The Best Blondie Recipe: Chewy Nancy Drew Blondies

Nancy Drew Blondies are the ultimate treat for those who appreciate a rich, chewy, and gooey dessert that’s loaded with chocolate chips and a touch of nostalgia. This butterscotch blondies recipe is a delightful twist on the classic, with a luscious swirl of molten chocolate that’s simply irresistible. They’re indulgent in the best way possible, perfect for satisfying your sweet tooth.

A Little Background

This blondies recipe originally appeared in my book Hand Made Baking, and it quickly became a favorite among readers. People loved the simplicity and the rich, buttery flavor of these blondies. Now, I’ve updated the post to be more concise and detailed, ensuring that you can make these beloved blondies with ease.

Why Nancy Drew? What Makes These Blondies So Special?

These blondies are named after the iconic teenage detective, Nancy Drew, from the mystery novels many of our mothers or grandmothers grew up reading. But make no mistake—these aren’t the blondies of your childhood. They’re even better. As Renee Schettler Rossi of Leite’s Culinaria put it: “They’re rich, chewy, and butterscotch-y with swirls of molten chocolateyness.”

Difference Between a Blondie and a Brownie

Before we dive into the blondies recipe, let’s clear up a common question: what’s the difference between a blondie and a brownie? The main difference lies in the flavor base. Brownies are rich with chocolate, while blondies derive their flavor from brown sugar and butter, giving them a butterscotch-like taste. Blondies are also typically denser and chewier than most brownies, with a texture that’s somewhere between a cookie and a cake.

Why You’ll Love This Blondies Recipe

• Quick and Easy: These blondies are so easy, they only take about 10 minutes to prepare. There’s no need to wait for butter or eggs to come to room temperature, so you can get started right away.
• One-Pot Wonder: This is as close to a dump-and-stir recipe as it gets. You’ll only need to dirty one pot to whip up the batter, making cleanup a breeze.
• Perfectly Balanced: These blondies are buttery, not too sweet, and have a moist, chewy texture that’s absolutely delicious.

Ingredients for The Best Blondies You’ll Ever Make

• Unsalted Butter: Provides richness and moisture. Melting the butter also helps create that irresistible chewy texture.
• Light Brown Sugar & Muscovado Sugar: The key to the butterscotch flavor, adding sweetness, moisture, and depth to the blondies. Muscovado sugar adds an even richer, molasses-like flavor. It’s best not to substitute these ingredients.
• Egg: Specifically, a cold egg straight from the refrigerator. Egg binds the ingredients together and adds richness. Using a cold egg keeps the blondies moist and fudge-like.
• Vanilla Extract: Enhances the overall flavor and adds a warm, sweet undertone that complements the butterscotch notes.
• All-Purpose Flour: Provides structure to the blondies. Be sure to measure your flour correctly—preferably using a kitchen scale for accuracy—to avoid dry or cakey blondies.
• Baking Powder: Helps the blondies rise slightly, giving them a soft, dense texture.
• Salt: Balances the sweetness and enhances the flavors of the other ingredients.
• Chocolate Chips (Optional): Adds a luscious, molten swirl of chocolate to the blondies. You can use dark chocolate to keep things from getting too sweet or leave the chocolate out entirely if you prefer.

How to Make Nancy Drew Blondies

Here’s a quick summary of how to whip up this Nancy Drew blondies recipe:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring that the edges hang over the sides for easy removal.
2. Melt the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Remove the pan from the heat and let the butter cool slightly to avoid melting the chocolate or scrambling the egg.
3. Mix in the Sugar and Egg: Stir in the light brown sugar and muscovado sugar until well combined, then add the cold egg and vanilla extract. Mix until smooth.
4. Add the Dry Ingredients: Stir in the flour, baking powder, and salt until just combined. The batter will be thick, almost like fudge.
5. Fold in the Chocolate Chips: If using, fold in the chocolate chips or your choice of mix-ins.
6. Bake: Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Cool Completely: Let the blondies cool in the pan before cutting them into squares. While it’s tempting to dive in right away, letting them cool completely allows the flavors to develop fully.

Tips for Perfect Blondies

Let the Butter Cool:

After melting the butter, let it cool slightly before adding the sugar and egg. This prevents the chocolate from melting and the egg from scrambling.

