Blondies
This easy blondie recipe makes bars that are chewy, a little fudgy, and completely addictive. You can add in chocolate chips, M&Ms, walnuts, or whatever mix-ins you like - meaning these blondies are infinitely adaptable, and the perfect switch-up from making brownies. Made with one bowl and no mixer, what's not to love?
Servings: 16 pieces
Ingredients
- 1 cup unsalted butter melted and cooled
- 1 1/2 cups light brown sugar*
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips or whatever mix-ins you like
Instructions
- Preheat the oven to 350F degrees. Line a 9x13 inch pan with parchment paper, or aluminum foil and lightly grease.
- In a large bowl, whisk together the melted butter and sugar (or beat with an electric mixer.
- Whisk in the eggs and vanilla extract. You don't want the butter to look like it's melting out at this point.
- Stir in the flour, cornstarch and salt, ensuring that there are no flour clumps.
- Fold in the chocolate chips/ mix-ins.
- Spoon the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 24-28 minutes, or until the top looks set and shiny and an inserted toothpick comes out clean or with a few damp crumbs.*
- Cool fully before slicing.
Notes
*If you don't have light brown sugar, use 3/4 cup dark brown sugar and 3/4 cup white sugar.
**Baking in a glass or ceramic pan will likely take 3-5 more minutes.
Make Ahead Tips: Store blodies in an airtight container for up to 5 days. Blondies also freeze well. Ensure that they're fully cooled, then slice and freeze. Thaw in the fridge.