Blondie Brews Cincinnati is a chewy, brown-sugar blondie with toasted nuts and chocolate, baked as a bar cookie and cut into squares. This home-style recipe is easy to mix by hand; browned butter adds a toasty note, while a short rest before slicing helps the bars hold their shape.
Ingredients
- ¾ cup (170 g) unsalted butter
- 1 cup packed (220 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs, at room temperature (about 100 g without shells)
- 2 teaspoons vanilla extract (10 ml)
- 1¾ cups (220 g) all-purpose flour, spooned into the measuring cup and leveled
- ½ teaspoon baking powder (2 g)
- ½ teaspoon fine salt (3 g)
- ¾ cup (130 g) semisweet chocolate chips or roughly chopped chocolate
- ½ cup (60 g) chopped pecans or walnuts
- Flaky salt, optional, for finishing
Instructions
- Set a rack in the center of the oven and heat it to 350°F (175°C). Line an 8-inch (20 cm) square metal baking pan with parchment, leaving paper overhanging two sides to make lifting the blondies out easier. Lightly butter the exposed sides of the pan.
- Brown the butter: melt it in a light-colored saucepan over medium heat, stirring often. It will foam, then the milk solids will turn golden and smell nutty, usually in 5 to 7 minutes. Remove the pan from the heat as soon as the browned flecks appear so they do not burn. Pour the butter and flecks into a large heatproof bowl and let it cool for about 10 minutes, until warm rather than hot.
- Whisk the brown sugar and granulated sugar into the butter until evenly combined. Add the eggs and vanilla, then whisk vigorously for about 45 seconds, until the mixture looks glossy and slightly thickened. Do not add eggs to very hot butter, which could begin to cook them.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and fold with a spatula just until no dry flour remains. Fold in the chocolate and nuts, reserving a small handful of each to scatter over the top if desired. Avoid overmixing, which can make the bars tough.
- Scrape the batter into the prepared pan and spread it into an even layer, pressing it gently into the corners. Scatter the reserved chocolate and nuts on top and add a pinch of flaky salt if using. Bake for 23 to 28 minutes. The edges should be set and lightly browned, and the center should look set but still soft; a tester inserted near the center should come out with moist crumbs, not wet batter. A blondie is a dense bar, so it may not rise or test like a cake.
- Set the pan on a cooling rack and leave the blondies in it for at least 30 minutes before lifting them out. For neat squares, cool completely, then cut into 16 pieces with a sharp knife, wiping the blade between cuts. The center continues to firm as it cools, so avoid slicing while it is hot.
Tips
- Weigh the flour if possible. Too much flour is a common reason blondies turn dry or cakey; if measuring by cups, fluff the flour first, spoon it in, and level the top without packing it down.
- Watch the butter closely once it begins to foam. The browned milk solids deepen the flavor, but a few seconds too long can make them bitter. Transfer the butter out of the hot saucepan promptly.
- For a nut-free batch, omit the pecans or walnuts and use an additional ½ cup (85 g) chocolate chips. Check the chocolate packaging if serving someone with a serious allergy, since cross-contact warnings vary.
- For gooier bars, take the pan out near the lower end of the baking range when the center is just set. For firmer bars that are easier to transport, bake closer to 28 minutes, without waiting for the center to become completely dry.
Serving Suggestions
Serve the blondies at room temperature with coffee, black tea, or a glass of milk. For dessert, warm an individual square briefly and add a scoop of vanilla ice cream or a spoonful of softly whipped cream. A few berries or sliced strawberries add a fresh contrast to the sweet, buttery bars. If serving a group, cut them into smaller bites and arrange them on a platter; they are rich, so small portions work well.
Variations
Swap the semisweet chocolate for milk or dark chocolate, keeping the quantity about the same. White chocolate is sweeter, so pair it with tart dried cranberries or cherries: use ½ cup (75 g) fruit and reduce the white chocolate to ½ cup (85 g). For a cinnamon version, whisk ½ teaspoon ground cinnamon into the dry ingredients. You can also replace the nuts with ½ cup (60 g) toasted shredded coconut, or leave all mix-ins out for a simpler brown-sugar bar.
If you do not want to brown the butter, simply melt it and use it as directed. The recipe will still work, but the finished blondies will have a milder, less nutty flavor. Dark brown sugar can stand in for light brown sugar; it adds a deeper molasses note and can make the bars taste slightly richer.
Storage and Reheating
Cool the blondies fully, then store them in an airtight container. Because they contain eggs, refrigerate them within 2 hours of baking or serving if they will not be eaten promptly. They keep for 3 to 4 days in the refrigerator; separate layers with parchment so the tops do not stick. For the softest texture, let a refrigerated square sit at room temperature for 15 to 20 minutes before serving.
To freeze, wrap individual squares or a whole slab tightly, place in a freezer-safe container, and freeze for up to 2 months for best quality. Thaw in the refrigerator overnight or at room temperature for about an hour. To warm a single square, microwave it for 10 to 15 seconds, checking before adding more time; warming is for texture, not a substitute for safe storage.
Frequently Asked Questions
What makes a blondie different from a brownie?
Blondies use brown sugar and vanilla for a butterscotch-like flavor rather than relying on cocoa or melted chocolate in the batter. This version includes chocolate chips, but the base remains a blondie because it is not chocolate-flavored throughout.
Can I make blondies without nuts?
Yes. Leave them out or replace them with more chocolate chips, dried fruit, or toasted coconut. The pan size and baking time remain the same, though the top may have fewer crunchy pieces.
Can I use a glass baking dish?
A metal pan generally gives the most even, predictable bake. If using glass, check the blondies early and expect the edges and bottom to brown differently; do not raise the oven temperature. Let the dish cool on a rack before handling.
Why did my blondies turn out cakey?
Common causes include overmeasuring the flour, overmixing after adding it, or baking too long. Measure flour by weight when you can, fold only until combined, and remove the pan when the center is set but still soft.
How can I tell when the middle is done?
The edges should look set, and the center should no longer appear liquid or shiny with raw batter. A toothpick should carry moist crumbs rather than wet batter. The bars firm as they cool, so baking until a tester is completely clean can leave them dry.
Can I double the recipe?
Yes. Double all ingredients and divide the batter between two 8-inch (20 cm) square pans for the most reliable results. Baking one very deep batch in a larger pan changes the thickness and timing, so use the visual doneness cues rather than assuming the original bake time applies.
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