They’re an easy-to-bake crowd-pleaser with a texture that’s sort of like a cross between acookieand abrownie.
Sweet, dense, and chewy, the crisp edges are worth fighting over.
(You might want to make a double batch just in case!)
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Blondies use vanilla extract instead of cocoa powder for flavor, unlikebrownies.
The result is a light brown appearance instead of a chocolaty brown one.
Are Blondies Meant To Be Gooey in the Middle?
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Blondies are delicious when gooey in the middle.
If you prefer your blondies extra gooey, you’ve got the option to underbake them slightly.
(But avoid overbaking this recipe as it will result in blondies that are too cakey.)
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
If you have lots of extras, you could stack them with sheets of wax paper between layers.
Can You Freeze Blondies?
you’ve got the option to freeze blondies after they are baked for up to three months.
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
)all-purpose flour
1tsp.baking powder
1tsp.kosher salt
1 1/2cupspackedlight brown sugar
1cup(8 oz.
Make batter:
Whisk together flour, baking powder, and kosher salt in a medium bowl.
Place brown sugar, butter, egg, and vanilla in a large bowl; whisk until mostly smooth.
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Add flour mixture to sugar mixture, and stir until just combined.
Fold in 1 cup of the chocolate chips.
Sprinkle evenly with remaining 1/2 cup chocolate chips.
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Place pan on a wire rack, and sprinkle top evenly with flaky sea salt.
Cool and cut:
Let cool completely in pan, about 4 hours.
Remove from pan using parchment overhang, and transfer to a cutting board.
Cut into 12 pieces.
