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Blondie Recipe

Chewy One-Bowl Blondies

iamwinfred
These chewy one-bowl blondies are the dessert I go back to every single time I want something indulgent that doesn't ask much of me in the kitchen. Built on melted butter and brown sugar, they lean buttery and caramelized instead of purely chocolatey, with a chewy center and slightly crisp, golden edges. Ready in under an hour from start to first bite, they're forgiving enough for a first-time baker and always disappear fast at potlucks, bake sales, and lazy Sunday afternoons.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 225 kcal

Equipment

  • 9x13 inch metal baking pan Metal pan preferred; glass pans tend to bake blondies unevenly
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Parchment paper For lining the pan with a 2-inch overhang on the long sides
  • Wire cooling rack

Ingredients
  

  • 1 cup unsalted butter 2 sticks, melted and slightly cooled; 226g
  • 2 cups light brown sugar packed; 400g. Use dark brown sugar for a deeper, more molasses-forward flavor
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all purpose flour 270g; spoon and level to avoid packing in too much
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips 340g; quality chips like Ghirardelli hold their shape and have deeper flavor
  • 1 cup chopped pecans or walnuts optional; 100g
  • flaky sea salt for topping; Maldon recommended

Instructions
 

  • Preheat oven to 350°F. Line a 9x13-inch metal baking pan with parchment paper, leaving a 2-inch overhang on the two long sides, and lightly grease the parchment.
  • Melt the butter in the microwave or a small saucepan over low heat, then let it cool for about 5 minutes so it doesn't scramble the eggs.
  • In a large bowl, whisk the cooled melted butter with the brown sugar until fully combined and glossy. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla.
  • Sprinkle the flour, baking powder, and salt over the wet mixture. Switch to a rubber spatula and fold just until no dry streaks of flour remain; stop as soon as the batter comes together.
  • Add the chocolate chips and optional nuts, folding gently until evenly distributed through the thick batter.
  • Transfer the batter to the prepared pan and spread it into an even layer, pushing it into the corners. Sprinkle the top with flaky sea salt.
  • Bake for 25 to 28 minutes, until the top is golden and set and the edges have started to pull away from the sides. A toothpick in the center should come out with a few moist crumbs, not wet batter.
  • Cool completely in the pan on a wire rack, about 1 hour, then lift the blondies out using the parchment overhang and slice into 24 squares with a sharp knife.

Notes

  • Use light brown sugar for a milder caramel flavor, or dark brown sugar for something deeper and more molasses-forward.
  • Spoon and level your flour instead of scooping directly from the bag, which packs in too much and dries out the bars.
  • Pull the pan when the center still looks slightly underbaked; blondies continue to set as they cool, and pulling them slightly early keeps the center chewy.
  • Let the eggs come to room temperature before mixing for a smoother, more even batter.
  • Cut with a sharp knife wiped clean between slices for neat squares.
  • Overmixing once the flour goes in is the most common reason blondies turn out tough instead of chewy, so fold just until the streaks disappear.
  • Store at room temperature in an airtight container for up to 4 days, or refrigerate for up to a week if your kitchen runs warm.
  • Freeze individually wrapped bars for up to 3 months; thaw at room temperature for about an hour or warm in the microwave for 10 to 15 seconds.
  • For gluten-free blondies, substitute a 1-to-1 gluten-free flour blend for the all-purpose flour; the texture stays very close to the original.
  • To double the recipe, use a half sheet pan and add a few extra minutes to the bake time, checking for doneness starting around the 30-minute mark.
  • Variation ideas: white chocolate chips and macadamia nuts, a peanut butter swirl, butterscotch chips, toffee bits, or dried cranberries with white chocolate.
  • Serve warm and topped with vanilla ice cream and a drizzle of caramel sauce for an easy sundae.

Nutrition

Serving: 1BarCalories: 225kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 6gFiber: 1gSugar: 21g
Keyword blondie recipe, brown sugar dessert, chewy blondies, easy bar cookies, one bowl blondies
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