Recipe: One-Bowl Pantry Blondies
When I need a festive dessert that’s wildly easy to pull together and made for sharing, a pan of blondies is my go-to treat every single time. A cousin to the brownie, this version skips the chocolate chips for butterscotch chips. They bake up with a dense, chewy texture — just like a bar cookie should.
Consider these blondies a blank canvas. For Valentine’s Day, a white chocolate drizzle and festive shower of sprinkles make them ready for gifting to your all your favorite people.
One Bowl Blondies: A Treat for Valentine’s Day and Beyond
There are two ways I’m upping this basic pan of blondies for Valentine’s Day: I’m cutting them into heart shapes and giving them a shower of pink and red heart-shaped sprinkles on top.
Once the blondies are cool, press the cookie cutter (any size will work) into the slab to cut it into big or bite-sized hearts. You’ll have some “scraps” left over; save them to nibble on (baker’s treat!) or use them as ice cream toppers.
This is an easy decorating approach to remember and use well beyond Valentine’s Day. As the seasons and holidays change, grab a new jar of sprinkles and cookie cutters for the moment and you’ve got a dessert to share that just started with one bowl and a trip to the pantry.
5 Sweet Ways to Share the Love This Valentine’s Day
There is no better way to spread some love and celebrate Valentine’s Day than with a sweet treat. These five low-effort, high-reward baked goods are made for sharing. They offer a little something for everyone, whether you’re celebrating with your main squeeze, crew of girlfriends, family, officemates, or a classroom full of kiddos.
For the blondies:
Cooking spray or butter, for greasing the pan
- 8 tablespoons
(1 stick) unsalted butter, melted and cooled
- 3/4 cup
packed light brown sugar
- 1 teaspoon
- 1 cup
- 1/2 teaspoon
- 1/4 teaspoon
- 1/2 cup
For the topping:
- 2 ounces
chopped white chocolate or candy melts
Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly coat the pan and parchment with cooking spray or butter; set aside.
Place the butter and brown sugar in a large bowl and use a wooden spoon to stir until well-combined (the mixture will not be smooth), about 30 seconds. Stir in the egg and vanilla until completely combined. Add the flour, baking powder, and salt and mix until just combined. Fold in the butterscotch chips. Transfer the batter to the prepared pan, using a spatula or your hands to press it into an even layer.
Bake until a tester inserted in the center comes out with just a few crumbs, 25 to 30 minutes. The edges should look firm and well-baked; the center should be moist but not gooey. Cool completely in the pan on a wire rack. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board.
Melt the chocolate or candy melts in the microwave in 20-second bursts, stirring between each burst, or in a double boiler until smooth. Drizzle the melted chocolate over the blondie slab, top with sprinkles, and set aside until the top sets, about 30 minutes. Cut into 16 squares.
Storage: The blondies will keep for up to 3 days stored in an airtight container at room temperature.