Why You’ll Love This Blondies Recipe
If you’re looking for a sweet treat that’s both rich and satisfying, you’ll love this blondies recipe. The moment you take your first bite, you’ll experience a perfect balance of buttery goodness and the delightful crunch of toasted pecans.
I can’t get enough of the butterscotch chips melting in my mouth, creating a heavenly sweetness that’s hard to resist. Plus, these blondies are incredibly easy to make, so I can whip them up for any occasion.
Whether it’s a casual gathering or a cozy night in, they’re sure to impress everyone, including myself! Trust me, you’ll be hooked!
Ingredients of Blondies
When it comes to baking blondies, gathering the right ingredients is the first step toward creating that delightful, chewy treat. You’ll want to have everything on hand before you plunge into mixing and baking, so let’s take a look at what you’ll need. The beauty of blondies is that they’re simple yet so satisfying, and their ingredients are pretty straightforward.
So, take a deep breath, roll up those sleeves, and let’s get ready to bake something sweet.
Here’s a list of the ingredients you’ll need for the blondies:
- 3/4 cup pecans, coarsely chopped
- 1 1/8 sticks unsalted butter (that’s about 1/2 cup plus 2 tablespoons), plus more for greasing the pan
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips or, if you’re feeling like a rebel, semi-sweet chocolate chips
Now, let’s talk about some considerations regarding these ingredients. If you’re like me, you might occasionally find yourself staring at your pantry shelves wondering if you can substitute ingredients. The answer is yes and no!
For example, if you don’t have pecans, walnuts or even almonds can work in a pinch—just be sure to toast them for that extra crunch. And while I adore butterscotch chips, you can totally swap in chocolate chips if that’s more your jam.
Just be mindful of the balance of flavors; after all, we want our blondies to taste heavenly, not like a sugar bomb from outer space. Finally, don’t skimp on the butter; it’s what gives these blondies their rich flavor and chewy texture.
How to Make Blondies
Making blondies is a delightful adventure that starts with a bit of prep work. First things first, let’s get that oven fired up to 350 degrees. While it’s warming, take 3/4 cup of pecans and spread them out on a baking pan. We want to toast them to bring out their nutty flavor, which should take about 5 to 10 minutes. Just keep an eye on them, because burnt nuts are a sad fate for any baking endeavor, trust me, I’ve been there.
Once they’re toasty and fragrant, transfer them to a bowl to cool off a bit.
Now, let’s butter up a 9-inch square cake pan. You want to make sure it’s well-greased so your blondies don’t end up playing a sticky game of hide and seek when it’s time to cut them.
In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. This is your dry mixture, and it’s super important because it helps the blondies rise and gives them that perfect chewy texture.
In the bowl of an electric mixer, combine 1 1/8 sticks of unsalted butter (that’s about 1/2 cup plus 2 tablespoons, for context) with 1 cup of packed light brown sugar and 2/3 cup of granulated sugar. Beat these together until they become light and fluffy—give it about 2 to 3 minutes of mixing, and don’t forget to scrape down the sides of the bowl.
Next, throw in 2 large eggs and 1 teaspoon of vanilla extract, mixing until everything is well combined. Now, it’s time to incorporate your dry ingredients. Add the flour mixture to the wet ingredients and beat just until everything is combined.
Then, fold in those lovely butterscotch chips (or chocolate chips, if you’re feeling adventurous) and the cooled pecans.
Once your batter is all mixed and looking delicious, grab a spatula and spread it evenly into your prepared baking pan. Pop it in the oven and let it bake for about 45 to 55 minutes. You know they’re done when the top is golden brown and a fork inserted in the center comes out with just a few moist crumbs.
When they’re baked to perfection, transfer the blondies to a wire rack to cool. And there you have it—your very own batch of blondies, ready to be devoured.
Just remember to store them in an airtight container if you want them to last more than a few days, though, let’s be honest, they probably won’t. Enjoy!
Blondies Substitutions & Variations
There are plenty of ways to mix things up with blondies, allowing you to customize this delicious treat to your taste.
For instance, swap out butterscotch chips for white chocolate or even peanut butter chips if you’re feeling adventurous. You can also toss in dried fruits like cranberries or cherries for added flavor.
If you prefer nuts, try walnuts or almonds instead of pecans. For a twist, add a pinch of cinnamon or espresso powder to the batter.
You can even make them gluten-free by using a 1:1 gluten-free flour blend. The possibilities are endless, so get creative and enjoy!
What to Serve with Blondies
Serving blondies can elevate your dessert experience, and there are plenty of delightful pairings to contemplate.
I love to serve them warm with a scoop of vanilla ice cream; the melty goodness is irresistible. Drizzling caramel sauce over the top adds a sweet touch, while a sprinkle of sea salt can enhance the flavors beautifully.
For a revitalizing contrast, I often pair blondies with fresh berries or a fruit salad. If you’re feeling adventurous, a dollop of whipped cream infused with cinnamon can take it to the next level.
Trust me, these pairings will make your blondies shine!
Additional Tips & Notes
While baking blondies is straightforward, there are a few tips that can make a big difference.
First, I recommend using room temperature ingredients, as this helps everything mix better and creates a smoother batter.
Also, don’t overmix after adding the flour; I usually stop as soon as I see no dry spots.
For a chewier texture, try adding an extra egg yolk.
If you want to enhance the flavor, consider toasting the pecans longer or adding a pinch of cinnamon.
Finally, let the blondies cool completely before cutting; this helps them hold their shape better.
Enjoy your baking!