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Gemma's Best Ever Blondies Recipe
Our Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 9 people
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup (8 oz/225 g) butter, melted and cooled
- 2 cups (12 oz/340 g) dark brown sugar , loosely packed
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 cups (10 oz/284 g) all-purpose flour
- 1 ½ cups (9 oz/255 g) white chocolate chips
Notes
- When melting butter be sure to cut it into small pieces first: on the stovetop, the melted butter can begin to burn before larger pieces are melted and in the microwave, trapped steam in a stick can cause the butter to explode and make a huge mess.
- The brown sugar for this recipe isn’t packed. If measuring by volume, fill the cup loosely, but for the most accurate measurement, use a kitchen scale. If you pack the brown sugar, the blondies may have too much moisture to properly set up.
- We didn’t forget to add leavening – we like our blondies dense and chewy and even a little leavening will make these too cakey for our taste. However, if you prefer a lighter blondie, add 1 teaspoon baking powder to this recipe.
- To make brown butter blondies, you can easily replace the regular butter with browned butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty. This should take about 5-7 minutes. Once browned, remove from heat and let it cool before using.
- If you'd like to experiment with blondie brownies, swirl half of this recipe with half of our Best-Ever Brownies Recipe together in an 8*8 inch pan or a 7*11 inch pan and bake at 350°F(180°C) for 30-35 minutes or until golden brown on top, the center no longer jiggles and is JUST set to the touch.