Whether you are more of a brownie or blondie fan, you will swoon over this easy blondie recipe. It is super easy to make and its chewy texture is even easier to eat! Pack it full of your favorite chips or nuts and enjoy the signature brown sugar flavor that makes it stand out.
Which camp are you in? Team blondie or team brownie? Like most dessert fanatics, I’m in both camps but if I had to choose I’d veer toward the blondie recipe. They are so tasty, with their brown sugar flavor and cookie texture. Not to diss on chocolate because no one should ever do such a thing, but blondies are rich in flavor and stand out above the rest.
My youngest son has recently taken an interest in baking which makes me sooo happy because now I have a built-in baking buddy and someone I can talk to about things like how to make the best blondies. Together my youngest cutie and I wrote this blondie recipe and we’ve tested it a handful of times in the past few weeks. Everyone who has tested our take on this treat declares it the best!
HOW TO MAKE THE BEST BLONDIE RECIPE
Preheat oven to 350 degrees F. Coat a 9×13 baking pan with cooking spray or line with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the wet ingredients: butter, brown sugar, eggs and vanilla extract and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in 1 1/2 cups chocolate chips.
Pour the batter into the prepared pan. Sprinkle 1/2 cup of the chips over the top. Bake in the preheated oven for 20-25 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean.
RECIPE NOTES: BEST BLONDIE RECIPE
For a darker blondie, replace light brown sugar with dark brown sugar.
Great options for mix-ins: milk, semi-sweet, dark or white chocolate chips, butterscotch or peanut butter chips, macadamia nuts, M&M’s candies, chopped nuts of any kind or golden raisins. Or add a combination of any or all of the above, as long as you do not exceed 2 cups total.
HOW TO STORE BLONDIES
Store in an air-tight container at room temperature for 3 days or in the refrigerator for up to 7 days.
HOW TO FREEZE BLONDIES
Allow to cool completely to room temperature and cut into squares. Place in single layers inside resealable freezer bags and freeze for up to 3 to 4 months.
DIFFERENCE BETWEEN BLONDIES AND BROWNIES
Blondies and brownies share similar ingredients, the difference being that brownies contain chocolate while blondies are heavy on vanilla and brown sugar.
TURN BLONDIES INTO COOKIES
Scoop the dough onto parchment-lined baking sheets (use a 1.5-Tbsp cookie scoop) and bake at 350 degrees F for 9-11 minutes.
WHY DO SOME RECIPES CALL FOR ROOM TEMPERATURE EGGS
Allowing your eggs to come to room temperature is important for a couple of reasons. One, they will mix better with your batter, and then let the cake mix raise better as it bakes. Also, the cake will take a little longer to bake if room temperature eggs are used but creates a perfect cake that has a great texture.
If a cake has a high fat content, adding cold eggs could affect re-hardening the fat. Finally, eggs that are needed to be created into a foam for a recipe will have better volume if warmed to room temperature.
SALTED VS UNSALTED BUTTER
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.”
I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!
DESSERTS FOR YOUR NEXT PARTY
Aside from this easy dessert, there are many other easy and yummy options to bring to your next gathering!
Best Blondie Recipe
- 3/4 cup salted butter softened
- 2 cups brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2 cups white chocolate chips or other mix-ins such as butterscotch or milk chocolate chips, reserve 1/2 cup for topping
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown sugar, eggs and vanilla and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean.