Easy Blondies Recipe
Print Pin VideoThis rich, buttery blondie recipe is incredibly easy to make, with no mixer required! These blondies are packed with flavor without being overly sweet and have the perfect chewy texture. Using pantry staples, they come together super quick and are the perfect go-to treat when you need a sweet fix!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1¾ cups (210 g) all purpose flour
- ¼ cup (30 g) cornstarch
- ½ tsp baking powder
- ¾ tsp salt - omit if using salted butter
- ¾ cup (130 g) white chocolate - cut into small chunks, or you can use white chocolate chips too (see note 1)
- ¾ cup (75 g) walnuts - roughly chopped. You can substitute with pecans, macadamia nuts or any other mix-in you prefer.
- 1⅓ cups (266 g) light soft brown sugar - firmly packed (see note 2)
- 1 cup (225 g) unsalted butter - melted
- 2 large eggs - room temperature
- 3 tsps vanilla essence/extract
Instructions
- Preheat oven to 180 °C (350°F) conventional (see note 3 if using a convection oven with a fan) and line an 8x8 inch cake pan with parchment paper.
- Sift together flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined and set aside.
- Roughly chop the white chocolate (if using a block) and walnuts. Set aside.
- In a large bowl add in sugar and melted butter. Using a whisk, mix until well combined. Avoid overmixing as we don't want to incorporate too much air into the batter. If the butter is hot, let it cool slightly before moving on to the next step.
- Add in eggs and vanilla and mix until well combined - avoid overmixing. Get any batter off the whisk as the rest of the mixing will be done with a spatula.
- Add in the presifted dry ingredients into the wet mixture and using a spatula, fold until just combined. Do not overmix.
- Next add in the white chocolate and walnuts and fold until just combined. Do not overmix.
- Distribute the batter evenly into the prepared cake tin. Level the top and drop the cake tin lightly on the counter to remove any large air bubbles.
- Bake for 28-30 minutes, or until the top is lightly browned and set and a toothpick inserted into the centre comes out with a little bit of undercooked batter on the tip (see note 4).
- Allow the blondies to cool in the cake tin for about 45 minutes to set, before lifting them out using the parchment paper. Slice and serve!
Video
Notes
Note 1. I like to use a good quality white chocolate bar for this recipe and roughly cut it into small chunks. I personally feel it tastes a lot better, but you can also use white chocolate chips as well.
Note 2. If using measuring cups for this recipe, then you want to firmly pack your soft brown sugar. To do this, pack your measuring cup with sugar and using the back of a spoon, press the sugar into the cup with a little bit of pressure (not too much) and then fill the remaining cup with more sugar.
Note 3. If using a convection oven that has a fan function, bake at 160 °C (320°F) as the fan function bakes food faster.
Note 4. You want the blondies to be slightly undercooked in the middle. If the top isn't set (jiggles slightly), or there is a lot of uncooked batter when you insert a toothpick in the centre to check it, then bake for a couple of more minutes. Keep an eye on the blondies as you don't want to overcook them.
Nutrition
Calories: 326kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 147mg | Potassium: 99mg | Fiber: 1g | Sugar: 23g | Vitamin A: 412IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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