The Best Blondies Recipe
When you’re craving something sweet that straddles the line between cookie and cake, look no further than this The Best Blondies Recipe. These delightful squares are rich, chewy, and packed with flavor, making them the perfect treat for any occasion. Whether you’re baking for a crowd or just for yourself, these blondies will quickly become your go-to recipe. With a buttery base, a hint of vanilla, and pockets of melting white chocolate and crunchy pecans, this dessert is sure to impress.
Why It’s Crowd-Pleasing
Blondies are a fantastic alternative to brownies, offering a unique flavor profile that appeals to all ages. Their chewy texture and rich sweetness make them irresistible, while the addition of white chocolate chips and pecans adds a delightful crunch. Plus, they’re super simple to make, which means you can whip up a batch in no time! Serve them warm with a drizzle of caramel and a scoop of ice cream for an indulgent dessert that will have everyone asking for seconds.
Ingredient Rundown
To create the ultimate blondies, you’ll need the following key ingredients:
- 3 sticks melted unsalted butter: The base of our blondies, providing moisture and richness.
- 2 cups packed light brown sugar: This gives the blondies a deep, caramel flavor.
- 1 cup sugar: For sweetness and a lovely chewy texture.
- 4 medium eggs: These help bind the ingredients together and add richness.
- 1 1/2 tablespoons vanilla extract: A must for that warm, inviting flavor.
- 3 cups Bob’s Red Mill Fine Pastry Flour: Creates a soft, tender crumb.
- 2 teaspoons baking powder: For a little lift.
- 1 teaspoon baking soda: Helps with leavening and texture.
- Pinch of sea salt: Enhances the flavors and balances the sweetness.
- 2 cups white chocolate chips: For gooey pockets of sweetness throughout.
- 1 cup roughly minced pecans: Adds a delightful crunch and nutty flavor.
- Caramel and ice cream for serving: The perfect finishing touches for an indulgent experience.
Equipment at a Glance
Before diving into the baking process, gather the following equipment:
- Mixing bowl: For combining all the ingredients.
- Whisk: To blend the wet ingredients smoothly.
- Spatula: For folding in the chocolate chips and nuts.
- Baking pan: A 9×13 inch pan is ideal for even baking.
- Parchment paper: For easy removal and cleanup.
- Oven: Preheated to ensure even baking.
From Start to Finish: The Best Blondies Recipe
Now, let’s get baking! Follow these simple steps for the The Best Blondies Recipe:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2: Melt the Butter
In a medium saucepan over low heat, melt the 3 sticks of unsalted butter. Once melted, remove from heat and let it cool slightly.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the melted butter, 2 cups of packed light brown sugar, and 1 cup of sugar until well combined. Add in the 4 medium eggs and 1 1/2 tablespoons of vanilla extract, whisking until the mixture is smooth and glossy.
Step 4: Mix Dry Ingredients
In another bowl, whisk together the 3 cups of Bob’s Red Mill Fine Pastry Flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of sea salt until evenly mixed.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix!
Step 6: Fold in the Goodies
Gently fold in the 2 cups of white chocolate chips and 1 cup of roughly minced pecans until they are evenly distributed throughout the batter.
Step 7: Bake
Pour the batter into the prepared baking pan, spreading it evenly with your spatula. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool and Serve
Allow the blondies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Cut into squares and serve warm with a drizzle of caramel and a scoop of ice cream.
Adaptations for Special Diets
If you need to modify this recipe for dietary preferences, consider these options:
- Gluten-Free: Substitute the pastry flour with a gluten-free all-purpose flour blend.
- Dairy-Free: Use dairy-free butter and chocolate chips to make it dairy-free.
- Nut-Free: Omit the pecans or replace them with sunflower seeds for a similar crunch.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use plant-based butter and vegan chocolate chips.
Common Errors (and Fixes)
Baking can sometimes present challenges. Here are a few common errors and how to fix them:
- Blondies are too dry: This can happen if they are overbaked. Keep an eye on the timer and check for doneness a few minutes early.
- Blondies are too gooey: If they are underbaked, simply return them to the oven for a few more minutes.
- Blondies stick to the pan: Make sure to line the pan with parchment paper and grease it lightly to ensure easy removal.
- Uneven texture: Be sure to mix the batter just until combined; overmixing can lead to tough blondies.
Store, Freeze & Reheat
To keep your blondies fresh and delicious, follow these storage tips:
You can store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and place them in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the microwave for a few seconds before serving. Drizzle with caramel and top with ice cream for a decadent treat!
The Best Blondies Recipe Q&A
Can I use dark brown sugar instead of light brown sugar?
Yes, you can use dark brown sugar! It will add a deeper caramel flavor to the blondies.
What can I substitute for white chocolate chips?
If you prefer, you can use semi-sweet or milk chocolate chips, or even a mix of both for a different flavor profile.
How do I know when my blondies are done baking?
They’re done when the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Can I add other mix-ins?
Absolutely! Feel free to add in dried fruit, other nuts, or even a swirl of peanut butter for a fun twist.
Desserts to Finish
If you’re looking for more delicious desserts to satisfy your sweet tooth, try these:
- Ultimate Chocolate Chip Cookies
- Creamy Lemon Basil Pasta
- Vegan Chocolate Cake
- Best Ever Fudgy Brownies
Save & Share
If you enjoyed this The Best Blondies Recipe, don’t forget to share it with your friends and family! Whether it’s a gathering, a potluck, or just a cozy night in, these blondies are sure to bring smiles all around.
Creating the perfect blondies is all about balance and quality ingredients. With their rich flavor and delightful texture, you’ll find this The Best Blondies Recipe is an easy and satisfying dessert that can be enjoyed any time. So grab your ingredients, preheat your oven, and let the baking begin!
The Best Blondies Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan over low heat, melt the 3 sticks of unsalted butter. Once melted, remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the melted butter, 2 cups of packed light brown sugar, and 1 cup of sugar until well combined. Add in the 4 medium eggs and 1 1/2 tablespoons of vanilla extract, whisking until the mixture is smooth and glossy.
- In another bowl, whisk together the 3 cups of Bob’s Red Mill Fine Pastry Flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of sea salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix!
- Gently fold in the 2 cups of white chocolate chips and 1 cup of roughly minced pecans until they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with your spatula. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the blondies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Cut into squares and serve warm with a drizzle of caramel and a scoop of ice cream.
Notes
- For gluten-free blondies, substitute the pastry flour with a gluten-free all-purpose flour blend.
- To make them dairy-free, use dairy-free butter and chocolate chips.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
