epicurious4.1
Blondies
A short bake time creates a perfectly chewy texture in these fudgy blonde brownies studded with chopped pecans and chocolate. Get our best blondie recipe here.
👥 24 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 10 min👤 The Epicurious Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 350°. Lightly coat a 13x9x2” baking pan with unsalted butter, room temperature, then line with parchment paper, leaving generous overhang on 2 sides. Butter parchment.
2
Whisk 2 cups (250 g) all-purpose flour, 1 tsp. baking powder, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking soda in a medium bowl.
. (1¼ sticks) unsalted butter, plus more for pan10 Tbsp(250 g) all-purpose flour2 cups. baking powder1 tsp(packed; 426 g) light brown sugar2 cups
3
Melt 10 Tbsp. (1¼ sticks) unsalted butter in large saucepan over low heat. Remove saucepan from heat. Add 2 cups (packed; 426 g) light brown sugar and whisk to combine. Whisk in 2 large eggs and 2 tsp. vanilla extract. Gradually stir in dry ingredients (batter will be thick). Spread batter in prepared pan. Sprinkle with ¾ cup semisweet chocolate chips (about 4½ oz.) and ¾ cup chopped pecans (about 3 oz.).
(250 g) all-purpose flour2 cups(packed; 426 g) light brown sugar2 cupslarge eggs2. (1¼ sticks) unsalted butter, plus more for pan10 Tbsp. vanilla extract2 tsp
4
Bake blondies until golden-brown and a tester inserted into center comes out with moist crumbs attached, about ⏱️ 25 minutes. Let cool in pan on a wire rack. Cut into squares and serve. Do ahead: Blondies can be prepared 1 day ahead. Cover and let stand at room temperature. Editor’s note: This blondie recipe first appeared on Epicurious in August 2004. Head this way for more of our best bar cookies →
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