Behold! I beseech you to find a better basic blondie recipe. This buttery batter bears flavor that will have your buds begging for more. As I bit into the warm brownie, those beside me will bear witness that I knew my pursuit for a better blondie had been brought to an end. Whip up these bad boys in minutes… they are a breeze. Treat your boys and girls when they behave to a pan full of unbeatable bites. Another benefit… you likely have all of these basic ingredients biding time in your pantry just waiting to be baked into a blond brownie. What a boon!
Pantry Blondies
From Mom’s Big Book of Baking
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup firmly packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts
Preheat oven to 350 degrees. Line an 8 inch square baking pan with heavy duty aluminum foil, making sure the foil is tucked into all corners and that there is at least 1 inch overhang around the top of the pan on all sides. Combine flour, baking powder and salt in a small bowl. Melt the butter in a medium saucepan over low heat. Remove it from the heat. With a wooden spoon, stir in the brown sugar until it is dissolved. Quickly whisk in the egg and vanilla. Stir in the flour mixture until just incorporated. Stir in the walnuts.
Pour batter into the prepared baking pan. Bake until they are just set in the center, about 25-30 minutes. Let them cool completely on a wire rack. Grasping the overhanging foil, remove the blondies and place on a cutting board. Cut into 16 squares. They will keep at room temperature in an airtight container for up to 3 days.
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February 16th, 2009 at 10:31 pm
Those look so goo! Moist and crispy at the same time. I hate overly cakey blondies, or dried ones. This has my name all over it!
February 17th, 2009 at 1:14 am
How I wish those were MY bite marks! They look so perfectly moist and chewy…
February 17th, 2009 at 10:38 am
give me a glass of baileys and cream to go with that tasty looking treat and then call me a cloud to lay on..
February 17th, 2009 at 10:54 am
Oooh I lovee blondies, so if you say these are the best then I’m really going to need to try them. Mmmm. I love peanut butter blondies too!
February 17th, 2009 at 2:37 pm
I have never tried blondies but I’ve been curious and was looking at recipes for them the other day! Now I’ve definitely got to give them a try!
February 17th, 2009 at 6:48 pm
Bimpressive use of the letter “b” throughout that post, my briend. Bery bimpressive.
February 18th, 2009 at 3:20 am
oh wow, great photo and a great looking treat!
February 19th, 2009 at 12:05 pm
I haven’t made these before.. they look good.. maybe it’s time??? :o)
February 20th, 2009 at 11:18 pm
I always want to make these, but have never had a good recipe! Thanks!
March 1st, 2009 at 1:43 pm
Nice illiteration. Now, try it with T. Max claims it’s the easiest-bed you could get a whole post!
March 2nd, 2009 at 4:27 pm
Hi! I tried your recipe today. Came out great, but definitely more cakey… Did you mean “Baking Soda” instead of “Baking Powder”?
Still good, though!
Thanks for sharing!
March 16th, 2009 at 6:38 pm
Drooling. And fun to read with all those “B’s” floating around together.
May 9th, 2009 at 4:03 pm
Great recipe. So easy and delicious. I threw in some chocolate chips for fun. Watch your cooking time and temperature carefully.
May 21st, 2009 at 8:39 am
THESE ARE AWESOME! My father-in-law requested blondies for his birthday this year, so I searched for a recipe online. Made these with chocolate chips and they are now a family favorite. Thank you!
June 24th, 2009 at 3:38 pm
Those look amazing! I tried a really good blondie the other day nd I’ve been looking for recipe since! I can’t wait to try these. I will definitely use this recipe. Hopefullly I won’t mess it up hahaha!
Thanks a ton!
July 24th, 2009 at 9:45 pm
From the moment I stumbledupon these, I knew I had to make them; in fact they’re in the oven right now and if the fragrance of the batter is any indicator these will be fantastic.
October 23rd, 2009 at 5:36 am
Have you tried using peanut better in a blondie recipe. It’s really yummy and the only way I’ve had them.
October 27th, 2009 at 6:38 pm
Originally I was going to make plain old brownies for a bake sale that I was to participate in. The only problem is I totally forgot about it until the night before and I hadn’t even bought the brownie mix yet. I went online and looked for a blondie recipe (I heard they were delicious and easy to make) and found this one.So far it smells great I hope that people like them tomorrow at the bake sale. :-)
October 31st, 2009 at 7:58 pm
These are divine and can be altered for diabetics by substituting equal parts almond flour and splenda brown sugar or splenda white sugar. Delish!!! Mine are baking right now!!! Gluten free when using almond flour!!
