blondies recipe

These chocolate chip blondies only take 6 ingredients (plus salt) and come together so easily. They're everything you want in a blondie - rich and moist with the perfect addition of chocolate chips!

Chocolate Chip Blondies

unsalted butter, melted

brown sugar

vanilla extract

all-purpose flour

salt

chocolate chips

Preheat oven to 350°F. Line an 8-inch square...

Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and spray lightly with nonstick cooking spray.

In a large bowl, stir together butter and...

In a large bowl, stir together butter and brown sugar until smooth. Add egg and vanilla and stir to combine. Stir in flour and salt, just until combined.

Stir in chocolate chips, reserving a couple of...

Stir in chocolate chips, reserving a couple of tablespoons to sprinkle on top if desired.

Spread batter into prepared pan. Bake for 25...

Spread batter into prepared pan. Bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The blondies will be slightly browned around the edges. Cool for at least 20 minutes in the pan before lifting the blondies out by the parchment paper. Set on a wire rack to finish cooling before slicing and storing in an airtight container.

https://mediavine-res.cloudinary.com/video/upload/ztavki2mnkpjxcfcqvoe.mp4

These chocolate chip blondies only take 6 ingredients (plus salt) and come together so easily. They’re everything you want in a blondie – rich and moist with the perfect addition of chocolate chips!

My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.

Gemma's Best Ever Blondies

(8 ounces 225 grams) butter, melted

(12 ounces 340 grams)brown sugar

eggs (, room temperature)

(10 ounces 284 grams) all-purpose flour

(9 ounces 255 grams) white chocolate chips

Preheat your oven to 350oF (180oC). Butter and line an 8 x 8 inch tin with parchment paper and set aside.

Melt the butter in the microwave for 25-30 seconds or in a pot on the stovetop.

In a medium bowl whisk together the melted butter and brown sugar.

Make sure that the mixture isn't hot, then stir in the egg and vanilla.

Using a spatula, mix in the flour and salt. Once the batter is evenly combined fold in the white chocolate chips.

Transfer the batter into your lined tin, and bake for roughly 30 minutes, until the top is golden brown, and the middle is just set. To achieve the perfect blondie on the inside you want to make sure you bake then for just the right amount of time and don't over bake them.

Allow the blondies to completely cool in the tin before removing from the parchment paper and cutting.

Cut the blondies into 9 squares and enjoy warm preferably. Cover and store at room temperature for up to 3 days.

My butterscotch Blondies are golden!
GET THE RECIPE: http://bit.ly/BestBlondies
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers

RELATED VIDEOS & RECIPES
* Best Ever Brownies: http://bit.ly/GemsBestEverBrownies
* Full Batch Microwave Brownies: http://bit.ly/MicrowaveBrownieBatch
* Mug Blondie: http://bit.ly/MugBlondie

Hi Bold Bakers! My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture. So let’s get baking! 

ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

FOLLOW ME HERE, BOLD BAKERS!

* Website (All written recipes can be found here): http://www.BiggerBolderBaking.com
* Facebook: http://bit.ly/BBBFacebook
* Instagram: https://instagram.com/gemma_stafford/
* Pinterest: https://www.pinterest.com/gemstafford/
* Twitter: https://twitter.com/gemstaff16

GET THE WRITTEN RECIPE (includes instructions and measurements): http://bit.ly/BestBlondies

Gemma's Best Ever Blondies Recipe - Gemma's Bigger Bolder Baking

These decadent Blondies (AKA chocolate chip cookie bars) are the fairer cousin of the brownie, with the same dense and fudgy texture.

baking powder

baking soda

oz butter ((1 cup 2 sticks) softened)

sugar

eggs (at room temperature)

Preheat the oven to 350 f/ 170c degrees.

Grease and flour an 9 x 13 baking pan.

Mix the flour, salt, baking soda, and baking powder together into a large mixing bowl.

In a seperate large mixing bowl. beat the butter, brown sugar and granulated sugar in until fluffy.

Mix in the eggs one at a time, then add the vanilla.

Mix in the flour mixture by hand until combined (this avoids a cake-like consistency).

Fold in the chocolate chips.

Spread the batter into the prepared pan and smooth the top. Bake for 25 minutes. After 25 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer a giggle.

The flavor combination in these blondies were so good. The maple glaze on top was my favorite part! It was like a caramel maple glaze and gave it such an awesome finishing touch.

Glazed Apple Maple Blondies

brown sugar (packed)

butter

maple syrup

eggs

apples (chopped and peeled, about 3 medium)

Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper or aluminum foil and spray with cooking spray. Set aside.

In a large bowl or mixer beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs.

In a separate bowl whisk together flour, salt and baking soda. Add to the sugar mixture and combine well. Stir in apples. The batter will be thick.

Spread evenly in the 9x13 pan. Bake 25-30 minutes or until golden brown and the toothpick inserted comes out with moist crumbs.

In a medium saucepan, melt butter over medium low heat. Combine syrup, and brown sugar. Bring to a boil over medium heat and allow to thicken for 2-3 minutes and pour on top of warm blondies.

To make the glaze:

The best blondie recipe! These blondies are buttery and chewy with a shiny top and rich vanilla flavor. They are easy to make in one bowl with 8 ingredients.

Best Blondie Recipe

tsp pure vanilla extract

½ tsp baking powder

sea salt

Preheat oven to 350 degrees F.

Line an 8x8” square baking pan with parchment paper and lightly grease. Set aside.

In a small bowl, mix together flour, baking powder, and salt. Set aside.

In a large, microwave safe bowl (glass) melt butter.

Add brown sugar and granulated sugar and stir until combined.

