Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure easy removal of the blondies once baked.
• In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Fold in any add-ins such as white chocolate chips or nuts, if using. Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
• Bake the blondies in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and allow the blondies to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.
• Once cooled, slice the blondies into 8 equal pieces. Serve as is, or with a scoop of ice cream for an extra treat.
• Store any leftover blondies in an airtight container at room temperature for up to 5 days to keep them fresh.
• To freeze, wrap each blondie individually in plastic wrap and place in a freezer-safe bag. They can be stored in the freezer for up to 3 months.