- ½ cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips (optional)
Step 1: Preheat and Prepare
Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal later. Set aside.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the egg, egg yolk, and vanilla extract, whisking until fully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, stir together the baking powder, salt, and flour. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix—no one likes a tough blondie! If you’re feeling indulgent, fold in the chocolate chips for a hint of sweetness in every bite.
Step 4: Bake to Perfection
Pour the batter into the prepared pan and spread it into an even layer. Bake for 25 to 30 minutes, or until the edges are golden brown and set, while the center remains slightly undercooked. Trust me, they’ll continue to bake as they cool—this is the secret to irresistibly gooey blondies!
Step 5: Cool and Slice
Allow the blondies to cool completely in the pan. Use the parchment overhang to lift them out, then slice into 9 generous squares or 16 smaller ones.
The chocolate chips are optional, but they add a wonderful richness to the buttery, caramel-like flavor of the blondies. Serve them with a glass of milk or a scoop of vanilla ice cream.
