Best No Fail Blondies Recipes

EASY NO-FAIL BLONDIES

Steps:

• Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
• Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
• Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
• When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
• Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
• Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
• Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
• Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
• Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
• Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
• Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

NO FAIL BLONDIES

Steps:

• You Will Need 8 tablespoons (115 grams or 1 stick) unsalted butter, melted 1 cup (230 grams) lightly packed dark brown sugar 1 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract, optional 1/8 teaspoon kosher salt 1 cup (140 grams) all-purpose flour Optional Extras (Add one or a combination to customize) 1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.) 1/2 to 1 cup chopped and toasted nuts 1/2 to 1 cup chopped dried fruit or shredded/flaked coconut 1/4 cup liquor (bourbon, whisky, rum, etc.) Note: Increase flour by 1 tablespoon to accommodate 1/2 teaspoon favorings or extracts (coconut, mint, rum, raspberry, etc.) 2 tablespoons instant espresso powder Directions Heat oven to 350º F. Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth. When the batter looks well blended, add the flour and stir until no more streaks of flour remain. Stir in chocolate chip, nuts or dried fruit (if using).Blondies-Recipe-Steps Spread the batter evenly in lined pan and bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Cool then cut into 16 squares. Storing Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months. Notes and Tips FAQ - Doubling The Recipe: This recipe should double just fine. Use a 13-inch by 9-inch pan and watch the baking time - it will need a little longer to bake. We suggest that you start checking at 25 minutes and then check every five minutes after that.