Easy Blondie Bars
Classic Blondie Bars are buttery and chewy with crisp edges, plenty of chocolate chips, and crunchy pecans. Made with brown sugar and vanilla, these bars come together in one bowl with no mixer needed.
Servings 16 squares
Calories 171kcal
Equipment
- 8" x 8" matal baking pan
- large mixing bowl
Ingredients
- ½ cup butter
- 1 cup light brown sugar, packed
- 1 egg
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup unsalted chopped pecans
- ½ cup chocolate chips
Instructions
- Preheat oven to 350. Spray an 8 x 8-inch pan with non-stick cooking spray. I suggest cutting a strip of parchment paper and laying it inside the pan/dish as well, leaving several inches of overlap so you can use as handles later to lift the brownies out of the pan after they've cooled. This helps with easy removal of the cooked blondies from the pan. Be sure to spray the parchment paper with non-stick cooking spray as well if you choose to use it.
- Melt the butter in a microwave-safe mixing bowl for about 30 seconds (do not boil the butter!). Blend in the brown sugar and egg. A whisk works well for the blending. No need for an electric mixer unless you just want to use one...but don't overmix. Blend just enough for the ingredients to mix well.½ cup butter, 1 cup light brown sugar, packed, 1 egg
- Add flour, baking powder, salt, and vanilla. Mix just until blended.¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon vanilla extract
- Stir in the chopped pecans and chocolate chips.½ cup unsalted chopped pecans, ½ cup chocolate chips
- Spread into prepared pan.
- Bake for 15-20 minutes or until golden brown and the middle is "just set." Let cool before slicing into squares. If you used the parchment paper, gently lift the entire brownie out of the pan using the sides of the parchment paper as handles.
Notes
Tips for Perfectly Baked Blondies
Pan type: Glass pans can bake differently than metal pans and may require additional baking time. Check for doneness and add a few minutes as needed.
Pan size: This recipe is written for an 8 x 8-inch pan. If you use a smaller pan, the blondies will be thicker and will need additional baking time.
Oven temperature: Ovens can vary. An oven that runs cool may require a longer baking time, while an oven that runs too hot can bake the edges too quickly while leaving the center underdone.
Measure carefully: Even small changes in the amount of butter or flour can affect the structure of the blondies, so measure your ingredients carefully—no eyeballing!
Best tip: Bake until the edges are golden and the center looks just set. The blondies will continue to firm up as they cool.
Nutrition
Serving: 1square | Calories: 171kcal | Carbohydrates: 21g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 159mg | Potassium: 44mg | Fiber: 1g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
