Classic Blondies
Enjoy these classic blondies with their rich sweetness and soft-cookie texture, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure
- 1 teaspoon baking powder For leavening
- ½ teaspoon salt Enhances flavor
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled Provides moisture
- 1 cup light brown sugar, packed Adds richness
- ½ cup granulated sugar Contributes sweetness
- 2 large eggs, room temperature, lightly beaten Acts as binding agent
- 2 teaspoons vanilla extract For flavor
Mix-ins
- 1¼ cups white chocolate chips Adds sweetness and creaminess
- ½ cup chopped walnuts or pecans (optional) Provides texture
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, combine the melted butter, light brown sugar, and granulated sugar until well blended.
- Add the lightly beaten eggs and vanilla extract to the butter-sugar mixture, stirring until combined.
- Gradually incorporate the dry ingredient mixture into the wet mixture, stirring gently until just combined.
- Fold in the white chocolate chips and, if using, the chopped nuts.
Baking
- Pour the batter into a greased 9×13 inch baking dish, spreading it evenly.
- Place the baking dish in the preheated oven and bake for about 25–30 minutes.
- Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- After fully cooled, slice the blondies into squares and serve.
Notes
These blondies can be stored at room temperature in an airtight container for about 3-4 days, or refrigerated for up to a week. For freezing, wrap individual squares tightly and store in a freezer-safe bag for up to three months.