Salt<\/li>\n<\/ul>\nHow to make Classic Blondies<\/h2>\n
These are seriously so simple to whip up. I don’t use a blender or stand mixer. I just use a medium bowl and a wooden spoon.<\/p>\n
1.Add the light brown sugar and vegetable oil to the bowl and stir with a wooden spoon until their are no lumps of sugar.<\/p>\n
2. Add the eggs and vanilla and mix well.<\/p>\n
3. Add all the dry ingredients and mix just until the flour disappears.<\/p>\n
4. Transfer batter into a greased and floured 8×8″ square baking pan and bake in a 350-degree F. oven for 30 minutes. (If you prefer, you can line your pan with parchment paper or aluminum foil for easy cleanup and to remove all the brownies from the pan at once).<\/p>\n
That’s it! There’s no creaming, no whipping, no waiting for ingredients to come to room temperature. It could not be easier!<\/p>\n
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![\"Classic](\"https:\/\/www.yellowblissroad.com\/wp-content\/uploads\/2018\/06\/Blondies-2.jpg\" "\\"This")
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What kind of oil do I use in blondies?<\/h2>\n
You can use practically any kind of oil or fat in these brownies, but different varieties do affect the appearance of the brownies. I find that melted butter and coconut oil cause the brownies to be a little more “wrinkly” around the edges, while vegetable oil gives it that perfect crackly top. Coconut oil also causes the brownies to seem a little more greasy (which is what I typically find with recipes that use coconut oil).<\/p>\n
![\"Classic](\"https:\/\/www.yellowblissroad.com\/wp-content\/uploads\/2018\/06\/Blondies-3.jpg\" "\\"This")
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What size pan do I bake blondies in?<\/h2>\n
My mom’s original recipe says to bake these in a 9×11 pan. Since that is not a standard-sized pan, I have baked these blondies in both a 9×13 and 8×8 pan. If you use a 9×13 pan, you can expect rather thin blondies. I personally prefer to use an 8×8 pan so I can get nice, thick blondies. This recipe suggests a baking time of 30 minutes for an 8×8 pan. (If you use a 9×13 pan, you’ll need to reduce the baking time to about 22 minutes).<\/p>\n
As you can see in the picture above, the blondies sink down in the middle during baking. Every pan of blondies I have ever made in my whole life has done this. I think it is just the nature of blondies. So don’t despair. All it means is that there are perfect blondies for everyone! People who like super soft blondies from the middle of the pan, and people who like the edge pieces with a little crunch. (Those are my favorite!)<\/p>\n
![\"Best](\"https:\/\/www.yellowblissroad.com\/wp-content\/uploads\/2018\/06\/Blondies-5.jpg\" "\\"This")
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These are SUPER fast to whip up, and I guarantee you already have all the ingredients right now. So the next time you need a treat in a hurry (without a trip to the store), these classic blondies are just the ticket!<\/p>\n
What can I add to Classic Blondies?<\/h2>\n
There are lots of different variations for blondies! Try adding any of the following:<\/p>\n
\n- White chocolate chips<\/li>\n
- Semi-sweet chocolate chips<\/li>\n
- Shredded coconut<\/li>\n
- Chopped walnuts<\/li>\n
- M&M candies<\/li>\n<\/ul>\n
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![\"Best](\"https:\/\/icecreaminspiration.com\/wp-content\/uploads\/2018\/07\/Blondies-8-for-blog.jpg\")
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![\"Best](\"https:\/\/icecreaminspiration.com\/wp-content\/uploads\/2018\/07\/Blondies-1-for-blog.jpg\")
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