Blondies
Updated March 28, 2023
- Total Time
- 35 minutes, plus 45 minutes' cooling
- Rating
- Comments
- Read comments
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Ingredients
- 12tablespoons/170 grams butter, salted or unsalted, plus more for greasing
- 1cup/220 grams packed brown sugar, light or dark
- 2large eggs
- 1½teaspoon pure vanilla extract
- 1cup/128 grams all-purpose flour
- ½teaspoon baking powder
- ¼teaspoon baking soda
- ¾teaspoon kosher salt
- 1½cups/255 grams bittersweet chocolate chunks or chips
Nutritional analysis per serving (16 servings)
244 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 2 grams protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Step 2
In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
- Step 3
Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
- Step 4
Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That’s OK.) Stir in 1¼ cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
- Step 5
Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
- Step 6
Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.
Private Notes
Comments
These need to cook much longer than 20 min! they were raw in the center at 20 min. I doubled the time (40min) and they were great.
Yum & easy but baking time is way off, should be at least 30 minutes. Once you hit 30, check every 3 minutes thru the oven door till top is baked. Parchment paper a must for the texture.
At 20 mins these were still underdone, so I let them go another 2 mins. At that point I was well past the suggested time so I pulled them, assuming they'd set while they cooled. They didn't. They were greasy throuhgout and raw in the center. I guess the lesson is don't be afraid to let them go quite a bit longer than than the suggested time.
I used just one stick of butter and 180g brown sugar. Also used semi-sweet chunks (what I had) and added about a cup of dark toasted pecans. Couldn't find the square pan so baked in a 8" round pan and essentially made a cookie cake. It took a little less than 25 mins to bake - I pulled it when internal temp reached 190F in center. With the tweaks, it's a bit sweet but still a great treat
Underwhelming. I’m no pro baker, and even to me, melting the butter and sugar together in saucepan seemed suspicious. Sure enough - the blondies were GOOD but not great…and all the chips sunk to the bottom of the pan, making them uneven in taste and hard to dig out of the dish despite ample greasing. I won’t be trying these again. OR if I do….I will use my usual counter-top softened butter rather than melting it down on the range.
A bit too much butter as they came out greasy and sunk in the middle. Also had to bake 30 minutes. With the 1 cup of flour, 1/2 cup butter and 3/4 cup brown sugar is more than enough to keep a more cakey blondie and less sweet, less greasy.