Blondies

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: bar recipes, bars, easy baking

Servings: bars

Author: Lindsey Farr

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
2 large eggs
1 ½ teaspoon vanilla extract
1 cup unsalted butter melted, 2 sticks
1 cup dark brown sugar packed
1 cup light brown sugar packed
½ cup butterscotch chips optional

US Customary - Metric

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 and if you are using the convection setting on your oven. The 15-20 minutes is for a 9x13 inch metal pan in a convection oven. If you are baking in a pyrex or glass dish, they will need an extra 5 minutes or so. Thicker blondies in a 9-inch square dish will take longer as will those baked in a conventional (no fan) oven.
Cool completely in pan before removing. Refrigerating the cooled blondies before slicing will give you perfect slices.

Notes

Yield – 9 x 13 inch baking dish, 20 thinner blondies (pictured); 9 x 9 inch, thicker 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.

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