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Blueberry Blondies

Chewy Blueberry Blondies to Brighten Your Day

These Blueberry Blondies combine chewy, buttery goodness with vibrant bursts of blueberries, making them a delightful dessert for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 0.5 cup Unsalted Butter Provides richness and moisture; substitute with coconut oil for a dairy-free version.
  • 1 cup White Chocolate Chips Adds sweetness and creaminess; can be swapped with blonde chocolate chips for a deeper flavor.
  • 1 cup Granulated Sugar Sweetens the blondies and creates a chewy texture; substitute with brown sugar for a caramel-like flavor.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; use vanilla bean paste for a more intense taste.
  • 2 large Eggs Provide structure and moisture to the batter; flax eggs can be a vegan substitute.
  • 1 cup All-Purpose Flour Gives structure to the blondies; for gluten-free options, use a gluten-free blend.
  • 0.5 teaspoon Salt Enhances sweetness and balances flavors; reduces bitterness from the chocolate.
  • 1 cup Fresh Blueberries Adds freshness, flavor, and moisture, use only fresh, as frozen berries could ruin the texture.

Equipment

  • medium saucepan
  • mixing bowl
  • spatula
  • 8x8-inch baking dish
  • wire rack

Method
 

Step-by-Step Instructions for Blueberry Blondies
  1. In a medium saucepan, melt the butter over medium heat until liquid. Pour it over the white chocolate chips, letting them sit for a few minutes before stirring until smooth.
  2. After cooling the mixture for about 10 minutes, add the sugar and mix well. Add the eggs, one at a time, followed by the vanilla extract, stirring until glossy and thick.
  3. In a separate bowl, whisk together flour and salt. Gradually fold this into the wet mixture carefully to avoid overmixing.
  4. Gently fold in the blueberries without crushing them, ensuring even distribution throughout the batter.
  5. Line an 8x8-inch baking dish with parchment paper. Pour the batter into the dish, spreading evenly.
  6. Preheat your oven to 350°F (175°C). Bake the blondies for 35-45 minutes, checking for a light golden color and a toothpick coming out with a few moist crumbs.
  7. Cool in the dish on a wire rack, then lift the blondies out using the parchment and slice into 12-16 squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Allow the butter-chocolate mixture to cool before adding sugar to achieve the chewy texture. Store the blondies airtight at room temperature for up to 5 days, or refrigerate for up to 10 days.

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