Blondie Recipe
Blondies, also known as blonde brownies, have been around since the 19th century, predating the chocolate brownie. The first known brownie recipes were made with molasses instead of chocolate, leading to a lighter, caramel-flavored bar
Equipment
- 9x13 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chopped white chocolate (optional)
- 1 cup chopped nuts (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs and vanilla extract, and whisk until well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
- Add Mix-Ins: If desired, fold in the white chocolate chips or chopped white chocolate and nuts. These additions are optional but add a delightful texture and flavor to the blondies.
- Pour and Spread the Batter: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Cut: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into squares and serve.