Blondies

Updated March 28, 2023

Recipe Overview

Blondies are a rich, buttery treat with a chewy exterior and fudgy interior, distinguished by their golden hue and deep chocolate flavor. This adaptation incorporates community feedback to refine baking time and texture, ensuring foolproof results.

Time Requirements

• Prep Time: 15 minutes (active)

• Cook Time: 25–40 minutes (adjustable)

• Cooling Time: 45 minutes

• Total Time: 1 hour 25 minutes (approximate)

Servings

16 bars

Ingredients

(All measurements in weight for precision; adjust cups if preferred.)

• 12 tablespoons (170g) unsalted butter, salted or unsalted (plus extra for greasing)

• 1 cup (220g) packed light or dark brown sugar

• 2 large eggs (room temperature)

• 1½ teaspoons pure vanilla extract

• 1 cup (128g) all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ¾ teaspoon kosher salt

• 1½ cups (255g) bittersweet chocolate chunks or chips (divided: 1¼ cup for batter, ¼ cup for topping)

Preparation

Step 1: Oven & Pan Prep

Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan with butter, then line with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal.

Step 2: Butter-Sugar Base

In a medium saucepan, combine butter and brown sugar. Heat over medium heat, stirring constantly with a wooden spoon, until butter is fully melted and sugar dissolves (3–4 minutes). Remove from heat and let cool to room temperature (10 minutes).

Step 3: Temper Eggs & Add Vanilla

Whisk in the first egg, then the second, until fully incorporated. Add vanilla extract and whisk vigorously to emulsify the mixture. Critical: Cool the butter-sugar base to avoid scrambling eggs.

Step 4: Dry Ingredients & Chocolate

In a separate bowl, sift flour, baking powder, baking soda, and salt. Add to the wet base, stirring gently with a spatula until just combined (some flour flecks are normal; overmixing causes density). Fold in 1¼ cups chocolate chunks, reserving ¼ cup for topping.

Step 5: Bake to Perfection

Transfer batter to the pan, spreading evenly. Sprinkle reserved chocolate on top. Baking Time Adjustment: Bake 25 minutes, then check doneness:

• Toothpick Test: Insert into the center. If moist crumbs cling (no runny batter), it’s done.

• Oven Variation: Ovens vary—start checking at 25 minutes, then every 3–5 minutes until the center reaches 190°F (88°C) (use a digital thermometer for accuracy). Most require 25–40 minutes total.

Step 6: Cool & Cut

Let bars cool on a wire rack for 45 minutes. Use parchment overhang to lift the slab, then slice into 16 equal pieces.

Chef’s Tips & Community Feedback

• Baking Time Fix: The 18–20 minute suggestion is too short—adjust to 25+ minutes. Use community feedback: bake until internal temp hits 190°F/88°C.

• Texture: Parchment paper is critical for easy removal and a smooth top.

• Butter Balance: Reduce butter to 1 stick (113g) if greasiness is an issue, but traditional 12 tbsp creates rich, fudgy texture.

• Chocolate Swap: Substitute bittersweet with semisweet or add toasted nuts (e.g., pecans) for crunch.

Pro Tip: Overbaking causes dryness; trust the thermometer or toothpick test. Underbaking leaves a raw center—community consensus favors 25–40 minutes for success!