Blondies are a delightful twist on traditional brownies, featuring a rich, buttery flavor with hints of vanilla and brown sugar. Using an Instant Pot simplifies the process, making these chewy, gooey treats quick to prepare without turning on your oven. This recipe delivers perfectly moist blondies every time, ideal for a quick dessert or a sweet snack.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (90g) chocolate chips or chunks (optional)
Instructions
- Prepare your Instant Pot: Place a trivet or steamer basket inside the inner pot. Pour in 1 cup of water. Set aside.
- Line a 7-inch round cake pan or a silicone mold with parchment paper or lightly grease it to prevent sticking.
- In a mixing bowl, combine the melted butter and brown sugar. Whisk until smooth and well incorporated.
- Add the egg and vanilla extract to the butter mixture. Beat until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips if using. Do not overmix.
- Pour the batter into the prepared pan, spreading evenly with a spatula.
- Place the pan on the trivet inside the Instant Pot. Secure the lid, set the valve to sealing.
- Cook on high pressure for 25 minutes. When done, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Open the lid, carefully remove the pan, and let the blondies cool for 10-15 minutes before slicing and serving.
Tips
- Substitutions: You can swap brown sugar for coconut sugar for a slightly healthier version, or use dairy-free butter if needed.
- Pan choice: Use a 7-inch round cake pan or silicone mold to ensure even cooking. Avoid larger pans as they may cause uneven baking.
- 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 them wrapped tightly in plastic wrap and foil for up to 3 months.
- Common mistakes: Overmixing the batter can make blondies tough; mix just until ingredients are combined.
Serving Suggestions
Serve blondies warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat. They also pair beautifully with a cup of coffee or milk for a comforting snack. For a more decadent experience, top with whipped cream and sprinkles.
Variations
Experiment with add-ins such as chopped nuts, dried fruit, or white chocolate chips. You can also swirl in peanut butter or caramel before baking for extra flavor. For a vegan version, substitute the egg with unsweetened applesauce or a flaxseed egg, and use vegan butter.
Storage and Reheating
Store blondies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. To reheat, microwave a single piece for 15-20 seconds until warm, or reheat the entire batch in a 350°F (175°C) oven for 10 minutes. Reheating keeps them moist and gooey, perfect for enjoying leftovers.
Frequently Asked Questions
Can I make blondies without an Instant Pot?
Yes, you can bake blondies traditionally in an oven at 350°F (175°C) for about 20-25 minutes. The Instant Pot method is quicker and requires less cleanup, but oven baking yields a slightly different texture.
How do I know when the blondies are done?
Insert a toothpick into the center; if it comes out with moist crumbs or clean, the blondies are ready. Since they are moist treats, slight underbaking is okay for a gooey texture.
Can I freeze blondies?
Absolutely. Wrap individual pieces tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
What if my batter is too thick or too runny?
If the batter seems too thick, add a teaspoon of milk or water to loosen it. If too runny, add a little more flour, a tablespoon at a time, until the consistency is scoopable but not pourable. Proper batter consistency ensures even baking.
Can I double the recipe?
Yes, but you’ll need to use a larger or two pans and increase the cooking time slightly. Make sure the batter is evenly distributed to prevent uneven baking.
Is it okay to add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or dried cranberries work well. Fold them into the batter before pouring into the pan for a crunchy, flavorful addition.
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