Description
These Easy Blondies are a simple and delicious treat with a rich, buttery base combined with the sweetness of brown and granulated sugar. Loaded with creamy white chocolate chips and optional crunchy nuts, they bake to golden perfection with a soft, chewy texture perfect for any dessert or snack time.
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 oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract together until the mixture is smooth and homogenous.
- Combine & Fold: Gradually add the dry ingredient mixture into the wet mixture. Stir gently and just until the batter 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 using, distributing them evenly throughout the batter.
- Prepare for Baking: Spread the blondie batter evenly into the prepared baking pan, smoothing the surface gently.
- Add Topping: Sprinkle the remaining ¼ cup white chocolate chips evenly over the top of the batter for added texture and sweetness.
- Bake: Place the pan in the preheated oven and bake for 23-27 minutes until the edges are lightly browned and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool & Slice: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out and slice into 15 bars.
Notes
- Use room temperature eggs for better mixing.
- Do not overmix the batter to keep the blondies tender and chewy.
- Chopped nuts are optional but add a nice crunch and flavor contrast.
- Ensure the blondies have cooled before slicing to prevent crumbling.
- You can substitute white chocolate chips with regular or mini chocolate chips if preferred.
