It’s True, Blondies Do Have More Fun!
This recipe came along when I asked on Instagram stories what kind of recipes people wanted to see. My friend Nicole, who makes amazing bath bombs, asked for a blondie recipe.
There were a lot of terrible blondie recipes that came out of this. Some were extremely dry that weren’t even worth eating, others that no matter how long I baked them came out raw in the middle and some were alright but not great.
I couldn’t be happier with how this recipe turned out! They have great flavour, are not dry, and are not overly sweet which I was scared they would be with 3 cups of brown sugar in them.
What is a blondie? Well, it’s a brownie with highlights! Actually, it’s a brownie with vanilla and without cocoa and has a lot of brown sugar in it.
Some tips on making a great blondie (or brownie) are:
- don’t completely fold in the flour.
- use room temperature butter and eggs, the eggs combine easier if they are room temperature.
- when the blondie (or brownie) is almost done, watch it like a hawk. There is a fine line between being done and being overbaked with them.
- let them cool before taking them out of the pan. Trust me I know this is hard but if you take it out too soon it will fall apart.
Ingredients
1 cup butter softened
3 cups brown sugar lightly packed
4 eggs room temperature
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
Directions
Preheat the oven to 340 degrees F. Line and grease a 9” x 13” pan with non-stick spray and set aside.
In a mixing bowl mix flour, baking soda, and salt and set aside.
In a large mixing bowl cream butter for about 5 minutes.
Add the brown sugar in and mix until combined.
Add in eggs one at a time until they are just mixed, then add in the vanilla.
Slowly add the flour. Mix until just combined, do not overmix the blondie will be dry.
Spread batter into prepared pan. This was a little difficult cause the batter is thick and the parchment paper kept moving. I used an offset spatula and it helped.
Sprinkle chocolate chips evenly on top of the batter.
Bake 25-30 minutes at 340 degrees or until set in the middle and golden brown on top.
Blondies
Ingredients
- 1 cup butter softened
- 3 cups brown sugar lightly packed
- 4 eggs room temperature
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 340 degrees F. Line and grease a 9'' x 13'' pan with non-stick spray and set aside.
- In a mixing bowl mix flour, baking soda, and salt and set aside.
- In a large mixing bowl cream butter for about 5 minutes.
- Add the brown sugar in and mix until combined.
- Add in eggs one at a time until they are just mixed, then add in the vanilla.
- Slowly add in the flour. Mix until just combined, do not overmix of the blondie will be dry.
- Spread batter into prepared pan. This was a little difficult cause the batter is thick the parchment paper kept moving. I used an offset spatula and it helped.
- Sprinkle chocolate chips evenly on top of batter.
- Bake 25-30 minutes at 350 degrees or until set in the middle and golden brown on top.
