Description
Classic Blondies are rich, chewy bar cookies with a buttery brown sugar base, studded with semisweet chocolate chips and optional walnuts. Perfect for a sweet dessert or snack, they offer a delightful texture and satisfying flavor that’s easy to prepare and enjoy.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips or chunks
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal and cleanup.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until the mixture is smooth and uniform. Then, add the eggs and vanilla extract, mixing thoroughly until well combined to create a rich batter base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and seasoning throughout the batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the blondies.
- Add Chocolate and Nuts: Fold in the semisweet chocolate chips and, if using, the chopped walnuts to incorporate these flavorful add-ins evenly.
- Transfer and Bake: Spread the batter evenly into the prepared baking pan, smoothing the surface. Bake in the preheated oven for 25 to 30 minutes, or until the top turns golden and a toothpick inserted near the center comes out with a few moist crumbs, indicating perfectly cooked blondies.
- Cool and Serve: Remove the pan from the oven and allow the blondies to cool completely in the pan. Once cooled, cut into 16 squares and serve.
Notes
- For a chewier texture, slightly underbake the blondies by reducing baking time by 2-3 minutes.
- Swap semisweet chocolate chips for white chocolate or butterscotch chips to vary the flavor.
- To make the blondies nut-free, simply omit the walnuts.
