Best Blondie Recipe

Preheat oven to 350° F (175° C) (see high altitude instructions below) and line an 8-inch metal pan with parchment paper or foil and spray with a little spray oil. If making more thinner blondies, use a 9x13 inch pan (but bake less time)

Start by melting butter (1 cup) (try it with browned butter*, too) in a large mixing bowl or the bowl of a stand mixer; add brown sugar (1 ½ cups) and melted butter and stir until smooth.

Add eggs one at a time, whisking well after each addition. Stir in vanilla.

In a separate bowl, whisk together flour, baking powder and salt. Stir in flour mixture one cup at a time, mixing into the wet mixture a little at a time, until completely combined.

Add desired mix-ins (chips, nuts, toffee, etc.), stirring until mixed. No more than 2 cups worth.

Spread batter into parchment or foil lined pan (for easier slicing). To easily "spread" batter, scoop batter into prepared pan and using a piece of parchment, wax paper or plastic wrap, lay over top of batter and smooth to edges of pan until even, see video below for how I do it.

Bake at 350°F (see below for High Altitude Instructions) 9x13 inch pan 17-25 minutes; 8x8, 9x9 or 7x11 inch pan 25-40 minutes.

Blondies should just start to turn golden at edges, slightly pulling away from pan and look not quite done in middle, they will continue cooking once removed. Cool completely on wire rack, using parchment or foil, lift out of pan and slice into desired bars.

Store in airtight container on counter up to 3 days, in fridge up to one week and frozen up to 3 months.