Best Sleeping Bag Blondies Recipes

CLASSIC BLONDIES

Steps:

• Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

EASY NO-FAIL BLONDIES

Steps:

• Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
• Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
• Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
• When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
• Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
• Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
• Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
• Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
• Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
• Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
• Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

EASY BLONDIES

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.