If you ask what are blondies, they are blonde brownies or vanilla brownies with no cocoa or melted chocolate. They’re chewy, dense, and buttery without tasting overly greasy. From mixing bowl to oven in about 10 minutes, this is an easy bar dessert that packs big flavor.
Think of blondies as vanilla brownies. They’re not cake, they’re dense. To help us achieve this special blondie texture, we use melted butter, brown sugar, and no baking powder.
They also have a crackly top exactly like brownie!!! Add anything you want, like you can sub all brown sugar for white or vice versa, Add chocolate or nuts or both!!! The sky is the limit!!
Yield: 16 pieces
Ingredients:
1/2 cup (113g) Unsalted butter, room temperature
1 eggs, room temperature
1t Vanilla extract
1/2 cup (100g) Brown sugar
1/2 cup (100g) White sugar sugar
1/4t Salt
1 cup (120g) All purpose flour
1 cup worth mix-ins (chocolate chips, chunks)
Directions:
Preheat oven to 180 C (350 F). Grease and line an 8-inch square baking tin.
In a large mixing bowl, beat butter, eggs, both the sugars till light and fluffy. Then add the egg and vanilla extract mix until well combined. Sift in salt and flour and fold until batter starts to come together.
Add the chocolate (you can reserve a handful) and fold through. Place all the batter into your prepared tin and press down and spread out as even as possible sprinkle the remaining chocolate over the batter.
Bake blondies for 30-33 minutes.
Let blondies cool for a few minutes, then transfer to the fridge to cool completely in the pan. Store in the fridge for maximum fudginess!
Enjoy <3
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