Blondie Recipe

5 from 1 vote

This blondie recipe makes the easiest, most chewy vanilla flavored blondies, with the perfect fudgy-ness and light crispy edges.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: Seven inches square tray

Calories: 2234.5kcal

Preheat oven to 160 °Celsius. Grease and line a 7 inches square cake tin with parchment paper.
Melt butter over very low heat. Once melted, turn off the heat. Pour into the brown sugar in a large bowl and whisk for about a minute. If the mixture is hot, let is cool slightly before adding the egg.
Next, add the egg and whisk into the butter and sugar mixture until well incorporated, for about 1 minute. Add the vanilla extract and mix well.
Next, sift flour and salt into the wet ingredients and fold them in until they are well incorporated.
Pour the blondie batter into the prepared tin and level the top.
Bake for 20 minutes, until the top of the blondie turns golden brown. Remove the blondie from oven and let it cool in tin for about 15 to 20 minutes before lifting out onto a wire rack to cool completely.
Once the blondie has cooled to room temperature, place it in the refrigerator for about 30 minutes to 1 hour before cutting for neater slice.

Blondies are of rather soft after baking and can break easily if you attempt to remove them from the tin by turning them over onto a wire rack.

An easier option would be to lift them out of the tin by holding the parchment paper on either side of the tin. This can also lead to the blondie breaking in the center, hence you need to lift it carefully too. If the blondie is too soft, let it cool down in the oven for about 10 to 15 minutes before removing it.

Blondies (and also brownies) are best cut when they are slightly chilled. Chilling helps the texture of the blondie to stabilize, and will make cutting the blondies easy.