These blondies are rich, chewy, filled with white chocolate chips, and made in just one bowl. This is the BEST Blondie Recipe you will ever try!
Have you ever tried a blondie? It’s kind of like a cousin to the brownie, just without the cocoa powder. While they’re not chocolatey, they are just as delicious as a brownie!
So today I’m sharing my favorite blondie recipe with you. These blondies are incredibly easy to throw together and you only need one bowl to make them. I used white chocolate chips in these blondies, but you can easily swap them out for semi-sweet chocolate chips, chopped nuts, or just leave them plain. I’ve added a few different variations that you can try in these too.
I actually made a batch of these blondies for Memorial Day and everyone went crazy for them. Several people even mentioned that they liked these more than a brownie. Now that’s when you know you have a good recipe!
Ingredients For This Blondie Recipe
These blondies use a lot of simple ingredients and most of these you probably already have on hand. Let’s break down each one!
- Unsalted Butter: As always, it’s best to stick with unsalted butter in your recipes so that you can control the amount of salt. If you only have salted butter on hand, then just reduce the salt to 1/8 teaspoon or a tiny pinch.
- Brown & Granulated Sugar: I love to use a mix of sugars in these blondies, the brown sugar adds flavor, moisture, and makes these bars chewier!
- Eggs & Vanilla Extract: There are two room temperature eggs as well as some pure vanilla extract for flavor.
- Flour: When measuring your flour for these blondies, make sure to use the spoon and level method. This will ensure that they end up dense like a blondie should be and not too cakey.
- Baking Powder & Salt: I don’t use any baking powder in my brownies, but I do in these blondies. It adds a little lift, but not too much.
How To Make Blondies
To make these blondies, you’ll start out by whisking together your unsalted butter, brown sugar, and granulated sugar until well combined. Then, stir in the eggs and vanilla extract.
Once the wet ingredients are fully combined, you’ll add in the flour, baking powder, and salt and mix until just combined. At this point, you can go ahead and stir in the white chocolate chips or your favorite mix-ins.
Once the blondie batter is prepped, just scoop it into a 9×13 pan lined with foil or parchment paper and spread it around into one even layer. Then, bake the blondies until the top is set and lightly golden brown. I do suggest letting them cool for 1-2 hours before you slice into them too.
Different Variations For This Blondie Recipe
You can easily swap out the white chocolate chips for your favorite mix-ins in these blondies. Here are a few variations you can try!
- Chocolate Chip: Use 1 cup semi-sweet, milk, or dark chocolate chips
- Butterscotch: Use 1 cup butterscotch baking chips
- Chocolate Pecan: Use 3/4 cup of your favorite chocolate chips and 3/4 cup chopped pecans
- M&M Chocolate Chip: Use 3/4 cup semi-sweet chocolate chips and 3/4 cup M&M candies
Baking Tips For Blondies
- Before getting started, I suggest lining your pan with aluminum foil or parchment paper and leaving some overhang. This will make it much easier to remove the blondies from the pan and easier clean-up too!
- When measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife.
- Room temperature eggs are best for this recipe because they will disperse more evenly into the batter. If you need to bring your eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.
- Love peanut butter in your blondies? Here’s my peanut butter blondie recipe. Or if you love brownies, here’s my favorite fudgy brownie recipe.
Blondie Recipe
Ingredients
- 3/4 cup (170 grams) unsalted butter melted and slightly cooled
- 1 cup (200 grams) light brown sugar lightly packed
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250 grams) all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (190 grams) white chocolate chips optional
Instructions
- Preheat oven to 350°F (177°C). Line a 9x13 baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the eggs and vanilla extract until fully combined.
- Add the flour, baking powder, and salt and mix until just combined, then fold in the white chocolate chips. Scoop the batter into the prepared 9x13 pan and spread it around into one even layer.
- Bake at 350°F (177°C) for 28-32 minutes or until the top is set and lightly browned. Remove from the oven and transfer the pan to a wire rack to cool completely before slicing into bars.
I just love all of your recipes!!! Blondies just came out of the oven and they smell and look delicious! Can’t wait to try them! Made three batches of your fudge chocolate brownies last weekend and they are amazing too!!! Thanks for sharing your recipes 😉
So happy to hear that, Heather. Thank you!
I just baked these last night and this morning they will be a Easter treat for my family!!! I put easter 🐣 flower 🌸 sprinkles on top!!! Thank you for showing this amazing blonde recipe!!! – Isabella ( Iz, Izzy, Belle, or Bella )
So glad you enjoyed the blondies, Isabella!
I am a private chef. My daughter made this recipe and it was AMAZING! I a big chocolate chip cookie fan and LOVED these. I had her send me the recipe so I could save it. Thanks!
So happy you liked the blondies, Jessica!
Hey i am a german girl living in turkey here we don’t know blondies but those kind of sweetness is amazing thanks for this gorgeous recipe 🤗
Thank you, Natalie! Hope you enjoy the blondies if you try them!
I knew about you about three weeks ago, I am from DR, and I am very happy to tell you that I have already made two of your recipes (the oreos balls and the chocolate fudge). Thank you. to keep trying new recipes and keep sharing ..
So glad the recipes turned out great for you, Gabby. I’d love to hear if you try any other recipes too!
Hi, please I need a little clarity with this recipe. When you state mix till well combined. Do you mean till the butter and sugar are light and fluffy? Hope to hear from you soon.
I mean just until the melted butter and sugar come together, not until light and fluffy.
