Boss Blondies

When you try these Blondies, you’ll know they’re The Boss. The chewy texture, sweet taste, and it’s makes enough to share in a 13 x 9″ baking dish. Sharing is caring. Or, eat some, freeze some, and enjoy every last crumb yourself.

Blondies are easy to make, they freeze well, and they travel in sack lunches perfectly.

But, what are blondies? Are they a brownie? …a cookie? …a dessert all on their own?

The short answer is, I don’t know. They aren’t brownies, though, because brownies use chocolate and cocoa, where this recipe uses brown sugar and vanilla extract. They remind me most of chocolate chip cookies, but without the chocolate chips. They’re thick and chewy, like a brownie, though.

What I do know is that they’re scrumptious.

Making Boss Blondies

Start by mixing together the dry ingredients; flour, cornstarch, salt, and baking powder. Set the dry ingredients aside for now.

Then, in a large bowl, beat the softened butter with both sugars until smooth. This takes about 2 – 3 minutes.

Next, add the eggs, egg yolk, and vanilla. Beat until fully combined.

Reduce the beaters to low speed, then add the dry ingredients. Mix until combined, but be careful to not over mix.

Adding Optional Ingredients

Blondies are great for adding your favorite baking chips or chopped nuts. How about some M&Ms? Yes!

The amount you add doesn’t have to be exact. In other words, you can more or less than what I wrote on the recipe card.

Also, you can make it half/half if everyone has different favorites, or you want to experiment. For example, I made mine one half white chips and chopped walnuts, while I left the other half original (with no additions).

There are many additions you could use; nuts (walnuts/pecans/peanuts), M&Ms, baking chips (white/milk chocolate, butterscotch), toffee chips (with or without chocolate), etc.

So, if you want to add anything, now is the time.

Spread the blondie batter into a 13 x 9″ baking dish lined with parchment paper. The parchment paper makes taking out the baked blondies really easy, especially if you leave a “handle” sticking out.

What I mean is, leave enough parchment paper on one end so that you can grab it like a handle. It’ll pop right out, then you can cut the blondies into bites, bars, or squares. I like to cut them into small bites. This way I don’t feel guilty when I grab 2 or 3…or 4.

Who can blame me? …they’re so good!

Anyway, pop them into a preheated oven set at 350° for 27 – 30. The top should be golden brown and a toothpick inserted into the middle should come out clean.

Let the blondies cool on a wire rack, then use your “handle” to pull them out of the baking dish to cut.

They also freeze well. Just wrap them tightly or put them in a sealed container. They should be good in the freezer for a couple/few months.

More bars, more desserts, more deliciousness:

• Apple Streusel Bars
• Old Fashioned Raspberry Bars
• Chocolate Chip Cheesecake Bars
• Maple Pumpkin Cookies
• Pumpkin Fall Dessert (made with ice cream)
• Patriotic Berry Pie
• Lemon Rosemary Cupcakes

…and so much more under the “Desserts” category.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

Boss Blondies

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In the meantime, I hope you have yourself a blessed day.

My Collected Recipes:

Perfect for Christmas, kids leaving for college, someone who has everything, and super great for bridal showers. Give the gift of this blank recipe book along with a special recipe written in your own handwriting. Fill in one recipe (or many), and you can have other friends and family add their own recipes to it, too. Personalize it with the time and effort it takes to write out a recipe. There’s also room in the Notes section where you can say why it’s special to you. (I make no money from any sales of this book, but I think it’s a lovely idea.)