Description
These easy blondies are rich, chewy, and packed with buttery sweetness, enhanced by melty white chocolate chips and optional crunchy nuts. Perfectly golden and delightfully soft, they make a wonderful treat for any occasion.
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). 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 well combined.
- Mix Wet Ingredients: In a large bowl, whisk the melted and slightly cooled butter with the brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth.
- Combine & Fold: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the blondies tender.
- Add Mix-ins: Fold in 1 cup of white chocolate chips and the chopped nuts, if using, ensuring they are evenly distributed.
- Prepare for Baking: Spread the batter evenly into the prepared baking pan. Then sprinkle the remaining ¼ cup of white chocolate chips evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 23-27 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool & Slice: Remove the pan from the oven and allow the blondies to cool completely in the pan. Once cooled, use the parchment paper overhang to carefully lift them out and slice into 15 bars.
Notes
- For a nut-free version, omit the walnuts or pecans entirely.
- Ensure butter is melted but not hot to avoid cooking the eggs when mixing.
- Using parchment paper makes it easier to remove the blondies from the pan without sticking.
- If you prefer chewier blondies, take them out closer to 23 minutes; for a firmer texture, bake closer to 27 minutes.
- You can substitute white chocolate chips with milk or dark chocolate chips based on preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
