Blondies
They may look like brownies, but they have a flavor all their own: blondies. These soft, chewy bars are reminiscent of Dutch butter cake and are incredibly delicious.
Servings: 16 pcs
Ingredients
- 225 g unsalted butter
- 350 g light brown sugar
- 2 medium eggs
- 1 tbsp vanilla extract
- 275 g all-purpose flour
- Pinch of salt
Equipment
- 20 x 20 cm square baking pan
Instructions
- Line the baking pan with parchment paper. Preheat the oven to 200°C / 400 °F (conventional oven).
- Melt the butter in a saucepan. Add the melted butter and sugar to the bowl of a stand mixer and mix until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and mix on high speed for 2–3 minutes.
- Finally, add the flour and salt.
- Mix briefly on high speed until just combined, then pour the batter into the prepared baking pan.
- Spread the batter evenly with a spatula if needed.
- Bake for 25–30 minutes, until golden brown. The top should have a thin crisp layer, while the center may still be slightly soft but should feel set.
- Allow the blondie to cool completely and firm up before slicing.
- If desired, trim the edges and cut into 16 squares.
Tips
- The shorter the baking time, the fudgier and softer the blondies will be.
- Always let the blondie cool and set completely before cutting for the best texture.
How to store
Store in an airtight container at room temperature for 3-4 days. Freeze for up to 3 months, well wrapped and airtight.