Delicious Blondie Brownies
These blondie brownies are rich, chewy, and full of buttery, vanilla goodness. Perfect for any occasion, they are easy to make and even easier to enjoy.
Equipment
- 1 9-inch by 13-inch baking pan greased and lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups packed brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
Optional Add-ins
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare your 9-inch by 13-inch baking pan by greasing it with butter or non-stick spray and lining it with parchment paper for easy removal.
Mixing the Batter
- In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- If desired, fold in the chocolate chips and chopped walnuts. Mix gently to distribute evenly throughout the batter.
Baking
- Pour the batter into the prepared baking pan and spread it evenly using a spatula. Smooth the top to ensure even baking.
- Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Serving and Storage
- Allow the blondies to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the blondies out of the pan and slice them into squares.
- Store any leftover blondies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Don't overbake to maintain a chewy texture. Experiment with add-ins like nuts or chocolate chips for variety. Ingredient Substitutions: Substitute coconut oil for butter for a dairy-free option. Use gluten-free flour if needed. How to Serve: Enjoy with a scoop of vanilla ice cream or a drizzle of caramel sauce. Storage & Freshness: Store in an airtight container for up to 5 days or freeze for up to 2 months. Make-Ahead Tips: Prepare the batter ahead of time and refrigerate until ready to bake.