classic blondies

Name: Classic Blondies
Prep time: 15 min
Cook time: 25 min
Yield: 15
Cuisine: American
Ingredients: 2 cup(s) all purpose flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 cup(s) unsalted butter, melted and slightly cooled; 1 cup(s) light brown sugar or dark brown sugar, packed; 1/2 cup(s) granulated sugar; 1 large eggs, room temperature and lightly beaten; 2 teaspoon(s) vanilla extract; 1 1/4 cup(s) white chocolate chips; 1/2 cup(s) chopped walnuts or pecans, optional

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Beth Pierce

Ofallon, MO

Updated on Sep 18, 2024

These classic Blondies, often called blond brownies, are rich, delicious vanilla brownies dotted with white chocolate. They are incredibly quick and easy to make with many common pantry ingredients. I love to make them for bake sales, potlucks, and parties.

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 15 serving(s)

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, melted and slightly cooled
1 cup light brown sugar or dark brown sugar, packed
1/2 cup granulated sugar
1 large eggs, room temperature and lightly beaten
2 teaspoons vanilla extract
1 1/4 cups white chocolate chips
1/2 cup chopped walnuts or pecans, optional

How To Make classic blondies

Step 1

Preheat oven to 350 degrees F. Lightly coat a 9×13-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang to remove the baked blondies easily.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3

In a large bowl, stir together the butter, brown sugar, granulated sugar, beaten eggs, and vanilla extract. Add the dry ingredients to the wet ingredients in several intervals stirring just until combined.
Step 4

Fold in 1 cup of white chocolate chips and nuts if using.
Step 5

Spoon the batter into the prepared pan. Sprinkle the top with the remaining white chocolate chips.
Step 6

Bake for 23-27 minutes or until the edges are lightly browned and they start to pull away from the sides of the pan. A toothpick inserted into the middle should come out mostly clean with just a few moist crumbs. Let the blondies fully cool before slicing.
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