|Nutrition Facts (per serving)|
|Servings: 16 to 20|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||4%|
|Total Sugars 16g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Take your blondies to new levels by giving them a crunchy shortbread crust. These delicious blondies will amaze friends and family, and it is a recipe you'll use again and again. This brown sugar bar has all the gooey and chewy goodness we expect from blonde brownies, and with a shortbread crust, the bars have an additional layer of crunchy cookie that holds everything together and makes every bite memorable.
For the Shortbread Crust:
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup light brown sugar, packed
For the Blondie Topping:
Note: while there are multiple steps to this recipe, this blondie dessert is broken down into workable categories to help you better plan for preparation and baking.
Make the Shortbread Crust
Gather the ingredients.
Heat the oven to 350 F. Lightly grease an 8- or 9-inch square baking pan.
In the food processor, combine the flour, butter, and 1/4 cup brown sugar for the crust and process until it clumps together. You could also use an electric mixer to combine the crust ingredients—just mix until the crumbs begin to clump together.
Pat the shortbread dough into the prepared baking pan.
Bake for 15 to 18 minutes until lightly browned and firm.
Let the crust cool in the pan on a rack while you prepare the blondie brownie topping.
Make the Blondie Topping
Gather the ingredients.
In a mixing bowl using an electric mixer, beat the cooled, melted butter and 1 cup brown sugar until smooth.
Beat in the egg and vanilla until well blended.
Combine the flour, baking powder, baking soda, and salt.
Add to the brown sugar and butter mixture and stir until blended.
Fold in the chocolate chips and pecans, if using.
Assemble the Blondies
Spoon small amounts of the blondie batter over the cooled crust.
Carefully spread or pat to cover evenly.
Bake for about 25 to 28 minutes longer, or until set and with golden brown edges and slightly lighter center. Let cool.
Cut the blondies into small squares when completely cooled.
Serve and enjoy!
How to Store and Freeze
- Store the blondies at room temperature in an airtight container for up to 3 days.
- If you plan to freeze a whole pan of blondies, line the pan with a length of parchment paper, leaving some overhang. When cool, remove the brownie slab from the pan. Wrap the slab in plastic wrap and then wrap in foil. Freeze for up to 3 months.
- To freeze individual blondies, layer them in a container divided by sheets of parchment paper. Cover the top layer of blondies with parchment as well. Seal the container and freeze them for up to 3 months.
- Bring frozen blondies (whole slab or individual squares) to room temperature on the counter before serving.
Why Are They Called Blondies?
The rich, buttery brown sugar bars are similar in texture to chocolate brownies, but the color is blonde, hence the name blondies or blonde brownies. Blondies frequently include chocolate chips or chunks and chopped nuts.
Should Blondies Be Gooey?
Blondies should not be overbaked, but you don't want to underbake them either. Remove blondies from the oven when the center is still light and somewhat soft and the edges are browned. Blondies should be moist in the center. The blondies will firm up when cooled.