Description
These Easy Blondies are a delightful treat with a rich, buttery base, packed with sweet white chocolate chips and optional crunchy nuts. Perfectly moist and chewy, they’re simple to make and ideal for any dessert craving or snack time.
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). Lightly grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
- 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 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 ingredient mixture to the wet ingredients, stirring gently just until everything is combined to avoid overmixing the batter.
- Add Mix-ins: Fold in 1 cup of the white chocolate chips and the chopped walnuts or pecans, if using, to distribute them evenly throughout the batter.
- Spread Batter: Pour and spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for uniform thickness.
- Top with Chips: Sprinkle the remaining ¼ cup of white chocolate chips evenly over the top to add extra sweetness and texture.
- Bake: Place the pan in the preheated oven and bake 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 attached.
- Cool & Slice: Remove the blondies from the oven and allow them to cool completely in the pan before using the parchment overhang to lift them out. Slice into 15 bars for serving.
Notes
- For best texture, avoid overmixing the batter once the dry ingredients are added.
- Allow the butter to cool slightly after melting to prevent cooking the eggs prematurely.
- Optional nuts add a delightful crunch but can be omitted for a nut-free version.
- Store blondies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Using parchment paper makes removing the blondies from the pan easier and helps prevent sticking.
