11x7 Blondies Recipe: Perfectly Chewy and Sweet Bars

Blondies are a delicious variation of traditional brownies, featuring a rich, buttery flavor with hints of vanilla and brown sugar. An 11×7-inch blondie pan is ideal for creating a batch of evenly baked, thick, and chewy blondies that are perfect for sharing or enjoying as a treat. This recipe is straightforward, yielding moist and flavorful blondies with a beautiful golden crust, making it a go-to for both casual snacking and special occasions.

Ingredients

1 cup (226 grams) unsalted butter, melted
1 1/2 cups (300 grams) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups (310 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (175 grams) chocolate chips or chunks (optional)
1/2 cup (50 grams) chopped nuts (walnuts, pecans, optional)

Instructions

Preheat your oven to 350°F (175°C). Grease the 11×7-inch baking pan with butter or line it with parchment paper for easy removal.
In a large mixing bowl, combine the melted butter and brown sugar. Whisk until smooth and well incorporated.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix to ensure a tender blondie.
Fold in the chocolate chips and chopped nuts if using, distributing evenly throughout the batter.

Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
Remove from oven and allow to cool in the pan for about 15 minutes. Transfer to a wire rack and cool completely before cutting into squares.

Tips

Substitutions: Use melted vegan butter or coconut oil for dairy-free options. For gluten-free blondies, substitute with a gluten-free all-purpose flour blend.
Storage: Keep blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze wrapped blondies for up to 3 months.
Common mistakes: Overbaking can lead to dry blondies; check for doneness at the 25-minute mark. Underbaking results in gooey centers, so aim for a toothpick with a few moist crumbs.

Enhancements: Add swirl of caramel or peanut butter before baking for extra flavor. Swapping chocolate chips for white chocolate or butterscotch chips can diversify the taste.

Serving Suggestions

Serve blondies slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat. They also pair well with a cup of coffee or tea during afternoon tea or as a dessert at gatherings. For a more casual presentation, cut into smaller squares and serve in a tray for picnics or potlucks.

Variations

Looking to customize your blondies? Try these variations:

Nut-Free: Skip the nuts or substitute with sunflower seeds for crunch.

Vegan Blondies: Replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use vegan butter or coconut oil.
Adding Fruits: Incorporate dried cranberries, chopped dried apricots, or shredded coconut for added texture and flavor.
Spiced Blondies: Mix in a pinch of cinnamon or nutmeg to add warmth and depth to the flavor.

Storage and Reheating

Stored properly, blondies remain fresh for up to 3 days at room temperature in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months wrapped tightly in plastic wrap and foil. To reheat, microwave a blondie for 10-15 seconds for a warm, gooey treat or enjoy at room temperature. Reheated blondies are best eaten immediately to enjoy their optimal texture and flavor.

Frequently Asked Questions

Can I make these blondies without eggs?

Yes, you can substitute eggs with flaxseed or chia seed gel—mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for 5 minutes until gel-like, then add to the batter. The texture may be slightly different but still delicious.

How do I know when blondies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. The edges should be golden brown, and the top firm. Overbaking can dry them out, so start checking around the 25-minute mark.

Can I add other mix-ins?

Absolutely! Nuts, dried fruit, candy pieces, or even swirls of peanut butter or caramel work well. Just fold them into the batter before baking to ensure even distribution.

What size should the pan be if I want thicker blondies?

If you prefer thicker blondies, use a smaller pan, such as an 8×8-inch square pan. Adjust the baking time accordingly, usually adding 5-10 minutes, and watch closely to prevent overbaking.

Can I freeze blondies?

Yes, once cooled completely, wrap individual blondies or the whole batch tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw at room temperature or reheat briefly in the microwave for a warm treat.

Is there a way to make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/4 teaspoon per cup of flour to help with binding. The texture may vary slightly but should still be delicious.

Enjoy baking these classic blondies that are sure to satisfy any sweet tooth with their chewy, buttery goodness. Perfect for any occasion or just a cozy night in, these blondies are a timeless treat that everyone will love.

11×7 Blondies Recipe: Perfectly Chewy and Sweet Bars