If you’re a fan of chewy, buttery blondies and the uniquely fragrant flavor of pandan, you’re going to love this pandan blondie brownie recipe. Blondies are the lighter, vanilla-based cousins of brownies, and when infused with pandan extract, they take on a tropical Southeast Asian twist. These pandan blondies are rich, chewy, and packed with an aromatic flavor that will have you coming back for more!
Recipe Overview
Servings: 12 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Pandan Blondies:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp pandan extract (adjust to taste)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup white chocolate chips
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. This helps prevent sticking and makes it easier to lift the blondies out for cutting.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until fully combined and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pandan extract, mixing until the batter turns a vibrant green.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until no flour streaks remain. Be careful not to overmix, as this can make the blondies dense instead of chewy.
Step 4: Add Mix-ins
Gently fold white chocolate chips into the batter at this stage for extra sweetness and texture.
Step 5: Bake the Blondies
Pour the batter into the prepared baking pan and spread it evenly using a spatula. Bake for 28-32 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Cool and Slice
Let the blondies cool in the pan for at least 15 minutes before transferring them to a wire rack. Once fully cooled, slice into 12 even bars and enjoy!
Troubleshooting Tips
- Blondies are too dry:
- Overbaking can result in dry blondies. Make sure to check them at the 28-minute mark to avoid overcooking.
- Measuring flour correctly using the spoon-and-level method prevents too much flour from being added.
- Blondies are too greasy:
- Ensure you’re using the correct butter-to-flour ratio. Too much butter can make the blondies overly oily.
- Not chewy enough:
- The key to achieving a chewy texture is using brown sugar and not overmixing the batter.
- Blondies sinking in the middle:
- This can happen if the batter is overmixed or if the oven temperature is too high.
Storage and Serving Suggestions
- Storage: Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
- Serving: Enjoy them as-is, or warm them up in the microwave for a few seconds for a gooey texture. Pair with a scoop of vanilla ice cream or a cup of tea for the perfect treat.
Why You’ll Love This Recipe
- Unique Flavor: Pandan adds a fragrant, sweet, and nutty aroma that makes these blondies stand out.
- Easy to Make: Simple ingredients and minimal prep time make this a perfect beginner-friendly recipe.
- Versatile: Customize by adding chocolate chips, coconut, or even nuts for extra texture and flavor.
Frequently Asked Questions
1. Can I make these blondies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio for a gluten-free version.
2. Where can I find pandan extract?
Pandan extract is commonly available at Asian grocery stores or online retailers.
3. Can I use fresh pandan leaves instead of extract?
Yes, blend pandan leaves with a bit of water, strain the juice, and use it in place of extract. Note that the flavor may be milder.
4. How do I know when the blondies are done baking?
They should have a golden crust around the edges while remaining slightly soft in the center. A toothpick inserted should come out with a few moist crumbs.
Final Thoughts
Pandan blondie brownies are a fun and delicious way to bring an Asian tropical twist to a classic dessert. Whether you’re new to pandan or a long-time fan, this recipe is sure to satisfy your sweet cravings. Try it out and enjoy the perfect combination of chewy texture and aromatic flavor in every bite.
Let me know if you make these pandan blondies—I’d love to hear how they turn out! Happy baking!
How to make Pandan Blondie Brownies
Course: Dessert, RecipesCuisine: asian, americanDifficulty: easy12
servings15
minutes30
minutesIngredients
1 cup (2 sticks) unsalted butter, melted
1 ½ cups brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 ½ tsp pandan extract (adjust to taste)
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup white chocolate chips
Directions
- Preheat and Prepare
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. This helps prevent sticking and makes it easier to lift the blondies out for cutting. - Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until fully combined and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pandan extract, mixing until the batter turns a vibrant green. - Incorporate the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until no flour streaks remain. Be careful not to overmix, as this can make the blondies dense instead of chewy. - Add Mix-ins
If you’re using white chocolate chips or shredded coconut, gently fold them into the batter at this stage for extra sweetness and texture. - Bake the Blondies
Pour the batter into the prepared baking pan and spread it evenly using a spatula. Bake for 28-32 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out with a few moist crumbs. - Cool and Slice
Let the blondies cool in the pan for at least 15 minutes before transferring them to a wire rack. Once fully cooled, slice into 12 even bars and enjoy!
