- 8 tablespoons unsalted butter, melted and cooled (4oz, 115g)
- 1 cup packed brown sugar (7.5oz, 213g)
- 1 large egg
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 1 cup all-purpose flour (5oz, 142g)
- 5 Snickers bars, chopped (9.3oz, 264g)
- 1 cup semi-sweet or bittersweet chocolate chips (6oz, 170g)
- Preheat oven to 350 degrees F.
- Prepare an 8-inch baking pan. If your pan has a removable bottom, line it with parchment. If your pan does not have a removable bottom, line with a large piece of aluminum foil or baking parchment so that the 2 sides overhang. Spray with nonstick cooking spray.
- Whisk cooled melted butter and brown sugar together in a mixing bowl. Whisk very well until all of the butter is absorbed into the sugar, not separated. You also want your butter to be cooled so when you whisk in the egg, it doesn't cook. I melt the butter about three-fourths of the way in the microwave then let the residual heat melt the rest of the butter. This saves on cooling time.
- Whisk in the egg and vanilla until thoroughly combined.
- Stir in the flour and salt thoroughly.
- Add the chunks of Snickers bars and chocolate chips and mix gently to combine.
- Spread batter into prepared pan and bake until top is just set and edges are becoming golden brown.
- Let cool completely before lifting out of pan. Cutting into 16 2-inch bars.
- Can be served at room temperature. My favorite way of serving is cold, straight out of the refrigerator for a dense, fudgy texture.
*This blondie recipe makes a very dense and moist blondie. It is not a cakey type blondie. If you would like a more cakey blondie, add 1/8 teaspoon baking soda and 1/2 teaspoon baking powder with the flour.
*You can also bake the blondies slightly longer for a more cakey brownie but take care not to overbake. Blondies will firm up upon cooling.