About this recipe

Rich, buttery, and chewy with golden caramel-like depth, these classic blondies are the ultimate one-bowl bar cookie. Made with brown sugar for that signature toffee flavor and studded with chocolate chips, they bake up with crisp edges, a fudgy center, and that irresistible crinkly top. No mixer needed — just a bowl, a whisk, and 30 minutes.

Instructions

1. 1

   Preheat your oven to ![350°F]. Grease an 8x8-inch baking dish with butter or cooking spray, then line it with parchment paper, leaving overhang on two sides. This makes lifting the blondies out a breeze.

2. 2

   Melt the butter in a medium saucepan or in the microwave. Pour it into a large mixing bowl and let it cool for 5 minutes — it should be warm, not hot, so it doesn't scramble the egg.

3. 3

   Add the packed light brown sugar to the warm melted butter and whisk vigorously for about 1 minute until fully combined and smooth. The mixture should look glossy.

4. 4

   Add the egg and vanilla extract. Whisk well for another 30–45 seconds until the batter is smooth, slightly thickened, and ribbon-like. This step builds that classic shiny, crinkly top.

5. 5

   Add the all-purpose flour, baking powder, and fine salt directly to the bowl. Switch to a spatula and fold until just combined — stop as soon as no dry flour streaks remain. Do not overmix.

6. 6

   Fold in the semi-sweet chocolate chips, reserving a small handful to scatter on top if desired.

7. 7

   Spread the thick batter evenly into the prepared pan using the spatula. Scatter any reserved semi-sweet chocolate chips on top and add a pinch of flaky sea salt if using.

8. 8

   Bake for 22–26 minutes, until the top is golden brown, the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The center may look slightly underdone — that's perfect. It will firm up as it cools.

9. 9

   Let the blondies cool in the pan on a wire rack for at least 20 minutes before lifting them out using the parchment paper overhang. For the cleanest cuts, cool completely (about 1 hour) before slicing into 16 squares with a chef's knife.