Blondies Recipe

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray or butter the pan so the parchment adheres.

Measure and organize ingredients. Toast nuts if using: spread nuts on a baking sheet and toast 5–7 minutes in the preheating oven, stirring once, until fragrant. Let cool and chop coarsely.

In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined. Set aside.

Melt butter & combine with sugars

Melt the unsalted butter in a small saucepan over low heat or in the microwave until fully melted. Transfer to a large mixing bowl and stir in the light brown sugar and granulated sugar until smooth and slightly cooled (about 1–2 minutes).

Add eggs & vanilla

Whisk the eggs into the butter-sugar mixture one at a time until fully incorporated and the mixture looks glossy. Whisk in the vanilla extract.

Fold in dry ingredients to make a thick batter: Sprinkle the flour mixture over the wet mixture and fold with a spatula just until no streaks of flour remain. Do not overmix; the batter will be dense and slightly sticky.

Stir in add-ins: Fold in the white chocolate chips and the toasted chopped nuts (if using), reserving a small handful of chips/nuts to press on top before baking.

Transfer batter to the prepared 8x8-inch pan and use an offset spatula or the back of a spoon to smooth the top. Sprinkle the reserved white chocolate chips and nuts over the surface, and sprinkle flaky sea salt evenly if using.

Bake in the preheated oven for 22–28 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Oven times vary; start checking at 20 minutes.

Cool in the pan on a wire rack for at least 30 minutes to let the blondies set. Use the parchment overhang to lift the blondies from the pan. For clean slices, chill in the refrigerator 20–30 minutes before cutting if desired.

Cut into 9 or 12 squares and serve. Store leftover blondies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Rewarm briefly in the microwave for a soft texture.