Blondies Recipe
User Reviews
4.9
Blondies Recipe
Description
This blondies recipe balances the caramel notes of light brown sugar with melted butter, creating a moist, tender crumb. Eggs and vanilla provide structure and flavor depth, while a small amount of baking powder adds a slight lift. The flour is gently folded in to avoid overmixing, preserving a dense, chewy texture.
Mix-ins, such as chocolate chips or nuts, are incorporated into the batter and more sprinkled on top for extra texture and flavor layers. Baking times are adjusted depending on the desired center consistency: shorter times yield a softer, jiggle center, while longer baking results in a firmer, fully set blondie.
After baking, the blondies are cooled in the pan before cutting and are topped with flaky sea salt, which contrasts nicely with the sweetness. Proper cooling also helps set the bars for cleaner slicing.
If you notice greasiness on the bottom after baking, letting the blondies rest overnight on a wire rack covered with plastic wrap can help them set completely.
Ingredients
- 1 ½ unsalted butter 170 grams
- 1 ½ cups light brown sugar 300 grams
- 1 egg at room temperature, large plus 1 yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt fine sea salt
- ¼ teaspoon baking powder
- 1 ½ cups all-purpose flour 191 grams
- 1 3/4 cups mix-ins divided, 281 grams, such as chocolate chips or nuts
- sea salt for sprinkling, flaky
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper. Spray with nonstick cooking spray.
- In a large microwave-safe bowl, heat the butter in 30-second increments until melted. Add the sugar to the hot butter and whisk to combine. Let cool until just warm.
- Add the egg, egg yolk, and vanilla and whisk vigorously until smooth. Stir in the salt, baking powder, and flour with a rubber spatula. Gently stir in 1 ½ cups (255 grams) mix-ins.
- Pour the batter into the prepared pan. Top evenly with remaining mix-ins.
- For an ooey-gooey center, bake until the edges are lightly golden but the center still jiggles slightly, about 25 minutes. For a firmer center, bake until the edges are golden brown and the center is lightly golden and set, 30-35 minutes. Set pan on wire rack and allow to cool before cutting. Sprinkle with flaky sea salt before serving.
Notes
- If the blondies’ bottoms are greasy after baking, letting them sit overnight on a wire rack covered with plastic wrap will help them firm up.
User Reviews
Overall Rating
4.9
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