Blondie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper leaving a 1–2 inch overhang on two opposite sides for easy removal. Lightly butter the exposed pan edges or spray with nonstick spray.

Melt butter

In a small saucepan over low heat or in a microwave-safe bowl, melt 3/4 cup (170 g) unsalted butter until fully melted and just beginning to foam. Remove from heat and let cool 2–3 minutes so it’s warm but not piping hot.

Mix sugars and butter

Whisk the packed 1 cup brown sugar and 1/4 cup granulated sugar into the warm melted butter until combined and smooth. The mixture should be glossy.

Add eggs and vanilla

Whisk in the 2 large eggs one at a time until fully incorporated, then whisk in 2 teaspoons vanilla extract. The batter will become slightly thicker and shiny.

Combine dry ingredients

In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt to distribute the leavening and salt evenly.

Fold dry into wet

Add the dry ingredients to the butter-sugar-egg mixture and fold gently with a spatula until just combined. Do not overmix; a few streaks are fine but avoid long mixing to keep blondies tender.

Add mix-ins

Fold in 3/4 cup white chocolate chips and 1/2 cup chopped nuts (if using) until evenly distributed through the batter.

Transfer to pan

Scrape the batter into the prepared 8x8 pan and spread into an even layer with an offset spatula or the back of a spoon. Smooth the top, leaving it slightly domed in the center if necessary.

Bake

Bake in the preheated 350°F (175°C) oven for 22–28 minutes. Start checking at 20 minutes: the edges should be golden and set, the center should still be slightly soft but not liquid. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.

Cool in pan

Remove from oven and immediately, if desired, sprinkle the top with a pinch of coarse sea salt. Let the blondies cool in the pan on a wire rack for at least 30–45 minutes to set; for clean slices, cool completely (about 1.5–2 hours).

Slice and serve

Use the parchment overhang to lift the blondie slab from the pan. Transfer to a cutting board and slice into 9 squares (3x3) or 12 bars (3x4). Serve at room temperature. Store any leftovers in an airtight container at room temperature up to 3 days or refrigerate up to 5 days.