Vinyl LP Blondie is a fun, retro dessert that looks like a giant vinyl record but tastes like a soft, chewy blondie. Made with brown sugar, butter, and chocolate chips, it’s baked in a round pan and scored into wedges to mimic the grooves of a record. This recipe is a crowd-pleaser for parties, especially for music lovers, and it’s surprisingly simple to put together with basic pantry ingredients.
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted and cooled
- 2 cups (400 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (175 g) semisweet chocolate chips (or dark chocolate, roughly chopped)
- 1 tablespoon unsalted butter, for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (at least 2 inches deep) with the 1 tablespoon of butter. Line the bottom with a circle of parchment paper for easy removal.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and no lumps remain. Let the mixture cool slightly if it feels hot to the touch.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sprinkle the flour, baking powder, and salt over the wet ingredients. Fold with a spatula until just combined—do not overmix. The batter will be thick.
- Fold in the chocolate chips, reserving a handful to press on top if you like.
- Scrape the batter into the prepared pan and spread it evenly. If using reserved chips, press them gently into the top.
- Bake for 28–32 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges will pull away slightly from the pan.
- Cool in the pan on a wire rack for 15 minutes. Then run a knife around the edge, invert onto a plate, and flip right-side up onto a serving platter. While still warm, use a sharp knife to score shallow lines across the top in a crisscross pattern, mimicking vinyl grooves. Cut into wedges to serve.
Tips
- Don’t overbake: Blondies continue to set as they cool. Pull them out when the center is slightly soft; they’ll firm up to a chewy texture. Overbaking makes them dry.
- Use a light-colored pan: A dark or nonstick pan can cause the edges to brown too quickly. If you only have dark, reduce the oven temperature to 325°F (165°C) and check earlier.
- Make it your own: Swap chocolate chips for white chocolate, butterscotch chips, or chopped nuts. Add a teaspoon of espresso powder with the flour to deepen the flavor.
- Cutting cleanly: For neat wedges, chill the blondie for 30 minutes after cooling, then use a large chef’s knife. Wipe the knife clean between cuts.
Serving Suggestions
Serve the blondie wedges warm or at room temperature. It’s delicious on its own, but a scoop of vanilla ice cream or a drizzle of caramel sauce takes it over the top. For a retro twist, serve with a glass of cold milk or a milkshake. This is perfect for birthday parties, record-listening nights, or any gathering where you want a dessert that’s both nostalgic and easy to share.
Variations
- Peanut Butter Blondie: Replace 1/4 cup (60 g) of the butter with 1/4 cup (65 g) creamy peanut butter. Add it with the butter and sugar.
- Double Chocolate: Replace 1/4 cup (30 g) of the flour with 1/4 cup (25 g) unsweetened cocoa powder. Use milk chocolate chips for a sweeter result.
- Citrus Herb: Add 1 teaspoon of orange zest and 1/2 teaspoon of dried lavender (or rosemary, finely chopped) to the batter. This pairs well with white chocolate.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more crumbly, so let it cool completely before cutting.
Storage and Reheating
Store leftover blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, place a wedge on a microwave-safe plate and heat in 10-second bursts until warm, or warm in a 300°F (150°C) oven for 5–7 minutes. If frozen, thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a regular 9×13-inch pan? Yes, but the blondies will be thinner and bake faster—start checking at 20 minutes. You may need to cut them into bars instead of wedges.
Why are my blondies dry? Overbaking is the usual culprit. The center should look slightly underdone when you remove it from the oven. Also, measure your flour correctly: spoon it into the cup and level off, don’t scoop directly.
Can I make this without eggs? You can substitute each egg with 1/4 cup (60 g) applesauce or a commercial egg replacer. The texture will be slightly denser and more cake-like.
How do I get the vinyl groove look? The grooves are just shallow lines scored into the top with a knife while the blondie is warm. They’re decorative—don’t cut deep or you’ll split the wedges.
Can I add a “center label�? Absolutely. After cooling, place a small round cookie cutter in the center and fill it with frosting or a chocolate disc to mimic the record label. Use a 2-inch (5 cm) cutter.
Is it safe to leave at room temperature? Yes, since the blondies contain no dairy frosting or perishable filling, they’re safe at room temperature for up to 2 days. For longer, refrigerate.
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