to give structure and slight lift. Optional mix-ins add texture and flavor layers, such as toffee, nuts, or various chocolate chips.
The method involves creaming butter and sugars, then incorporating eggs and vanilla before gently folding in dry ingredients and mix-ins. The batter is spread evenly in a pan lined with parchment or foil to ease slicing. Baking at 350°F until just set with edges golden ensures the blondies remain soft inside without drying out. Starting to check doneness early helps prevent overbaking, which is particularly important at different altitudes.
These bars cut neatly into squares and can serve as a dessert or snack. They store well when cooled and provide flexibility through the different mix-ins, tailoring sweetness and crunch to preference. For an added flavor, browning the butter before blending can add a nutty note but is optional.
Brown butter adds a nutty richness but requires careful heating to avoid burning; watch for caramel-colored bubbles and nutty aroma.Use real butter, either salted or unsalted; if unsalted, add an extra ¼ teaspoon salt to the batter.The extra egg yolk increases fat and emulsifies fats and liquids preventing separation and improving texture.Start checking baking time early, especially if baking at high altitude, to avoid overbaking; edges should be golden and slightly pulling away when done.
Ingredients
- 1 cup butter Melted (salted or unsalted, either work great, if using unsalted, add additional ¼ tsp salt.)
- 1 ½ cups brown sugar packed (use light brown, dark brown or half of each)
- 2 large egg room temp, let sit in bowl of warm water while you melt butter
- 1 egg yolk
- 2-3 teaspoons vanilla extract
- 2 ½ cups all-purpose flour I use organic unbleached flour in my baking, unbleached
- 1 teaspoon baking powder aluminum free
- 1 teaspoon kosher salt
- 1/2- 2 cups mix-ins see options
Optional Mix-In Ideas
- butterscotch chips or mixture of Toffee Chips and Butterscotch pictures in post
- toffee Heath Bar chips with or without chocolate
- chocolate chips semi-sweet, milk or white chocolate
- walnuts pecans, almonds or peanuts, chopped
- white chocolate chips Dried Cranberries or Cherries or other dried fruit and chopped nuts
- M&M's mini Reese's, Mini Rolo's, Caramel pieces or chunks, Mini Snickers, Peanut Butter chips
- malted milk balls Maltesers or Whopper malted milk balls (crushed - pictured in post)
Instructions
- Preheat oven to 350° F (175° C) (see high altitude instructions below) and line desired pan (see end of instructions) with parchment paper or foil for easier slicing.
- Start by melting butter (1 cup) (try it with browned butter*, too) in a large mixing bowl or the bowl of a stand mixer; add brown sugar (1 ½ cups) and melted butter and stir until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla. In a separate bowl, whisk together flour, baking powder and salt. Stir in flour mixture one cup at a time, mixing into the wet mixture a little at a time, until completely combined. Add desired mix-ins (chips, nuts, toffee, etc.), stirring until mixed.
- Spread batter into parchment or foil lined pan (for easier slicing). To easily "spread" batter, scoop batter into prepared pan and using a piece of parchment, wax paper or plastic wrap, lay over top of batter and smooth to edges of pan until even, see video below for how I do it.
- For thinner blondies use 9x13 inch pan, for thicker, chewier blondies use a 9x9 inch pan or 7x11 brownie pan.
- Bake at 350 degrees F (see below for High Altitude Instructions) 9x13 inch pan 20-30 minutes; 9x9 or 7x11 inch pan 30-40 minutes.
- Blondies should just start to turn golden at edges, slightly pulling away from pan and not look quite done in middle, they will continue cooking once removed. Cool on wire rack, using parchment or foil, lift out of pan and slice into desired bars.
- Store in airtight container on counter up to 3 days, in fridge up to one week and frozen up to 3 months.
- High Altitude Baking InstructionsIncrease heat to 375 degrees F if using metal, regular pans (if dark or glass pans; keep temp at 350°)
- 9x13 inch pan bake for 15-25 minutes9x9 or 7x11 inch pans 20-30 minutes
Notes
- Brown butter carefully to develop nutty flavor without burning; watch for golden bubbles and nutty smell.
- Using real butter (salted or unsalted) is preferred; add ¼ tsp salt if using unsalted.
- An extra egg yolk enriches the batter and helps bind ingredients, preventing fat separation.
- Check blondies early during baking to avoid overbaking, especially at higher altitudes; remove when edges are golden and center slightly soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9-16 bars
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 463kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 493mg | 21% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 683IU | 14% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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