Description
Irresistible Slutty Blondies are a gooey, rich dessert perfect for chocolate lovers. Made with melted butter, brown and granulated sugars, and studded with semi-sweet chocolate chips, these blondies offer a perfect balance of sweetness and gooey texture. Perfect for a quick bake that results in decadent, chewy squares.
Ingredients
Scale
Blondie Batter
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Butter and Sugars: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix thoroughly until the mixture is smooth and well combined, which forms the base of your blondie batter.
- Add Vanilla: Stir in the vanilla extract to infuse the batter with its characteristic warm flavor.
- Incorporate Dry Ingredients: Slowly sift or add the all-purpose flour, baking powder, and salt into the wet mixture. Mix gently until a thick, smooth batter forms without overmixing to keep the blondies tender.
- Fold in Chocolate Chips: Evenly fold the semi-sweet chocolate chips into the batter, ensuring every bite will have melty chocolate pockets.
- Spread Batter in Pan: Pour and spread the batter evenly into the prepared baking dish, smoothing the surface to ensure uniform baking.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the edges turn golden brown and the center is just set but still gooey, giving the blondies their signature chewy texture.
- Cool and Slice: Allow the blondies to cool completely in the pan; this helps them set properly. Once cooled, slice into squares and serve.
Notes
- Do not overbake to maintain a gooey center; edges should be golden but the middle slightly soft.
- Using parchment paper makes it easier to lift the blondies out of the pan.
- For deeper chocolate flavor, you can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To keep blondies moist, avoid overmixing the batter once flour is added.
