Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal. This ensures your beautiful blondies won't stick.
- In a large bowl, melt the unsalted butter. Once melted, add the granulated sugar and whisk until well combined. Beat in the two large eggs, one at a time, until the mixture is smooth and glossy. Stir in the vanilla extract.1 cup unsalted butter, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, your chosen protein powder, baking powder, and salt. This ensures an even distribution of leavening agents and protein for perfect texture and boost.1 cup all-purpose flour, ½ cup protein powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher blondies. A few streaks of flour are okay.
- Gently fold in the white chocolate chips or chopped white chocolate. Reserve a small handful to sprinkle on top before baking for extra appeal and meltiness.1 cup white chocolate chips
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved white chocolate chips over the top. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the blondies cool completely in the pan on a wire rack before cutting them into squares. This is crucial for achieving that perfect soft and gooey texture. While it’s tempting to dive in immediately, patience will be rewarded with superior texture.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze for up to 3 months. Reheat in microwave or oven to restore gooeyness.
