These classic chewy blondies are flavored with butter, vanilla and brown sugar, and they are made in one bowl! They are soft in the middle and crispy around the edges. Perfect easy blondies every time!
Blondies and I go way back. Like Middle School way back. No, that wasn’t 10 years ago, but thank you, you are the sweetest! ?
We aren’t going to chit chat about those blondies even if their amazingness does transcend my own nostalgia. We are going to chit chat about the classic chewy blondies of my thirties: thick, chewy, and deeply flavored with brown sugar, butter and vanilla.
And if I didn’t have you at flavorful and chewy (who are you?!? ?), then maybe the fact that all you'll need is one bowl with a whisk will get your attention. Yes, that is right. You only have to wash one dish!
When I was a line cook at Marc Forgione I subsisted almost solely on these blondies for a solid 3 months. I was working the entremet station, which was the hottest station on the line because you were crammed between the meat flattop and two ovens. In detail, in front of you were your own 3 burners, a woodfired mini grill and the salamander cranking at full heat in your face. In the summer the line clocked in at over 130°F. So when I say it was hot, I mean you could cook an egg on your hand.
It isn’t just the heat, but it is the stress and pressure of a kitchen cranking at full velocity. As my own mini-break, I kept a little deli container of blondie scraps in my refrigerator (called a lowboy) and every so often I would take a bit of cold blondie scrap out and pop it in my mouth. So for a mere millisecond, I savored the cold, sweet, butterscotch goodness. I let the sweetness and happiness spread over my tastebuds.
Chef interrupted my reverie: “FIRE two steak, 4 venison, 6 chickens, a hali followed by the party.”
This classic chewy blondie recipe is in fact the one I use at the restaurant. The very same one that I kept in my lowboy as a line cook. And luck for you, it can be your own secret mini-break too! These classic chewy blondies are everything you want in a blondie. They are soft with the perfect chew and that illusive skin on the top! If you are an edge person (you know who you are!), these have the best edges.
Known to convert even the most stalwart middle brownie person! ??♀️
Easy, fast, delicious. You can frost them if you want, mix in ALL THE THINGS, or just leave them naked and perfect.
Classic Chewy Blondies
- 280 g All purpose flour
- 1 t Baking powder
- ¼ t Baking soda
- ¼ t Kosher Salt
- 2 Eggs
- 1 ½ t Vanilla extract
- 226 g Butter (melted, 2 sticks)
- 226 g Dark brown sugar
- 226 g Light brown sugar
- ½ c Butterscotch chips (optional)
- Preheat oven to 325°F. Line a quarter baking sheet (or 9 x 11 -inch baking pan) with crisscrossed parchment paper. Letting one side overlap the edge to make wings.
- Whisk together flour, baking powder, soda and salt. Set aside.
- Whisk together eggs, extract, butter and sugar until homogenous. Fold in dry. Fold in chips.
- Pour into prepared pans.
- Bake 325°F, for 15-20 minutes or until puffed and beginning to brown on the edges. The bake time will vary depending on the pan you choose to use. If you are baking in a pyrex or glass dish, they will need an extra 5 minutes or so.
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