Dessert – Page 7 – Family Feast

You’ll find a dozen buttery blondie ideas that are easy to make and great for sharing. Start with a classic brown sugar blondie with toasted pecans, then try variations like salted caramel swirl, espresso chocolate chunk, or lemon poppy seed with glaze. Each recipe lists simple steps, basic pantry ingredients, and mixing tips so your bars stay gooey and hold their shape. Pick one to bake now and see which becomes your go-to. Classic Brown Sugar Blondies With Toasted Pecans Golden, gooey brown sugar blondies studded with toasted pecans — simple, buttery, irresistible. Ingredients: 1 cup (2 sticks) unsalted butter, melted and slightly cooled 1 1/4 cups packed light brown sugar 2 large eggs, room temperature 2 tsp vanilla extract 1 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 1 cup pecans, roughly chopped Optional: flaky sea salt for sprinkling How to Make: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal. Toast pecans in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 4–5 minutes. Remove from heat and cool. In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Whisk in eggs one at a time, then stir in vanilla until combined. Sift in flour, baking powder, and salt; fold gently just until no streaks of flour remain. Stir in most of the toasted pecans, reserving a few for topping. Spread batter evenly into the prepared pan and sprinkle reserved pecans on top; press lightly. Bake 22–26 minutes, or until edges are set and the center is still slightly soft (a toothpick will come out with a few moist crumbs). Cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares. Sprinkle with flaky sea salt if desired. Enjoy warm with a scoop of vanilla ice cream or let them cool for tidy, chewy bars — either way, they’ll disappear fast! Salted Caramel Swirl Blondies Salted Caramel Swirl Blondies — rich, chewy blondies with ribbons of gooey salted caramel in every bite. Ingredients: 1 cup (226g) unsalted butter, melted and slightly cooled 1 1/2 cups (300g) packed light brown sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 2 cups (250g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine sea salt 1/2 cup (90g) white chocolate chips or chopped white chocolate (optional) 1/2 cup (85g) chopped pecans or walnuts (optional) 3/4 cup (200g) thick salted caramel sauce, plus extra for drizzling flaky sea salt for sprinkling How to Make: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, whisk the melted butter and brown sugar until smooth and glossy. Add the eggs one at a time, whisking until combined, then stir in the vanilla. Whisk together the flour, baking powder, and sea salt in a separate bowl. Fold the dry ingredients into the wet mixture until just combined; don’t overmix. Stir in white chocolate and nuts if using. Spread about two-thirds of the batter evenly into the prepared pan. Dollop spoonfuls of the caramel sauce over the batter, then drop the remaining batter on top in clumps. Use a butter knife or skewer to swirl the caramel through the batter, creating marbled ribbons. Bake for 25–30 minutes, or until the edges are set and the center is just barely set (a toothpick will come out with a few moist crumbs). Let the blondies cool completely in the pan on a wire rack, then lift out using the parchment overhang. Drizzle with extra caramel and sprinkle flaky sea salt over the top, then cut into squares. Serve warm or at room temperature — these salted caramel swirl blondies are irresistible and perfect with a glass of cold milk or a scoop of vanilla ice cream. White Chocolate Macadamia Blondies Buttery White Chocolate Macadamia Blondies — chewy, nutty bars studded with creamy white chocolate. Ingredients: 1 cup (2 sticks) unsalted butter, melted and slightly cooled 1 1/2 cups light brown sugar, packed 2 large eggs, room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1 1/2 cups white chocolate chips or chopped white chocolate 1 cup roasted macadamia nuts, roughly chopped Optional: flaky sea salt for sprinkling How to Make: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving an overhang for easy removal. In a large bowl, whisk together melted butter and brown sugar until smooth and glossy. Beat in the eggs one at a time, then stir in the vanilla until combined. In a separate bowl, whisk flour, baking powder, and salt. Fold the dry ingredients into the wet just until no streaks of flour remain; don’t overmix. Gently fold in white chocolate chips and chopped macadamias, reserving a few to sprinkle on top. Spread the batter evenly into the prepared pan and sprinkle reserved chips/nuts over the surface; press lightly. Bake 22–28 minutes, until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Cool completely in the pan on a wire rack, then lift out using the parchment and cut into bars. Sprinkle with flaky sea salt if desired. Enjoy warm or at room temperature — these blondies are rich, chewy, and irresistibly nutty! Espresso Chocolate Chunk Blondies Espresso