![]() What Causes Blondies to Sink in the Middle? Light metal pans reflect heat whereas dark metal pans tend to absorb it, which can cause the edges of your blondies to brown more quickly (and possibly burn them). If using a metal pan, I recommend choosing a light metal pan rather than a dark one. I’ve made this recipe in a glass 9×13-inch pan a few times and never had any issues. Should This Recipe Be Made in a Glass or Metal Baking Dish?Įither will work! If using a glass pan, you shouldn’t have to increase the bake time of these blondies at all. M&M Chocolate Chip: Use 3/4 cup semi-sweet chocolate chips and 3/4 cup M&M’s candies. ![]() Chocolate Pecan: Use 3/4 cup of your favorite chocolate chips and 3/4 cup chopped pecans.Peanut Butter: Use 1 cup peanut butter baking chips.Butterscotch: Use 1 cup butterscotch baking chips.Chocolate Chip: Use 1 cup semi-sweet, milk, or dark chocolate chips.You can easily swap out the white chocolate chips for your favorite mix-ins. The bars need time to set up before they can be sliced! Cool completely: Remove the bars from the oven and transfer to a wire rack to cool completely.Bake the blondies: Scoop the batter into the prepared pan and spread it into an even layer. Bake until the top is set and lightly browned.Add the dry ingredients: In the same bowl, add the flour, baking powder, and salt, followed by the white chocolate chips.Whisk together the wet ingredients: Combine the melted butter and both types of sugar in a large mixing bowl, then whisk in the eggs and vanilla extract.I prefer leaving a bit of overhang to make removing the bars easier. Prep the baking pan: Preheat the oven to 350☏ and line a 9×13-inch baking pan with parchment paper.The fewer dishes I have to clean after baking, the better! Let’s quickly go over how this recipe comes together: I love that the batter for this blondie recipe comes together in one bowl. If desired, you can swap out the white chocolate chips for another baking chip. White Chocolate Chips: An optional mix-in, but I love the flavor and texture they add to the bars.Baking Powder: I don’t use any baking powder in my classic brownies, but I do in these blondies.This will ensure that they end up dense like a blondie should be and not too cakey. Flour: When measuring your flour, make sure to use the spoon and level method.The brown sugar adds flavor, moisture, and makes these bars chewier. Brown & Granulated Sugar: I love to use a mix of sugars in these blondies.If you only have salted butter on hand, then just reduce the salt to 1/8 teaspoon or a tiny pinch. Unsalted Butter: As always, it’s best to stick with unsalted butter in your recipes so that you can control the amount of salt.I’ve given detailed instructions and measurements in the recipe card at the end of this post, but here’s an overview of the key ingredients needed for this recipe: This truly is the best recipe for blondies, both because the flavor and texture is spot on, but also because the ingredients list is minimal and everything can be whisked together in one bowl! The blondies can be customized with any mix-ins you’d like as well! You can make this easy blondie recipe any time of year, for any occasion. This blondie recipe delivers the same fudgy texture of classic brownies, just with a strong vanilla flavor. I even managed to recreate the same crackly top that brownies have! ![]() If you’ve never tried blondie bars before, you’re in for a real treat! They’re essentially “blonde brownies,” aka brownies that are vanilla flavored rather than chocolatey. This is an easy, one-bowl recipe that’s perfect for weeknight baking! My advice is the use the same glass to measure your ingredients.This blondie recipe is chewy, rich, and studded with white chocolate chips! They have the same texture as brownies, but are flavored with vanilla rather than chocolate. However, the glass is not filled to the rim. Here is an example of measuring some ingredients in a regular glass of water: The traditional recipes given by mother to daughter say some salt, little pepper, some rice, some parsley, a handful of that, a glass of this or a tea cup of that etc., and we have practically learnt cooking by experience. Things get worse in Greece or Cyprus where our measurements are not very precise. I shall keep this post on the footer of my blog, for easy reference. ![]() Here is a quick reference on them, as well as conversions for oven temperatures. Conversion of weights and measures can some times be tricky and a real pain sometimes when converting American or Australian recipes to European (and vice versa), especially since not many realize their cup and tablespoon measurements are different.
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