Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Blondie Recipe 3.2 (39) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 12, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 9-by-13-inch Blondie This blondies recipe gives brownies a run for their money. Kids and adults alike will love this simple baked good. Ingredients 13 tablespoons unsalted butter, softened, plus more for pan 2 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¾ teaspoon salt 1 ½ cups packed light-brown sugar 3 large eggs 1 ½ teaspoons pure vanilla extract Directions Preheat oven to 350 degrees. Butter 9-by-13-inch cake pan; line with parchment paper, allowing 2-inch overhang. Butter parchment. Whisk flour, baking powder, and salt in a medium bowl. Put butter and brown sugar into mixer bowl; mix on medium-high until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Spread batter into prepared dish; smooth top. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in dish 40 minutes. Lift out, and let cool completely on wire rack. Rate it Print