Description
These classic blondies are rich, chewy, and packed with delightful semisweet chocolate chips and optional crunchy pecans. With a buttery base and a perfect balance of brown and granulated sugar, this easy-to-make dessert is baked to golden perfection in under 40 minutes, making it an ideal treat for any occasion.
Ingredients
Blondie Batter
- 1/2 cup (1 stick) unsalted butter, melted
- ½ cup (packed) dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (spooned into measuring cup and leveled-off)
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- ½ cup chopped pecans (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with an 8 x 11-inch (20 x 28-cm) piece of parchment paper, leaving a 2-inch (5-cm) overhang on two sides. To ensure the parchment stays in place, create seams in the corners and along the edges of the pan and optionally secure with a few dots of butter underneath.
- Mix Wet Ingredients: In a large bowl of an electric mixer, beat the melted butter with the dark brown sugar and granulated sugar until well combined, approximately 2 minutes. Then beat in the egg and vanilla extract until incorporated.
- Add Dry Ingredients: Reduce mixer speed to low and gradually add the flour and salt, mixing just until blended to avoid overmixing.
- Incorporate Mix-ins: Gently fold in the semisweet chocolate chips and chopped pecans (if using), ensuring even distribution throughout the batter.
- Transfer and Bake: Pour the batter into the prepared pan and spread evenly with a rubber spatula. Bake in the preheated oven for 25 to 30 minutes, or until the top is set and lightly golden.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool. Once cool enough to handle, use the parchment paper overhang to lift the blondie block from the pan onto a cutting board. Cut into 16 equal squares and store them in an airtight container at room temperature or freeze for longer storage.
Notes
- For a nuttier flavor, toast pecans lightly before adding.
- For gooier blondies, reduce baking time slightly and check for a soft center.
- Use parchment paper to easily lift blondies out of the pan without sticking.
- Blondies can be stored at room temperature for up to 4 days or frozen for up to 3 months.
- Substitute chocolate chips with white chocolate or butterscotch chips for variation.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