Use a Cold Egg:

A cold egg is key to keeping these blondies moist and giving them a fudge-like texture. For those in Europe or Asia where eggs are often stored at room temperature, this might seem like an extra step. However, it’s necessary for achieving the right consistency in this recipe. If you prefer a cakey texture, use a room-temperature egg and beat it briefly before adding it to the batter.

Don’t Overbake:

Keep an eye on the blondies as they bake. Overbaking can lead to dry, hard blondies. You want the edges to be golden brown, but the center should still be soft.

Let Them Cool Completely:

Although it’s hard to wait, allowing the blondies to cool completely before cutting into them will result in a better texture and flavor.

Variations

If you’re looking to switch things up or customize these blondies to your taste, here are a few delicious variations:

Mix-In Options:

• Chocolate Chunks: Instead of using chocolate chips, try chopping up chunks of high-quality chocolate bars. You can mix in dark, milk, or white chocolate, depending on your preference. Dark chocolate adds a rich, slightly bitter contrast, while milk and white chocolate contribute a sweeter, creamier flavor.
• White Chocolate: For a sweeter twist, chop up white chocolate and fold it into the batter. The white chocolate adds a creamy sweetness that pairs beautifully with the butterscotch notes of the blondies.
• Milk Chocolate: If you prefer a milder chocolate flavor, opt for milk chocolate chunks. The creamy milk chocolate melts into the blondies, creating pockets of gooey sweetness.
• Toasted Walnuts: If you’re a fan of nuts, try adding toasted walnuts to the batter. Toasting the walnuts enhances their flavor and adds a satisfying crunch to the blondies. You can either mix the walnuts in with the chocolate or substitute them entirely for a nutty twist to your blondies. If you’re leaving out the chocolate, increase the amount of toasted walnuts to 1 cup (115 g).
• Pecans: Pecans are another great option. Their buttery texture and slightly sweet flavor complement the richness of the blondies perfectly. Toast the pecans in a dry pan until fragrant before adding them to the batter for extra flavor.
• Nut-Free Option: If you’re not a fan of nuts or have allergies, simply leave them out. You can increase the amount of chocolate or add in other mix-ins like dried cranberries or shredded coconut for added texture and flavor.

These variations allow you to tailor the blondies to your taste, whether you prefer more chocolate, a nutty crunch, or a completely nut-free treat

Storage

Blondies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Be sure to wrap them tightly in plastic wrap (cling film) or aluminum foil before storing them in a freezer-safe bag, to keep them fresh.

Frequently Asked Questions (FAQ)

In this section, I’ve answered some of the most common questions you might have while making these blondies. Whether you’re wondering about ingredient substitutions, troubleshooting texture issues, or curious about how to store your blondies, you’ll find the answers here. These tips will help ensure your blondies turn out perfect every time.

Is the chocolate necessary in blondies?

No, these blondies don’t need chocolate chips, but if you absolutely need some and prefer a different combination that what’s listed, dark chocolate is a great option to keep the sweetness in check.

Why are my blondies cakey, dry, or hard?

The most common reason for cakey, dry, or hard blondies is incorrect measuring of ingredients, particularly flour. To ensure accuracy, use a kitchen scale to weigh your ingredients, especially the flour. For those without a scale, I utilize the scoop and sweep method (no tapping to compact the ingredients in the cup!).

Do I have to use light brown sugar?

Yes, it’s best to stick with light brown sugar or light muscovado sugar in this recipe. They provide the perfect amount of sweetness, flavor, and moistness. Substituting them with other sugars could alter the texture and flavor.

Is the batter supposed to be thick?

Yes, the batter will be thick and almost like fudge as it goes into the pan before baking. Don’t worry—once baked, the texture will turn out just right.

Nancy Drew Blondies are a rich, chewy treat that’s as easy to make as they are delicious. With just a handful of ingredients and a single pot, you can whip up these butterscotch-y bars in no time. Whether you’re indulging in them as an afternoon snack or sharing them at a gathering, these blondies are sure to be a hit. So go ahead, channel your inner detective, and enjoy these delectable blondies!

Like This Blondies Recipe? Here’s Some More!

• Apple Harvest Loaf Cake
• Strawberry Pavlova Recipe
• Walnut Pecan Clusters
• Cranberry Almond Coconut Macaroons Recipe
• Chocolate Brownies Recipe