Perfect Blondies Recipes

CLASSIC BLONDIES

Steps:

• Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

PERFECT BLONDIES

Steps:

• Preheat oven to 400°F.
• Cream brown sugar and butter using whisk or electric mixer.
• Add egg and vanilla to brown sugar and butter, mix well.
• Add flour, baking powder, baking soda and salt to mixture and combine until everything is consistent.
• Combine nuts and 1 1/4 cup of the chocolate chips with other ingredients.
• Line 8"x8" baking pan with grease proof paper. If you don't have parchment paper, lightly grease the pan but be forewarned that it will be hard to get these out without ruining the edge pieces.
• Transfer your batter to the baking pan and smooth it out with your spatula as well as you can, try to get it into the corners and make the thickness an even 1 to 1 1/2".
• Sprinkle remaining 1/4 cup of chocolate chips over everything and lightly press them into the batter with your spatula.
• Bake in 400F oven for 20-25 minutes. Keep a close eye on them and be sure to check them with a tooth pick at 20 minutes. The toothpick should come out with a few moist crumbs stuck to it like brownies, not totally clean like with cake. These only take 20 minutes in my oven and you have to be very careful not to overcook them as they will turn out dry and cake-y if leave them even a minute or two too long.
• Let cool in pan for about 5 minutes and then gently lift the parchment paper out and place on a wire rack to let cool for about 20 minutes before cutting.
• Cut into 16 squares and enjoy :).

EASY BLONDIES

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until toasted, 5 to 10 minutes. Transfer pecans to a bowl to cool.
• Butter a 9-inch-square cake pan, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of electric mixer, combine butter and sugars. Beat until light and fluffy, 2 to 3 minutes, scraping sides occasionally. Add eggs and vanilla; beat until well combined. Add flour mixture; beat just until combined. Fold in butterscotch chips and toasted pecans.
• Using an offset spatula, spread batter into pan. Bake until surface is golden brown and a cake tester inserted into center comes out barely clean, 45 to 55 minutes. Transfer to a wire rack to cool. Cut into squares. Store in an airtight container up to 3 days.