Introduction

If you adore the rich, buttery goodness of brownies but desire something a tad lighter and sweeter, blondies are the perfect treat. These delightful squares are a variation of brownies but made without cocoa, featuring a golden, chewy texture that melts in your mouth. This recipe offers a simple and delicious way to make blondies, packed with chocolate chips and a hint of vanilla, making them an instant favorite for any occasion.

Detailed Ingredients with measures

– Unsalted butter: 1 cup (226g)
– Brown sugar: 1 cup (220g)
– Granulated sugar: 1/4 cup (50g)
– Eggs: 2 large
– Vanilla extract: 2 teaspoons
– All-purpose flour: 1 1/2 cups (192g)
– Baking powder: 1 teaspoon
– Salt: 1/2 teaspoon
– Chocolate chips: 1 cup (170g)

Prep Time

Preparation time for these blondies is approximately 10 minutes.

Cook Time, Total Time, Yield

Cook time is around 25 minutes, which results in a total time of approximately 35 minutes from start to finish. This recipe yields about 12 blondie squares, perfect for sharing with friends and family or enjoying all by yourself!

Detailed Directions and Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a 9×9-inch (or similar size) baking dish by lining it with parchment paper, allowing some overhang for easy removal later.

Melt the Butter

In a medium saucepan over low heat, melt 1 cup (2 sticks) of unsalted butter. Remove from heat once melted and let it cool slightly.

Combine Butter and Sugar

Add 1 cup of brown sugar and 1/2 cup of granulated sugar to the melted butter. Whisk together until well combined and smooth.

Add Eggs and Vanilla

Whisk in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract.

Mix Dry Ingredients

In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the butter mixture, folding gently with a spatula until just combined. Be careful not to overmix.

Incorporate Chocolate Chips

Fold in 1 cup of chocolate chips, making sure they are evenly distributed throughout the batter.

Pour Batter into Prepared Dish

Pour the batter into the prepared baking dish, spreading it evenly with a spatula.

Bake in the Oven

Bake in the preheated oven for 25 to 30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Cut

Allow the blondies to cool in the pan for about 15 minutes, then lift them out using the parchment paper overhang. Transfer to a wire rack to cool completely before cutting into squares.

Notes

Storage Tips

Store leftovers in an airtight container at room temperature for up to a week, or in the fridge for longer freshness.

Flavor Variations

Feel free to mix in nuts, dried fruit, or different types of chocolate to customize your blondies.

Serving Suggestions

Serve your blondies plain, or enjoy them warm with a scoop of ice cream on top for an extra treat.

Cook techniques

Melting Butter

Melting butter is essential for creating the perfect blondie texture. Ensure that the butter is melted gently to prevent it from burning, which could affect the flavor of the blondies.

Mixing Batter

Properly mixing the batter ensures a uniform distribution of ingredients. Mix until just combined to prevent overmixing, which can lead to tough blondies.

Using Brown Sugar

Brown sugar adds moisture and a rich flavor to blondies. Its molasses content contributes to the caramel-like taste that defines this dessert.

Measuring Flour

Accurate measurement of flour is crucial. Use the spoon and level method to avoid packing flour into the measuring cup, which can result in dense blondies.

Baking Time

Keep a close eye on the baking time. Blondies should be slightly underbaked for a fudgy texture but fully set in the center.

Testing for Doneness

Use a toothpick to check for doneness. A few moist crumbs clinging to the toothpick indicates perfectly baked blondies.

FAQ

Can I use white sugar instead of brown sugar?

While you can use white sugar, it will change the flavor and texture of the blondies. Brown sugar is recommended for the best results.

How can I make my blondies chewier?

To achieve a chewier texture, add an extra egg yolk to the recipe or use bread flour instead of all-purpose flour.

Can I add mix-ins to my blondies?

Absolutely! You can enhance your blondies by adding chocolate chips, nuts, or dried fruit to the batter.

How should I store leftover blondies?

Store leftover blondies in an airtight container at room temperature for up to a week or in the refrigerator for a longer shelf life.

Can I freeze blondies?

Yes, blondies freeze well. Wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to three months.

Conclusion

Blondies are a delightful dessert that offer a chewy and sweet experience, making them a favorite among many. Their versatility allows for various substitutions and additions, ensuring that each batch can be tailored to individual tastes. Whether you enjoy them plain, enhanced with nuts, or loaded with chocolate, blondies are a guaranteed hit for gatherings or an indulgent treat.

More recipes suggestions and combination

Nutty Blondies

Add a mix of your favorite nuts such as walnuts or pecans for a crunchy texture and additional flavor.

Chocolate Chip Blondies

Incorporate semi-sweet or dark chocolate chips to satisfy your chocolate cravings while retaining the rich, buttery flavor of blondies.

Brown Butter Blondies

Use brown butter instead of regular butter to deepen the nutty flavor profile and add richness to your blondies.

Coconut Blondies

Mix in shredded coconut for a tropical twist that complements the sweetness of the blondies.

Cookie Dough Blondies

Top your blondies with chunks of cookie dough for a decadent combination that is sure to impress.

Salted Caramel Blondies

Drizzle salted caramel over the top or mix in caramel bits for a sweet and salty contrast that elevates the dessert.