There’s something irresistible about blondies—the perfect balance of rich butter and sweet brown sugar creates a chewy, melt-in-your-mouth treat that rivals traditional brownies. Whether you’re craving a simple dessert or a delightful snack, blondies hit the spot every time.
Over the years, I’ve experimented with various blondie recipes, searching for that ideal texture and flavor. Finally, I discovered a copycat recipe that mirrors the beloved classics from your favorite bakeries. It’s easy to make and packed with delicious ingredients that will have everyone asking for seconds.
Join me as we dive into this Blondies Cookies copycat recipe. You’ll love how simple ingredients transform into these golden, gooey bars that are perfect for any occasion.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips (optional)
- ½ cup chopped walnuts or pecans (optional)
Tools and Equipment
Creating the perfect copycat blondies starts with having the right tools in your kitchen. Here’s what I use to ensure every batch turns out bakery-quality:
- Mixing Bowls
I keep a set of medium and large mixing bowls handy for combining ingredients smoothly.
- Measuring Cups and Spoons
Accurate measurements are key. I rely on these to ensure the right balance of flavors and textures.
- Electric Mixer or Stand Mixer
Creaming the butter and sugar is effortless with an electric mixer, giving the batter a light and fluffy consistency.
- Spatula
A sturdy spatula helps me scrape down the sides of the bowl and fold in add-ins like white chocolate chips or nuts without any hassle.
- 9×13-Inch Baking Pan
This size provides the ideal thickness for blondies, allowing them to bake evenly and achieve that perfect chewy texture.
- Parchment Paper or Silicone Baking Mat
Lining the baking pan with parchment or a silicone mat ensures easy removal of the blondies and makes clean-up a breeze.
- Cooling Rack
Letting the blondies cool completely on a rack prevents them from becoming soggy and maintains their delightful chewiness.
- Oven Thermometer
I use an oven thermometer to ensure my oven is at the correct temperature, which is crucial for even baking.
- Knife and Cutting Board
If I’m adding chopped nuts or other mix-ins, a sharp knife and a sturdy cutting board come in handy for prepping ingredients.
Having these tools on hand makes the baking process smooth and helps me achieve delicious, consistent results every time.
Directions
Follow these steps to create bakery-quality blondies right in your kitchen. Each step is crafted to ensure the perfect texture and flavor.
Prepare the Pan
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s fully heated when you’re ready to bake.
- Line the Pan: Use a 9×13-inch baking pan. Line it with parchment paper or a silicone baking mat for easy removal and cleanup.
- Grease the Pan: Lightly grease the parchment or mat with butter or non-stick spray to prevent sticking.
Mix the Dry Ingredients
- Measure Flour: In a medium bowl, whisk together 2 cups of all-purpose flour.
- Add Leavening Agents: Stir in 1 teaspoon of baking powder and ½ teaspoon of salt.
- Combine Thoroughly: Ensure the dry ingredients are evenly mixed to distribute the baking powder and salt.
Cream Butter and Sugar
- Soften Butter: Use 1 cup (2 sticks) of unsalted butter softened to room temperature for optimal creaming.
- Add Sugar: Combine the butter with 2 cups of light brown sugar in a large mixing bowl.
- Cream Mixture: Use an electric mixer to beat the mixture on medium speed until it’s light and fluffy, about 3 minutes.
Add Eggs and Vanilla
- Beat in Eggs: Crack in 2 large eggs, one at a time, mixing well after each addition to incorporate fully.
- Add Vanilla: Pour in 2 teaspoons of pure vanilla extract and mix until combined, enhancing the rich flavor of the blondies.
Combine Wet and Dry Ingredients
- Gradual Mixing: Slowly add the dry ingredient mixture to the wet ingredients.
- Mix Until Just Combined: Use a spatula to fold the ingredients together, ensuring not to overmix to maintain a tender crumb.
Fold in Add-Ins
- Choose Your Mix-Ins: Add 1 cup of white chocolate chips and ½ cup of chopped nuts like walnuts or pecans for extra texture and flavor.
- Even Distribution: Gently fold the add-ins into the batter, ensuring they are evenly scattered throughout.
Bake the Blondies
- Pour Batter: Transfer the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The edges should be golden brown, and a toothpick inserted in the center should come out with a few moist crumbs.
- Monitor Baking Time: Start checking at 25 minutes to prevent overbaking.
Cool the Blondies
- Initial Cooling: Remove the pan from the oven and let the blondies cool on the pan for about 15 minutes to set.
- Transfer to Cooling Rack: Lift the blondies using the parchment paper or silicone mat and place them on a cooling rack.
- Final Cooling: Allow the blondies to cool completely before cutting into squares for the best texture and easy slicing.
Make-Ahead Instructions
As a chef who loves planning ahead, I find that making blondies in advance ensures you always have a delightful treat ready. Follow these steps to prepare and store your blondies for maximum freshness and flavor.
Baking and Cooling
- Prepare the Batter: Mix all ingredients according to the recipe, ensuring a smooth and creamy batter.
- Bake: Pour the batter into a 9×13-inch baking pan lined with parchment paper. Bake at 350°F (175°C) for 25-30 minutes until the edges are golden brown and a toothpick inserted comes out with a few moist crumbs.
- Cool Completely: Remove the pan from the oven and let the blondies cool entirely on a wire rack. This allows them to set, making them easier to cut and store.
Storing Blondies
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | Up to 3 days | Place cooled blondies in an airtight container at room temperature. |
| Freezing | Up to 3 months | Wrap individually in plastic wrap, place in a freezer-safe bag, and freeze. |
Freezing Blondies
- Slice and Wrap: Once cooled, cut the blondies into squares. Wrap each piece tightly in plastic wrap to preserve moisture and prevent freezer burn.
- Bag and Label: Place the wrapped blondies in a single layer inside a freezer-safe zip-top bag. Label the bag with the date to track freshness.
- Freeze: Lay the bag flat in the freezer. This ensures even freezing and makes it easy to stack or store.
Thawing and Serving
- Thawing: Remove the desired number of blondies from the freezer. Let them sit at room temperature for about 30 minutes until they soften.
- Serve: Enjoy the blondies as they are or warm them in the microwave for 10-15 seconds to enhance their buttery flavor and chewy texture.
Tips for Best Results
- Layering: When storing multiple layers, place parchment paper between each layer to prevent sticking.
- Quality Check: Ensure blondies are completely cooled before storing to maintain their perfect texture.
- Reheating: For a freshly baked experience, lightly toast the thawed blondies in a 350°F oven for 5 minutes.
By following these make-ahead instructions, you can enjoy rich, buttery blondies anytime, making them perfect for spontaneous cravings or special gatherings.
Conclusion
Baking blondies has been such a rewarding experience for me. There’s nothing like the aroma filling my kitchen and watching those perfectly chewy squares come out of the oven. Sharing them with friends and family brings so much joy. This copycat recipe makes it easy to recreate that bakery magic at home.
I hope you’ll give it a try and enjoy the delicious results as much as I do. Whether it’s for a special occasion or a simple treat these blondies are sure to satisfy any craving. Enjoy every bite and happy baking!
