Perfect Blondies

Brownies get all the attention, but let’s take a moment to appreciate their equally delicious cousin: the blondie. Where brownies are deep, dark, and intense, blondies are buttery, caramel-y, and just pure comfort in bar form.

These perfect blondies are everything you want them to be—chewy around the edges, soft and tender in the middle, with that unmistakable brown sugar and butter flavor that reminds you of the best chocolate chip cookie you’ve ever had.

Load them up with chocolate chips, nuts, or anything else your heart desires. They come together in one bowl with no mixer required, and they disappear just as fast as you can bake them. Let’s give blondies the spotlight they deserve.

Ingredients

Yields 16 blondies (8×8 inch pan).

For the Blondies:

• ½ cup (115g) unsalted butter, melted and slightly cooled
• 1 cup (200g) light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt

Optional Add-Ins (Choose Your Adventure):

• 1 cup (175g) semi-sweet or milk chocolate chips
• ½ cup chopped walnuts or pecans
• ½ cup white chocolate chips
• ½ cup butterscotch chips
• ½ cup dried cranberries or cherries
• Flaky sea salt for sprinkling

Step-by-Step Instructions

1. Preheat and Prepare:

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Lightly grease the parchment.

2. Combine Wet Ingredients:

1. In a large bowl, combine the melted butter and brown sugar. Whisk until smooth and well combined, with no lumps of brown sugar remaining.
2. Add the egg and vanilla extract. Whisk vigorously until the mixture is smooth, glossy, and slightly lighter in color, about 30-60 seconds.

3. Add Dry Ingredients:

1. Add the flour, baking powder, baking soda, and salt to the bowl.
2. Fold gently with a spatula until just combined and no streaks of flour remain. Do not overmix.
3. Fold in your desired add-ins (chocolate chips, nuts, etc.), reserving a handful to press into the top if desired.

4. Bake:

1. Spread the batter evenly into the prepared pan. It will be thick—use a spatula to press it into the corners.
2. If reserved, press a few extra chocolate chips into the top of the batter for a bakery-style look.
3. Bake for 20-25 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The center should still look slightly soft.
4. Let the blondies cool completely in the pan on a wire rack. This is important for clean slices.

5. Slice and Serve:

1. Once completely cool, use the parchment overhang to lift the entire block of blondies onto a cutting board.
2. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
3. Serve at room temperature. Store leftovers in an airtight container.

Summary

Prep Time: 10 minutes | Bake Time: 20-25 minutes | Cooling Time: 1 hour | Total Time: 1 hour 35 minutes

Yield: 16 blondies

Difficulty: Super Easy

Storage and Make-Ahead Tips

How to Store:

Store blondies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. They actually get even better after a day or two!

Can You Freeze Blondies?

Absolutely! Blondies freeze beautifully. Wrap individual blondies or the whole slab tightly in plastic wrap, then in foil, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.

Freezing Blondie Batter:

You can freeze the batter in the pan. Prepare the batter, spread it into the parchment-lined pan, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 5-10 minutes to the baking time.

Make-Ahead for Parties:

Blondies are perfect for making ahead. Bake them a day or two before your event, store at room temperature, and slice just before serving. The flavor actually improves over time.

Reviving Stale Blondies:

If your blondies have been around for a few days and are starting to dry out, microwave them for 10-15 seconds. They’ll taste almost freshly baked!