Prepare to embark on a mouthwatering journey with Dorie's Chewy Chunky Blondies - the dessert that promises to transform your ordinary baking routine into an extraordinary culinary adventure! These irresistible treats are more than just a dessert; they're a perfect balance of buttery, sweet, and chunky goodness that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these blondies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and immediately stir in the brown sugar until well combined and smooth.
- Allow the butter and sugar mixture to cool for about 5 minutes, then whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract, mixing until the mixture is completely smooth and glossy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips and chopped nuts (if using), distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula and ensuring it reaches all corners.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack, which will take approximately 1-2 hours.
- Use the parchment paper overhang to lift the blondies out of the pan, then cut into 16 equal squares.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips
- Use room temperature eggs and butter for smoother batter integration
- Don't overmix the batter - this can lead to tough, dense blondies
- Line your pan with parchment paper for easy removal and perfect cutting
- For extra flavor, toast your nuts before adding them to the batter
- Check your blondies early - they should have slightly moist crumbs when tested
- Allow complete cooling before cutting to ensure clean, neat squares
- Experiment with mix-ins like white chocolate chips, dried fruit, or different nuts
- Store in an airtight container to maintain their chewy, soft texture
- For an extra indulgent touch, drizzle melted chocolate over the cooled blondies
- If freezing, wrap individual blondies in plastic wrap for easy grab-and-go treats
Nutrition Facts
Calories: 290kcal
Carbohydrates: 33g
Protein: 3g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 55mg
