Print

Vanilla Cardamom Blondies

vanilla cardamom blondies - featured image
Print Recipe

These vanilla cardamom blondies feature a perfect crisp edge with a soft, buttery center, combining warm vanilla and subtle cardamom spice for a comforting and slightly exotic treat.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cardamom
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional add-ins: white chocolate chips or chopped nuts (walnuts or pistachios)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. Melt the butter gently in a small saucepan or microwave-safe bowl. Let it cool slightly.
  3. In a large bowl, whisk together the brown sugar and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and ground cardamom until the mixture is glossy and thick.
  4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  5. Slowly pour the melted butter into the wet mixture while stirring gently, ensuring the butter is not too hot.
  6. Fold in the dry ingredients carefully using a spatula until just combined. If using, fold in white chocolate chips or nuts at this stage.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 25-30 minutes, rotating the pan halfway through. The blondies are done when the edges are golden and crisp but the center still has a slight wobble.
  9. Remove from oven and cool completely on a wire rack before slicing, about 1 hour.

Notes

Use melted butter for crisp edges and avoid overmixing the batter to keep blondies tender. Baking in a metal pan yields crisper edges than glass. Let blondies cool completely to set the edges. Tent with foil if edges brown too quickly. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For vegan, use flax eggs and dairy-free butter substitute.

Nutrition

Keywords: vanilla cardamom blondies, blondies recipe, crisp edge blondies, easy blondies, cardamom dessert, vanilla blondies, quick dessert

Find it online: https://leilameals.com/vanilla-cardamom-blondies-recipe-easy-perfect-crisp-edges/