Description
These Blondies are chewy, moist and have the most amazing buttery brown sugar flavor, with a smattering of white chocolate chips. They’re easy to make and ready in less than an hour. An amazing recipe you’ll come back to over and over!
Ingredients
- 1 2/3 cups (217g) all-purpose flour (measured correctly)
- 1/4 teaspoon baking powder
- 1/4 salt
- 3/4 cup (168g) unsalted butter, melted
- 1 1/2 cups (337g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (253g) white chocolate chips
Instructions
- Preheat oven to 350°F. Grease an 8-inch square metal (not glass or ceramic) baking pan and line it with parchment paper, leaving some over hanging on one side for easy removal from the pan later.
- Add the flour, baking powder and salt to a medium sized bowl and set aside.
- In a large bowl, combine the melted butter and brown sugar. Whisk together to combine. Let cool until just warm.
- Add the eggs and vanilla extract and whisk vigorously until well combined and smooth, about 20-30 seconds.
- Fold in the dry ingredients, then fold in the white chocolate chips.
- Pour the batter into the prepared pan. Bake until the edges are lightly golden but the center still jiggles slightly, about 25-30 minutes.
- Remove from the oven and allow to cool completely, then use the parchment paper to lift them out of the pan. Cut into squares. Store in an airtight container at room temperature. Best if eaten within 4-5 days.
Notes
- Storage. Once the blondies have cooled fully, store them in an airtight container at room temperature for up to 5 days.
- Freezing. After slicing the fully cooled blondies, seal them in an airtight container or wrap individual squares in a double layer of plastic wrap. Store in the freezer for up to 3 months. Allow the blondies to thaw at room temperature before diving back in.
Nutrition
- Serving Size: 1 blondie
- Calories: 322
- Sugar: 32 g
- Sodium: 71.6 mg
- Fat: 15.4 g
- Carbohydrates: 43.4 g
- Protein: 3.5 g
- Cholesterol: 52.8 mg
