Description
These Easy Blondies are rich, buttery bars loaded with white chocolate chips and optional nuts. Perfect for a sweet treat with a chewy texture, they are simple to prepare and bake in one pan, making them a convenient dessert for any occasion.
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 the oven to 350°F (175°C) to ensure it’s ready for baking once your batter is mixed.
- Prepare Pan: Lightly grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal of the blondies after baking.
- 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 the melted and slightly cooled unsalted butter with brown sugar, granulated sugar, lightly beaten eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine & Fold: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until everything is combined to avoid overmixing.
- Add Mix-ins: Fold in 1 cup of the white chocolate chips along with the chopped walnuts or pecans if using, distributing them evenly throughout the batter.
- Spread Batter: Pour and spread the batter evenly into the prepared baking pan to create an even layer for baking.
- Top with Chips: Sprinkle the remaining ¼ cup of white chocolate chips evenly over the top of the batter for extra sweetness and visual appeal.
- Bake: Bake in the preheated oven for 23 to 27 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out with a few moist crumbs, indicating doneness without overbaking.
- Cool & Slice: Allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and slicing into 15 bars for serving.
Notes
- Make sure the melted butter is slightly cooled to avoid cooking the eggs when mixing.
- Using parchment paper with an overhang makes it easier to lift the blondies out of the pan.
- Do not overmix the batter once the dry ingredients are added to keep the blondies tender.
- Chilling the batter for 30 minutes before baking can help achieve a thicker blondie.
- Optional nuts add crunch but can be omitted for a nut-free version.
