These blondies are rich, chewy, filled with white chocolate chips, and made in just one bowl. Have you ever tried a blondie? These blondies are incredibly easy to throw together and you only need one bowl to make them. I used white chocolate chips in these blondies, but you can easily swap them out for semi-sweet chocolate chips, chopped nuts, or just leave them plain. I actually made a batch of these blondies for Memorial Day and everyone went crazy for them.
Lucky it Recipe for blondies together! I use unsalted butter when baking so Recipe for blondies I can control the salt content. Blondifs had her send me the recipe so I could save it. Strange because the amount would seem fine, but no big deal. Penne ai Quattro Formaggi. I am glad that the blondies were such a hit.
Olsen twins photoshoots. Tips Making Blondies
Brown butter just makes everything SO good.
- The blondie base replaces some of the flour with graham cracker crumbs, and is studded with large chunks of chocolate and marshmallow.
- This sweet Blondie Recipe is made without chocolate!
- Made for friends; everyone loved them.
- This is the best chewy blondie recipe!
Brown butter just makes everything SO good. The flavor and aroma are out of this world, and it takes any dessert up several notches with very little effort. Though the ingredients for this blondie recipe are simple, the brown butter gives them that quality where you take a bite and think, what IS that?!
I like to think of a blondie as like a brownie without the chocolate. They have a very similar texture, with a great chewiness and rich bite, but with a completely different flavor.
They are very sweet, and you get notes of brown sugar and butter…and in this case, brown butter! In times past, I would make these blondies with toffee bits mixed in, but I now make them with chopped walnuts. Something about the walnuts plays so well with the brown butter, and balances out the sweetness of the blondies.
First we need to brown the butter, which only takes about 5 minutes. Start by melting the butter:. Those are the caramelized milk solids that make for brown butter. Bake the blondies for about minutes until golden, and a toothpick inserted into the center comes out clean. The blondies freeze well and are great for bake sales, potlucks, or whenever you need a dessert that travels nicely. This post was updated with new photos, writing, and a recipe change.
It was originally published in April The recipe change was swapping walnuts in for toffee bits. They were a little grainy, wonder how to make them smoother. Still loved them though. Your email address will not be published. Recipe Rating. Notify me via e-mail if anyone answers my comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Start Here! These Brown Butter Blondies have incredible flavor and the perfect chewy texture, and they're simple to make!
Course Dessert. Cuisine American. Keyword blondies, brown butter blondies. Prep Time 10 minutes. Cook Time 40 minutes. Total Time 50 minutes. Servings Calories kcal. US Customary - Metric. Instructions Preheat the oven to degrees F.
Line the bottom of an 8x8 baking dish with parchment paper. Make the brown butter: In a small pan set over medium heat, melt the butter and cook until it turns brown and smells nutty, about 5 minutes. Try not to walk away from the butter, as it can go from brown to burned very quickly. Pour the brown butter into a large mixing bowl and let it cool slightly. Whisk together the flour, baking powder, and salt to combine. Add both sugars to the brown butter, and mix on medium speed with a hand mixer until well combined, about 2 minutes.
Add the eggs and beat for another 2 minutes, until the mixture has lightened in color. Add the vanilla, and beat for 30 seconds. With the mixer on low, slowly add the flour mixture, and stop mixing right before the flour disappears. Add the chopped walnuts, then finish stirring by hand with a spatula, just until the flour is fully mixed in.
Pour the mixture into the prepared pan and bake for about minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack, and cut into squares. All Recent Posts , Dessert. Never Miss a Recipe! Subscribe to receive new posts via email: Thank you! You have successfully subscribed to Fifteen Spatulas new posts notifications. Post navigation Previous post: Tapenade. Next post: Fajita Seasoning. Ronnie — August 24, pm Reply. Older Comments.
