Classic Blondies
A comforting dessert featuring the warm flavors of brown sugar, white chocolate chips, and optional nuts for a chewy, tender treat.
Ingredients
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 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 2 teaspoons vanilla extract
Mix-ins
- 1¼ cups white chocolate chips
- ½ cup chopped walnuts or pecans (optional) Add for extra crunch
Instructions
Preparation
- Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving some overhang.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Mix Wet Ingredients
- In a larger bowl, combine the melted butter, light brown sugar, and granulated sugar until smooth.
- Add the beaten eggs and vanilla extract; mix until fully incorporated.
Combine Mixtures
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in 1 cup of white chocolate chips and the optional nuts.
Bake
- Spread the batter into the prepared baking pan and sprinkle the remaining white chocolate chips on top.
- Bake for about 30 minutes or until the edges are lightly browned and a toothpick comes out with a few moist crumbs.
Cooling
- Let the blondies cool completely in the pan before slicing them into squares.
Notes
Store leftover blondies in an airtight container at room temperature for up to five days. They can also be refrigerated or frozen for long-term storage. Avoid overmixing to ensure a chewy texture.