The World’s Best Blondies

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21/4 cups unbleached all-purpose flour

21/2 teaspoons baking powder

3/4 cup softened unsalted butter

1/4 teaspoon salt

11/2 cups granulated sugar

11/4 cups packed brown sugar

1 tablespoon Rain’s Choice vanilla extract

3 large eggs

8 ounces Guittard chocolate chips or 5565 % chopped semi-sweet chocolate

3/4 to 1 cup chopped toasted walnuts or pecans


Preheat oven to 350 degrees.

In a small mixing bowl, combine flour, baking powder and salt and set aside.

In a large mixing bowl beat butter, sugars, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and nuts.

Spread evenly into well-greased 10″ x 10″ x 1″ pan (an 8 ” x 13″ x 2″ will work fine).

Bake for 35-40 minutes, or until toothpick inserted comes out with just a few crumbs.

Cool on a rack until room temperature.

Slide knife around sides of the pan and invert onto a cutting board. Cut into desired sized pieces.

Chill the Blondies before cutting for cleaner edges.