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Classic Blondies

These blondies are chewy, buttery squares with caramelized edges and a soft, gooey center. Made with brown sugar, butter, vanilla, and optional chocolate chips or nuts, they come together quickly and bake into a nostalgic, comforting treat. The final texture is rich and tender, with a crispy crust and chewy interior.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g unsalted butter or salted, reduce added salt
  • 150 g brown sugar
  • 1 large egg preferably at room temperature
  • 1 tsp vanilla extract pure vanilla preferred
  • 125 g all-purpose flour sifted for best texture
  • 100 g chocolate chips or nuts optional, add at the end
  • a pinch salt adjust if using salted butter

Equipment

  • Oven
  • 8-inch square baking pan
  • Parchment paper
  • Microwave or stovetop
  • Medium mixing bowl
  • Spatula
  • Toothpick
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
  2. Melt the butter in a microwave or on the stovetop until it’s just melted and fragrant. Let it cool slightly so it doesn’t cook the egg.
  3. In a medium bowl, whisk together the brown sugar and a pinch of salt. Pour the cooled melted butter into the sugar and stir until the mixture becomes smooth and shiny.
  4. Add the large egg and vanilla extract to the wet mixture. Whisk vigorously until the batter is glossy and well combined, about 30 seconds.
  5. Sift the all-purpose flour into the bowl to avoid lumps. Gently fold the flour into the wet ingredients with a spatula until just combined—be careful not to overmix, as this keeps the blondies tender.
  6. If you’re using chocolate chips or nuts, fold them into the batter now, distributing evenly with your spatula.
  7. Pour the batter into the prepared pan and use a spatula to spread it evenly. Smooth the top to ensure uniform baking.
  8. Bake for 20 to 25 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
  9. Remove the pan from the oven and let the blondies cool in the pan on a wire rack for about 15 minutes. The surface should be crackly and fragrant.
  10. Use the parchment overhang to lift the blondies out of the pan. Allow them to cool completely for at least 30 minutes before slicing into squares.
  11. Slice into squares, serve at room temperature or slightly warmed, and enjoy this nostalgic, chewy treat.

Notes

For extra gooeyness, sprinkle additional chocolate chips on top before baking. Let the blondies cool fully to ensure clean, neat slices.