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 blonde brownies 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 bars 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 Recipe
This easy blondie recipe 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 this blondie dessert, 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-inch 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 to 2 hours before you slice into them too.
Different Variations
You can easily swap out the white chocolate chips for your favorite mix-ins in these blonde brownies. 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
FAQ’s
How to Store These Bars
Store leftover blondies in an airtight container at room temperature for up to 5 days.
Can I Freeze These?
Yes, these easy blondies will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Can I Halve This Recipe?
Yes, you should be fine to halve the ingredients and bake the blondies bars in an 8×8-inch baking dish.
Baking Tips
- 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 to 10 minutes.
More Easy Dessert Recipes to Try!
- Peanut Butter Chocolate Chip Blondies
- Snickerdoodle Blondies
- Magic Cookie Bars
- Carmelitas
- Blueberry Crumb Bars
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-inch 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.
Hi. I was wondering how long the baking time will be if i used an 8×8 pan. Thank you
Are you wanting to make the full recipe in an 8-inch square pan? If so, I’m not sure on the baking time, but you will need to increase it.
I was hoping you could tell me whether the oven temperature is for fan forced or conventional?
All of my recipes are tested with a conventional oven. You can use convection if you prefer, but if you do it’s best to reduce the oven temperature by 25°F or reduce the baking time by a few minutes.
What would the baking time be for a glass 9×13 baking dish?
The baking time will be the same.
How would the oven temperature/baking time be affected if I baked this using a miniature muffin tin?
I would probably keep the oven temperature the same, just reduce the baking time. For a mini muffin pan, I would guess they would take 10-13 minutes.
Hello. what are the measurements for 8×8 pan?
For an 8×8 pan, I would cut the recipe in half.
Hiya, I love this recipe it tastes great but I can’t seem to stop them sinking in the middle. Any advice? Thanks
Hi, Jessica! They could be sinking for a couple of reasons. If you over mix the eggs that can incorporate more air into the batter and cause them to sink. Another reason could just be that they’re under baked. If you make them again, just make sure to mix in the eggs until just combined and try adding a few extra minutes of baking time. I hope that helps!
I’ve tried making this recipe twice and both times the blondies have come out largely undercooked with a hard thick crust. I was hoping you could give me some advice about what might be going wrong. Thankyou for your help.
Hi, Dora! It’s hard to say what may be happening. Have you made any adjustments to the recipe? And have you checked your oven temperature with an oven thermometer to make sure it’s the correct temperature?
I just want to thank you for the metric system measures. It’s so convenient for me (I’m French). Sorry for my bad English, and thanks again.
Celine
Thank you, Celine! I’m glad the extra metric measurements are helpful for you!
Yum! I followed the recipe exactly and baked in a 9×13 Pyrex with parchment paper for 28 minutes. They were a little misshapen when I first took them out of the oven, but settled down beautifully as they cooled. So good!
I tried this recipe but turned out cakey 🙁 i wonder what went wrong
Did you make sure to spoon and level your flour?