Chocolate Chunk Blondies — rich, chewy blondies with a coffee kick and melty chocolate chunks. Ingredients: 1 cup (225 g) unsalted butter, melted and slightly cooled 1 1/4 cups (250 g) packed brown sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 1 tablespoon instant espresso powder 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1 1/4 cups (155 g) all-purpose flour 1 cup (175 g) semisweet chocolate chunks (or chopped chocolate) Optional: flaky sea salt for sprinkling How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy lifting. In a large bowl, whisk the melted butter and brown sugar until smooth and glossy. Whisk in the eggs, one at a time, then stir in the vanilla and espresso powder until evenly mixed. Add the salt and baking powder, then fold in the flour just until no streaks remain — don’t overmix. Fold in about 3/4 of the chocolate chunks so they’re distributed through the batter. Spread the batter into the prepared pan and smooth the top with a spatula. Press the remaining chocolate chunks on top and sprinkle flaky sea salt if using. Bake 22–28 minutes, or until the edges are golden and the center is set but still slightly soft — a toothpick should come out with a few moist crumbs. Let cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares. Serve with a cold glass of milk or a hot coffee for the ultimate coffee-chocolate combo — enjoy every gooey, espresso-kissed bite! Brown Butter Bourbon Blondies Brown Butter Bourbon Blondies — rich, nutty squares with a warm bourbon kick. Ingredients: 1 cup (226 g) unsalted butter 1 1/4 cups (250 g) packed light brown sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 2 tablespoons bourbon 1 1/4 cups (155 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 3/4 cup (120 g) chopped toasted pecans (plus extra for sprinkling, optional) 1/2 cup (90 g) butterscotch chips or white chocolate chips (optional) Flaky sea salt for finishing (optional) How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy removal. In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling frequently, until it foams, then browns and smells nutty (about 5–7 minutes). Watch closely so it doesn’t burn. Transfer the brown butter to a heatproof bowl and let it cool for 5 minutes. Whisk in the brown sugar until combined and slightly glossy. Add the eggs, one at a time, whisking until smooth after each. Stir in the vanilla and bourbon. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined. Don’t overmix. Fold in the toasted pecans and butterscotch or white chocolate chips, if using. Spread the batter evenly into the prepared pan and sprinkle a few extra pecans and a pinch of flaky sea salt on top if desired. Bake 25–30 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares. Enjoy warm with coffee or a scoop of vanilla ice cream — decadent, nutty bliss in every bite. Tahini and Honey Blondies With Sesame Crunch Tahini and Honey Blondies with Sesame Crunch — nutty, chewy blondies with a glossy honey-tahini ribbon and toasty sesame crunch on top. Ingredients: 1/2 cup (115 g) unsalted butter, melted and slightly cooled 3/4 cup (150 g) light brown sugar, packed 1 large egg, room temperature 1 tsp pure vanilla extract 1/2 cup tahini (stirred smooth) 1 cup (130 g) all-purpose flour 1/2 tsp baking powder 1/4 tsp fine sea salt 2 tbsp honey (plus 1 tbsp for drizzling) 2 tbsp sesame seeds, toasted 1/4 cup chopped toasted almonds or walnuts (optional, for extra crunch) How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang. In a bowl, whisk melted butter with brown sugar until smooth and slightly glossy. Whisk in the egg and vanilla until combined. Stir in the tahini and 2 tablespoons honey until the batter is even. Sift in flour, baking powder, and salt; fold gently until just mixed. Fold in nuts if using. Spread the batter evenly in the prepared pan. Mix 1 tablespoon honey with a teaspoon of tahini; drizzle over the batter in thin ribbons and gently swirl with a toothpick. Sprinkle toasted sesame seeds evenly over the top. Bake 22–28 minutes, until edges are set and a toothpick from the center comes out with a few moist crumbs (don’t overbake). Cool completely in the pan on a wire rack, then use the parchment overhang to lift and cut into squares. For extra shine, warm a little honey and brush the tops before serving. Enjoy a gooey, nutty square — these blondies pair beautifully with tea or a scoop of vanilla ice cream. Coconut Lime Blondies With Candied Zest Bright, zesty coconut-lime blondies with a sparkle of candied lime zest — tropical, buttery, and impossible to resist. Ingredients: 1 cup (225 g) unsalted butter, melted and slightly cooled 1 1/2 cups (300 g) packed light brown sugar 2 large eggs, room temperature 1 teaspoon vanilla extract Zest of 2 limes (reserve about 1 tablespoon for candying) 2 tablespoons fresh lime juice 1/2 teaspoon salt 1 teaspoon baking powder 1 3/4 cups (220 g) all-purpose flour 1 cup (80 g) sweetened shredded coconut (plus extra for sprinkling) 