The Best Blondie Recipe
These soft and chewy blondie brownies are rich with buttery vanilla flavor and a hint of caramel. Perfect for customizing with chocolate, nuts, or keeping plain.
Equipment
- Mixing bowls
- - Whisk and spatula
- - 9x13 metal baking pan
- - Parchment paper (optional)
Ingredients
- - 1 cup 226g unsalted butter, melted
- - 1¼ cups 250g brown sugar, packed
- - ½ cup 100g granulated sugar
- - 2 large eggs + 1 egg yolk room temperature
- - 2 teaspoons vanilla extract
- - 2¼ cups 285g all-purpose flour
- - 2 teaspoons cornstarch
- - ½ teaspoon baking powder
- - 1 teaspoon salt
- - ⅔ cup 115g white chocolate chips (optional)
- - 1 cup 130g chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 9x13 metal baking pan.
- In a large bowl, stir together melted butter and both sugars.
- Add eggs, yolk, and vanilla. Mix until smooth.
- In another bowl, whisk together flour, cornstarch, baking powder, and salt.
- Stir dry ingredients into wet until just combined.
- Fold in white chocolate chips and walnuts, if using.
- Spread evenly in pan. Bake for 25–30 minutes, or until edges are golden and center is just set.
- Cool completely before slicing. Optional: sprinkle with sea salt while warm.
Notes
- For extra depth, brown the butter first and cool before mixing.
- Avoid overmixing for the best chewy texture.
- Store in an airtight container for 4 days or freeze for 2 months.
- Avoid overmixing for the best chewy texture.
- Store in an airtight container for 4 days or freeze for 2 months.