Description
These Easy Blondies are a delightful treat featuring a soft, chewy texture with the rich flavor of brown sugar and vanilla, enhanced with white chocolate chips and optional nuts. Perfect for satisfying your sweet tooth, they bake quickly in a 9×13-inch pan and yield 15 delicious bars.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 ½ cups light or dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 2 teaspoons vanilla extract
Mix-ins
- 1 ¼ cups white chocolate chips (divided)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the blondies.
- Prepare Pan: Lightly grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal of the blondies after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution throughout the batter.
- Mix Wet Ingredients: In a large bowl, whisk the melted and slightly cooled unsalted butter with the brown sugar, granulated sugar, lightly beaten eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine & Fold: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined to avoid overmixing which can toughen the blondies.
- Add Mix-ins: Fold in 1 cup of white chocolate chips and the chopped walnuts or pecans if using, dispersing them evenly throughout the batter.
- Spread Batter: Pour and spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for uniform thickness.
- Top with Chocolate Chips: Sprinkle the remaining ¼ cup of white chocolate chips evenly over the top of the batter for an appealing appearance and extra sweetness.
- Bake: Bake in the preheated oven for 23-27 minutes until the edges are lightly browned and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool & Slice: Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Once cooled, slice into 15 bars.
Notes
- Use room temperature eggs for better mixing and texture.
- Line the baking pan with parchment paper to easily lift blondies out and prevent sticking.
- Do not overbake to keep the blondies moist and chewy.
- Walnuts or pecans are optional but add a nice crunch and flavor contrast.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
