Blondie Recipe
This blondie recipe is chewy, rich, and studded with white chocolate chips! They have the same texture as brownies, but are flavored with vanilla rather than chocolate. This is an easy, one-bowl recipe that's perfect for weeknight baking!
Ingredients
- ¾ cup unsalted butter melted and slightly cooled (170 grams)
- 1 cup packed light brown sugar (200 grams)
- ¾ cup granulated sugar (150 grams)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips optional (190 grams)
Instructions
- Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the eggs and vanilla extract until fully combined.
- Add the flour, baking powder, and salt and mix until just combined, then fold in the white chocolate chips.
- Scoop the batter into the prepared 9x13 pan and spread it around into one even layer.
- Bake for 28 to 32 minutes or until the top is set and lightly browned. Remove from the oven and transfer the pan to a wire rack to cool completely before slicing into bars.
Video
Notes
Storage: Store leftover blondies in an airtight container at room temperature for up to 5 days.
Room temperature eggs: It's best for your eggs to be at room temperature for these blondies. To get your eggs to room temperature quickly, place them in a bowl of warm water for 5 to 10 minutes.
Freezing instructions: Blondies will freeze well for up to 3 months. Thaw to room temperature before serving.