The Best Blondies. Dense but soft, with crispy edges and a chewy centre, these are the perfect blondies with an intense natural caramel-y butterscotch flavour. The best I’ve ever made.
The Best Blondies
Originally published Oct 2019.
Finding the best blondies recipe has been a bit of a challenge for me. I’ve tried plenty of different recipes over the years but not one that got them just right.
By just right, I mean with the same texture as a good brownie but with that classic butterscotch flavour a good blondie should have. That flavour comes from butter, brown sugar and vanilla.
The Best Blondies
The scent from the mixing bowl is just heavenly. One of my favourite smells of all time. There is just something magic about that trio of ingredients.
I recently came back to my blondie search when a saw a particularly good looking batch on Pinterest. I decided to make them.
The Best Blondies
I’ll admit that I was a bit skeptical because the recipe had an unusually low amount of flour. But, I thought, maybe that was the key.
It wasn’t. The batch would not bake properly and was far too dense and flat.
So, that low amount of flour was not the key. Next I went in the opposite direction and tried another recipe with more flour.
The flavour was good but the texture was all wrong. It might have made quite a delicious brown sugar pound cake actually. (hmmm…maybe I should bake it in a bundt pan and see what happens.)
The Best Blondies
I also suspected that the amount of baking powder in that recipe was an issue. I would need to adjust that going forward.
In my final endeavour as the Goldilocks of blondie bakers, I decided to trust my own instincts. I devised my own recipe from cherry picking the best of three other recipes and simplifying it overall.
The Best Blondies
The secrets to the best blondie recipe.
One of the secrets to this recipe is to mix the butter sugar egg and vanilla mixture for several minutes. The purpose here is to dissolve the brown sugar into the butter and egg mixture as much as possible.
This will help greatly in achieving a chewier texture for your blondies.
I approached it like a brownie recipe. That lead me to a batter that looked a similar consistency and had a similar sugar proportion. That’s important for a chewier brownie or blondie.
Eureka, it worked!
The proper consistency of the wet mixture for the best blondies
Looking at the surface of the blondies when they came out of the oven, I could tell that I was on to a winner. They had that sort of thin sugary crust layer that’s often there on a great brownie recipe.
The Best Blondies fresh from the oven.
They also looked great around the edges and did not fall back too much when cooled.
The flavour was totally on point too, as well as the texture. My taste testers quickly gave them a big thumbs up.
If you like you can try adding 3/4 cup of white chocolate chips or butterscotch chips to the batter to pump up the flavour even more.
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
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The Best Blondies Recipe in only 7 ingredients!
The Best Blondies. Dense but soft, with crispy edges and a chewy centre, these are the perfect blondies with an intense natural caramel-y butterscotch flavour. The best I've ever made.
Ingredients
- 1 3/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter melted
- 1 3/4 cups firmly packed dark brown sugar
- 3 eggs, large or extra large
- 1 tbsp pure vanilla extract
Instructions
- Lightly grease a 9x9 baking pan and line with parchment paper. Preheat oven to 325 degrees F.
- Sift together the flour, baking powder and salt. Set aside.
- Melt the butter in the microwave for a few seconds at a time until just melted. The butter should only be lukewarm, not hot. If it gets overheated, let it cool down before continuing.
- Add to the bowl of an electric mixer along with the brown sugar, eggs and vanilla.
- Mix on the lowest setting for about 10 minutes. You an also stir the mixture with a wooden spoon for about the same amount of time or a little longer. The purpose here is to dissolve the brown sugar into the butter and egg mixture as much as possible. This will help greatly in achieving a chewier texture for your blondies.
- Fold in the dry ingredients by hand, mixing only enough so that the flour is fully incorporated. When the last streaks of flour disappear, stop. You do not want to over mix the batter.
- Spread batter evenly into the prepared pan.
- Bake for 40-45 minutes. They baked for the full 45 minutes in my oven.
- Cool thoroughly in the pan before cutting into squares or bars.
Notes
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
25Serving Size
1 cookie barAmount Per Serving Calories 156Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 42mgSodium 127mgCarbohydrates 19gFiber 0gSugar 13gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.