Simple Blondie Recipe

Watch out, brownies — these blondies may finally make some people change their minds about the best of baked goods. And if they do, then chef and recipe developer Jennine Bryant of The Marshside Pantry will have been successful in her mission. "I love a good brownie, [and] I often thought that blondies were a poor imitation of the rich, gooey milk or dark chocolate brownies," she says. "So, I set out to make some blondies that have the same decadence that is normally reserved for brownies, because white chocolate should be allowed to shine too!"

And shine it does. "The white chocolate is the star ingredient in this recipe," Bryant explains. "The blondies themselves are lovely and squidgy, and then the creamy sweetness of the white chocolate elevates the whole experience. This is definitely a recipe for white chocolate lovers!" And with a 10-minute prep time and 30 minutes of baking, it's a great treat for impatient white chocolate lovers, too.

These blondies call for melted unsalted butter, light brown sugar, white sugar, eggs (at room temperature), vanilla extract, all-purpose flour, baking powder
and white chocolate chips or chopped cooking chocolate.

"Cayenne pepper is a wonderful twist," says Bryant. "I think a handful of strawberries or dried raspberries would really give this recipe a delicious kick, or some pecans or pistachios. Half a teaspoon of cinnamon would be lovely too, just to give it a little sweet spice."

To start this recipe, first preheat the oven to 350 F and line a medium-sized baking dish with parchment paper. Set the baking dish aside for now, and in a clean bowl, add the brown sugar and the white sugar, along with the melted butter. Mix these ingredients together until they're thoroughly combined. Now, add the eggs and the vanilla extract to the mixing bowl, and mix again until these ingredients are incorporated.

Finally, add the plain flour and the baking powder to the bowl and mix once more until just combined — be sure not to over-mix the batter!

Add the white chocolate chips or the chopped white chocolate to the bowl and fold them into the blondie batter.

Optionally, you can reserve a tablespoonful of the white chocolate, and sprinkle it on top of the blondie batter once it has been poured into the baking dish. This will create a lovely (and tasty) top layer on the blondies.

Pour the blondie batter into the prepared baking tray, then pop it into the center of the oven and allow it to bake for 30 minutes. After 30 minutes, when the blondies are golden on top, remove them from the oven and place the dish onto a cooling rack. Wait for the blondies to cool entirely before slicing, serving, and enjoying.

"Blondies keep well, though they are best eaten in the first day or two of being made," Bryant says. "They can be stored in an airtight container at room temperature for up to a week." Sorry, brownies, your time to shine will come again soon enough — but for now, we're too focused on these delicious blondies!