January 6th, 2010 at 2:02 pm
I just finished the pan I made and they were great! Don’t change a thing to the recipe :)
January 28th, 2010 at 7:25 pm
I’m making it right now. I’ve replaced the nuts with choco chips :)
February 7th, 2010 at 11:32 am
Just made a double batch in a 13 x 9 pan. Need to bake for 35 minutes though. Used guittards giant milk chocolate chips in the mix. The crispy edges and soft middles are wonderful. Reminds me of a See’s candy Bordeau. Yum.
February 10th, 2010 at 8:15 pm
the picture with this recipe totally drew me in. i liked the idea of lining the pan, but i did it with parchment paper to try to keep the sides from getting dark quickly. to check out my blondie recipe check out http://www.itallstartedwithcookies.com
March 6th, 2010 at 5:40 pm
I’ve just put some of these into the oven. I added 1/4 cup butterscotch chips and 1/4 cup semi-sweet chocolate chips and used chopped pecans. It smells heavenly and was very easy. I know these are going to taste amazing! Thank you.
March 15th, 2010 at 4:59 pm
I found one … lol, mine … but then again; I’m bias.
1 stick of unsalted butter
2 oz of white chocolate
3/4 cup sugar
2 eggs
pinch of salt
3/4 cp flour
1/2 tsp vanilla
pecans to taste
melt the butter over very low heat, add the chocolate. pour into med. bowl and mix in the sugar. add eggs one at a time beating well. add vanilla and mix nuts in now if using. gently fold in the flour (w/the pinch of salt). pour into and 8×8 baking dish that has been sprayed w/ cooking spray. bake 350 for 25-35 minutes till toothpick in center comes out clean!!!!
ENJOY!
July 9th, 2010 at 3:03 pm
Exactly what I was looking for! Thanks for saving me some time.
July 19th, 2010 at 9:07 pm
I just blogged about this recipe! I’ve been using it for over a year, thank you!
November 22nd, 2010 at 5:10 pm
These are a family favorite. I use butterscotch chips in mine. They are requested for Thanksgiving…So Good.
March 12th, 2011 at 3:49 pm
I’ve been using this recipe for a couple of years. I made them and gave them as Christmas gifts last year and had so many requests for the recipe. Everyone LOVES them!! I’ll never use another recipe for blondies. THESE ARE THE BEST.
March 31st, 2011 at 8:41 am
Followed the recipe exactly and got perfect blondies. Thank for the recipe.
April 26th, 2011 at 4:36 pm
[...] Adapted from Whipped [...]
July 25th, 2011 at 4:25 pm
These blondies were a hit at my family party, I added coconut and chocolate chips and everyone loved them.
September 23rd, 2011 at 5:30 pm
OMG! My first time making blondies — today! They were absolutely divine! I am planning on having a dessert party in October and these are definitely going to be on the menu!
I’ve already eaten 3 of the 16 and they’ve been out of the oven for about 30 minutes.
Thanks so much for this recipe!
October 14th, 2011 at 3:17 pm
Great recipe!! I especially appreciated your efforts to use “pantry” ingredients, and even though I’m a very untalented baker, my blondies turned out great! My only changes were doubling the recipe, using dark brown sugar, and adding semisweet chocolate chips. I made these for my choir, and everyone loved them!
February 8th, 2012 at 1:13 pm
Horrible. They looked delicious coming out of the oven. I couldn’t wait for them to cool so we could dig in. The problem arose when I tried to separate them from the aluminum foil, it wouldn’t happen. They would not come off and it was a complete mess trying to scrape them from the foil. What little bit I managed to get off I tasted and it was atrocious. The worst blondie I’ve ever tasted. It isn’t even fit to call food. I followed the directions to the t. I re-read them when I was finished. I made no errors in making them according to the recipe. I did not over or under cook them. They were just horrible.
April 14th, 2012 at 10:59 pm
Absolutely delicious! Thank you for sharing a recipe that I can whip up anytime. I usually have all of these ingredients on hand but ran out of walnuts so I subbed macadamia nuts. This will be my go to blondie recipe! To the previous poster whose blondies did not work out, perhaps you did not let them cool and set???
May 29th, 2012 at 5:16 am
[...] Orange Cheesecake Oreo Stuffed Blondies Adapted From: Whipped [...]
October 8th, 2012 at 4:55 am
hello please can you give me some advice about dissolving the sugar. I melted the butter in a pan on low heat and added demerara sugar in the pan shaking it every while and stirring a little ’cause i didn’t want it to crystalize and i wanted the sugar to be completely smooth but it wasn’t even dissolved properly when i took it off it seemed like it would harden if it cooled so i quickly added the egg n vanilla and flour and baked it PHEW just made it and it turned out ok but not right exactly… can you tell me how to melt the sugar and cool it without getting hard?