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The production procedure is really simple, you simply need to follow the techniques that we have written on this web page. The complying with are the stages of just how to cook THE BEST BLONDIE RECIPE.

This is hands down the best blondie recipe you will ever find. With lots of brown sugar, vanilla flavor, chocolate chips and nuts thrown in this easy dessert is going to be a major crowd pleaser.

When it comes to baking, nothing could get simpler than a batch of blondies. Whenever I need a quick dessert, my brain goes to blondies.  Blondies can be made in one bowl and are always a hit.

If you need a dessert fast, or new to baking, then this blonde brownies recipe should be your first choice. And if you can’t decide what to put in them, then this version of blondies got you covered.

You can totally customize these too, to whatever you have on hand or want to throw it in. Make them your own.


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter melted, cooled
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 2 cups of mix-ins see notes


  • Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they’re done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside.
  • Whisk flour, baking powder, and salt together in medium bowl; set aside. Melt the butter over medium heat and allow to cool slightly. Whisk melted butter and sugars together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in the assortment of mix-ins and turn batter into prepared pan, smoothing top with rubber spatula.
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Originally posted 2017-10-29 12:54:41.

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