Blondies—those glorious, buttery squares of happiness—are like the laid-back cousins of brownies. They’re the kind of treat that makes you feel all warm and fuzzy inside, like wrapping yourself in your favorite sweater on a crisp fall day. Just last week, I whipped up a batch for a friend’s birthday, and let’s just say they disappeared faster than Taylor Swift tickets.
Steps
- Preheat your oven to 350°F (176°C) and grease an 8-inch square baking pan. Line the pan with aluminum foil or parchment paper for easy removal later.
- Melt the butter in a pan over medium-low heat, or brown it for added flavor. To brown, stir the butter as it melts until it becomes golden brown and smells nutty. Remove from heat and let it cool slightly.
- Combine the warm butter with brown sugar, mixing until the mixture is well blended and slightly gritty. Allow it to cool for a few minutes.
- Once the butter and sugar mixture is warm but not hot, add in the egg, vanilla extract, almond extract (if using), and salt. Stir until the mixture is smooth and slightly lighter in color.
- Gradually add the flour in two parts, folding it gently into the batter until no flour streaks remain. Be careful not to overmix.
- Incorporate the chocolate chips and any other desired add-ins, such as nuts or dried fruit, into the batter.
- Evenly spread the thick batter into the prepared pan, pressing it gently to cover the bottom of the pan completely.
- Bake the blondies for 20 to 30 minutes, until the edges appear dry and the center looks shiny and slightly underbaked.
- Let the blondies cool to room temperature in the pan to ensure they set properly. Once cool, cut into 16 squares and enjoy the rich, fudgy texture.
Ingredients
- 8 tablespoons (115g) unsalted butter, 1 stick
- 1 cup (190g) lightly packed dark or light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 1/4 rounded teaspoon fine sea salt (reduce slightly if needed)
- 1 cup (130g) all-purpose flour
- 1 cup (170g) chocolate chips
- 1/2 cup optional extras like toasted nuts, dried fruit, or shredded coconut
Nutritional Values
Calories: 2688 | Protein: 32 g | Carbohydrate: 352 g | Dietary Fiber: 16 g | Total Sugars: 240 g | Total Fat: 144 g | Saturated Fat: 96 g | Cholesterol: 432 mg
FAQ
- Can I use plain melted butter instead of browned butter in this blondies recipe?
- Yes, you can use plain melted butter in this recipe. However, browning the butter will add an extra toasty caramel flavor to the blondies.
- How do I achieve fudgy and gooey blondies?
- To get fudgy and gooey blondies, bake them until the edges look dry and the middle appears shiny and slightly underbaked. As they cool, the blondies will continue to cook and firm up, resulting in the perfect texture.
- What should I do if I want thicker blondies?
- If you prefer taller blondies, you can add 1/2 teaspoon of baking powder to the flour before mixing it into the batter. This will help them rise more during baking.
- How should I store the baked blondies?
- Store your baked blondies in an airtight container at room temperature for 2 to 3 days. For longer storage, keep them in the fridge for up to 2 weeks, or freeze them for up to 3 months.
- Can I double the recipe, and what adjustments are needed?
- Yes, you can double the recipe. Use a 9-inch by 13-inch baking pan and the bake time will be similar. However, keep an eye on them and use visual cues, such as the shiny and slightly underbaked middle, as a guide.
Tips
- Brown Your Butter: For an extra layer of flavor, try browning the butter before adding it to the batter. This will give your blondies a toasty, caramel-like taste that enhances their richness.
- Room Temperature Egg: Ensure your egg is at room temperature before mixing it in. This helps it blend more smoothly into the batter, resulting in a more uniform texture. If in a hurry, place the egg in lukewarm water for 5 minutes to warm it up quickly.
- Proper Baking: For best results, bake your blondies until the edges appear dry and the center looks shiny and slightly underbaked. They will continue to set as they cool, achieving the perfect fudgy consistency.
- Use the Right Baking Pan: An 8×8-inch metal baking pan is recommended for even heat distribution and consistent results. If using a glass or ceramic pan, you might need to adjust the baking time as these materials can affect how quickly the blondies cook.
Equipment
- 8-inch Square Metal Baking Pan – The recipe recommends using a metal pan for consistent heat distribution and baking results. A specific suggestion is a pan from USA Pans.
- Heavy-Bottomed Pan – This is used to melt or brown the butter, ensuring even heat distribution and preventing scorching.
- Whisk – Useful for blending the butter and sugar and mixing other ingredients smoothly.
- Parchment Paper or Aluminum Foil – For lining the baking pan to prevent sticking and make cleanup easier.
