The Best Blondies Recipe

This thick and fudgy Blondies Recipe is delicious white brownies that are loaded with white chocolate chips and pecans. These are sure to be a hit at your house as soon as you serve them.

Who doesn’t like a sweet treat with coffee or something sugary after a meal? If you want to try out more delicious dessert recipes, you must try my Classic Cheesecake Recipe or Hummingbird Cake.

 

Blondies

Blondies traditionally are more of a thick gooey cake batter that pushes the flavors of vanilla and caramel forward while still mixing in white chocolate chunks and nuts. Once it’s cooked, it appears blonde in color, which obviously is attributed to the name blondies.

Blondies have become incredibly popular in the last 20 years but have been around in the United States since the late 1800s. I personally believe the addition of white chocolate is a necessity, as you would really need to load it up with vanilla for those rich flavors to come forth. 

Ingredients and Substitutions

• Butter – I always use unsalted butter in my cooking and baking so that I control the salt content and not a butter company.
• Sugar – You will need both light brown sugar and regular granulated sugar.
• Eggs – Large chilled or room temperature eggs will work.
• Vanilla – Use a good vanilla extract. If you want fresh vanilla seeds, you can substitute the seeds from one vanilla pod with one tablespoon of extract.
• Flour – I used cake flour, also known as pastry flour. You can substitute with 1 cup of all-purpose flour minus one tablespoon thoroughly whisked with one tablespoon of cornstarch.
• Leavening Agents – You will need baking powder and baking soda to help the blondies rise and ensure they are tender.
• Salt – I always use coarse salt in my cooking and baking.
• Chocolate – You can use white chocolate chips or a bar that is cut up.
• Nuts – Pecans or walnuts are a wonderful addition. However, they are optional.

How to Make the Best Blondies

1. Add the melted butter to a bowl along with the sugars.
2. Add in the eggs and whisk until combined.
3. Whisk in the flour, baking powder, baking soda, and salt until combined, but make sure not to overmix.
4. Fold in the white chocolate and pecans until mixed in. The batter will be thick.
5. Transfer to a prepared 9×9 pan and bake at 325° for 45-50 minutes.
6. Cool completely before slicing and serving.

How Do You Know When They’re Done?

The key to delicious fudgy blondies is double-batching them, which I did so that they are thick and slightly undercooking them and letting the carry-over cooking finish them off. Once the blondie batter starts to pull away from the outside of the pan and firm on the outside edges but soft in the center.

How to Serve Blondies

I personally like to finish off my recipe with a huge scoop of vanilla ice cream, homemade caramel, or chocolate sauce and then serve it alongside some fresh berries and whipped cream!  These blondies are absolutely going to impress whoever gets to eat it!

Make-Ahead and Storage:

Make-Ahead: For maximum freshness, you can make these up to 3 days ahead of time.

How to Store: Place them covered in the refrigerator for up to 7 days. Blondies will freeze well covered in plastic for up to 3 months. Thaw them in the refrigerator for one day or until thawed.

How to Reheat: Add the desired amount of blondies to a 13×9 casserole dish with a lid or covered in foil, and bake in the oven at 350° for 6-8 minutes or until warm.

More Dessert Recipes

• Churros
• Key Lime Pie Recipe
• Coconut Cake Recipe
• Rice Pudding
• Berry Crisp