Blondies are what I make whenever I have to bring dessert to an event, but really don’t have the time or energy to worry about it. Because they’re pretty much a blank canvas, blondies are a total crowd–pleaser and it takes very little effort to make them seem special with a few fun mix ins. With no mixer or chilling required, you’ll have these out of the oven within a half hour of deciding to make them.
I love making these into Oreo pretzel blondies too! Just add some crushed Oreos to the blondies!
Adapted from Cook’s Illustrated.
- 1 and 1/2 cup (212g) all purpose flour
- 1 teaspoon baking powder
- Pinch of kosher salt
- 12 tablespoons (170g) unsalted butter, melted
- 1 and 1/2 cup (300g) brown sugar
- 2 eggs
- 4 teaspoons vanilla extract (a lot!)
- Chocolate chips to taste (1–2 cups)
- Lightly crushed pretzels to taste (about 1 cup)
- Flaky sea salt for garnish
- Preheat the oven to 350° F. Line a 9x13" baking tin with aluminum foil (leave overhang for easy release), and spray with nonstick baking spray.
- Whisk together the flour, baking powder, and salt in a small bowl; set aside.
- Whisk the butter and brown sugar together in a large mixing bowl very well. Add the eggs one at a time and whisk very well. Mix in the vanilla extract.
- Dump the dry ingredients over the wet, use a rubber spatula to fold them in. Fold in the chocolate and pretzels.
- Spread the batter into the prepared pan, sprinkle with flaky salt. Bake for 22-25 minutes, until lightly golden brown and dry on top. Let cool at least a half hour before lifting out to a cutting board.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.