Blondies (White Brownies)
Creamy, sweet blondies with hints of vanilla and nuts, offering a rich, chewy texture that pairs well with coffee or a casual dessert for any occasion.
Ingredients
Instructions
- Cream margarine and brown sugar together until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add cake flour and baking powder, mixing until just combined.
- Fold in chopped nuts.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
- Remove from oven while still soft and let cool slightly.
- Cut into 2-inch squares and serve.
Tips & Substitutions
For a chewier blondie, consider using brown sugar instead of white sugar, as it adds moisture. You can substitute half the margarine with unsweetened applesauce for a lighter version. If you prefer a nut-free option, simply omit the chopped nuts or replace them with chocolate chips. Ensure you mix the batter gently to avoid overworking the flour, which can lead to a denser texture.
Serving Suggestions
These blondies are delicious on their own but can be enhanced by serving with a scoop of vanilla ice cream or a drizzle of caramel sauce. For an added touch, pair them with a cup of coffee or a glass of cold milk. They also make a great dessert alongside Sour Cream Mini Muffins for a delightful dessert spread.
Storage & Reheating
To store leftovers, place the cooled blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, microwave individual squares for about 10-15 seconds or warm them in the oven at 300°F (150°C) for 5-10 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Blondies (White Brownies) contains roughly 235 calories, with 2g protein, 26g carbohydrates, and 12g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can experiment with all-purpose flour or even gluten-free flour blends. However, using cake flour is recommended for the best texture. If using all-purpose flour, you might want to reduce the amount slightly to avoid a denser blondie.
What can I use instead of margarine?
You can substitute margarine with unsalted butter for a richer flavor, or use coconut oil for a dairy-free option. If you want to reduce fat, consider using Greek yogurt or applesauce in place of some of the margarine, though this may alter the texture slightly.
How do I know when my blondies are done baking?
The blondies are done when they turn golden brown around the edges and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Keep an eye on them towards the end of the baking time to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).