Blondies

By Samantha Seneviratne

Updated March 28, 2023

Blondies
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
35 minutes, plus 45 minutes' cooling
Rating
4(858)
Comments
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Blondies are made for those of us that love chocolate chip cookies, but don’t have the time or energy to bake tray after tray of scooped sweets. They have all the goodness of a cookie, but they come together in one pot, are baked in one pan and are ready to eat in less than an hour, start to finish. This recipe is a great base for any blondie dream you may have. Use chips or chopped bar chocolate, try butterscotch or white chocolate chunks, stir in nuts, coconut or seeds. If you like your blondies sort of brownielike, follow the recipe as follows. For a chewier, cookielike blondie, reduce the eggs by one.

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Ingredients

Yield:16 bars
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. Step 3

    Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.

  4. 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.

  5. 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.

  6. 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.

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Ratings

4 out of 5
858 user ratings
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Comments

Melody

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.

NancyDev

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.

Peter C

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.

Hartley

These were a mess even after 40 minutes. They got overdone at the sides and are greasy and gross in the center.

Beach, Please!

Am I the only one who thinks the added step of lining the pan with parchment in order to lift bar cookies out is unnecessary? It causes more problems than it solves, in my experience

EW

Expect better recipes from NYT - this was just a mess! Seemed like odd ratios but went with it. Complete goo even with baking times doubled like recommended in comments. Waste of time and ingredients - it ended up in the trash.

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