Best Ever Crinkle Top Blondies

If you’ve never tried a blondie, we need to change that ASAP! Blondies are a lot like brownies except made without cocoa powder. Instead, blondies have a deep caramel flavor from the brown sugar. They’re a lot like a cookie, but denser, gooier, and all around better in my opinion. Like a cookie, the mix-in options are infinite! I made these with chocolate chips, but butterscotch chips, white chocolate chips, M&M’s, or even rainbow sprinkles for a birthday variation can be used!

how to master the crinkle top – whip the egg whites

Why are these blondies in particular the best ever you ask? Well that is because of the paper-thin, ultra crispy crinkle top layer. You can achieve this by whipping the egg whites before folding them in with the rest of the mixture. Whipping the eggs will add an almost meringue-like texture to the tops of the blondies. This, combined with the gooey middle makes this not only the best blondie recipe, but the ultimate dessert.

tips for baking

• Feel free to use dark or light brown sugar for this recipe. I used dark which is a touch sweeter, but both will work perfectly.
• This recipe is enough to fill a 9×9 inch pan. If you want more, you can double the recipe and bake them in a 9×13 inch pan, or use an additional 9×9 inch pan. 
• These are very freezer friendly! Don’t feel like eating them all at once? no problem! pop the blondies in a large plastic bag or Tupperware container and keep in the freezer for up to 1 month. 
• Because we are using a relatively small 9×9 inch pan, I would not add more than 1 cup of mix-ins such as chocolate chips. I used ½ cup and found the ratio blondie to chocolate to be great. But if you’re a chocolate lover, you have room to add in another half cup.