Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
Wet Ingredients
- 1 cup salted butter (melted)
- 1 1/2 cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
Add-ins
- 1 cup white chocolate chips
- 1 1/2 cups blueberries (fresh or frozen)
Instructions
- Prepare the Baking Pan: Preheat your oven to 350ºF (180ºC). Lightly grease a 9-inch (23-cm) square baking pan and line it with parchment paper to prevent sticking and ensure easy removal of the blondies.
- Mix Dry Ingredients: In a mixing bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon table salt until everything is well combined. Set this mixture aside for later use.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted butter, 1 1/2 cups brown sugar, 2 large eggs, and 1 tablespoon vanilla bean paste together until the mixture is creamy and smooth, ensuring the sugar starts to dissolve.
- Incorporate Dry Ingredients and Add-ins: Add the dry ingredient mixture and 1 cup white chocolate chips to the wet ingredients bowl, folding them gently about halfway. Then add 1 1/2 cups blueberries and carefully fold the batter until just combined, making sure not to crush the blueberries.
- Bake the Blondies: Transfer the batter evenly into the prepared baking pan, smoothing the surface gently with a spatula. Bake in the preheated oven for 47 to 50 minutes, or until the top is golden and no longer wet or shiny. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- Cool and Serve: Once baked, remove the blondies from the oven and transfer the pan to a wire rack. Allow them to cool completely before slicing into 16 squares for serving to ensure clean cuts and optimal texture.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too wet.
- Line the pan with parchment paper overhanging the edges for easy removal of blondies.
- Do not overmix once the blueberries are added to avoid breaking them and coloring the batter.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
