These blondies are rich, chewy, filled with white chocolate chips, and made in just one bowl. This is The BEST Blondie Recipe you will ever try!
Servings 24 bars
- 3/4 cup (170 grams) unsalted butter , melted and slightly cooled
- 1 cup (200 grams) light brown sugar , lightly packed
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs , room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250 grams) all-purpose flour , spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (190 grams) white chocolate chips (optional)
Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the eggs and vanilla extract until fully combined.
Add the flour, baking powder, and salt and mix until just combined, then fold in the white chocolate chips. Scoop the batter into the prepared 9x13 pan and spread it around into one even layer.
Bake at 350°F (177°C) for 28-32 minutes or until the top is set and lightly browned. Remove from the oven and transfer the pan to a wire rack to cool completely before slicing into bars.
Storage: Store leftover blondies in an airtight container at room temperature for up to 5 days.
Room temperature eggs: It's best for your eggs to be at room temperature for these blondies. To get your eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.
Freezing instructions: Blondies will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.