Best-Ever Blondies
These Best-Ever Blondies are a must-try! Warm, chewy, and filled with sweet chocolate chips and toffee bits, they’re perfect for any occasion.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Oven
Ingredients
- 1 stick unsalted butter melted
- 1 cup light brown sugar can also use dark brown sugar for a deeper flavor
- 1 cup granulated sugar adds sweetness
- 1 large egg binds the ingredients
- 2 teaspoons vanilla extract for flavor
- ½ teaspoon Kosher salt enhances sweetness
- 1 cup all-purpose flour the base of the blondies
- 1 cup white chocolate chips adds sweetness and creaminess
- 1 cup toffee bits for a delightful crunch
- 1 cup chopped walnuts adds texture and nuttiness
- vanilla ice cream for serving, optional
- caramel sauce warmed, for serving, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with cooking spray.
- In a medium microwave-safe bowl, melt 1 stick of unsalted butter. Allow it to cool slightly before proceeding.
- To the melted butter, add 1 cup of light brown sugar and 1 cup of granulated sugar. Whisk until smooth. Incorporate 1 large egg and 2 teaspoons of vanilla extract, mixing until fully combined.
- In another bowl, whisk together ½ teaspoon of Kosher salt and 1 cup of all-purpose flour.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in 1 cup of white chocolate chips, 1 cup of toffee bits, and 1 cup of chopped walnuts.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondies to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Cut into squares and serve warm.
Notes
- Store blondies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- To keep the blondies chewy, adjust the baking time slightly and consider a higher ratio of brown sugar.