Blondies
Updated March 28, 2023
- Total Time
- 35 minutes, plus 45 minutes' cooling
- Rating
- Comments
- Read comments
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Ingredients
- 12tablespoons/170 grams butter, salted or unsalted, plus more for greasing
- 1cup/220 grams packed brown sugar, light or dark
- 2large eggs
- 1½teaspoon pure vanilla extract
- 1cup/128 grams all-purpose flour
- ½teaspoon baking powder
- ¼teaspoon baking soda
- ¾teaspoon kosher salt
- 1½cups/255 grams bittersweet chocolate chunks or chips
Nutritional analysis per serving (16 servings)
244 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 2 grams protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Step 2
In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
- Step 3
Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
- Step 4
Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That’s OK.) Stir in 1¼ cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
- Step 5
Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
- Step 6
Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.
Private Notes
Comments
These need to cook much longer than 20 min! they were raw in the center at 20 min. I doubled the time (40min) and they were great.
Yum & easy but baking time is way off, should be at least 30 minutes. Once you hit 30, check every 3 minutes thru the oven door till top is baked. Parchment paper a must for the texture.
At 20 mins these were still underdone, so I let them go another 2 mins. At that point I was well past the suggested time so I pulled them, assuming they'd set while they cooled. They didn't. They were greasy throuhgout and raw in the center. I guess the lesson is don't be afraid to let them go quite a bit longer than than the suggested time.
Raw after 20 minutes! I’m adding another 15. Fingers crossed.
I don’t know why, but my chocolate chips fell to the bottom of the pan vs staying more integrated in the dough. I think that even if that hadn’t happened, 1/2C less would’ve seemed more proportional.
they weren't great. dry & cakes, not chewy
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