Chewy Saucepan Blondies
Get ready to fall in love with these indulgently Chewy Saucepan Blondies, a one-pan wonder that’s as simple to make as it is delicious! Made entirely in a saucepan, this recipe minimizes cleanup while delivering irresistibly rich and chewy blondies packed with chocolatey goodness. The warm, caramelized flavors of melted butter and brown sugar create a moist, fudgy texture, perfectly complemented by vanilla and a sprinkle of your favorite mix-ins like nuts or dried fruit. In just 10 minutes of prep and 25 minutes of baking, you’ll have soft, golden bars with slightly crisp edges that are ideal for satisfying dessert cravings or elevating an afternoon snack. Perfect for potlucks, picnics, or cozy nights in, these blondies are a buttery, chocolate-studded treat you’ll make again and again!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 200 grams Brown sugar
- 50 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 125 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Chocolate chips or chopped chocolate
- 50 grams Optional mix-ins (nuts, dried fruit, etc.)
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium-sized saucepan, melt the butter over low heat until fully liquefied. Remove the saucepan from heat and let the butter cool for about 2 minutes.
Stir in the brown sugar and granulated sugar until combined. The mixture should look smooth and glossy.
Add the vanilla extract and eggs, one at a time, whisking well after each addition to ensure the mixture is evenly incorporated.
Sprinkle in the flour, baking powder, and salt. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until no streaks of flour remain.
Fold in the chocolate chips and any optional mix-ins, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, smoothing it out into an even layer with the spatula.
Bake for 25-28 minutes, or until the edges are golden brown and the center looks set but slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
Remove the blondies from the oven and allow them to cool in the pan for 20 minutes. Use the parchment paper overhang to lift the blondies out of the pan and transfer them to a wire rack to cool completely.
Once cooled, slice into 12 squares or bars and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 419.9 g | 153% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 298.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 364 mg | 28% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
