Description
An easy chewy blondie recipe made in 30 minutes! A simple bar cookie flavored with butter, brown sugar and vanilla that is soft, chewy and stays fresh for over a week!
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup unsalted butter, melted, 2 sticks
- 1 cup dark brown sugar, packed (226g)
- 1 cup light brown sugar, packed (226g)
- 1/2 cup butterscotch chips, optional
Instructions
- Preheat the oven to 325°F convection (with the fan) or 350°F conventional (no fan). Spray and line a 9-inch square (for thicker blondies) or a 9 x 13-inch rectangular (for thinner blondies) baking pan with crisscrossed parchment paper. Letting one side overlap the edge to make wings. I clip these wings down with small metal binder clips to keep them from folding over the blondies while baking. The non-stick spray just sticks the paper to the pan.
- In a medium bowl, whisk together flour, baking powder, soda and salt. Set aside.
- In a separate large bowl whisk together eggs, vanilla extract, butter and sugar until homogenous. Pour all the dry ingredients into the egg mixture and fold it in using a rubber spatula. The mixture thickens too much to use the whisk. Fold in butterscotch chips if desired.
- Pour blondie batter into prepared pan and spread out with an offset spatula.
- Bake in preheated oven, for 15-20 minutes or until puffed and beginning to brown on the edges. The bake time will vary depending on the pan you choose to use. The 15-20 minutes is for a 9×13 inch metal pan. If you are baking in a pyrex or glass dish, they will need an extra 5 minutes or so. The same goes for baking thicker blondies in a 9-inch square dish.
- Cool completely in pan before removing. Refrigerating the cooled blondies before slicing will give you perfect slices.
Notes
Yield – 9x 13 inch baking dish, 20 blondies
Technique – Be sure to whisk the eggs well to emulsify the batter.
Variations – Swirl in caramel or peanut butter, or try adding a nut or candy as a mix0in
Storage – Store baked and cooled blondies well wrapped or in an airtight container at room temperature for a week, refrigerated for 10 days or frozen for up to 3 months.
The freezer is the best option for preserving the fresh taste and texture. Unless I am serving them the day or the day after they are made, I cool the blondies, refrigerate, cut and then wrap very well and freeze.