1/2 cup (75 g) white chocolate chips or macadamia nuts (optional) 1/4 cup granulated sugar (for candying zest) 2 tablespoons water (for candying zest) How to Make: Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang to lift blondies out. To candy the zest, combine reserved lime zest, granulated sugar, and 2 tablespoons water in a small nonstick skillet over medium heat. Stir until the sugar dissolves and the zest becomes glossy, about 2–3 minutes. Spread the candied zest on parchment to cool. In a large bowl, whisk melted butter and brown sugar until smooth and slightly glossy. Whisk in the eggs, one at a time, then stir in vanilla, lime zest, and lime juice. Add salt and baking powder, then fold in the flour until just combined — don’t overmix. Fold in shredded coconut and white chocolate chips or macadamia nuts, if using. Pour batter into prepared pan and smooth the top with a spatula. Sprinkle a little extra coconut on top. Bake 25–30 minutes, or until edges are set and the center is just set — a toothpick should come out with a few moist crumbs. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares. Top each blondie with pieces of candied lime zest before serving for zing and sparkle. Enjoy a chewy, buttery bite with bright lime pop and tropical coconut — perfect with a cup of coffee or a tall glass of iced tea. Peanut Butter Pretzel Blondies Peanut Butter Pretzel Blondies — salty, sweet, and totally addictive in every fudgy bite. Ingredients: 1/2 cup (115 g) unsalted butter, melted 1 cup (200 g) light brown sugar, packed 1 large egg 1 teaspoon vanilla extract 1/2 cup creamy peanut butter 1 cup (125 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup mini chocolate chips (or chopped chocolate) 1 cup crushed pretzels (about 2 cups whole pretzels, roughly chopped) Flaky sea salt, for sprinkling (optional) How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang to lift the bars out. In a bowl, whisk melted butter and brown sugar until smooth and slightly glossy. Add the egg and vanilla, whisking until fully combined. Stir in the peanut butter until the batter is even and smooth. In a separate bowl, stir together flour, baking powder, and salt. Fold the dry ingredients into the wet until just combined—don’t overmix. Gently fold in the chocolate chips and about 3/4 of the crushed pretzels, saving some for the top. Spread the batter evenly into the prepared pan and press the remaining pretzels onto the surface. Sprinkle a pinch of flaky sea salt over the top, if using. Bake 20–25 minutes, or until the edges are set and the center is just firm (a toothpick will come out with a few moist crumbs). Let cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares. Serve these salty-sweet blondies with a cold glass of milk and enjoy every fudgy, crunchy bite! Pumpkin Spice Blondies With Cream Cheese Drizzle Pumpkin Spice Blondies with Cream Cheese Drizzle — autumn in a chewy, buttery bar. Ingredients: 1/2 cup (115 g) unsalted butter, melted and slightly cooled 3/4 cup (150 g) packed brown sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling) 1 cup (130 g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 to 1 1/2 teaspoons pumpkin pie spice (to taste) 1/2 cup (75 g) white chocolate chips or chopped white chocolate (optional) 1/2 cup (50 g) chopped pecans or walnuts (optional) For the cream cheese drizzle: 4 oz (115 g) cream cheese, softened 1/2 cup (60 g) powdered sugar, sifted 1 to 2 tablespoons milk (or cream), as needed for drizzling consistency 1/4 teaspoon vanilla extract How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang to lift the bars out. In a bowl, whisk melted butter and brown sugar until smooth and slightly glossy. Add the egg, vanilla, and pumpkin puree; whisk until fully combined. In a separate bowl, stir together flour, baking powder, salt, and pumpkin pie spice. Fold the dry ingredients into the wet just until combined — don’t overmix. Fold in white chocolate chips and nuts if using. Spread the batter evenly into the prepared pan. Bake 22–28 minutes, or until the top is set and a toothpick inserted near the center comes out with a few moist crumbs. Let the blondies cool in the pan on a wire rack for 15–20 minutes, then lift out and cool completely for cleaner slicing. Meanwhile, make the drizzle: beat softened cream cheese, powdered sugar, and vanilla until smooth; add milk 1 teaspoon at a time until the mixture is pourable but not too thin. Drizzle or spread the cream cheese mixture over the cooled blondies, then slice into squares once the drizzle firms slightly. Enjoy warm with a cup of coffee or let them cool and store in an airtight container for up to 3 days — fall never tasted so good. Brown Sugar Fig and Walnut Blondies Brown Sugar Fig and Walnut Blondies — chewy, caramel-y squares studded with sweet figs and toasty walnuts. Ingredients: 1 cup (225 g) unsalted butter, melted and slightly cooled 1 1/2 cups (330 g) packed light brown sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 