Whoever dreamed up these buttery blondies back in the day was a person after my own heart, that’s for sure. Butter and brown sugar and are two of my favorite things on planet Earth and they are the star ingredients in these rich cookie bars
I have an intense love for this particular dessert and it’s pretty silly how mushy I get when I bake up a batch of them. Seriously, I start using all kinds of sappy, romantic-sounding words and phrases that weird my family out. But, (just humor me here for a second) in this recipe it is
kinda like butter and brown sugar get married and have the perfect cookie bar baby… right?!
Well, anyhoo…I really do see this recipe as a complete and perfect union of two old, dear …delicious friends. I mean, just look at that pan of golden goodness..(!!) it’s just a ridiculously beautiful thing to me.
It’s true love, I tell ya!
Oh wait, it’s more like this: love at first sight every. single. batch. Okay, I’ll stop now…
Aside from how scrumptious these blondie bars are, another thing I love about them is how truly simple they are to make! It’s a no-fuss recipe that requires just a handful of everyday ingredients to bake a big batch.
I’ve seen lots of adaptations to the basic blondie recipe over the years, both in print and online. Various versions of these cookie bars call for nuts, chocolate chunks, white chocolate chips, or even shredded coconut being to be added in to the batter, and I’m sure all of those flavor combinations are delicious.
Nevertheless, I’ll always stick with my gorgeous, butterscotch-y, classic blondies.
Every once in while, I’m actually told that my favorite, modest blondies are little boring or there’s speculation that the recipe might be a bit better with a little something else added in for texture, etc. Well, you can bet your buttons that I will always and forever disagree completely
with those kinds of complaints when it comes to this dessert. But, I will just keep my objections to myself because I truly believe everyone’s entitled to their own opinion, after all.
However, when it’s all said and done, I can usually fix anyone’s opinionated, broken wagon with a warm blondie on a plate and one cute, little, foodie term: a la mode!
Prep Time: 15 min
Cook Time: 25 min
Servings/Yield: Will vary based on how you slice them
- 3/4 cup salted butter, room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- pinch of salt
- 1-1/2 teaspoons baking powder
1. Preheat oven to 350°. Combine flour, salt and baking powder in a medium bowl and set it aside.
2. In a large bowl or in the bowl of a stand mixer, cream butter and sugar together until light and fluffy. Add in the eggs, one at a time and combine.
3. Gradually add the flour mixture to the butter mixture. Mix until just combined, careful not to over-mix the batter. Batter will be a thick, spreadable consistency.
4. Grease a 9×13 inch baking pan with non-stick cooking spray. Pour batter into greased pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
5. Cool pan on a wire rack for at least 20 minutes and serve warm with scoops of vanilla ice cream, if desired.
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