Katy’s Favorite Blondies: The Ultimate Chewy, Melted Butter Recipe for Irresistible Dessert Bars
There are blondies, and then there are Katy’s Favorite Blondies. This isn’t just another recipe; it’s a testament to the perfect blondie, championed by an exceptional baker, Katy herself. She once declared that this is the only blondie recipe you’ll ever need. And while I’m sure Katy, with her passion for baking, has continued to explore countless others, the essence of these blondies remains undeniable. They truly are something special.
When the rare craving for a blondie surfaces, surpassing even my love for brownies, these are the golden, chewy bars I reach for. The thought of their rich, dense texture and deep, buttery flavor is enough to send me straight to the kitchen to whip up a fresh batch. If you’re searching for a blondie recipe that stands out from the rest, offering a harmonious blend of simplicity and incredible flavor, look no further.
The Secret to Perfect Blondies: Melted Butter for a Dense, Chewy Texture
What truly sets Katy’s Favorite Blondies apart is the foundational use of melted butter. Unlike many cookie or bar recipes that call for creaming butter and sugar, starting with melted butter fundamentally changes the texture of the final product. Instead of a cakey, airy crumb, these blondies boast a remarkably dense, smooth, and incredibly chewy texture. This method contributes to a richer, more profound butterscotch flavor profile that is simply irresistible.
The melted butter ensures that the sugar dissolves more completely into the fat, leading to a less crumbly and more uniform structure. This is precisely why these blondies are the perfect canvas for a multitude of delicious mix-ins. Whether you’re loading them with various types of chocolate chips, crunchy nuts, or even chewy coconut, the dense base holds everything together beautifully, ensuring every bite is packed with flavor and textural interest. This deliberate choice in preparation is key to their award-winning status.
Mastering Pan Sizes for Blondies: From Family Batches to Single Servings
The versatility of Katy’s Favorite Blondies extends to pan sizes, allowing you to tailor your batch to any occasion or craving. The core recipe is expertly calibrated for a standard 9×13 inch baking pan, yielding a generous batch perfect for gatherings, parties, or simply ensuring you have enough to satisfy your sweet tooth for days.
However, if you’re a devotee of truly thick, substantial blondies, you can easily adapt the recipe. Simply transfer the full batter quantity into a smaller 9-inch square baking pan. Be prepared for a slightly longer baking time and a more intensely chewy result, as the increased thickness will require more time in the oven to cook through evenly without overbrowning the edges. Always keep an eye on them and test for doneness with a toothpick.
For those times when a full batch is simply too much – perhaps for a small household or a solo indulgence – you can effortlessly scale down the recipe. Halving the ingredients makes it ideal for an 8-inch square pan, providing a smaller, manageable batch without compromising on flavor or texture. Remember to adjust baking times accordingly for these smaller pans, as they will cook faster. Regardless of the pan size, always line your pan with parchment paper or foil and grease it lightly to ensure easy removal and clean-up, especially with these wonderfully sticky blondies.
A Dessert Island Choice: Why These Blondies Stand Out
When thinking about those ultimate “desert island” recipes – the one dish you’d choose above all others if stranded – these blondies immediately come to mind. Or, as I prefer to call it, a “dessert island” recipe! If I had to pick just one blondie recipe to enjoy forever, this would undoubtedly be it. Their perfect balance of sweetness, chewiness, and rich buttery flavor ensures they’re always satisfying, never overwhelming. They possess a unique charm that sets them apart from other bar cookies.
They’re distinct from brownies, which rely on cocoa for their deep chocolatey character. Blondies, on the other hand, celebrate the nuanced flavors of brown sugar and butter, often enhanced by vanilla and other delightful additions. While Betty Crocker Praline Bars are a nostalgic favorite from my childhood – and some might even categorize them as a type of blondie – Katy’s recipe remains the quintessential, true blondie experience for me. The simplicity yet profound depth of flavor in Katy’s version truly makes it a timeless classic.
