This easy blondies recipe is the perfect quick treat when you’re craving something chewy, buttery, and sweet. Made with simple pantry ingredients like brown sugar and chocolate chips, it’s a no-fuss dessert you can whip up in minutes. Customize it with nuts or your favorite mix-ins for a deliciously flexible bake every time.
Recipe Ingredients:
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup toasted walnuts, coarsely chopped
- 1 cup plus 2 tablespoons bittersweet chocolate chips
- Flaky sea salt, to garnish
How To Make Blondies Recipe?
- Preheat the oven: Set your oven to 180°C (160°C fan) / 350°F. Grease a 9×13-inch (23×33 cm) baking pan with butter, then line it with parchment paper, leaving a bit of overhang on the sides. Butter the parchment too for extra non-stick insurance.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- Make the brown sugar base: In a large bowl, whisk the melted butter with the dark brown sugar until it’s silky and smooth. Stir in the vanilla and the eggs until just combined.
- Combine wet and dry: Gently fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Don’t overmix—just fold until you don’t see dry flour anymore.
- Add the goodies: Fold in the chopped toasted walnuts and 1 cup (roughly 170g) of the chocolate chips, keeping the remaining 2 tbsp for the top.
- Bake to golden perfection: Spread the batter evenly into the prepared pan. Sprinkle the remaining chocolate chips on top. Bake for 20–25 minutes, or until the top is golden and just set. Don’t overbake—blondies should stay chewy in the middle!
- Cool and slice: Let the blondies cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then slice into bars or squares.
- Finish with a flourish: Sprinkle with flaky sea salt before serving for that perfect sweet-salty bite.
Recipe Tips:
- Cool the melted butter before mixing: If your butter is too hot, it can cook the eggs and ruin the batter texture. Let it cool for a few minutes after melting.
- Don’t overmix the batter: Once you add the flour, mix just until combined. Overmixing makes the blondies dense and tough instead of soft and chewy.
- Use parchment with overhang: Lining your pan with parchment paper that hangs over the sides makes it super easy to lift out the blondies without breaking them.
- Check doneness early: Start checking at 20 minutes. The edges should be set, and the center should look slightly underdone—that’s what gives them that perfect gooey middle.
- Sprinkle sea salt right after baking: For the best sweet-and-salty flavor, add the flaky salt while the blondies are still warm so it sticks to the top.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the blondies cool completely to room temperature. Then place them in an airtight container or wrap them tightly in plastic wrap. Store in the fridge for up to 5 days to keep them fresh and chewy.
- Freeze: Let the blondies cool fully, then wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.
Nutrition Facts
- Calories: 226
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 80mg
- Potassium: 80mg
- Total Carbohydrate: 26g
- Dietary Fiber: 0g
- Sugars: 15g
- Protein: 3g
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Blondies Recipe
Description
This easy blondies recipe is the perfect quick treat when you’re craving something chewy, buttery, and sweet. Made with simple pantry ingredients like brown sugar and chocolate chips, it’s a no-fuss dessert you can whip up in minutes. Customize it with nuts or your favorite mix-ins for a deliciously flexible bake every time.
Ingredients
Instructions
- Preheat the oven: Set your oven to 180°C (160°C fan) / 350°F. Grease a 9×13-inch (23×33 cm) baking pan with butter, then line it with parchment paper, leaving a bit of overhang on the sides. Butter the parchment too for extra non-stick insurance.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- Make the brown sugar base: In a large bowl, whisk the melted butter with the dark brown sugar until it’s silky and smooth. Stir in the vanilla and the eggs until just combined.
- Combine wet and dry: Gently fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Don’t overmix—just fold until you don’t see dry flour anymore.
- Add the goodies: Fold in the chopped toasted walnuts and 1 cup (roughly 170g) of the chocolate chips, keeping the remaining 2 tbsp for the top.
- Bake to golden perfection: Spread the batter evenly into the prepared pan. Sprinkle the remaining chocolate chips on top. Bake for 20–25 minutes, or until the top is golden and just set. Don’t overbake—blondies should stay chewy in the middle!
- Cool and slice: Let the blondies cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then slice into bars or squares.
- Finish with a flourish: Sprinkle with flaky sea salt before serving for that perfect sweet-salty bite.
Notes
- Cool the melted butter before mixing: If your butter is too hot, it can cook the eggs and ruin the batter texture. Let it cool for a few minutes after melting.
Don’t overmix the batter: Once you add the flour, mix just until combined. Overmixing makes the blondies dense and tough instead of soft and chewy.
Use parchment with overhang: Lining your pan with parchment paper that hangs over the sides makes it super easy to lift out the blondies without breaking them.
Check doneness early: Start checking at 20 minutes. The edges should be set, and the center should look slightly underdone—that’s what gives them that perfect gooey middle.
Sprinkle sea salt right after baking: For the best sweet-and-salty flavor, add the flaky salt while the blondies are still warm so it sticks to the top.
Blondies Recipe