Desserts - Cakes & Pastries

Blondie Bars

Name: Blondie Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: French
Ingredients: 0.5 cup Unsalted butter, melted; 1 cup Light brown sugar, packed; 1 Large egg; 1 Large egg yolk; 1 teaspoon Vanilla extract; 1 cup All-purpose flour; 0.5 teaspoon Baking powder; 0.25 teaspoon Salt; 0.5 cup Optional: Chocolate chips (white, milk, or dark) or chopped nuts

40 min12 servingsEasy320 cal

Blondie bars are a delightful, chewy dessert, often considered the vanilla-rich counterpart to the classic chocolate brownie. Featuring a deep butterscotch flavor from brown sugar and a tender crumb, they are a simple yet satisfying sweet treat. While distinctly American in origin, these chewy, butterscotch-flavored bar cookies have found a place in contemporary French culinary culture, often appearing in patisseries and cafes as a popular 'barre de gâteau' or 'gâteau blond' adaptation. Their simple elegance and comforting flavors make them a versatile addition to any dessert repertoire, embraced for their ease of preparation and universal appeal.

dessertVanillaBlondieBar CookiesBrown Sugar

Instructions

1
Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2
In a medium-sized bowl, whisk together the melted butter and brown sugar until the mixture is smooth and well combined.
3
Add the whole egg, egg yolk, and vanilla extract to the butter-sugar mixture. Whisk vigorously until the mixture is lightened in color and slightly fluffy, about 1-2 minutes.
4
In a separate small bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to ensure they are evenly distributed.
5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough blondies.
6
If desired, gently fold in your chosen optional add-ins, such as chocolate chips or chopped nuts, until evenly distributed throughout the batter.
7
Pour the blondie batter into the prepared baking pan and spread it evenly with a spatula.
8
Bake for 20-25 minutes, or until the edges are golden brown and set, and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking to maintain their chewiness.
9
Allow the blondies to cool completely in the pan on a wire rack before using the parchment paper overhang to lift them out. Cut into 12 squares and serve.

Chef's Tips

•For ultimate chewiness, slightly underbake your blondies; they will continue to set as they cool. Store cooled blondies in an airtight container at room temperature for up to 3-4 days to maintain freshness.
•Get creative with substitutions: swap chocolate chips for butterscotch chips, M&Ms, or dried cranberries. Chopped walnuts, pecans, or almonds also make excellent additions, adding a delightful crunch.
•A fun fact: Blondies are sometimes referred to as 'butterscotch brownies' due to their rich brown sugar and butter flavor profile, which mimics butterscotch, and their similar texture to traditional brownies.
•To achieve a more intense butterscotch flavor, slightly toast your brown sugar in a dry pan over low heat before adding it to the butter, being careful not to burn it.