Elevating Flavor: The Role of Bourbon and Other Mix-ins
Beyond their incredible base, Katy’s Favorite Blondies offer an exciting opportunity for flavor enhancement. A touch of bourbon in the batter introduces a subtle yet sophisticated warmth and complexity that elevates the entire experience. For this, I wholeheartedly recommend Blanton’s Bourbon, not only for its superior quality within the blondies but also as a delightful pairing alongside them. The oaky, caramel notes of bourbon complement the brown sugar beautifully, adding a layer of depth that makes these blondies truly unforgettable.
But the customization doesn’t stop there. These blondies are incredibly versatile when it comes to mix-ins. While bittersweet chocolate chips and crunchy walnuts are classic choices, don’t hesitate to experiment. White chocolate chips add a creamy sweetness, while milk chocolate provides a milder chocolate flavor. Pecans can replace walnuts for a different nutty crunch, and for an extra layer of texture and tropical sweetness, toasted coconut flakes are a fantastic addition. The dense, chewy batter embraces all these elements, ensuring every bite is a delightful surprise.
Small Batch Blondies: A Perfect Treat for Any Occasion
My love for this blondie recipe is so profound that even a kitchen remodel couldn’t deter me from making them. During a period where I was limited to baking only small batches in a toaster oven, I decided to scale down this beloved recipe to fit a mini loaf pan. And to my delight, it worked wonderfully! This adaptation proved to be a lifesaver, allowing me to enjoy these delectable treats even with limited resources. It’s a testament to the robustness of the original recipe.
For those interested in trying this perfectly portioned version, I’ve included the scaled-down recipe below. The full, larger-batch version is available in the comprehensive recipe card that follows. Baking them in mini loaf pans creates individual servings that are incredibly rich and satisfying. I often pack as many chocolate chips and nuts into these mini versions as possible, resulting in a treat that’s almost candy-like in its concentrated deliciousness. Here’s a cross-section picture of these delightful Mini Loaf Pan Blondies, showcasing their incredible texture and generous inclusions.
Mini Loaf Pan Blondie Recipe: Ingredients and Step-by-Step Guide
This scaled-down recipe is perfect for when you need a quick, single-serving treat or want to test the recipe. It’s incredibly convenient, as you can mix the entire batter in a simple 2-cup measuring cup or a small microwave-safe bowl. For this particular mini loaf version, I opted to omit the bourbon, keeping the flavors pure and simple, but feel free to add a tiny splash if you prefer.
- 2 tablespoons unsalted butter (28 grams)
- ¼ cup light brown sugar (50 grams)
- 1 tablespoon lightly beaten egg (12 grams)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons all-purpose flour or 1:1 blend (28 grams)
- 1/16 teaspoon baking powder (omit if using self-rising flour)
- 1/16 teaspoon salt (omit if using self-rising flour
- 2-4 tablespoons semisweet chocolate chips and/or white chips
- 2 tablespoons chopped walnuts or pecans
- Optional: 1-2 teaspoons coconut
Follow these simple steps to create your delightful small-batch blondies:
- Preheat oven to 350 degrees F (175°C). Line a petite loaf pan (approximately 2 cup capacity, 5.3 inches long) with non-stick aluminum foil or parchment paper. Blondies can be quite sticky, so ensure all exposed surfaces are either covered or thoroughly greased.
- Place the unsalted butter in your 2-cup microwave-safe measuring cup or a small bowl. Microwave on high for about 30 seconds, or until completely melted.
- Add the light brown sugar to the melted butter and stir well until combined. The mixture might be slightly grainy, which is normal. Stir in the lightly beaten egg, vanilla extract, and salt until smooth.
- Add the baking powder and the second measure of salt (remember to omit both if you’re using self-rising flour), then gradually add the all-purpose flour. Stir until just blended, being careful not to overmix. Ensure the batter has cooled sufficiently before gently folding in the chocolate chips and chopped nuts.
- Scrape the prepared batter into your lined mini loaf pan, spreading it evenly.
- Bake for approximately 20 minutes, or until the edges are lightly golden and the center appears set. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Allow the blondie to cool at room temperature for about 30 minutes in the pan. Then, carefully transfer it to the freezer for another 45 minutes to an hour. This crucial step helps it cool and set completely, making it easier to slice cleanly.
