Blondies
Thick, chewy brown-butter-coloured bars with white chocolate and walnuts. This was the first mix we ever sold, and the recipe has not changed since.
- Prep
- 15 min
- Bake
- 25–30 min
- Makes
- 16 bars
- Pan
- 13×9 in
Ingredients
Method
-
Preheat oven to 350F (175C) and line a 13x9 pan with parchment paper.
-
Combine melted butter and sugar in a large bowl and stir well.
1 cup unsalted butter 1 ¼ cups brown sugar ½ cup sugar -
Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.
2 large eggs 2 teaspoons vanilla extract -
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
2 ¼ cups all-purpose flour 2 teaspoons cornstarch ½ teaspoon baking powder 1 teaspoon salt -
Gradually stir dry ingredients into wet until completely combined.
-
Fold in white chocolate chips and nuts, if using.
⅔ cup white chocolate chips 1 cup chopped walnuts -
Spread blondie batter into prepared pan and transfer to oven.
-
Bake on 350F (175C) for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
-
Allow to cool before cutting and enjoying.
Notes from testing
The flour is 2¼ cups (285 g) — in our video we said 2½ cups by mistake. Use 2¼.
Pack the brown sugar tightly. It is the difference between chewy and cakey.
Pull them at 25 minutes if you want them fudgy — a toothpick should come out with a few damp crumbs.
