Description
These Easy Blondies are a classic, chewy, and buttery treat made with a rich combination of brown and granulated sugar, white chocolate chips, and optional nuts. Perfect for a crowd, they bake in under 30 minutes and deliver sweet, satisfying flavors with a soft, moist texture.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, melted and slightly cooled
- 1 ½ cups light or dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 2 teaspoons vanilla extract
Mix-ins:
- 1 ¼ cups white chocolate chips (divided)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal of the blondies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled unsalted butter, light or dark brown sugar, granulated sugar, lightly beaten eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine & Fold: Gradually add the dry ingredients to the wet ingredients, stirring gently just until the flour mixture is incorporated. Avoid overmixing to keep the blondies tender.
- Add Mix-ins: Fold in 1 cup of the white chocolate chips and the chopped walnuts or pecans if you are using them, distributing evenly throughout the batter.
- Prepare for Baking: Spread the batter evenly into the prepared baking pan, smoothing the surface with a spatula.
- Top with Remaining Chips: Sprinkle the remaining ¼ cup of white chocolate chips evenly over the top of the batter for a decorative and delicious finish.
- Bake: Place the pan in the preheated oven and bake for 23-27 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool & Slice: Remove the pan from the oven and allow the blondies to cool completely in the pan. Once cooled, lift them out using the parchment paper overhang and slice into 15 bars.
Notes
- Ensure the butter is melted and slightly cooled so it doesn’t cook the eggs when mixing.
- Do not overmix the batter to maintain a tender texture.
- Using parchment paper with an overhang makes it easier to remove the blondies from the pan.
- If you prefer a different nut or no nuts at all, feel free to omit or substitute as desired.
- Store blondies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
