- If you love soft and chewy cookie bars
with big notes of brown sugar, vanilla, and white chocolate,
then this blondie recipe is for you.
Hey, you're watching "Preppy Kitchen," where I,
John Kanell, teach you how to make delicious homemade dishes
to share with your family and friends.
These blondies will be ready in a snap.
So, let's get started.
First off, I'm prepping a nine by nine inch baking dish
with parchment paper.
It makes it so easy to clean up, get it out.
There's no fuss, no muss.
Give your parchment paper four snips on the corners,
and then you can fold up.
It seems random,
but I've gotten a ton of requests asking me to show
how I line baking dishes.
So, this is for you.
Fold up the edges,
and now it should just float in basically.
Here you go.
Okay, this is all prepped and ready to go.
I'm going to set it aside.
And now it's on for the dry ingredients.
Into a medium bowl, I'm adding 2 1/2 cups
or 300 grams of all purpose flour.
There's a measuring cup in here, but it's okay.
We'll make it work.
Second time that's happened.
Really want to encourage you not to add too much flour.
If you've ever had dry or bready baked goods come out,
and I followed this recipe to a T what is happening here,
it's probably because you added too much flour
just by accident during this measuring process.
So important.
Okay, one tablespoon of cornstarch.
When you use cornstarch in a baked goods,
it can make things a little bit more delicate
and, like, melt in your mouth.
One full teaspoon of salt, kind of seems like a lot,
but this is almost like a salted caramel brownie,
except it's called a blondie.
So it has white chocolate chips, but a lot of brown sugar,
which gives you that caramel flavor.
And when you have all that sweetness,
you want to balance it with salt, too.
For leavening, I'm using one teaspoon of baking soda.
And, in case you're wondering,
the acid that's in the brown sugar
will react with the baking soda for the leavening.
Give this a quick whisk, and set it aside.
Scale's done too.
Now time for the butter.
In a large bowl, melt 3/4 of a cup
or 170 grams of butter.
I'm using unsalted butter,
but if you only have salted butter at home,
just use half of a teaspoon of salt in the dry ingredients,
halve the salt.
To the sugar, I'm adding one packed cup
or 200 grams of light brown sugar.
This is the main flavor of your blondie.
It's that caramelly, brown sugar, amazing taste.
Brown sugar and butter are the business.
2/3 of a cup of granulated sugar.
One and two.
In you go.
So, you could definitely use
an electric hand mixer for this part,
but I am going with a whisk.
So just break it up,
and you're going to mix it into a delicious slurry.
Just make sure you're breaking up all that brown sugar.
Sometimes you can have a lump in there.
Okay, that's what we end up with.
That's what you want.
Now, it's time to add our remaining wet ingredients.
The other predominant flavor we have, of course, is vanilla.
So, if possible, use a nice quality vanilla for this.
And I'm using one tablespoon or 15 mL.
That's a lot.
Finally, two room temperature eggs.
So, one.
In you go.
And now you are going to whisk, whisk, whisk it up
until it is really, like, very smooth.
You're trying to dissolve some of the sugars in this step.
So, on your marks, get set, go!
And whisk, whisk, whisk, whisk, whisk, whisk.
If you have a few lumps of brown sugar in there,
it will be okay.
They're basically like the sugar version
of a white chocolate chip.
Dump that dry mixture in, gracefully if possible.
Ooh, cloud.
And now you're going to mix this until almost combined.
It's being a really soft, fudgy batter.
But instead of chocolate, it is like a...
almost like a butterscotch taste to it.
Speaking of which, I'm using white chocolate chips
in this recipe, but you could add walnuts or pecans,
macadamia nuts.
And if you don't like white chocolate chips, toffee chips?
Butterscotch chips.
This is really close to coming together now.
All right, I still have some lumps of flour left in there,
but it's okay because
I'm gonna fold in those white chocolate chips.
So, you know, you'll keep mixing it,
and you're not going to overmix it.
So, here I have about a cup of white chocolate chips,
and I'm just gonna reserve a handful of them for later,
at the very end.
These can get dumped in.
Now, fold those chocolate chips in.
I usually, like, pile my measuring cups
with chocolate chips or nuts because I love them so much.
But for this recipe, I used, like, almost
closer to 3/4 of a cup of the white chocolate chips.
So, it was like a stingy cup just because
this is really rich and it doesn't need, like,
an abundance of white chocolate, just the right fit.
We're going to transfer this
into our prepared baking dish now.
These are still set aside,
Transfer your mixture to your prepared baking dish.
Plop.
Okay, spread it out to the edges.
It will self level a bit,
but it's always a good idea to give it
as much of a headstart as possible,
especially because you don't want the center
to take too long to bake.
These are going to be a little bit underdone
when you take them out.
It's kind of like a fudgy brownie.
So you're not going to have it be
like a solid, baked cookie bar.
It's going to be a little gooey, which is amazing.
Once everything's all spread out,
just sprinkle with some white chocolate chips,
just like you would with a regular cookie.
And one of my favorite things about the white chocolate
chips here is as you bake them, they actually caramelize,
and they become a little bit less sweet and take on, like,
a deeper flavor.
It's actually pretty nice.
Bink, bink.
All right, into the oven, 350 Fahrenheit
for 30 to 35 minutes.
On the lower end, they'll be like a little bit underdone
and fudgy in the middle.
And on the upper end, they'll be
more fully done and cookie-like.
My blondies baked for 35 minutes, and I set them aside,
hard as it may be to not touch them
and just let them cool, cool, cool.
Because I want to remove them from my pan
without them collapsing.
Okay, see, look, was that easy?
Parchment paper is such a godsend.
Now, nice sharp knife.
If you want to know how to cut these without mangling them,
would be to use a sharp knife
and kind of score the top of it.
Then you can press down.
Perfect.
That's what you want to see.
All right, continue scoring and cutting.
These smell divine.
And I hope you get a chance to make these,
but before I take a bite, if you like this recipe,
check out my dessert bar playlist,
everything from lemon bars to brownies.
It'll delight your senses, and they're so easy to make, too.
Now, it's time for a bite.
That is so good.
Chewy, brown sugar, white chocolate, vanilla,
just amazing cookie bar realness.
I hope you get a chance to make this recipe.
If you like my videos, hit that like button and subscribe,
and I'll see you in the next dessert bar video.