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Recipe for blondies. What to Eat This Week
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I love this extra easy and adaptable blondies recipe! Not only that, but they are practically no-fail. Just a few ingredients, a bowl, and a spoon. This recipe makes blondies that are rich and dense with a paper-thin crinkly top. They are complex with lots of vanilla and dark brown sugar. Keep them simple or customize. Add chocolate, nuts, dried fruit — whatever. All the magic happens in one bowl. Melted butter makes these blondies rich and delicious. I use unsalted butter when baking so that I can control the salt content.
If you have it in your kitchen, use dark brown sugar. Egg gives structure, makes the bars tender, and helps the blondies rise a little. Vanilla extract and salt are essential in making the blondies taste amazing.
I also love adding a little bit of almond extract. To make the blondies, stir the brown sugar with melted butter. Add an egg and vanilla extract, and salt then stir again. When all the other ingredients are blended, add the flour. If you are adding any extra ingredients like chocolate chips, fold them in at the end. The blondies bake about 25 minutes.
Overbaked blondies turn hard. As they cool out of the oven, they continue to bake. So to make sure you have that moist, gooey middle, take blondies out when they edges look browned, but the middle looks a little underdone. I told you this blondies recipe was easy. So easy and Delicious! Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense with a paper-thin crinkly top and taste like deep, rich buttery caramel.
If you have it, use dark brown sugar. Light brown sugar works, but the flavor will not be as rich. Feel free to customize this recipe to your liking — add chocolate, nuts, dried fruit or whatever else you adore.
Heat oven to degrees Fahrenheit C. Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract optional and salt then stir vigorously until smooth. When the batter looks well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes.
The batter will be quite thick. Beat vigorously here. You want to see the batter pulling away from the sides of the bowl. Fold in the chocolate chip, nuts or dried fruit if using. Spread the batter evenly in lined pan and bake 20 to 25 minutes until the edges look browned, but the middle looks slightly underdone the middle will continue to cook while it cools.
Place the pan on a wire rack and let the blondies cool in the pan. Cut into 16 squares. Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge.
You can also freeze up to 3 months. FAQ — Doubling The Recipe: Use a inch by 9-inch pan and watch the baking time — it will need a little longer to bake.
We suggest that you start checking at 25 minutes and then check every five minutes after that. The blondies will be a little thicker. This is a common problem with baking blondies. Since the recipe calls for so much butter and so little flour, it is very important that the batter is beaten vigorously enough so that the batter emulsifies. Just after adding the flour, you should be beating for about 40 strokes until the batter becomes very thick and begins to pull away from the sides of the bowl.
If you are not strong enough to stir a heavy batter by hand, use a mixer. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
The calculations include 1 cup of chocolate chips. Find us: inspiredtaste. Click Go to signup for free! I have never made blondies before and although I missed a very important step: beat about 40 times, it came out delicious! Lucky it stayed together! I added roasted pistachios to mine and like one of the comments mentioned: The hardest part was waiting for it to cool down. I will definitely make it again. So easy! Next time I know what I need to do. Reply Allie September 2, , pm These were so simple and delicious!
Will definitely be making them agaithank thank you for the great recipe! Only thing is when I doubled the amts, it spread a bit too thin.
Save my name, email, and website in this browser for the next time I comment. Meet my go-to vegetable soup! This homemade vegetable soup is healthy, easy to make, and tastes fantastic. Custom Thesis Design by Nina Cross. Cooking Tips Temperature Conversion. Easy No-Fail Blondies Recipe. Watch How We Make Blondies. Directions Heat oven to degrees Fahrenheit C. Adam and Joanne's Tips Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge.
Fresh and Easy Shrimp Ceviche. Dreamy Tahini Sauce. Spiked Mulled Apple Cider Recipe. Crispy Flaky Fish Sticks. These were so simple and delicious! These are so amazing and delicious!! Leave a Comment Below: Cancel reply. Did you make it? How was it? Easy Homemade Vegetable Soup Meet my go-to vegetable soup!