Pin it Last winter my sister called at 8 PM demanding I bring dessert to her impromptu game night. I had zero time for anything fussy, so I threw together these blondies with whatever was in my pantry. They disappeared faster than anything I've ever baked, and now she requests them specifically by text at least twice a month.
I brought these to a potluck last spring and watched three different people ask for the recipe before dessert was even served. Something about that chewy, buttery texture makes people assume they're complicated or time-consuming, but the truth is they're the easiest thing in my baking rotation.
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Ingredients
- All-purpose flour: The foundation here. I've tested with cake flour and it makes them too tender, so stick with regular all-purpose for that perfect chewy center
- Baking powder and baking soda: Both work together here for lift. The soda reacts with the brown sugar for that gorgeous crackly top
- Fine sea salt: Crucial for balancing all that sugar. Use fine grain so it distributes evenly without salty pockets
- Unsalted butter: Melted and slightly cooled is the secret technique. It creates denser, fudgier blondies than creamed butter ever could
- Light brown sugar: Packed tight. Dark brown works too but gives a more intense molasses flavor. Light brown hits that perfect caramel sweet spot
- Eggs: Room temperature prevents the melted butter from seizing up. I learned this the hard way when I was in a hurry once
- Vanilla extract: Two teaspoons might seem like a lot, but blondies need that aromatic boost since they're relying on brown sugar for flavor
- Semisweet chocolate chips: Milk chocolate makes these too sweet, while dark chocolate fights with the caramel notes from the brown sugar
- Chopped toasted walnuts or pecans: Toast them first. Raw nuts can taste vaguely raw in baked goods, and toasting draws out their natural oils
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Instructions
- Get everything ready:
- Preheat your oven to 350°F and line a 9x13-inch pan with parchment paper. Let that parchment hang over the edges like a sling. You'll thank yourself later when lifting these out becomes effortless
- Whisk the dry ingredients:
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Give it a quick whisk to break up any lumps and aerate everything slightly
- Make the glossy base:
- Whisk your melted butter and brown sugar until the mixture transforms into something smooth and shiny. Add eggs one at a time, whisking thoroughly after each, then stir in that generous vanilla extract
- Bring it together:
- Fold the dry ingredients into the wet mixture using a spatula. Stop mixing as soon as the flour streaks disappear. Overworking here makes tough blondies, which nobody wants
- Add the good stuff:
- Gently fold in the chocolate chips and toasted nuts. Distribute them evenly so every bar gets plenty of both
- Spread and bake:
- Spread the batter into your prepared pan. It will be thick and slightly resistant. Bake for 22 to 25 minutes until golden and a toothpick comes out with moist crumbs clinging to it
- The hardest part:
- Cool them completely in the pan. Warm blondies are delicious but they crumble. Cool ones cut cleanly and hold their shape
Pin it These blondies have become my go-to for new neighbors, condolences, celebrations, and Tuesdays when I just need something sweet. There's something universally comforting about that brown sugar flavor that feels like home, wherever you serve them.
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Make Them Your Own
The base recipe is fantastic as written, but I've found so many ways to adapt it based on what I have on hand. Sometimes I swap half the chocolate chips for white chocolate chunks. Other times I add shredded coconut and swap the walnuts for macadamia nuts. My daughter loves when I stir in salted caramel pieces instead of chocolate chips entirely.
Storage Wisdom
These keep remarkably well at room temperature for about three days, tucked away in an airtight container. After that, the texture starts to soften more than I prefer. I've frozen whole bars wrapped individually in plastic, then thawed them at room temperature, and they come back nearly as good as fresh.
Serving Ideas
Warm a slightly cooled blondie for 15 seconds in the microwave and top with vanilla ice cream. The contrast between hot, chewy blondie and cold, creamy ice cream is absolutely worth the extra effort. I've also been known to crumble leftover blondies over vanilla yogurt for breakfast, though I'm not sure that counts as a legitimate serving suggestion.
- Drizzle cooled blondies with melted dark chocolate for that bakery look
- Serve slightly warm with a cold glass of milk
- Wrap individually in parchment for lunchbox treats
Pin it Hope these become your emergency dessert too. There's genuine peace in knowing you can always have something wonderful baked and ready in under an hour.
Recipe FAQs
- → What makes blondies different from brownies?
Blondies use brown sugar and vanilla instead of cocoa powder, creating a rich butterscotch-caramel flavor profile. The texture tends to be chewier and denser than traditional brownies.
- → How do I know when blondies are done baking?
Insert a toothpick in the center—it should come out with moist crumbs rather than wet batter. The edges will be lightly golden, and the top should appear set but slightly soft.
- → Can I make these blondies nut-free?
Absolutely. Simply omit the nuts entirely or replace them with additional chocolate chips, dried cranberries, or shredded coconut for texture variation.
- → Why do my blondies turn out cakey instead of chewy?
Overmixing the batter or overbaking can cause cakey texture. Mix just until combined and remove from the oven when moist crumbs cling to a toothpick. Using melted butter rather than creamed also ensures chewiness.
- → How should I store these blondies?
Keep in an airtight container at room temperature for up to 4 days. For longer storage, wrap individually and freeze for up to 3 months. They actually taste even better the next day as flavors deepen.
- → Can I use dark brown sugar instead of light?
Yes, dark brown sugar will produce an even deeper molasses flavor and darker color. The texture remains similar, though the final bars may be slightly more moist.
