Brownies get all the attention. Blondies are the unsung hero.
Chewy. Buttery. Loaded with white chocolate chips and pecans. 30 minutes. One bowl. No cocoa. All flavor.
Ingredients
Makes 16 bars.
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup white chocolate chips
- ½ cup chopped pecans or walnuts (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.
Step 2: Mix Wet Ingredients
- Whisk melted butter and brown sugar until smooth. Add egg and vanilla. Whisk until combined.
Step 3: Add Dry Ingredients
- Add flour, baking powder, and salt. Stir until just combined. (Don’t overmix.)
- Fold in white chocolate chips and pecans.
Step 4: Bake
- Spread batter evenly into prepared pan.
- Bake 20-25 minutes until edges are golden and center is set (toothpick may have moist crumbs).
Step 5: Cool and Cut
- Cool completely in pan. Lift out using parchment. Cut into 16 squares.
Summary
Prep Time: 5 minutes | Cook Time: 20-25 minutes | Total Time: 25-30 minutes
Yield: 16 bars
Difficulty: Easy
Storage Notes
Room Temp:
Store in an airtight container for up to 1 week.
Freezer Friendly:
Freeze for 3 months. Thaw at room temperature.
Pro Tip:
Underbake slightly for chewier blondies. Overbake = dry and crumbly.