Add eggs and vanilla to the butter/sugar mixture and stir until mixture is smooth.

Add dry ingredients and stir until all the ingredients are just combined, be careful not to over-mix the batter.

Fold in preferred mix-ins until evenly distributed.

Spread the batter evenly in the prepared baking dish.

Bake for 25-30 minutes, or until the top is golden-brown and shiny (If you like fudgier blondies bake for 25 minutes, for cakier blondies bake for 30 I recommend 25).

Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).

Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1644701029/toxvqb8sk4rfpeb6i3hn.mp4

Best Blondie Recipe (Blondies)

These Banana Blondies with brown sugar frosting are out of this world delicious. They're perfectly flavored with banana and literally melt in your mouth!

Banana Blondies

butter,

vanilla

tsp salt

flour

banana (1 medium banana)

Tbsp milk

Preheat oven to 350°. Line an 8&#215;8 baking dish with foil and spray with cooking spray. Set aside

In bowl of stand mixer combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.

Bake for 25-30 minutes until center is set.

Frost the blondies when they are mostly cooled.

Blondies

In a medium saucepan melt butter. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.

Spread on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.

Brown Sugar Frosting

When your instructions for scaling up this recipe came up all three listed an 8×8 pan for baking. I'm not sure a tripled recipe would fit. Other than that this looks great. I was going to scale it up for a family reunion.

Looove this recipe! I have made this twice, the 2nd time making a double batch...I typically have had a smidge of frosting leftover, but, I don't mind as it is SO yummy it is a tiny guilty treat on it's own!! Thank you SO much for sharing this!

I absolutely love these I have literally eaten a whole pan full more than one time. I was wondering if I wanted to half the recipe if you had a recommendation in terms of the egg. Could I mix it and use half or should I just still use 1 egg

Super simple even with browning the butter! But I’m serving them in 24 hours from now. How should I store them?

https://content.jwplatform.com/videos/OyjJiU1l.mp4

These Congo Bars are chewy, soft, and decadent. Bars keep very well in an airtight container at room temperature. Easy and crowd pleasing dessert.

Congo Bars (Blondies)

TB butter

eggs (whisked)

½ cups all purpose flour

¼ tsp baking powder

½ tsp table salt

Preheat and Grease

Preheat oven to 325F, with rack on lower middle position. Grease and flour a 13x9 pan and set aside.

Cream

In the bowl of stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs and vanilla and stir until combined.

Whisk

In a separate bowl, whisk together the flour, baking powder, and salt. Using rubber spatula, fold butter mixture with flour mixture just until incorporated. Fold in chocolate chips.

Press and Bake

Press dough into prepared pan, using spatula to even out the surface. Bake for 30-35 minutes, or just until top is lightly browned. It should look puffy, soft, and golden. Center will still be soft.

Cool

Cool bars completely. Cut into squares. Store leftovers in airtight container at room temp.

These Easy Pumpkin Blondies are insanely delicious! They're packed with pumpkin spice, pumpkin puree and a few other simple ingredients. This blondie recipe will easily become your go-to treat this fall!

Easy Pumpkin Blondies

pumpkin pie spice

pumpkin puree

all purpose flour

white chips

In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.

Preheat oven to 350°F. Line a 9&#215;13 pan with foil or parchment paper and coat with nonstick spray. Set aside.

In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.

Evenly mix in the flour until incorporated.

Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.

Allow the blondies to cool completely before slicing into bars.

I switched half amount of butter to additional pumpkin purée to lower down the fat and switched brown sugar to honey. As a result, it came out amazingly delicious, but consequently, the texture turned out more like a dense cake.

I made these and they were absolutely delicious! I'm definitely making them again! I think I may put in dried cranberries instead of the white chocolate chips next time. Thank you for the recipe! It's a winner!

That's such  a good idea! I made them tonight for the first time and oh my goodness.... delightful.

I thought these were very good but a little too sweet. I'm going to test them again with 25% less sugar.  I also prefer a chewy blondie rather than a cake-y one so I reduced the baking powder to 1/4 tsp with excellent results. I thought the white chocolate chips were outstanding in it and I think they're sweetness will be more enjoyable when the batter is less sweet.

The taste was amazing but mine came out like extremely moist in the middle; they weren't raw because a toothpick came out clean, but they were like falling apart because of how wet they were in the center

these were delicious! I added just a little bit more pumpkin purée, as well as pumpkin pie seasoning, and they turned out perfectly. Perfect moisture, good amount of sweetness, really good texture. I ended up cooking for about 33 minutes and these were great.

I made these and added about 1/2 cup sour cream and pecans. My husband is not a fan of pumpkin but he loved these!

This is fabulous.  Addicting.  Between the browned butter and dark brown sugar these have a deep rich flavor.  yummy and easy.  I would consider adding chopped nuts but these are great exactly as written.

I made these for a Thanksgiving potluck at work and everyone absolutely RAVED about it. If you want to impress at a fall themed potluck, make these!

Top 8 blondies recipe recipes from across the web

The most viewed blondies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Chip Blondies

Gemma's Best Ever Blondies

Chocolate Chip Blondies

Glazed Apple Maple Blondies

Best Blondie Recipe

Banana Blondies

Congo Bars (Blondies)

Easy Pumpkin Blondies

Top 8 blondies recipe recipes from across the web

The most viewed blondies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chip Blondies

Gemma's Best Ever Blondies

Chocolate Chip Blondies

Glazed Apple Maple Blondies

Best Blondie Recipe

Banana Blondies

Congo Bars (Blondies)

Easy Pumpkin Blondies

The most viewed blondies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine