The Best Blondies Bar None Food

BLONDIES

Steps:

• Preheat the oven to 350F degrees. Line a 9x13 inch pan with parchment paper, or aluminum foil and lightly grease.
• In a large bowl, whisk together the melted butter and sugar (or beat with an electric mixer.
• Whisk in the eggs and vanilla extract. You don't want the butter to look like it's melting out at this point.
• Stir in the flour, cornstarch and salt, ensuring that there are no flour clumps.
• Fold in the chocolate chips/ mix-ins.
• Spoon the batter into the prepared pan and smooth the top.
• Bake in the preheated oven for 24-28 minutes, or until the top looks set and shiny and an inserted toothpick comes out clean or with a few damp crumbs.*
• Cool fully before slicing.

EASY NO-FAIL BLONDIES

Steps:

• Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
• Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
• Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
• When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
• Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
• Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
• Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
• Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
• Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
• Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
• Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

BEST BLONDIE RECIPE

Steps:

• Preheat oven to 350F (175C) and line a 13x9 pan with parchment paper**
• Combine melted butter and sugar in a large bowl and stir well.
• Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.
• In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
• Gradually stir dry ingredients into wet until completely combined.
• Fold in white chocolate chips and nuts, if using.
• Spread blondie batter into prepared pan and transfer to oven.
• Bake on 350F (175C) for 25-30 minutes*** or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
• Allow to cool before cutting and enjoying

CHOCOLATE CHIP BLONDIES

Steps:

• In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.