Customizable Chewy Blondies Recipe | No White Chocolate Needed
Do you love homemade gooey Chewy Blondies just like I do? If so, you'll be delighted to hear about my completely customizable blondie recipe that requires no white chocolate! As delicious as it is easy to make, this recipe will definitely become your new favorite dessert. Loaded with different flavor options and textures depending on which ingredients you throw into the mix, these tasty treats are hard to resist. So sit back and get ready for a sweet treat, literally, as I take you through my incredible customizable chewy blondie recipe!
I hope you put my amazing chewy blondie recipe to the test and get as much joy out of customizing these classic treats as I do. From cookies and cream with crunchy Oreo pieces to salted caramel and macadamia nuts for an extra sweet and salty kick, the possibilities are truly endless when making chewy blondies from scratch. No matter which special ingredients you choose to add, I'm sure that your homemade batch of chewy blondies will be a hit! So break out your mixing bowls, preheat that oven, and get baking some deliciousness in your very own kitchen. And don't forget to share the love and tell us about your customized creations! Enjoy!
Here’s Why You’ll Love This Recipe
The batter is moderately sweet.
If you do not like chocolate brownies, then you have to try this blondie recipe.
You can add and decorate them in any fun way.
Customizable Chewy Blondies Recipe | No White Chocolate Needed
Ingredients
Instructions
- Place the butter into a pot and bring it to a gentle boil. Turn the heat down to medium and continue whisking until tiny bubble form all over the top of the butter. Keep the heat steady; eventually, the butter will foam and return to those tiny transparent bubbles. At that point, the butter should be browned and smell nutty. If it smells burnt, it was browned for too long. Set aside.
- Preheat the oven to 325°F.
- Spray a 12-inch square baking dish with cooking spray and place some foil down so it folds up and over two opposite sides of the pan. This will help you lift the blondies out after they have cooked. Next, spray the bottom of the foil and put down a piece of parchment paper to fit inside the pan. Set aside.
- Place the light brown sugar, cane sugar, and eggs into a bowl and whisk to combine.
- Slowly drizzle in the browned butter while whisking simultaneously to temper the eggs, and remember to add any bits of browned butter from the bottom of the pot. The mixture will become thick and glossy.
- Fold in the flour until thoroughly combined, and then add to your prepared pan.
- Top the batter with your desired toppings, and you can even push biscuits into the batter to create a hidden surprise layer between your blondies.
- Bake for exactly 50 minutes and then remove from the oven. Let the blondies come to room temperature and then refrigerate for one hour before removing them from the pan and slicing them into 2-inch pieces.
Notes
Blondie Doneness: If your oven is calibrated correctly, the blondies should be done entirely after 50 minutes. If you shake the pan back and forth and the center still jiggles, put them back in for five more minutes. I recommend investing in a very inexpensive oven thermometer.
Nutrition Facts
Calories
154.4Carbs
21.13 gCholesterol
39.38 mgFat
7.09 gFiber
0.3 gNet carbs
20.83 gProtein
1.99 gSat. Fat
4.26 gSodium
61.88 mgSugar
12.57 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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