Blondies
User Reviews
5
Blondies
Description
The Blondies recipe begins with mixing flour and salt separately, while butter and light brown sugar are melted together over medium heat until the sugar dissolves and the mixture bubbles. After cooling slightly, eggs and vanilla are stirred in, followed by the dry ingredients, just until combined to avoid overworking the batter. The batter, smooth and thick, is spread into a prepared pan lined with foil for easy removal.
Baking until the center is springy and a toothpick shows a few crumbs ensures the bars remain soft and chewy, avoiding dryness. Cooling completely before cutting allows bars to firm up slightly but maintain their tender texture. The resulting blondies have a rich, buttery, lightly caramelized flavor from the brown sugar, balanced by vanilla.
They store well at room temperature for several days and can be frozen wrapped tightly to preserve freshness. White chocolate chips can be stirred in before baking for added sweetness and texture.
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 1/2 cups light brown sugar
- 1 large egg plus 1 large egg yolk at room temperature
- 1 1/2 teaspoons vanilla extract
Instructions
- Adjust oven rack to the middle position and preheat oven to 350 degrees. Line an 8-inch square baking pan with a foil sling and coat with nonstick spray. In a medium bowl, mix flour and salt together. Set aside.
- In a saucepan over medium heat, combine the butter and brown sugar. Heat, stirring often, until the sugar has dissolved. Continue to cook about 1 minute longer; the mixture should bubble but not boil. Cool slightly, about 10 minutes.
- To the cooled mixture, add egg, egg yolk, and vanilla and stir with a wooden spoon to combine. Add the flour mixture and stir until just combined.
- Pour the batter evenly into the prepared pan and smooth the top. Bake until the center is springy to the touch and a toothpick inserted into the center comes out clean with a few crumbs attached, about 25 to 35 minutes. Do not over bake.
- Cool completely in pan on a wire rack, about 2 hours. Remove from pan using foil sling and cut into 16 squares.
Notes
- This recipe yields 16 two-inch squares, suitable for sharing or serving.
- Store blondies covered at room temperature for up to 4 days to maintain softness.
- For longer storage, freeze tightly wrapped pieces in an airtight container up to 3 months; thaw at room temperature before serving.
- Avoid overbaking to keep the blondies soft and chewy; they firm up during cooling.
- Optional: add 1/2 cup white chocolate chips to the batter before baking for added sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1 2" x 2" bar | |
| Calories | 163kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 92mg | 4% |
| Potassium | 42mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 194IU | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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