Meet blondies, the irresistible golden bars you’ll love. Buttery and chewy with a hint of caramel flavor, this quick one-bowl recipe will have you coming back for more!
1 cupall-purpose flour , spooned into cup and leveled off
1teaspoonbaking powder
½teaspoonfine sea salt
½cupwhite chocolate chips (can sub with milk chocolate chips)
Instructions
Preheat the oven to 350°F. Line a 8x8-inch baking dish with parchment paper.
In a large bowl, mix the brown sugar and butter with an electric mixer on medium low. Mix in the egg and vanilla until smooth.
Mix in the flour, baking powder, and salt just until barely combined. Fold in the white chocolate chips and stir until smooth, being careful to not overmix.
Press the dough into the pan. Press extra white chocolate chips on top, if desired. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden brown. Be careful not to overbake.
Let cool slightly in the baking dish before removing the blondies with the parchment paper to a wire rack to cool. Once cooled, cut into 9 or 16 squarest to serve.
Notes
Doubling: This recipe can easily double. Bake the doubled recipe in a 9x13-inch baking dish a few minutes longer. Variation: You could also add in 1/2 cup chopped walnuts or pecans or use chocolate chips. For a thicker blondie, add 1 Tablespoon cornstarch.Freezer instructions: Let cool completely and then wrap individual blondies in plastic wrap. Store in a freezer container or zip-top bag up to 3 months. Remove from freezer and allow to thaw when ready to eat.