Classic blondies

Classic-blondies-5
These classic blondies are so easy to make; perfect for when friends come over of a weekend!

 

Difficulty: Easy

Time: 10 min. preparation time, 25 min. baking time

Nutrition: Calories ca 307 / Protein 4g / Carbohydr. 36g / Fat 17g

Ingredients (12 servings)

170 gbutter, plus more for greasing
265 gbrown Muscovado sugar
2eggs
1 tbspvanilla extract
188 gall-purpose flour
1 tspsalt
170 gsemisweet chocolate (chopped) or chocolate chips

Utensils

square baking pan, oven, aluminum foil, small saucepan, cutting board, knife, large mixing bowl, spatula, small bowl

Wine Tip

Latte macchiato
Enjoy our chocolatey classic blondies with a strong latte macchiato for a yummy afternoon pick me up.

Step 1

Classic blondies

Preheat oven to 175°C/350°F. Line a square baking pan with aluminum foil, letting some hang over the sides. Grease foil with a pat of butter. Set pan aside. Melt remaining butter in a small saucepan over medium low heat until it starts to brown and smell nutty, swirling it around the pan from time to time. Transfer to a large mixing bowl and allow to cool completely.

square baking pan, oven, aluminum foil, small saucepan, large mixing bowl

170 g butter, plus more for greasing

Step 2

Classic blondies

Add sugar to cooled butter and mix until emulsified. Then, add eggs and vanilla to butter and sugar mixture, beat until combined.

spatula

265 g brown Muscovado sugar / 2 eggs / 1 tbsp vanilla extract

Step 3

Classic blondies

Whisk together flour and salt in a small bowl. Stir into butter mixture and beat until combined.

small bowl

188 g all-purpose flour / 1 tsp salt

Step 4

Classic blondies

Chop chocolate and add to batter, or simply use chocolate chips. Stir until incorporated.

cutting board, knife

170 g semisweet chocolate or chocolate chips

Step 5

Classic blondies

Transfer batter to prepared baking dish and bake in preheated oven at 175°C/350°F for approx. 20 – 30 min. until golden brown. Blondies should not be too soft in the middle and just starting to crack on top. Cool completely, and then use the aluminum foil to help transfer the blondies out of the pan. Cut into squares and enjoy!