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Blondies Recipe

Easy Blondies Recipe

These perfect blondies are buttery, chewy, and loaded with butterscotch flavor. Made with simple pantry ingredients and ready in under an hour, they're the ideal treat when you can't decide between brownies and chocolate chip cookies.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1¾ cups all-purpose flour 210g
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
Wet Ingredients
  • 1 cup packed light brown sugar 220g
  • ½ cup unsalted butter melted, 113g
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
Mix-ins
  • 1 cup white chocolate chips or your favorite mix-ins like nuts, chocolate chips, or butterscotch chips, 180g

Equipment

  • 8×8-inch square baking pan
  • Parchment paper
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, whisk the brown sugar and melted butter until smooth and well combined.
  4. Add the egg and vanilla extract to the brown sugar mixture. Whisk vigorously until the mixture is thick and well incorporated.
  5. Add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, stir until almost combined. Do not overmix.
  6. Add ¾ cup of your chosen mix-ins and stir until they are evenly distributed throughout the batter.
  7. Transfer the batter to the prepared baking pan and spread into an even layer. Press the remaining ¼ cup of mix-ins into the top of the batter.
  8. Bake for 32-36 minutes, or until the edges are set and golden brown and a toothpick inserted into the center comes out clean.
  9. Let the blondies cool completely in the pan before cutting into squares. Use the parchment paper overhang to lift them out for easy cutting.

Notes

Measuring Tips: Use a kitchen scale for best results. If measuring by cup, fluff flour first and level with a knife.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing: Wrap individual pieces in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 2-3 hours.
Pan Options: Can also use a 9×9-inch pan for slightly thinner blondies. Metal pans work best for even baking.
Perfect Texture: Slightly underbaked blondies are better than overbaked ones. The center should look just set when done.