1. Introduction
Forget what you’ve heard about blondies being “just brownies without chocolate.” That does a massive disservice to one of the most sophisticated, soul-warming treats in the baking world. A truly great Classic Chewy Blondie is a masterpiece of caramelization—a dense, fudgy square that tastes like a cross between a high-end butterscotch candy and the softest chocolate chip cookie you’ve ever had.
The origin of the blondie actually predates the chocolate brownie. Early 19th-century recipes often featured molasses and brown sugar, long before cocoa powder became a pantry staple. These “butterscotch squares” were the gold standard of American home baking. Today, they represent the ultimate comfort food: nostalgic, easy to make, and infinitely customizable.
The magic of this specific recipe lies in the Maillard reaction. By combining melted butter with a high ratio of brown sugar, we create a deep, toffee-like flavor profile that remains moist and chewy for days. Whether you are baking for a school bake sale or a sophisticated dinner party, the blondie is the versatile hero of the dessert table.
2. Recipe Overview
- Cuisine Type: American
- Difficulty Level: Easy (Beginner-friendly)
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
- Dietary Classifications: Vegetarian (Can be made Gluten-Free with a 1:1 flour substitute)
3. Equipment and Tools
To achieve that iconic crackly top and chewy center, having the right gear is essential.
- Baking Pan: 8×8 inch (20×20 cm) square metal baking pan. Metal conducts heat more evenly than glass for bars.
- Pan Depth: At least 2 inches deep.
- Mixing Bowls: One large microwave-safe bowl (for melting butter) and one medium bowl.
- Whisk & Spatula: A sturdy balloon whisk and a silicone spatula for folding.
- Parchment Paper: Essential for “sling” construction to lift the blondies out easily.
- Digital Scale: Recommended for precise flour measurement (grams).
- Cooling Rack: To prevent the bottom from becoming soggy.
4. Serving Suggestions
Blondies are a “blank canvas” dessert. Here is how to elevate them:
- The “À La Mode” Classic: Serve warm with a scoop of high-quality bean vanilla ice cream. The cold cream against the buttery bar is unmatched.
- Plating: Dust lightly with powdered sugar or drizzle with homemade salted caramel sauce.
- Garnish: A sprinkle of Flaky Sea Salt (Maldon) is highly recommended to balance the sweetness of the brown sugar.
- Beverage Pairings: * Coffee: A dark roast or a nutty espresso perfectly complements the molasses notes.
- Wine: A late-harvest Riesling or a glass of Tawny Port.
- Non-Alcoholic: A cold glass of whole milk or a spiced chai latte.
5. Nutritional Information
(Per serving based on 16 squares)
| Nutrient | Amount |
| Calories | 240 kcal |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 110mg |
| Total Carbohydrates | 31g |
| Sugars | 22g |
| Protein | 3g |
Health Note: While these are a decadent treat, using high-quality grass-fed butter can provide higher levels of Omega-3 fatty acids compared to standard butter.
6. Storage and Reheating
- Room Temperature: Store in an airtight container for up to 4 days. They actually get chewier on day two!
- Refrigeration: Not recommended as it can dry out the crumb, but if you prefer a very firm texture, they last 7 days in the fridge.
- Freezing: Wrap individual squares in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature.
- Reheating: Microwave for 10–15 seconds to restore that “just-out-of-the-oven” gooeyness.
7. Expert Tips and Variations
Professional Chef Tips
- Don’t Overbeat: Once you add the flour, mix only until no white streaks remain. Over-mixing develops gluten, which makes the blondies cakey rather than fudgy.
- The “Underbake” Secret: Pull the blondies out when the edges are golden but the center still looks slightly underdone. They will finish setting as they cool.
- Use Dark Brown Sugar: For a deeper, more intense caramel flavor, swap light brown sugar for dark brown sugar.
Creative Variations
- Brown Butter Blondies: Brown the butter in a skillet first until it smells nutty and has brown specks. This adds a gourmet layer of flavor.
- The “Everything” Blondie: Fold in 1/2 cup of white chocolate chips, 1/2 cup of toasted pecans, and 1/2 cup of shredded coconut.
- Bourbon Vanilla: Add 1 tablespoon of high-quality bourbon to the batter for an adult twist.
8. Ingredients Section
The Wet Base
- Unsalted Butter: 1 cup (225g / 2 sticks), melted and slightly cooled.
- Brown Sugar (Light or Dark): 1 ½ cups (300g), firmly packed.
- Egg: 1 large, room temperature.
- Egg Yolk: 1 large (The extra yolk provides the “chew”).
- Vanilla Extract: 1 tablespoon (Use pure extract, not essence).
The Dry Base
- All-Purpose Flour: 2 cups (250g). Spoon and leveled.
- Salt: ½ teaspoon (Fine sea salt).
- Baking Powder: ½ teaspoon (Optional—omit for a denser, more brownie-like texture).
9. Step-by-Step Instructions
- Preheat and Prep: Heat your oven to 350°F (175°C). Line your 8×8 pan with parchment paper, leaving an overhang on two sides for easy removal. Grease the parchment lightly.
- Cream the Base: In a large bowl, whisk the melted butter and brown sugar vigorously for about 2 minutes. The sugar won’t fully dissolve, but the mixture should look smooth and shiny.
- Emulsify: Add the egg, egg yolk, and vanilla extract. Whisk until the mixture lightens slightly in color and becomes well-combined.
- Fold in Dry Ingredients: Sift the flour, salt, and baking powder (if using) directly into the wet ingredients. Using a spatula, fold gently. Stop the moment you see no more dry flour.
- Bake: Spread the thick batter into the prepared pan. Smooth the top with your spatula. Bake for 25–30 minutes.
- The Doneness Test: Insert a toothpick into the center. It should come out with a few moist crumbs attached. If it’s liquid, give it 3 more minutes. If it’s clean, they may be slightly overbaked.
- Cooling: This is the hardest part. Let them cool in the pan for at least 30 minutes before lifting them out. This allows the internal structure to set, ensuring that perfect chew.
10. Frequently Asked Questions (FAQ)
Q: Why are my blondies cakey?
A: This usually happens from over-measuring flour or over-beating the eggs. Use a scale for the flour and mix the dry ingredients by hand, not with an electric mixer.
Q: Can I use granulated sugar instead of brown sugar?
A: You can, but you shouldn’t. Brown sugar contains molasses, which is responsible for the chewy texture and the caramel flavor. Using white sugar will result in a crispier, lighter bar.
Q: How do I get a shiny, crackly top?
A: The secret is dissolving the sugar well into the melted butter and whisking the egg thoroughly. This creates a thin layer of meringue-like crust on top.
Q: Can I double this recipe?
A: Absolutely. Use a 9×13 inch pan and increase the bake time to 35–40 minutes.
Q: My blondies are too oily. What happened?
A: Usually, this is because the butter was too hot when the eggs were added, causing the fat to separate. Let your melted butter cool for 5 minutes before mixing.
