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Deliciously baked blondies topped with creamy frosting on a rustic wooden table.

Blondies

A heavenly mix of ease and flavor, these blondies transform any day into a sweet experience with minimal effort and delightful taste.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 tablespoons unsalted butter, melted Adds richness and moisture; can substitute with coconut oil for a dairy-free option.
  • 1.5 cups dark brown sugar, packed Provides deep, molasses-like flavor; light brown sugar works in a pinch.
  • 2 teaspoons vanilla extract Enhances sweetness and flavor; opt for pure vanilla for the best taste.
  • 2 large eggs Binds the ingredients together; for an egg-free version, use flaxseed meal mixed with water.
  • 1.5 cups all-purpose flour Structure and base of the recipe; use gluten-free flour as an alternative.
  • 1 teaspoon baking powder Provides lift; baking soda can serve as a substitute but adjust other ingredients accordingly.
  • 0.5 teaspoon salt Balances sweetness; feel free to omit if reducing sodium.
  • 2 cups semisweet chocolate chunks, divided use The star ingredient that adds creaminess; white or milk chocolate can create fun variations.
  • as needed Cooking spray For greasing; butter works as an alternative.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. Line a 9 or 10-inch square pan with parchment paper, leaving an overhang on each side for easy removal.
  3. Coat the parchment-lined pan with cooking spray.
  4. In a large bowl, combine the melted butter and brown sugar, whisking until smooth.
  5. Add eggs and vanilla extract, whisking until fully integrated.
  6. Gently mix in the flour, baking powder, and salt until just combined—overmixing can lead to dense blondies!
  7. Fold in 1 1/2 cups of chocolate chunks into the batter, and spread the mixture evenly into the prepared pan.
  8. Press the remaining 1/2 cup of chocolate chunks into the top of the batter.
  9. Bake for 20-25 minutes or until lightly golden brown. A toothpick inserted into the center should come out with just a few crumbs attached.
  10. Let the blondies cool in the pan, then lift them out using your parchment overhang and cut into squares.

Notes

For best results, avoid overmixing and ensure accurate measurements. You can add nuts or dried fruits for variations. Store in an airtight container.