Blondie Recipe
Chewy butterscotch squares with walnut chunks & bittersweet chips with a scoop of huckleberry ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Blondie Base
Serving
Method
Blondie Base Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- 2
Melt the Butter
In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and let cool slightly.
- 3
Mix Sugars and Eggs
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- 5
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- 6
Add Chocolate and Walnuts
Fold in the bittersweet chocolate chips and chopped walnuts until evenly distributed.
- 7
Bake
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- 8
Serving
- 9
Serve
Once the blondies are completely cooled, cut them into squares. Serve each square with a scoop of huckleberry ice cream on top.
