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Blondie Brownies

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Chewy, buttery Blondie Brownies with rich brown sugar and vanilla flavor, golden edges, and soft centers. Chocolate chips add delicious pockets of melted chocolate to these easy dessert bars.

Ingredients

  • All-purpose flour
  • Brown sugar
  • Unsalted butter, melted and slightly cooled
  • Eggs
  • Vanilla extract
  • Baking powder
  • Salt
  • Semi-sweet or milk chocolate chips
  • Chopped walnuts or pecans, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8- or 9-inch square baking pan with parchment paper, leaving enough overhang for easy removal.
  2. Melt the butter and let it cool slightly until warm but not piping hot.
  3. Combine the melted butter and brown sugar in a large mixing bowl and whisk until smooth and glossy.
  4. Add the eggs and vanilla extract and whisk until thoroughly combined.
  5. In a separate bowl, combine the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet mixture and gently fold just until no streaks of dry flour remain. Do not overmix.
  7. Fold in the chocolate chips and chopped nuts, if using, reserving a few chocolate chips for the top.
  8. Transfer the batter to the prepared pan and spread it into an even layer.
  9. Scatter the reserved chocolate chips over the surface.
  10. Bake for 22–28 minutes, until the edges are lightly golden and the center is just set. A toothpick inserted near the center should have a few moist crumbs rather than wet batter.
  11. Let the blondies cool completely in the pan for about 30 minutes.
  12. Lift the blondies from the pan using the parchment paper, cut into 16 squares, and serve.

Notes

  • For white chocolate blondies, replace the regular chocolate chips with white chocolate chips and optionally add macadamia nuts.
  • For extra caramel flavor, add toffee bits or caramel pieces and finish the baked blondies with flaky sea salt.
  • Walnuts, pecans, or almonds can be added for extra crunch.
  • For a festive version, fold in candy-coated chocolates or sprinkles.
  • Avoid overmixing and overbaking to help maintain a dense, moist, chewy texture.
  • Store cooled blondies in an airtight container at room temperature for 3–4 days or refrigerate for up to about 1 week.
  • Freeze individually wrapped blondies in a freezer-safe container for up to 2–3 months and thaw at room temperature.
  • For serving, briefly warm an individual blondie and pair it with vanilla ice cream if desired.

Nutrition

Find it online: https://thefamilycooking.com/blondie-brownies/