Blonde Brownies

These Blonde Brownies are soft and chewy with a sweet butterscotch flavor. Add your favorite mix-ins: chocolate chips, nuts, butterscotch chips, and more. Our tips and tricks will help you get the perfect pan of blondies every time. This easy recipe comes together in minutes!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 203kcal

Author Allison - Celebrating Sweets

Ingredients

½ cup unsalted butter melted and still warm
¾ cup light brown sugar packed
1 large egg
¾ teaspoon pure vanilla extract
1 cup all purpose flour see note
2 teaspoons cornstarch
½ teaspoon baking powder
½ teaspoon salt
generous ½ cup mix-ins see note

Instructions

Preheat oven to 350°F. Line an 8x8 square pan with foil or parchment paper and spray with non-stick spray. Set aside.
In a large bowl, whisk warm butter and brown sugar for one full minute until completely combined. It will start out with the butter settling on top of the sugar, but once you keep whisking it will come together. Add egg and vanilla extract, whisking until well combined. Remove the whisk from the bowl, tapping off any excess batter into the bowl.
In a separate bowl, combine flour, cornstarch, baking powder and salt. Add the dry ingredients to the wet ingredients and use a rubber spatula or wooden spoon to stir until the batter is fully combined (at least 15 strokes). Stir in the mix-ins.
Scoop the batter into the prepared pan and spread into an even layer. If desired you can place a few extra "chips" on top of the batter. Bake for 20-25 minutes, until light golden brown, and a toothpick inserted into the center comes out without batter on it (moist crumb are ok). Be careful not to overbake. Place pan on a wire rack and cool completely.

Notes

Flour:

Fluff the flour several times with your measuring cup, scoop a heaping portion, and level it off with the back of a knife.

Mix-ins:

Chocolate chips or chunks
Butterscotch chips
Peanut butter chips
White chocolate chips
Chopped nuts

Tip: You can also use a combination of the above. In the blondies pictured I used mostly chocolate chunks with a few peanut butter chips thrown in.

Recipe tips:

The first step of this recipe involves whisking melted butter and brown sugar. The butter should still be warm as this will help to melt the brown sugar (just a bit!) which helps create a shiny crust on top of the blondies.
Once the flour has been added to the wet ingredients stir vigorously. This will help the flour absorb the wet ingredients and prevent the baked blondies from being greasy.
Line the pan with foil or parchment paper for easy cleanup and removal.
Underbake the blondies slightly. Just like brownies, the pan should be removed from the oven before they have baked all the way through. They will firm up as the cool.

Serving and storage:

Serve warm or at room temperature. Serve as-is or top with ice cream, hot fudge and/or caramel sauce. Store tightly covered at cool room temperature for 2 days or refrigerated for 4 days. Leftovers may be frozen (double wrapped) for up to 3 months.

Nutrition