Our Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.
- 1 cup (8 oz/225 g) butter, melted and cooled
- 2 cups (12 oz/340 g) dark brown sugar , loosely packed
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 cups (10 oz/284 g) all-purpose flour
- 1 ½ cups (9 oz/255 g) white chocolate chips
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Preheat your oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square tin with parchment paper and set aside.
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In a medium bowl whisk together the melted butter and brown sugar until combined and no lumps.
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Next whisk in the eggs, vanilla extract and salt.
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Using a rubber spatula, fold in the flour and lastly, the white chocolate chips.
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Spread the batter evenly into your prepared tin and bake for roughly 30 minutes, until the top is golden brown and the middle is just set.
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Allow the blondies to cool completely before removing them from the tin.
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Cut the blondies into 9 squares and enjoy! Store in an airtight container at room temperature for up to 3 days. Blondies can also be frozen for up to 4 weeks.
Watch the Recipe Video!
Gemma’s Pro Chef Tips
- When melting butter be sure to cut it into small pieces first: on the stovetop, the melted butter can begin to burn before larger pieces are melted and in the microwave, trapped steam in a stick can cause the butter to explode and make a huge mess.
- The brown sugar for this recipe isn’t packed. If measuring by volume, fill the cup loosely, but for the most accurate measurement, use a kitchen scale. If you pack the brown sugar, the blondies may have too much moisture to properly set up.
- We didn’t forget to add leavening – we like our blondies dense and chewy and even a little leavening will make these too cakey for our taste. However, if you prefer a lighter blondie, add 1 teaspoon baking powder to this recipe.
- To make brown butter blondies, you can easily replace the regular butter with browned butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty. This should take about 5-7 minutes. Once browned, remove from heat and let it cool before using.
- If you'd like to experiment with blondie brownies, swirl half of this recipe with half of our Best-Ever Brownies Recipe together in an 8*8 inch pan or a 7*11 inch pan and bake at 350°F(180°C) for 30-35 minutes or until golden brown on top, the center no longer jiggles and is JUST set to the touch.