Blondie Recipe

Preheat and pan prep

Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides to lift the blondie out later. Lightly butter or spray the exposed pan edges and parchment.

Measure and toast nuts (if using): place chopped pecans or walnuts on a baking sheet and toast in the preheating oven for 6–8 minutes until fragrant and lightly browned. Let cool, then coarsely chop if needed.

Melt butter and combine with sugars

In a medium saucepan over low heat (or in a microwave-safe bowl in 20–30 second increments), melt the 0.75 cups unsalted butter until fully liquid. Remove from heat and whisk in the 1 cup packed light brown sugar and 0.25 cup granulated sugar until smooth and slightly glossy. Allow the mixture to cool for 3–5 minutes so it is warm but not hot.

Incorporate eggs and vanilla

Whisk in the 2 large eggs one at a time, beating until each is fully incorporated and the batter is smooth. Stir in the 2 tsp pure vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 tsp baking powder, and 0.5 tsp fine sea salt until evenly distributed.

Add dry to wet

Fold the dry ingredients into the butter-sugar-egg mixture with a rubber spatula just until combined and no large streaks of flour remain. Avoid overmixing to keep the blondie tender.

Fold in mix-ins

Fold in the 0.75 cup white chocolate chips (or chunks) and the 0.5 cup toasted chopped nuts, if using, reserving a small handful (1–2 tablespoons) to sprinkle on top.

Transfer to pan and smooth

Spoon the batter into the prepared 8x8-inch pan and use an offset spatula or the back of a spoon to spread it evenly and smooth the top. Sprinkle the reserved white chocolate chips and nuts over the surface if you reserved any.

Bake

Bake in the preheated 350°F (175°C) oven for 22–28 minutes. Start checking at 20 minutes: the top should be golden and set, edges slightly pulling away from the pan, and a toothpick inserted near the center should come out with a few moist crumbs (not wet batter).

Cool and finish

Remove from oven and let cool completely in the pan on a wire rack (about 1–1.5 hours) so the blondie firms up and slices cleanly. If desired, lift the blondie out using the parchment overhang and dust lightly with 1 tablespoon powdered sugar and a pinch (about 1/4 tsp) of flaky sea salt before cutting into 9 squares.