Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
Wet Ingredients
- 3/4 cup unsalted butter
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Fruit
- 1 cup peeled and chopped peaches
Instructions
- Prepare the baking pan: Line an 8 x 8 inch pan with parchment paper or foil to prevent sticking and allow for easy removal of the blondies after baking. Preheat your oven to 350°F (175°C) to be ready for baking.
- Brown the butter: Melt the unsalted butter in a small saucepan over medium-low heat, stirring occasionally until it turns a golden brown color and releases a nutty aroma, which takes about 5-7 minutes. Watch closely near the end to avoid burning, then remove from heat and let it cool slightly.
- Mix wet ingredients: In a stand mixer or using an electric hand mixer, combine the browned butter and packed brown sugar until well blended. Add the eggs one at a time along with the vanilla extract, mixing thoroughly after each addition to create a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt ensuring they’re evenly distributed.
- Incorporate dry into wet: Gradually add the dry flour mixture into the wet ingredients on low speed to avoid overmixing, just until all the flour is incorporated. Then gently fold in the peeled and chopped peaches on low speed to evenly distribute the fruit.
- Bake the blondies: Pour the batter into the prepared baking pan and smooth out the top with a spatula. Bake in the preheated oven for 35-40 minutes or until the edges are golden and the center feels set to the touch.
- Cool and serve: Remove from the oven and let the blondies cool completely in the pan before lifting them out using the parchment paper or foil. Cut into 16 squares and enjoy.
Notes
- Watch the browned butter closely as it can go from perfect to burnt very quickly.
- Use ripe peaches for the best flavor and sweetness.
- For easier peach peeling, blanch peaches in boiling water for 30 seconds, then shock in ice water.
- You can substitute peaches with other soft fruits like nectarines or apricots.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
