Time to learn how to make blondies. If you aren’t familiar with blondies, they are basically a cross between a chocolate chip cookie and a brownie.
But in all reality they are really just one large cookie bar, haha. The ingredients are pretty much the same as cookies, but they are a bit more gooey. If you like cookies and brownies you have got to gives these a try. They are so delicious and easy to make. If I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make blondies at home you need several easy to find ingredients:
- Butter – Softened, either salted or unsalted
- Brown sugar
- Granulated sugar
- Vanilla extract
- Pecans or Walnuts
- White chocolate chips
Step 2: How to make easy homemade blondies
Begin by preheating the oven to 350 F/176 C. In a large bowl, cream together the butter, egg, brown sugar, and white sugar as well as the vanilla extract using a hand mixer or stand mixer. Scrape the sides of the bowl as needed with a spatula.
Step 3: Mix in that flour and salt
In a separate bowl whisk together the flour and the salt or just add them both right to the bowl of blondie batter. Notice there is no baking powder or baking soda in this recipe. Although you could add a little bit of baking powder if you like. I never do however.
Mix in the flour mixture completely and scrape the sides of the bowl as needed. Then add in the white chocolate chips and the chopped pecans or walnuts. Fold them into the blondie dough until well combined. The consistency will look pretty much like a cookie dough or brownie batter.
Resist the urge to eat a spoonful of it, you know because of that whole raw egg thing in there. Or don’t, I won’t lie I have been known to eat the dough raw on occasion.
Step 4: Bake the blondies
Next grease an 8×8 inch baking pan with shortening or spray it with cooking spray. Now evenly spread the blondies dough/batter into the pan. Bake it on the middle rack position for 25 to 35 minutes, until it gets nice and golden brown on top.
The middle may be a bit gooey which is awesome, and exactly how I like them. You can certainly bake it a little longer if you like. If the top is getting too brown, cover it with aluminum foil.
Once the pan comes out of the oven allow it to cool completely before cutting into the blondie, to make smaller square blondies.
I usually cut it into 12 equal sized squares. Time to dig and and eat one! They are so simple to make and super yummy. Enjoy!
How long do blondies last?
If you store the blondies in a ziplock bag or airtight container at room temperature they will last 3 to 4 days or up to a week in the fridge. You can also just freeze them which will add a few months to the shelf life.
Here are a few more recipes you may like:
- Hand mixer
- Wooden spoon
- 8×8 pan
- kitchen spray
- 1 large egg
- 1/2 cup unsalted butter softened or melted (113g) (you may use salted, but reduce the amount of table salt added by 1/4 tsp.)
- 3/4 cup packed brown sugar 150g
- 1/4 cup white granulated sugar 50g
- 1 tsp. vanilla extract 4ml
- 1 cup all-purpose flour 120g
- 1/2 tsp. of table salt 2g
- 2/3 cup pecans or walnuts 85g
- 2/3 cup white chocolate chips 115g
- Preheat the oven to 350 F/176 C. In a large bowl cream together the egg, butter, brown sugar, vanilla extract, and white sugar with a hand mixer or stand mixer.
- Whisk together the flour and the salt and then add it to the batter, mix until well combined.
- Fold in the nuts and white chocolate chips. Grease an 8×8 baking pan with shortening or use cooking spray. Evenly spray the blondies batter/dough into the pan. Bake on the middle rack position for 25 to 35 minutes until golden brown on top and slightly gooey in the middle. You can use aluminum foil on the top if it is getting too brown.
- Once out of the oven, allow them to cool for 15 to 20 minutes before cutting into it and serving. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.