This Blondie recipe is our family favorite. It's incredibly easy to make, delicious, and quick too. Every time I prepare them, they're so irresistible that we finish them all before my husband can take a photo. 🙁😁
I've experimented with a variety of ingredients, including pecans, cranberries, toffee, and blueberries, and each version turns out wonderfully. If you enjoy chewy blondies with a deep, buttery flavor, I highly recommend giving this recipe a try. 😋
How to Make Blondies
Note: The full instructions are provided in the recipe card below.
- Preheating: Preheat the oven to 350°F (175°C).
- Pan Preparation: Grease a 9 x 13-inch baking pan with butter and lightly dust it with flour, tapping off the excess.
- Sift Dry Ingredients: In a medium bowl, sift together the flour and baking powder. Set aside.
- Creaming Butter and Sugars: In a separate medium bowl or using a stand mixer, beat together the butter, light brown sugar, granulated sugar, and salt on medium-high speed until light and fluffy.
- Adding Eggs and Vanilla: Add the eggs and vanilla extract, mixing well to combine.
- Combining Dry and Wet Ingredients: Gradually stir the dry ingredients into the wet ingredients.
- Adding White Chocolate and Pecans: Fold in the white chocolate and pecans, if using.
- Baking: Using a rubber spatula, scrape the batter into the prepared pan and spread it evenly. Place the pan in the preheated oven and bake for 30 minutes.
- Cooling and Serving: Remove the pan from the oven and let it cool for a few minutes. Cut into bars before serving.
Camila's Tips:
- For a variation, try using different types of nuts or chocolate.
- Store any leftovers in an airtight container to keep them fresh.
Related Recipes:
- Homemade Fudgy Brookies
- Cheesecake Brownies
- Reese's Brownies
- Nutella Brownies
- Mini Nutella Brownies
- Cranberry Pecan Brownies
Recipe
Easy Blondies
I promise you that after trying these Blondies you'll fall in love with this recipe and its versatility! This Blondies recipe is so easy, super delicious, and fairly quick. I have made this blondie for my family a million times but always forget to take pictures.🙁😁 I have tried more combinations of add-ins than I can count, 🤔such as chopped pecans, dried cranberries, toffee pieces, and even fresh blueberries, and each time they turn out delicious!
Ingredients
- 188 gr. (1-½ cups) All-purpose Flour
- 113 gr. ( ½ cup) Unsalted Butter plus more to grease the pan
- 1 Tablespoon pure vanilla extract
- 200 gr. ( 1 cup) Light brown sugar
- 100 gr. ( ½ cup) granulated sugar
- 5 oz ( about ¾ cups ) White chocolate chips
- 3 oz ( about ¾ cup) toasted pecans or walnuts , chopped
- 2 large Eggs , room temperature
- 2 teaspoon Baking powder
- ½ teaspoon kosher salt
Instructions
- Preheating: Preheat the oven to 350°F (175°C).
- Pan Preparation: Grease a 9 x 13-inch baking pan with butter and lightly dust it with flour, tapping off the excess.
- Sift Dry Ingredients: In a medium bowl, sift together the flour and baking powder. Set aside.
- Creaming Butter and Sugars: In a separate medium bowl or using a stand mixer, beat together the butter, light brown sugar, granulated sugar, and salt on medium-high speed until light and fluffy.
- Adding Eggs and Vanilla: Add the eggs and vanilla extract, mixing well to combine.
- Combining Dry and Wet Ingredients: Gradually stir the dry ingredients into the wet ingredients.
- Adding White Chocolate and Pecans: Fold in the white chocolate and pecans, if using.
- Baking: Using a rubber spatula, scrape the batter into the prepared pan and spread it evenly. Place the pan in the preheated oven and bake for 30 minutes.
- Cooling and Serving: Remove the pan from the oven and let it cool for a few minutes. Cut into bars before serving.
Notes
How to Store & Re-Heat
To store: Allow them to cool completely, then wrap them tightly in plastic or aluminum foil. You can also store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If you want to freeze them, wrap them in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months.
To reheat: Preheat your oven to 350°F (180°C). Remove the plastic wrap or foil from the blondies and place them on a baking sheet. Bake for 5-10 minutes or until heated through. You can also reheat portions of blondies in the microwave on high for 10-20 seconds or until heated through. Remember that the blondies may become slightly firmer after reheating, so it's best not to overheat them.
Make-Ahead
Blondies are a great make-ahead dessert because they can be stored at room temperature for a few days without losing their texture or flavor. You can make the blondies a day or two in advance and store them in an airtight container at room temperature. This is an excellent option to save time on the day of an event or gathering. Another option is to prepare the batter and refrigerate it until you're ready to bake. Cover the bowl with plastic wrap or transfer the batter to an airtight container and refrigerate for up to 24 hours.
When you're ready to bake, let the batter come to room temperature, and then bake according to the recipe instructions. This is an excellent option if you want freshly baked blondies but need more time to prepare the batter on the event day. Remember that storing them too long may cause them to dry out or become stale, so it's best to consume them within a few days of baking.
How to Freeze
To freeze the blondies, allow them to cool completely and then wrap them tightly in plastic wrap. Next, please place them in an airtight freezer-safe bag or container, labeling the container with the date and contents. They can be frozen for up to 3 months. When you're ready to enjoy the frozen blondies, remove them from the freezer and let them thaw at room temperature for about 30 minutes.
You can also reheat them in the oven or microwave, as mentioned earlier in the previous question. Remember that frozen blondies may become slightly denser and firmer after thawing, but they will still be delicious.
Nutrition Facts
Easy Blondies
Amount per Serving
Calories
410
% Daily Value*
Fat
25
g
38
%
Saturated Fat
10
g
63
%
Trans Fat
0.3
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
5
g
Cholesterol
50
mg
17
%
Sodium
123
mg
5
%
Potassium
184
mg
5
%
Carbohydrates
42
g
14
%
Fiber
2
g
8
%
Sugar
27
g
30
%
Protein
6
g
12
%
Vitamin A
257
IU
5
%
Vitamin C
0.3
mg
0
%
Calcium
127
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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