- Once thoroughly chilled and firm, cut the blondie into desired pieces. For the best flavor and texture, let the pieces come to room temperature before serving. Enjoy your perfectly portioned, incredibly chewy blondie!
Essential Tips for Baking Flawless Blondies
Achieving the perfect blondie is an art, but with a few key tips, you can ensure every batch of Katy’s Favorite Blondies turns out spectacularly. Firstly, always use fresh, high-quality ingredients; this makes a noticeable difference in the final flavor. Ensure your butter is truly melted but not scorching hot when combining with sugar and eggs, as very hot butter can “cook” the eggs prematurely. If the butter is too hot, let the mixture cool for a few minutes before adding the eggs.
Secondly, avoid overmixing the batter once the flour is added. Overmixing can develop the gluten, leading to tougher blondies rather than the desired chewy texture. Mix until just combined. Thirdly, and perhaps most crucially, do not overbake! Blondies are notorious for becoming dry and cakey if left in the oven too long. They should look slightly underdone in the center when you pull them out; residual heat will continue to cook them as they cool, leading to that coveted soft, chewy interior. The edges should be golden, and a toothpick inserted should come out with moist crumbs, not liquid batter.
Finally, patience is key during the cooling process. Cooling blondies completely, and even chilling them, helps them set properly, making them easier to cut into clean squares and enhancing their dense, fudgy texture. Store leftover blondies in an airtight container at room temperature for up to 3-4 days, or freeze for longer enjoyment. You can also experiment with different chocolate varieties or nut combinations to find your perfect custom blondie.
- Blondies
- Walnut Chocolate Chip Banana Blondies
- Caramel Filled Blondies
- Peanut Butter Chocolate Chunk Brownies with Chocolate Ganache
- Maple Butterscotch Macadamia Blondies
Katy’s Favorite Blondies Recipe Card
Katy’s Favorite Blondies
Cookie Madness
Pin Recipe
Ingredients
- 2 cups 280g/10 oz unbleached all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup 230 grams melted, very warm, unsalted butter
- 2 cups packed golden brown sugar 420 grams
- 2 whole eggs
- 2 teaspoons vanilla
- 1 tablespoon dark rum or bourbon
- 2 cups bittersweet chocolate chips/ chunks
- 1 cup toasted walnuts optional – Katy leaves them out
- ⅓ cup sweetened flaked coconut optional or white chips or both
Instructions
-
Preheat oven to 350 F degrees F. (176 C). Line a 13×9 inch pan with parchment paper or foil. I used foil and greased only the bottom.
-
Mix together the flour, baking powder and salt; set aside. Mix together butter and brown sugar. If you’ve used very hot butter, let the mixture cool for 5 minutes before beating in the egg. With a spoon or whisk, gently beat in the eggs, vanilla and rum. Stir dry ingredients into batter. Let the batter cool down if it is still warm, then stir in the chips and walnuts (optional) and coconut (if using).
-
Spread in pan and bake for about 35 minutes or until pale golden and edges start to pull away from the sides (glass pan at 325 will take about 45 minutes). Let cool completely, then lift from pan and cut into squares.
Notes
For an exceptionally thick and satisfying blondie experience, you can multiply the batter by 1 ½ times the original recipe. When baking this thicker version, use a 9×13 inch metal pan and follow a two-stage baking process: bake for 20 minutes at 350°F (175°C), then reduce the oven temperature to 325°F (160°C) and continue baking for another 18-20 minutes. This helps ensure the center cooks through while maintaining a fudgy consistency. For an elegant finish, melt about 1 ounce of your favorite chocolate (dark, milk, or white) with 1 teaspoon of butter, then drizzle it artfully over the completely cooled blondies. Chill thoroughly after drizzling to allow the chocolate to set before slicing. Feel free to customize your blondies with additional mix-ins like white chocolate chips, milk chocolate chunks, butterscotch chips, or a mix of all your favorites for an even more personalized treat!