1/2 teaspoon fine sea salt 1/2 teaspoon baking powder 1 1/2 cups (190 g) all-purpose flour 1 cup chopped dried figs (about 8–10 figs), stems removed 1 cup chopped walnuts, toasted and cooled Optional: 1/2 teaspoon cinnamon for a warm note Optional pinch of flaky sea salt for sprinkling How to Make: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment, leaving an overhang for easy removal. In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add the eggs one at a time, whisking until fully combined, then stir in vanilla. Mix in salt, baking powder, and cinnamon (if using). Fold in the flour gently until no dry streaks remain — don’t overmix. Stir in the chopped figs and toasted walnuts until evenly distributed. Spread the batter into the prepared pan and smooth the top with a spatula. Sprinkle flaky sea salt over the top if desired. Bake for 22–28 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Let the blondies cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares. Enjoy these fig-and-walnut-packed blondies with a glass of milk or a scoop of vanilla ice cream — sweet, nutty, and utterly irresistible. Lemon Poppy Seed Blondies With Glaze Bright, zesty lemon poppy seed blondies with a sweet glaze — crisp edges, tender center. Ingredients: 1 cup (225 g) unsalted butter, melted and slightly cooled 1 1/2 cups (300 g) granulated sugar 2 large eggs 2 teaspoons vanilla extract Zest of 2 lemons (about 2 tablespoons) 1/4 cup (60 ml) fresh lemon juice 2 cups (250 g) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon fine salt 2 tablespoons poppy seeds 1/2 cup (120 ml) sour cream or Greek yogurt (for moistness) Glaze: 1 cup (120 g) powdered sugar, sifted 2–3 tablespoons fresh lemon juice 1 teaspoon lemon zest (optional) How to Make: Preheat the oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment, leaving an overhang for easy removal. In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Add the eggs one at a time, whisking until combined, then stir in the vanilla, lemon zest, and lemon juice. In a separate bowl, whisk the flour, baking powder, and salt together. Fold the dry ingredients into the wet mixture until just combined; don’t overmix. Stir in the poppy seeds and the sour cream (or Greek yogurt) until the batter is smooth and slightly thick. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 22–28 minutes, or until the top is golden and a toothpick in the center comes out with a few moist crumbs (not wet batter). Let the blondies cool completely in the pan on a wire rack while you make the glaze. For the glaze, whisk the powdered sugar with 2 tablespoons lemon juice; add the extra tablespoon if needed to reach a pourable glaze. Stir in the optional zest. Drizzle or spread the glaze over the cooled blondies, then let it set for 15–20 minutes. Lift the blondies from the pan using the parchment overhang and cut into squares. Enjoy a bright, buttery bite — these lemon poppy seed blondies are perfect with tea or as a cheery snack! Cherry Almond Blondies With Dark Chocolate Chunks Bright, chewy cherry-almond blondies studded with dark chocolate for a perfect sweet-and-tart bite. Ingredients: 1 cup (225 g) unsalted butter, melted and slightly cooled 1 1/2 cups (300 g) packed light brown sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 cups (250 g) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup chopped dried cherries (or frozen tart cherries, thawed and patted dry) 1 cup dark chocolate chunks (about 6–8 oz / 170–225 g) 1/2 cup sliced almonds, plus extra for sprinkling on top How to Make: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving an overhang to lift the blondies out. In a large bowl, whisk the melted butter and brown sugar until smooth and glossy. Add the eggs, vanilla, and almond extract; whisk until fully combined and slightly thickened. Stir in the flour, baking powder, and salt until just incorporated—don’t overmix. Fold in the chopped dried cherries, dark chocolate chunks, and 1/2 cup sliced almonds until evenly distributed. Pour the batter into the prepared pan, spreading it into an even layer. Sprinkle a few extra chocolate chunks and sliced almonds on top. Bake for 22–28 minutes, until the top is golden and a toothpick in the center comes out with moist crumbs (not wet batter). Let the blondies cool completely in the pan on a wire rack, then use the parchment overhang to lift them out and cut into squares. Enjoy these chewy, chocolatey cherry-almond blondies with a cold glass of milk or a scoop of vanilla ice cream — they’re irresistibly good! Conclusion You’ve got a dozen reliable blondie recipes that’ll save the day when guests arrive. Pick a base, add nuts, chocolate, fruit, or caramel, and bake until edges set and center is just shy of firm. Cool slightly, then slice and serve warm or at room temp. Like a trusted map, these recipes guide you through small choices that change the result. Follow the steps, taste as you go, and enjoy steady success.