The Perfect Classic Blondies
The Perfect Classic Blondies are just that! This blonde brownie is a moist, rich, buterscotchey bar that won't last long around the house.
Servings 12 -16
Calories 390kcal
Ingredients
- 1 (16-ounce) box light brown sugar
- 1 1/2 sticks unsalted butter
- 2 eggs large, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecans or walnuts chopped
Instructions
- Preheat oven to 350ºF (177ºC) if using a metal pan or 325ºF (163ºC) if using a glass (pyrex) pan.
- In a medium saucepan, melt brown sugar (16-ounce) and butter (1 1/2 sticks) together.
- In a small bowl, temper eggs (2) with sugar-butter mixture. Add eggs to saucepan.
- In a medium bowl, mix together flour (2 cups), baking powder (2 teaspoons), salt (1/2 teaspoon), vanilla (1 teaspoon), and nuts (1 cup).
- Add butter mixture to flour mixture. Beat with an electric mixer until combined.
- Pour into a well-greased 9x13 pan. Bake at 350ºF (177ºC) for 30 minutes or if using a glass baking dish, bake at 325ºF (163ºC) for 30 minutes.
Notes
- Temper the eggs. When mixing warm butter and brown sugar into eggs, always temper first so they don’t scramble—just add a little warm mixture into the eggs before combining everything.
- Cool before cutting. It’s tempting to dig right in, but letting them rest for 15–20 minutes helps them set and makes for clean slices.
- Storage tip: Wrap leftovers tightly once cooled. The flavor actually deepens after a day, and they stay soft for up to 3 days at room temperature.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 55g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 120mg | Potassium: 188mg | Sugar: 37g | Vitamin A: 397IU | Calcium: 77mg | Iron: 2mg