Blondies the ultimate recipe! Blondies are, in short, brownies without cocoa powder. And since they are not brown, they are called “blondies”. Now, blondies, like brownies, have a chewy, or fudgy texture in the center, that marvelous texture!
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The best part is that combination of a sponge-like texture on the outside, and even a little crunchy with the center part, which is very soft and velvety. These blondies have toasted butter in the recipe. The toasted butter makes them taste much deeper and more interesting. Because the butter, when toasted, acquires a nutty, nutty, or praline flavor. This, in addition to smelling delicious, tastes great!
This part makes these blondies taste great! If you like brownies, you will love these blondies, guaranteed!
We put chocolate chips in them, because they look great! Another optional topping is toasted walnuts, chopped into small pieces. If you use nuts, of any kind, be sure to toast them before, in the oven, so that they bring out all their flavor and oils. That’s how they will taste best in these blondies.
Toasting walnuts, any kind, is very easy. Just put them on a baking sheet and bake them at 180º C. Be careful because they are ready in a few minutes, and they burn very quickly.
When baking blondies, you want to avoid overcooking them. Because if they are overcooked, they lose that chewy part that we all love about brownies, and in this case, blondies.
If you like this recipe, you have to check out our banana and peanut butter brownies. You’re going to love them.
Blondies, the ultimate recipe
Ingredients
- 1/2 C (3.95 oz) (112 gr) unsalted butter
- 3/4 C (5.30 oz) (150 gr) brown sugar
- 1/4 C (1.70 oz) (50 gr) white sugar
- 1 egg, big
- 1 egg yolk
- 2 tsp (0.34 fl oz) (10 ml) vanilla extract
- 1 C (4.60 oz) (130 gr) all purpouse flour
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1 C (6 oz) (170 gr) semisweet chocolate chips, or white chocolate chips
- 1/2 C nuts, your choice, toasted and chopped (optional)
Instructions
- Preheat the oven to 356º F (180° C). Grease and line a square baking pan of approximately 8 inches (20-22 cm) wide. Also, in a small bowl, sift the flour with the salt.
- Place the butter in a small frying pan and bring it to medium-low heat, this is essential for the butter to brown evenly. Cook the butter for 10-15 minutes, stirring constantly with a rubber spatula to scrape the bottom and sides of the pan every 15 seconds to prevent burning. At first, the butter will melt and foam, then the foam bubbles will become smaller and the butter will begin to give off a nutty aroma. Continue to cook the butter until it begins to turn darker and you see small floating brown bits on the surface (these are the milk solids in the butter that separate and toast). Once the butter is browned, remove it from the heat and let it cool slightly.
- In a large bowl, add the browned butter with the two types of sugar and beat with an electric mixer or a hand whisk for 2 minutes until the mixture is smooth.
- Add the egg, egg yolk, vanilla extract and continue beating for 2 more minutes until the mixture is fluffy and lighter in color.
- Finally, add the flour mixture along with the chocolate chips and nuts and stir with a rubber spatula until smooth and free of lumps.
- Pour the mixture into the pan and spread it with the rubber spatula to make it even. Bake the blondies at 356º F (180° C) for approximately 25-30 minutes until they are firm around the edges but when a toothpick or knife is inserted in the middle, it still comes out with a little blondie batter.
- Once the blondies are ready, remove them from the oven, let them rest for 20 minutes inside the pan and then turn them out and place them on a rack to cool completely before cutting. When cool, cut into 16 equal portions.
