Description
Indulge in the perfect balance of chewy and gooey with these irresistible blondies. Packed with rich butterscotch flavor and customizable mix-ins, these golden treats are a delightful twist on classic brownies. Easy to make and impossible to resist, they’re the ideal dessert for any occasion.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour (210g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup packed light brown sugar (220g)
- 1/2 cup unsalted butter, melted (113g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup mix-in’s such as white, semi-sweet chocolate or butterscotch chips; chopped nuts like walnuts, pecans, or almonds (180g)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil, leaving a 2-inch overhang on at least 2 of the sides for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a large mixing bowl, whisk the brown sugar and melted butter until smooth. Add the egg and vanilla, whisking vigorously until the mixture becomes thick and well combined.
- Incorporate dry and wet mixtures: Add the dry mixture to the wet mixture and stir with a spatula until almost combined. Gently fold in ¾ cup of your chosen mix-in’s until evenly distributed.
- Prepare for baking: Transfer the dough to the prepared baking pan and spread it into an even layer. Press the remaining ¼ cup of mix-in’s into the top of the batter.
- Bake and cool: Bake for 32 to 36 minutes, or until the edges are set and golden brown. A toothpick inserted into the center should come out clean. Allow the blondies to cool completely in the pan before cutting and serving.
Notes
- Measure flour correctly to avoid dry blondies. Use a kitchen scale or fluff, scoop, and level method.
- Use melted butter for rich flavor and easy mixing.
- Don’t overmix the batter to prevent tough blondies.
- Bake in a metal pan for even cooking and crispy edges.
- Line the pan with parchment paper for easy removal.
- Slightly underbaking is better than overbaking for gooey blondies.
- Sprinkle with flaky sea salt after baking for a delicious sweet-salty contrast.
Nutrition
- Serving Size: 1 blondie
- Calories: 300kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
