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Delicious blondies baked to perfection, showcasing a heavenly blondie recipe.

Perfect Blondies

A delightful and chewy blondie recipe that combines the sweetness of sugar with rich butter, creating a nostalgic dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups salted butter Adds richness and ensures moisture; if unavailable, unsalted butter with a pinch of salt is a viable substitute.
  • 1.5 cups granulated sugar Provides sweetness and a fine texture; feel free to cut down slightly if you prefer less sweetness.
  • 1.5 cups light brown sugar (firmly packed) Adds a caramel flavor; dark brown sugar can be used for a deeper taste.
  • 4 large eggs Binds the ingredients and adds richness; use flax eggs for a vegan alternative.
  • 1 tablespoon vanilla extract Infuses delicious aromatic flavor; consider using vanilla paste for an upscale touch.
  • 1 teaspoon coarse sea salt Balances sweetness; a pinch of table salt will also work.
  • 1 teaspoon baking soda Acts as a leavening agent; baking powder can be substituted at 2 teaspoons.
  • 4.5 cups all-purpose flour The foundation for our blondies, providing structure; substitute with a gluten-free blend to adapt.
  • 1 cup shredded sweetened coconut Adds chewiness; leave it out for a classic taste.
  • 2 cups chocolate chunks Offers a delightful melt-in-your-mouth experience; dark chocolate or white chocolate chunks can be interchanged.
  • 1.5 cups mini marshmallows (optional) Adds a welcoming sweetness; feel free to exclude or use regular-sized marshmallows.
  • to taste flaked sea salt to sprinkle on top A finishing touch; a sprinkle of sea salt enhances flavor, making every bite irresistible.

Method
 

Preparation
  1. Preheat the oven to 350°F. Line a 15x10x1-inch pan with parchment paper and coat lightly with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar together on medium-high speed for 2 minutes, until fluffy.
  3. Turn the mixer to medium and add the eggs, one at a time, mixing well after each addition.
  4. Add the vanilla extract, salt, and baking soda, mixing until smooth and combined.
  5. Turn the mixer to low and slowly add in flour, mixing until just combined. Take care not to over-mix.
  6. Stir in the coconut, chocolate chunks, and marshmallows until evenly distributed.
Baking
  1. Spread the batter evenly into the prepared pan and bake for 25 minutes. Keep an eye on it; the edges will be golden and the center will just be set. Don’t let them over-bake!
  2. Sprinkle with flaked sea salt before letting the blondies cool completely in the pan before cutting into bars.

Notes

Avoid over-mixing your batter to prevent tough blondies. Letting your blondies bake even a minute too long changes the texture. For even baking, rotate your pan halfway through the baking time. Cool completely before cutting for clean edges and easier serving.