Description
These easy blondies are rich, chewy, and loaded with white chocolate chips and optional nuts for a delightful treat. Perfect for baking beginners and experienced bakers alike, this recipe combines simple ingredients to create a sweet, buttery dessert bar that’s ideal for sharing or enjoying as a snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 ½ cups light or dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 2 teaspoons vanilla extract
Mix-ins
- 1 ¼ cups white chocolate chips (divided)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when the batter is prepared.
- Prepare Pan: Lightly grease a 9×13-inch baking pan and line it with parchment paper, allowing some overhang for easy removal of the blondies later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to distribute the leavening agents evenly.
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter, packed brown sugar, granulated sugar, lightly beaten eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
- Combine & Fold: Gradually add the dry ingredients into the wet ingredients. Stir gently with a spatula or spoon just until everything is combined to avoid overmixing.
- Add Mix-ins: Fold in 1 cup of the white chocolate chips along with the chopped walnuts or pecans if you choose to include them. This adds texture and bursts of sweetness.
- Spread Batter: Pour and spread the blondie batter evenly into the prepared baking pan.
- Top with Chocolate Chips: Sprinkle the remaining ¼ cup white chocolate chips evenly over the top of the batter for extra visual appeal and sweetness.
- Bake: Place the pan in the oven and bake for 23-27 minutes, or until the edges turn lightly golden brown. Insert a toothpick into the center – it should come out with a few moist crumbs but not wet batter.
- Cool & Slice: Remove the pan from the oven and allow the blondies to cool completely in the pan. Once cooled, use the parchment overhang to lift the blondies out and slice into 15 bars.
Notes
- Room temperature eggs help blend the wet ingredients smoothly and create a better texture.
- Ensure not to overmix the batter to prevent tough blondies.
- Using parchment paper in the pan makes removing the blondies easier and cleaner.
- Optional nuts add crunch but can be omitted for a nut-free version.
- Store blondies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
