Description
These easy blondies are a deliciously rich and buttery treat featuring a perfect balance of brown and caster sugars, studded with creamy white chocolate. Soft and slightly chewy, they come with a delicate papery crust on top and firm up beautifully as they cool. Perfect for sharing or enjoying as a sweet snack, these blondies are a simple bake that yields indulgent results.
Ingredients
Scale
Butter and Sugar Mixture
- 175g butter, cut into cubes, plus extra for greasing the tin
- 200g light brown soft sugar
- 100g caster sugar
Wet Ingredients
- 3 eggs
- 1 tsp vanilla extract or vanilla bean paste
Dry Ingredients
- 200g plain flour
- ½ tsp baking powder
Additional Mix-ins
- 200g white chocolate, chopped or white chocolate chips
Instructions
- Prepare Butter and Sugar Mixture: Melt the butter and both the light brown and caster sugars in a pan over low heat, adding a pinch of salt if the butter is unsalted. Once melted, remove the pan from the heat and allow the mixture to cool for 10 minutes to prevent the eggs from curdling in a later step.
- Preheat Oven and Prepare Tin: Heat the oven to 180°C (160°C fan) or gas mark 4. Butter a 23cm square baking tin or a 25 x 20cm tin, then line it with baking parchment to prevent sticking.
- Combine Wet Ingredients: Beat the eggs and vanilla extract or paste into the cooled butter and sugar mixture until the mixture is well combined and smooth.
- Add Dry Ingredients: Sieve the plain flour and baking powder into the wet mixture to ensure even distribution and to avoid lumps. Gently fold the flour mixture into the wet ingredients until you have a smooth batter, being careful not to over-mix.
- Incorporate White Chocolate: Fold the chopped white chocolate or chocolate chips gently into the batter, ensuring they’re evenly distributed throughout.
- Transfer Batter and Bake: Pour and scrape the batter into the prepared baking tin, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until the edges start to pull away from the sides of the tin, the top forms a papery crust, and a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and Store: Allow the blondies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, store them in an airtight container where they will keep fresh for up to three days.
Notes
- Adding a pinch of salt when melting unsalted butter enhances the flavor balance.
- To avoid curdling, make sure the butter and sugar mixture is adequately cooled before adding the eggs.
- Use parchment paper in the tin to make removal of the blondies easier and cleaner.
- Check for doneness with a skewer; a few moist crumbs are perfect for a chewy texture.
- Blondies will firm up as they cool, so don’t overbake to keep them soft inside.
- Store in an airtight container at room temperature; avoid refrigeration to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blondies, white chocolate blondies, easy blondie recipe, buttery blondies, dessert bars, baked blondies
