Why are my blondies dry?

Blondies rely on the careful ratio of butter and flour. Too much flour and they’ll be dry. Use a baking scale to make sure you don’t accidentally over-measure your flour. Also, be mindful of the bake time. Over-baking can also cause your blondies to be dry.

How do I store the blondies?

Blondies will keep well in an airtight container at room temperature.

Can I double this recipe?

This recipe has been carefully created to make a small batch. For a larger quantity, tried my u003ca href=u0022https://www.sweetestmenu.com/white-chocolate-and-raspberry-blondies/u0022u003eWhite Chocolate Raspberry Blondiesu003c/au003e or my u003ca href=u0022https://www.sweetestmenu.com/biscoff-blondies/u0022u003eBiscoff Blondiesu003c/au003e.

BEST Small Batch Blondies (Makes 4-6)

Name: Small Batch Blondies
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Cuisine: American
Ingredients: 95 grams unsalted butter, melted; 90 grams (1/2 cup) brown sugar; 1 teaspoon vanilla extract; 1 egg yolk; 140 grams (1 cup) plain flour or all purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon salt; Mix-in’s of your choice (see notes below)

Prep: 20 minutesCook: 23 minutesTotal: 43 minutes

An easy one bowl recipe for perfect blondies.

Ingredients

95 grams unsalted butter, melted
90 grams (1/2 cup) brown sugar
1 teaspoon vanilla extract
1 egg yolk
140 grams (1 cup) plain flour or all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Mix-in’s of your choice (see notes below)

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Instructions

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper, ensuring two sides overhang.
In a large mixing bowl, add melted butter and sugar and gently mix together. Add vanilla and egg yolk and mix to combine.
Stir in flour, baking powder and salt. Fold through desired mix-in’s (see below suggestions). Pour batter into prepared pan and smooth the top.
Bake blondies for approximately 21-23 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool for 10-15 minutes before carefully transferring to a wire rack to cool completely. Cut into squares to serve.

Notes

Flavour combinations:
Oreos and M&M’s: Roughly chop 8 Oreo cookies. Fold them into the blondie batter along with 65 grams (1/3 cup) M&M’s.
Raspberry and chocolate: Fold through 40 grams (1/3 cup) fresh raspberries (roughly torn in half) and 50 grams (1/3 cup) chocolate chips or chunks.
Biscoff and Caramilk: Fold through 50 grams (1/4 cup) Caramilk, gold or white chocolate chips into the blondie batter. Then fold in 60 grams (1/4 cup) Biscoff cookie spread. Transfer to baking pan, then top with roughly chopped Lotus Biscoff cookies.
Orange, cranberry and white chocolate: Add zest of 1/2 orange, 30 grams (1/4 cup) dried cranberries and 50 grams (1/3 cup) white chocolate chips or chunks.

Nutrition Information

Serving Size: 1 slice (no mix-ins) Calories: 267 Sugar: 14.7 g Sodium: 56.7 mg Fat: 13.8 g Carbohydrates: 32.9 g Protein: 3 g Cholesterol: 64.8 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American