I made these for a class I am teaching at church. I was looking online for a bar cookie recipe and found one I liked but it didn’t call for leavening, and I like leavening in my bar cookies. I made your recipe for the base of my bars, using milk chocolate chips. Then I added the toppings from the other recipe: I sprinkled another cup of milk chocolate chips on top, let them melt for five minutes and then spread them over the top. Then I sprinkled half a bag of bits of brickle chips on top. They were amazing. Rich and decadent. Next time I’m trying your snickerdoodle bars!
So glad you enjoyed the recipe, Margaret!
Hi,
Can i use 8″ square baking pan for this recipes?
Thanks
The full recipe would be too much for one 8-inch pan. You could use two 8-inch pans or cut the recipe in half and bake it in one.
As the title says: Best blondie recipe ever! My friends loved the blondies 🙂 Thank you so much for sharing your recipes and tips with us. Greetings from Peru!
So glad you liked the blondies, Gianna!
Plan on making these today. Can I use brown butter?
Yes, that’s fine!
My 11 old daughter just made a double batch. No help. She kicked me out of the kitchen… They came out perfect! Thanks. 🙂
So happy to hear that they turned out great!
Hello, thanks for this recipe. I intend to try them soon, but I’d like to know if I can use a 10” square pan in place of the 9×14” pan. Thanks
That should be fine, you may need to adjust the baking time slightly though.
I added 1 1/2 cups coconut along with the chocolate chips. Delicious!!!
Hi! Have you tried with walnuts instead of chocolate chips?
Yes! You can add 1 cup of chopped walnuts to the mixture.
Any idea if you can use almond butter as a substitute for the unsalted butter? Butter is hard to come by at the moment!
I haven’t tried it, so I’m not quite sure if it would work.
OMG they are amazing! I will be making these again. Thank you so much for sharing your recipe. X
Do I have to use white sugar for this recipe or can I just use brown sugar?
You can, but the brown sugar does add flavor and moisture to the bars.
Hi!
Thanks for a great recipe!
I have a question. The first time I made this recipe, I think I may have used baking power and soda (but I don’t remember) and the texture of the blondies came out perfectly. But this time, I made it with only baking powder, and they came out with a cake consistency.
How do I make sure the texture is right?
Did you make sure to spoon and level your flour and did you make any other adjustments to the recipe the second time? As long as you follow the recipe and don’t over mix the batter, they should come out denser like a blondie.
Hi,
This recipe looks great, I can’t wait to try!
Would it work if I were to also add different toppings right before I bake them such as Nutella or jam swirled on the top etc? As I’m looking for a basic blondie recipe that I can add to in Order to start selling them etc.
Thanks
Something like Nutella or jam would be fine to swirl in the top before you bake them!
Great thank you!
Hi there I’m planning on making this recipe today as I followed one yesterday and it didn’t turn out too great, which type of flour should I use for this recipe?
I used all-purpose flour, Gold Medal is what I typically use too.
These are amazing! My new go-to blondie recipe!
Hi! Question: Would it be ok to use salted butter? (That’s what I have)
Yes, that would be fine! I would reduce the salt to just a tiny pinch or 1/8 teaspoon instead of 1/2 teaspoon.
Hi, I am hoping to make this recipe, But I only have a 9×9 tray, how long do you suggest I bake for? Thank you
Hi, Emma! I would probably just cut the recipe in half for a 9×9 pan, the baking time should be pretty similar if you do cut it in half.
The batter tastes delicious, and they smelled amazing whilst cooking! I followed the instructions and used a timer, but for some reason my brownies/blondies (and not just these!) are routinely coming out essentially uncooked in the middle, but set/crispy/browned, etc. on top. This only started happening when I got a new oven! It is gas (so was my last one, though) so I wonder if perhaps just converting the temp to gas mark isn’t enough? Would you know anything about adjusting temperature from electric to gas ovens? I rotated it evenly, etc. throughout the bake, so I don’t think that’s the problem… I am sure they will be delicious anyway, and I have popped them back in the oven for a bit…
Hi, PJ! Have you checked your oven temperature with an oven thermometer to make sure it’s accurate?
Mine turned into more of a cake, rather than a brownie texture. Do you have an idea of what I did wrong?
Hi, Skye! Did you happen to over beat the eggs into the batter? That can cause more air to be incorporated into the batter and give you a cakier texture. And did you make sure to use baking powder and not baking soda?
Hi, I made a batch of blondies last week and they were absolutely delicious, just 24 bars were too much for me, if i halved the recipe to make 12, and used a smaller tin, would i need to reduce the cooking time? 🤍
You could cut the recipe in half and bake it in an 8-inch square pan. I’m not sure on the baking time, but I think it would be pretty similar.
Hi there, I just baked these but my blondie cakes came out a lot darker than the pictures above show. They almost look more like brownies. They are still tasty but can you think why this may have happened?
Also do you have a record of the nutritional information as I have a parent who counts their calories and I am not sure I have calculated it correctly.
Hi, Liam! These aren’t meant to be cakey, they’re meant to be similar to brownies, but without the cocoa powder. I’m not sure about the nutritional information either and it will vary some depending on how many pieces you cut it into too.
Mine are in the oven now. I added a vanilla chai blend from The Spice House. Smells great!
Hi! This recipe looks great and I’m hoping to use it within the next few days, but I’m just wondering if self raising flour would be ok to use? Thank you!
I wouldn’t recommend it for this recipe. Self-rising flour already has baking powder and salt added to it, but it has 2-3 times more than what’s called for in this recipe.