Ingredients
Method
- Start by melting your two sticks of butter. You can do this in a microwave or in a small saucepan over low heat. Once melted, let it sit for about five minutes.
- In a large mixing bowl, combine the melted butter with both the brown and white sugars. Use a sturdy whisk or a wooden spoon to beat them together until the mixture looks smooth and shiny.
- Add the eggs one at a time, whisking well after each addition. Once the eggs are in, stir in the vanilla extract and the salt.
- Switch to a spatula and gently fold in the all-purpose flour. You want to stop stirring the moment you no longer see white streaks of flour. If you are adding nuts or chocolate chips, fold them in at the same time as the flour.
- Line an 8×8 inch square baking pan with parchment paper, leaving a little bit of overhang on the sides. Spread the thick batter into the pan and smooth the top with your spatula. Make sure the corners are filled so every slice is the same thickness.
- Slide the pan into an oven preheated to 350°F. Bake for 25 to 30 minutes. The edges should look firm and slightly pulled away from the sides, but the center should still look a little soft. If you over-bake them, they will become dry and crumbly.
Notes
To get a “top-notch” finish, try browning your butter before adding it to the sugar. To do this, melt the butter in a pan and keep cooking it until it foams and develops little brown specks that smell like toasted nuts.
This adds a layer of complexity that makes the blondies taste like they came from a high-end bakery. It only takes three extra minutes but changes the entire flavor profile.
Another tip is to sprinkle a tiny bit of flaky sea salt over the top as soon as the pan comes out of the oven.