Classic Blondie Recipe
Discover a classic blondie recipe that's sweet, chewy, and easy to make. Perfect for any occasion!
Equipment
- 1 9x13 inch baking pan lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer optional, for creaming butter and sugar
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large mixing bowl, combine the melted butter and brown sugar. Mix until smooth. Add the eggs and vanilla extract, beating until well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- If desired, fold in any additional ingredients such as chocolate chips or nuts. Ensure they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the blondies to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift them out and transfer to a wire rack to cool completely.
- Once cool, cut the blondies into squares or bars of your desired size. Serve as is or warm slightly for a gooey texture.
- Store leftover blondies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
- To enjoy frozen blondies, thaw at room temperature for about 20 minutes or warm in the microwave for a few seconds before serving.
Notes
Pro Tips: Always use room temperature ingredients for a smooth batter and even baking. Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
Ingredient Substitutions: Use margarine or a dairy-free alternative for butter, coconut sugar for brown sugar, and gluten-free flour for all-purpose flour.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for an elegant touch.
Storage & Freshness: Keep blondies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Make-Ahead Tips: Prepare the batter in advance and store in the refrigerator for up to 24 hours before baking.
Ingredient Substitutions: Use margarine or a dairy-free alternative for butter, coconut sugar for brown sugar, and gluten-free flour for all-purpose flour.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for an elegant touch.
Storage & Freshness: Keep blondies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Make-Ahead Tips: Prepare the batter in advance and store in the refrigerator for up to 24 hours before baking.