QiMeal
Blondies
Blondies · ready in 1 h 15 min · 8 servings · 343 kcal per serving · easy · 8 ingredients
Chewy, golden American blondies lean on brown sugar and butter for a butterscotch aroma, with vanilla and white chocolate tucked into every square.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 1 h 15 min
- Serves
- 8
- kcal
- 343
- Difficulty
- easy
Ingredients · 8 servings
- 220 gBrown sugar, packed
- 113 gButter, melted
- 125 gFlour, sifted
- 1Egg, beaten
- 2 tspVanilla extract
- 1 tspBaking powder
- ½ tspSalt
- 100 gWhite chocolate, chopped
Equipment
oven, stovetop, 20 cm square pan, mixing bowl, whisk, spatula, small saucepan, knife, cooling rack, oven mitts, pastry brush, sieve
Instructions
- Set Up Station
Gather the measured ingredients, a 20 cm square pan, bowl, whisk, spatula, small saucepan, knife, rack, and oven mitts. · 8 min
What to look for: Everything is measured and within reach.
- Heat Oven
Heat the oven to 177°C / 350°F, melt a little of the butter in the pan, and brush it over the base and sides. · 5 min
What to look for: The pan has a thin glossy coating of butter.
- Whisk Sugar Butter
Melt the remaining butter gently, then whisk in the brown sugar until the mixture looks glossy, thick, and evenly sandy. · 4 min
What to look for: The sugar is fully moistened and the mixture shines.
- Add Egg Vanilla
Add the egg and vanilla extract, then whisk until the batter loosens and turns smooth with a shiny caramel color. · 2 min
What to look for: The mixture looks smooth and slightly lighter.
- Fold Dry Mix
Sift in the flour, baking powder, and salt, then fold with a spatula just until no dry streaks remain. · 3 min
What to look for: The batter is thick with no visible flour patches.
- Add White Chocolate
Fold in most of the chopped white chocolate, keeping a small handful for the top so each square gets sweet pockets. · 2 min
What to look for: White chocolate pieces are evenly dotted through the batter.
- Bake Until Set
Spread the batter into the pan, scatter over the reserved chocolate, and bake until the center is set but still soft. · 25 min
What to look for: The edges are golden and the center no longer ripples.
- Cool Cut Bars
Cool the blondies in the pan until warm, then loosen the edges and cut into 8 neat bars with a clean knife. · 30 min
What to look for: The slab holds its shape and cuts cleanly.
- Serve Blondies
Serve the bars plain at room temperature, when the brown sugar flavor tastes buttery and the centers stay chewy. · 1 min
What to look for: Each bar has a golden top and a soft center.
Nutrition (per serving)
| kcal | 343 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 47 g |
| of which sugars | 34 g |
| Fat | 16 g |
| of which saturated | 10 g |
| Fibre | 0 g |
| Sodium | 181 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 5 days
- Freezer: yes, up to 3 months
- Warm 1 bar for 10 to 15 seconds until just soft, or serve at room temperature for the best chew.
Ingredient substitutions
Brown sugar
- Sugar: Use only if brown sugar is unavailable because the bars lose their molasses depth.
Egg
- Milk: Use 50 g milk only when egg is unavailable because the blondies will be softer and less set.
Vanilla extract
- Vanilla: Scraped vanilla gives a similar aroma with visible specks.
