Quick & Easy Blondies
Soft, chewy blondies with chocolate chips and pistachios, offering a satisfying dessert that’s quick to make, full of flavor, and packed with protein and healthy fats. Perfect for dessert, snacks, or even meal prep.
Equipment
- 8 x 8-inch baking pan, lined with parchment paper
- Large, light-colored saucepan
- silicone spatula
- Mixing Bowl
- Whisk
Ingredients
- 8 tablespoons unsalted butter cubed
- 1 cup light brown sugar packed
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 large egg
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 cup chocolate chips
- ½ cup roasted pistachios chopped (or any preferred nut)
Instructions
- Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). This ensures your blondies bake evenly from the moment they go in. While the oven warms, take an 8 x 8-inch baking pan and lightly spray it with cooking spray to prevent sticking. Then line the pan with parchment paper, leaving extra paper on the sides for easy removal later. This step guarantees a smooth release of the blondies without any mess or crumbling.
- Melt the Butter (Browning Butter): Place 8 tablespoons of cubed unsalted butter in a large, light-colored saucepan. Turn the heat to medium-high. Allow the butter to melt completely, stirring occasionally to ensure even heating. Once melted, reduce the heat to medium. Stir continuously with a silicone spatula, watching closely as the butter begins to bubble and foam. This is the browning stage: tiny golden-brown specks will appear at the bottom, and a nutty aroma will fill the kitchen. Quickly remove the pan from heat before the butter burns. Pour the browned butter into a separate mixing bowl, scraping every bit from the pan for maximum flavor. Let the butter cool for about 5 minutes so it doesn’t cook the egg in the next step.
- Combine Butter and Sugar (Creamy Base Formation): Once the butter has slightly cooled, add 1 cup of packed light brown sugar. Using a whisk, vigorously combine the butter and sugar until the mixture takes on a texture similar to wet sand. This step is crucial for creating a smooth, creamy base that will help your blondies achieve that perfect chewy texture.
- Add Egg and Vanilla (Flavor and Emulsion): Next, add 1 large egg, 1 teaspoon vanilla bean paste (or vanilla extract), and 1/4 teaspoon salt to the butter-sugar mixture. Whisk briskly until the mixture becomes very creamy, light, and fully emulsified. This ensures the egg is evenly incorporated and the batter has a silky texture. At this stage, the mixture will smell rich and fragrant from the vanilla and browned butter.
- Fold in Dry Ingredients (Building the Batter): Gradually add 1 cup of all-purpose flour to the wet mixture. Stir gently using a silicone spatula, just until the flour disappears. Avoid overmixing to keep your blondies soft and chewy. Then, fold in 1 cup of chocolate chips and 1/2 cup of chopped roasted pistachios (or your preferred nuts). Folding instead of stirring vigorously preserves the airiness and ensures that the mix-ins are evenly distributed without overworking the batter. At this stage, the batter will be thick, glossy, and decadent.
- Transfer Batter to Pan (Smoothing the Surface): Pour the prepared batter into your lined 8 x 8-inch baking pan. Using a spatula, gently spread it out evenly so it reaches all corners of the pan. Smooth the top lightly to create a uniform surface, which will help the blondies bake evenly and develop a nice golden crust.
- Bake (Perfect Golden Blondies): Place the pan in the preheated oven and bake for 25–27 minutes. Keep a close eye on the edges: they should turn lightly golden while the center remains slightly soft. You can insert a toothpick in the center to check doneness—it should come out with a few moist crumbs, not wet batter. This ensures your blondies remain soft and chewy rather than dry.
- Cool (Setting and Easy Removal): Once baked, remove the pan from the oven and let the blondies cool in the pan for 10–15 minutes. This allows the bars to firm up slightly, making them easier to handle. Using the parchment paper overhang, carefully lift the entire batch from the pan and transfer to a cooling rack. Peel off the parchment paper to expose the smooth, golden surface.
- Cut and Serve (Final Presentation): With a sharp knife, cut the blondies into 16 equal bars. Wipe the knife clean between cuts to ensure neat edges. Serve immediately for the best texture and flavor. These blondies are perfect on their own, or paired with a scoop of ice cream or a drizzle of chocolate for an extra indulgent treat.
- Storage (Keeping Fresh): For optimal freshness, enjoy the blondies on the day they’re baked. Leftovers can be stored in an airtight container at room temperature for up to 1 day, although they may lose a bit of softness. For longer storage, wrap them tightly and freeze for up to 1 month—thaw at room temperature before serving.
Notes
- Using a light-colored saucepan for browning butter makes it easier to see when the butter specks turn golden, preventing burning.
- Whisking the brown sugar and butter vigorously until sandy ensures a creamy, chewy texture in the blondies.
- Do not overmix after adding flour—overworking the batter can make blondies dense rather than soft and chewy.
- Chocolate chips and nuts can be swapped for other mix-ins such as dried fruits, white chocolate, or caramel chunks.
- Check for doneness at 25 minutes by inserting a toothpick in the center; a few moist crumbs indicate perfectly soft blondies.
