A delightful twist on classic butterscotch brownies, these blondies are rich, chewy, and perfect for any occasion.
Preheat your oven to 350°F (175°C). If using a glass or Pyrex pan, set the oven to 325°F (160°C).
Preheating ensures even baking and the correct texture for your blondies.
In a saucepan, melt the butter over low heat, then stir in the brown sugar until combined. Let the mixture cool for about 5 minutes.
Cooling the mixture prevents the eggs from cooking when added.
Whisk the eggs into the cooled sugar mixture until smooth.
Whisking thoroughly ensures a smooth batter.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the blondies tender.
Stir in the vanilla extract and any optional mix-ins like chocolate chips.
Mix-ins should be evenly distributed for consistent flavor.
Pour the batter into a greased 9x13-inch baking pan and spread evenly.
Greasing the pan prevents sticking and ensures easy removal.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Allow the blondies to cool completely in the pan before cutting into squares.
Cooling completely ensures clean cuts and better texture.
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