Description
These Easy Blondies are a deliciously chewy and buttery treat packed with your favorite mix-ins like chocolate chips, nuts, or dried fruit. Perfectly golden and sweet, they require just simple ingredients and straightforward steps, making them an ideal dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup butter (melted)
- 1 ¼ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 ¾ cups mix-ins of your choice (such as chocolate chips, nuts, or dried fruit)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on two sides to help lift the blondies out easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and fully integrated.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients and stir gently until just combined to avoid overmixing which can toughen the blondies.
- Add Mix-ins: Fold 1 cup of your chosen mix-ins into the batter evenly to infuse flavor and texture throughout.
- Transfer to Pan and Top: Scrape the batter into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining ¾ cup of mix-ins evenly over the surface for a decorative and tasty topping.
- Bake: Place the pan in the oven and bake for 25 to 30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool and Slice: Remove the blondies from the oven and allow them to cool in the pan for at least 20 minutes. Use the parchment paper overhang to lift the blondies out, then cut into 12 squares and serve.
Notes
- Ensure not to overmix the batter once the dry ingredients are added to maintain a tender texture.
- You can customize mix-ins to your preference—chocolate chips, chopped nuts, or dried fruits work best.
- Using parchment paper makes removing the blondies from the pan much easier and helps keep their shape.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a fudgier texture, slightly underbake and allow them to set as they cool.
