Blondies

Blondies

Adapted by Kyle Libramonte

Prep Time: 15 m. ● Bake Time: 25–30 m

12 Blondie Pieces

Ingredients:
  • 1 cup (226 g) Unsalted Butter, melted
  • 1 1/4 cup (250 g) Brown Sugar, firmly packed (see note)
  • 1/2 cup (100 g) Granulated Sugar
  • 2 large Eggs + 1 Egg Yolk, room temperature preferred
  • 2 tsp Vanilla Extract
  • 2 1/4 cups (285 g) All-purpose Flour
  • 2 tsp Cornstarch
  • 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 2/3 cup (115 g) Semi-sweet Chocolate Chips
Instructions:
  1. Prepare Claypot
    Grease or line bottom of Claypot with parchment paper.
  2. Mix Wet Ingredients
    Beat melted Unsalted Butter, Brown Sugar, and Granulated Sugar in a large mixing bowl.
    Add Eggs, Egg Yolk, and Vanilla Extract, mixing until just combined.
  3. Combine Dry Ingredients
    In a separate bowl, whisk together All-purpose Flour, Cornstarch, Baking Powder, and Salt.
    Gently stir into a wet mixture until just combined—avoid overmixing.
  4. Incorporate Add-ins
    Fold in Semi-sweet Chocolate Chips.
  5. Assemble
    Pour batter into the prepared Claypot.
    Tap the pot gently on the countertop to release air bubbles and smooth surface.
  6. Bake
    Preheat the oven to 350°F (175°C).
    Place the Claypot (without lid) in the oven.
    Bake for 25–30 minutes, or until the edges are golden and the toothpick inserted in the center comes out clean or with a few fudgy crumbs.
  7. Cool
    Cool completely in the Claypot before cutting.

 

Blondies

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