Better Blondies

Name: Better Blondies
Ingredients: 1 1/2 sticks unsalted butter, softened; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 1 egg and 1 egg yolk; 2 teaspoons vanilla; 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 3/4 cup dark chocolate chips; M&amp;Ms and sprinkles, to decorate

Posted:September 1, 2021 | Categories: Recipes | Tags:brownies & blondies dessert

Better Blondies

Rated 5.0 stars by 1 users

Author:

Melissa Ben-Ishay

Blondies are by far one of my favorite desserts. They have the same texture and look as brownies, but with the incredible flavor of cookie dough and whatever else you decide to add in (we even use them to top cupcakes!). That's what makes this recipe so good: you can start with the base and add in your favorite candy, cookies (ahem, Oreos), chocolate chips, sprinkles, or swirls of caramel and fudge. It's a catch-all recipe that makes every season or gathering mindblowingly delicious—just remember to make them with enough time to cool completely before serving. I'm not kidding, these will fall apart if you don't let them come to room temperature, but they're well worth it. You'll see.

Cook Mode

Ingredients

1 1/2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 egg and 1 egg yolk
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup dark chocolate chips
M&Ms and sprinkles, to decorate

Directions

Preheat the oven to 350°F.
Beat the butter in a stand mixer fitted with the paddle attachment (or using a hand mixer) until creamy. Add the sugars and beat on medium-high until light and fluffy, about 3-5 minutes.
Add the egg, egg yolk, and vanilla and mix again to combine.
With the mixer on low, add the flour, baking powder, and salt, just until combined.
Stir in the chocolate chips.
Grease an 8x8 baking dish with cooking spray and spread the dough into an even layer. Add chocolate chips, M&Ms, and sprinkles on top to decorate.
Bake for 45-50 minutes, until golden brown. Be careful not to overbake!
Cool the blondies completely at room temperature (I left mine out, uncovered, overnight). Slice into squares or rectangles to serve.

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