Classic Blondies

Name: Classic Blondies
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 cups packed light brown sugar; 1 cup unsalted butter, melted, cooled; 2 large eggs; 2 tsp pure vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp salt; 1 1/2 cups semi-sweet chocolate chips

Dense, chewy bars made with brown sugar butter batter and plenty of chocolate chips - a fuss-free one-bowl dessert with deep caramel flavor and crispy edges.

43 minEasyServes 16280 cal/serving

AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups packed light brown sugar
1 cup unsalted butter, melted, cooled
2 large eggs
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 1/2 cups semi-sweet chocolate chips

Instructions

1

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2

In a large bowl, whisk together 1 cup melted, cooled unsalted butter and 2 cups packed light brown sugar until smooth. Add 2 large eggs one at a time, whisking well after each addition. Stir in 2 tsp pure vanilla extract.
3

Add 2 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt to the bowl. Switch to a rubber spatula and fold until just combined - do not overmix. Fold in most of the 1 1/2 cups semi-sweet chocolate chips, reserving a small handful for the top.
4

Spread the batter evenly in the prepared pan. Scatter the reserved semi-sweet chocolate chips over the top.
5

Bake for 24-28 minutes until the top is set and golden and a toothpick inserted in the center comes out with a few moist crumbs. The center should look barely set - they will firm up as they cool. Do not overbake.
6

Let cool completely in the pan on a wire rack, at least 1 hour. Lift out using the parchment overhang, cut into 16 bars, and serve.

Questions

Can I make Classic Blondies dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, melted, cooled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Classic Blondies gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Classic Blondies keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Classic Blondies?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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