Chewy Vanilla Blondies

Name: Chewy Vanilla Blondies
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 16 squares
Cuisine: Baking
Ingredients: ½ cup (113 g) unsalted butter, melted; 1 cup (220 g) light brown sugar, packed; 1 cup (125 g) all-purpose flour; 1 large egg; 2 tsp vanilla extract; ½ cup (85 g) white chocolate chips; ½ tsp baking powder; ¼ tsp fine salt

Like a brownie, but buttery and caramel-toned instead of chocolate.

Prep Time10 mins

Cook Time22 mins

Total Time32 mins

Yield16 squares

Before You Start

Blondies get their chew and butterscotch flavour from brown sugar and melted butter, with no chocolate in the batter itself. One bowl, no mixer. Don't overbake them; they should look slightly underdone in the middle when they come out, then set to fudgy as they cool.

Instructions

1
Heat the oven to 175°C / 350°F. Line a 20 cm (8-inch) square tin with baking paper.
2
Whisk the melted butter and brown sugar until glossy. Whisk in the egg and vanilla for a minute.
3
Add the flour, baking powder and salt and fold in just until combined. Fold in the white chocolate chips.
4
Scrape into the tin and smooth the top.
5
Bake for 20 to 24 minutes, until the top is set and golden but the middle still looks slightly underdone.
6
Cool completely in the tin before lifting out and cutting, so they set to fudgy.

Ingredients

½ cup (113 g) unsalted butter, melted
1 cup (220 g) light brown sugar, packed
1 cup (125 g) all-purpose flour
1 large egg
2 tsp vanilla extract
½ cup (85 g) white chocolate chips
½ tsp baking powder
¼ tsp fine salt

Baker's Tip

For the most reliable results, weigh your ingredients with a digital scale. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient above to convert it.

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💡 Baker's tips

Whisking the egg into the warm butter and sugar for a full minute is what gives blondies their shiny, crackly top.
Pull them early. They firm up a lot as they cool, and overbaked blondies turn cakey.

🔀 Make it your own

Swap the white chocolate for dark chocolate chunks or chopped pecans.
Add ½ tsp cinnamon and a handful of toffee bits for a butterscotch version.

📦 Storing & freezing

Airtight at room temperature for 4 days, or freeze for up to 2 months.

❓ Frequently asked

Why are my blondies cakey, not chewy?

Too much flour or overbaking. Weigh the flour, use melted (not creamed) butter, and pull them while the centre still looks underdone.

Can I double the recipe?

Yes, bake it in a 23x33 cm (9x13-inch) tin and add about 5 to 8 minutes.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.