Fruit Salad
Ali Slagle
369 ratings with an average rating of 4 out of 5 stars
369
20 minutes
Blondies
- Total Time
- 35 minutes, plus 45 minutes' cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:16 bars
- 12tablespoons/170 grams butter, salted or unsalted, plus more for greasing
- 1cup/220 grams packed brown sugar, light or dark
- 2large eggs
- 1½teaspoon pure vanilla extract
- 1cup/128 grams all-purpose flour
- ½teaspoon baking powder
- ¼teaspoon baking soda
- ¾teaspoon kosher salt
- 1½cups/255 grams bittersweet chocolate chunks or chips
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
244 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 2 grams protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Step 2
In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
- Step 3
Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
- Step 4
Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That’s OK.) Stir in 1¼ cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
- Step 5
Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
- Step 6
Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.
Private Notes
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Cooking Notes
Melody
These need to cook much longer than 20 min! they were raw in the center at 20 min. I doubled the time (40min) and they were great.
NancyDev
Yum & easy but baking time is way off, should be at least 30 minutes. Once you hit 30, check every 3 minutes thru the oven door till top is baked. Parchment paper a must for the texture.
Maria
If you are using salted butter don’t add salt to the recipe.
Peter C
At 20 mins these were still underdone, so I let them go another 2 mins. At that point I was well past the suggested time so I pulled them, assuming they'd set while they cooled. They didn't. They were greasy throuhgout and raw in the center. I guess the lesson is don't be afraid to let them go quite a bit longer than than the suggested time.
David
I couldn't see how that much butter and sugar with only a cupful of flour could produce a firm Blondie. Added 64 more grams of flour and 1/2 tsp more of baking powder. Set time for 35 minutes rather than 20 and the Blondies came out perfect. Outer row Blondies a little less moist and more cake like, inner four moist and yummy like fudge brownies.
E
These are dangerously easy to make, and so so delicious. I have now made them half a dozen times, and they are always a huge hit. I cook the butter and sugar a bit more than I would otherwise, it gives the blondies a wonderful caramel taste. They do take longer to bake than listed, more like 30 minutes; I bake until no longer wobbly when given a little jiggle.
amanda
Time was SO off. 20 min and all was raw… 40 min and started to sink and become a lighter brown than in the picture, but cooked I hope. Opted for the chewier/1 egg version. Will look elsewhere next time.👎🏼
claire
The perfect blondie! Cooked them 30mins and let cool completely. Sprinkled Maldon on top before baking.
HJK
Haven't made this recipe but make blondies frequently with a similar recipe. Try it with crushed Heath Bar chips (sold in the chocolate chip section of grocery store) instead of chocolate chips
Aaron
Cooking time is definitely 30 minutes, potentially more. Personally I prefer a heavier blondie, whereas this recipe is something lighter with baking soda & powder.
Kirsten in Md.
I'm declaring these the standard by which all blondie recipes are judged. Non plus ultra. I added a mix of chocolate and butterscotch chips and pecan bits for my mix-ins, and after reading the other comments I baked them for 40 minutes. They are thick and fudgy and delicious.
PFox
I auditioned this dessert for a holiday market bake sale. I didn’t add salt to the batter and instead, sprinkled sea salt on top before baking. Also, I used a small (9 x 13) sheet pan lined with parchment and baked for about 17 minutes. Very happy with the results!
EPMolander
The addition of 1/2 cup of lightly toasted pecans made this a much more adult blondie. Please accept the advice of your fellow bakers, it should be baked for30 minutes.
Shasha
Easy and yummy. Used 1.5 cups of whole wheat flour and baked for 40 mins as suggested by some. Cookies are usually my go to but I think I’ll be making this instead for a while.
Barb’s Baking Notes
Better the next day cold. from fridge. Considered as a 3D chocolate chip cookie they are good
Eve
Very tasty but it took closer to 35 minutes to bake fully.
Maura
Great recipe, I added walnuts. Agree with every other comment, 30 minutes minimum baking time.
Neener
Why doesn’t someone correct the cook time on this recipe? And, why didn’t I read the comments first…? I will echo what everyone else has said: 20 minutes isn’t long enough. I did let them go longer, but not long enough given the dire warning not to overcook! Lesson learned.
Lisa
This recipe is excellent except for the huge underestimation about baking time. 15-20 minutes at 350 degrees leaves the batter practically raw. I can see the judges on the British Baking Show refusing to taste this concoction. Try at least 40 minutes and keep testing from there.
jon
These are very good eating, but the blondie taste is weak -low molasses, butterscotch taste. I'll try browning the butter next time. Also, cooked for 30 -35 minutes. I used a thermometer, and cooked them till the temp was 200 degrees F. Added a cup of walnuts.
Rob
Made in a 9 x 13 and baked for 26 minutes. Turned out perfect, but thought there were too many chocolate chips. Will reduce chips to 3/4 c next time
Too fluffy for blondies
Baking time is understated and it needs more baking time. Also the texture is more like cake, not blondies.
HeidiK
Followed the recipe and added 10 minutes to the baking time-perfect!
baking
These took over double the baking time! This was disappointing because the blurb describes these as so quick. I gauged done-ness by when they no longer jiggled too much when shaken. When done, they came out gooey (in a good way!) and buttery. It was not the dense texture like brownies I’d expected, but good in a different way! Finally, like for others, all the chips sank to the bottom.
Rosemary C
I added 1/2 cup chopped walnuts and increased the cooking time. Really makes them hearty and gives them a great flavor.
Kirsten in Md.
I'm declaring these the standard by which all blondie recipes are judged. Non plus ultra. I added a mix of chocolate and butterscotch chips and pecan bits for my mix-ins, and after reading the other comments I baked them for 40 minutes. They are thick and fudgy and delicious.
Cynthia C
Made these exactly according to directions, but as others noted, they need longer to cook. Added about 6 min for me. And I used bread flour, which worked perfectly. Wonderful.
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