I hope everyone is having a nice Saturday. It’s dark and rainy here, which is okay by me since it’s a perfect excuse for baking more blondies. This recipe is from Katy, who noted it’s “the only blondie recipe you’ll ever need”. These are made with melted butter, and based on all my recent trials, blondies made with melted butter are the best. The ones with creamed ingredients taste good but are more like Toll House chocolate chip bars than dense, smooth, packed-with-chunks blondies. Katy’s Favorite Blondies are very sturdy and taste even better on Day 2.
Here’s the old photo. For the newly updated photo (above), I made them slightly thicker by multiplying the recipe by 1 1/2.
Katy's Favorite Blondies
- 2 cups 280g/10 oz unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 230 grams melted, very warm, unsalted butter
- 2 cups packed golden brown sugar 420 grams
- 2 whole eggs
- 2 teaspoons vanilla
- 1 tablespoon dark rum or bourbon
- 2 cups bittersweet chocolate chips/ chunks
- 1 cup toasted walnuts optional – Katy leaves them out
- 1/3 cup sweetened flaked coconut optional or white chips or both
- Preheat oven to 350 F degrees F. (176 C). Line a 13x9 inch pan with parchment paper or foil. I used foil and greased only the bottom.
- Mix together the flour, baking powder and salt; set aside. Mix together butter and brown sugar. If you’ve used very hot butter, let the mixture cool for 5 minutes before beating in the egg. With a spoon or whisk, gently beat in the eggs, vanilla and rum. Stir dry ingredients into batter. Let the batter cool down if it is still warm, then stir in the chips and walnuts (optional) and coconut (if using).
- Spread in pan and bake for about 35 minutes or until pale golden and edges start to pull away from the sides (glass pan at 325 will take about 45 minutes). Let cool completely, then lift from pan and cut into squares.