Ingredients:
- 1 cup (2 sticks) Unsalted Butter, melted
- 1 ¾ cups Light Brown Sugar, firmly packed
- ¼ cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 Tbsp Vanilla Extract
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 cup Semi-sweet Chocolate Chips
Instructions:
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing paper to overhang on two sides for easy removal.
- Melt the butter completely in a small saucepan. Transfer the melted butter to a large mixing bowl.
- Allow the melted butter to cool slightly (about 5-10 minutes) until it is still warm, but not scorching hot. This prevents scrambling the eggs.
- Add both the brown sugar and granulated sugar to the slightly cooled butter. Whisk thoroughly until well combined and the mixture is smooth and glossy.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, whisking vigorously for 30 seconds after each addition. Add the vanilla extract and whisk for a full minute until the mixture thickens and lightens slightly in color (This builds the emulsification needed for the crinkly top).
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Add the dry mixture to the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined. Stop mixing immediately when you see the last streaks of flour disappear. Do not overmix, or the blondies will be tough.
- Gently fold in the chocolate chips or other chosen mix-ins.
- Scrape the batter evenly into the prepared 9x9 inch pan. The batter will be thick.
- Bake for 30–35 minutes. The edges should be set and golden brown, and the center should look slightly soft (a skewer should come out with moist, fudgy crumbs).
- Cool Completely: Remove the pan from the oven and place it on a wire rack. Let the blondies cool completely in the pan for at least 60–90 minutes before lifting them out using the parchment handles.
- Once fully cool and set, slice into 16 squares and serve.