The BEST Blondie Recipe
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 is it okay to make the batter ahead of time and leave it sit for a few hours in the fridge before cooking them?
I wouldn’t recommend it for this recipe. If you mix the batter together and wait a few hours, they won’t rise very much. They do take a couple of hours to cool though, so I’d recommend just baking them ahead of time.
THANK YOU!!!!!!! FINALLY a recipe I can “tweek” for high altitude and they are perfect. 8500ft 33 min 350 degrees I added 1 extra tablespoon of flour. I really appreciate you taking the time to perfect this recipe. I had done 5 previous recipes and they were fails.
Thank you!
Hi! I’m at 6000ft. So, you only added an extra tbsp of flour? Did you decrease the leavening agent at all? Thanks In advance!
Hi I want to try your recipe but I’d like to add raspberries aswell as white chocolate chip. Can I do that? If so frozen on non frozen? And will I need to bake them for longer if I add the raspberries?
The batter is really thick, so fresh raspberries may not mix very well into it. You could probably use frozen raspberries and increase the baking time by a few minutes if needed.
Thank you so much. I’ve put it in for an extra 10 mins and it is light golden brown on the top but when I put the knife in should it still be moist/wet or should it come out clean?
Hi my blondies seem to take longer than recommended time. I’m cooking in a gas oven middle shelf gas mark 4 should the shelf be higher
Many thanks
I always cook mine on the middle shelf. A toothpick inserted into the center will come out with a few moist crumbs, but the bars will continue to set up as they cool.
Hi I’m just wondering how you know when it is ready. It is light golden brown on top but when I put a knife in it’s still moist/wet. Should it be or does this mean it needs baking longer? Just asking because I don’t want to over bake it.
The top will be lightly browned and a toothpick inserted into the center will come out with a few moist crumbs. The bars will continue to set up as they cool though.
2 cups does not equal 250grams. Is this correct?
2 cups of all-purpose flour weighs 250 grams. You can refer to my post on how to measure flour here.
The look and taste great but not sure why they don’t come out as thick as your picture. Is there anything I can do to make them thicker. They come out quite flat
Have you checked your baking powder to make sure it’s still fresh? Or did you happen to over mix the eggs or under bake the blondies?
I’ve made these in the past and they are delicious! I need to make a lot for a party. Can I double or triple the recipe and bake in a sheet pan? Thanks for the help!
I haven’t tried it, but I would probably double the recipe for that.
Hey there ! Have you tried to triple the recipe in a sheet pan? How did it go?
Hi, would it be okay to add bourbon to these? If so how much? I don’t want to throw off the consistency of the batter. Thanks!
I haven’t tried it, but it may be okay to add one to two tablespoons. Or you could try a bourbon extract instead.
Delicious! I love that it is a one mixing bowl recipe! I added 1/2 cup butterscotch chips and 1/2 cup white chocolate chips. Turned out perfectly gooey and chewy. My new favorite recipe.
Fab recipe. Lovely tasty blondies
Absolutely love these blondies! However mine always dip in the middle once taken out of the oven – any tips?
Hi, Alys! If they’re slightly under baked, that could cause them to sink. You could try baking them longer and see if that helps. Also, over mixing the eggs can incorporate more air into the batter and cause them to sink. When you’re mixing in the eggs, you only want to mix them in until just combined. I hope that helps!
Really easy, simple ingredients, baked perfectly 🙂
What if I only have salted butter?
Just reduce the salt to 1/8 teaspoon.
If I use half quantities in an 8 x 8 pan – do they require the same baking time as your full-size batch?
Thanks, Peter Benson
The baking time should be pretty similar.
Hi could i swirl jam on top before baking these?
Yes, that would be fine!
Hi,
My blondies came out but more like cookies?? I don’t knwo if I undercooked them or did something wrong but they were golden brown on top and they aren’t as light in colour in the middle as yours looked. Is there anything I can do to stop this from happening? Thank you!!
Did you make sure to spoon and level your flour? Or did you make any adjustments to the recipe?
I made this recipe this evening and I was worried because the “batter” was so thick, much more so than any brownie I’ve made before. They smelled delicious while baking, and my partner LOVES them! Obviously, they came out just fine.
Great, but the edges really burn and this leaves an uneven cook. I had to take mine out of the oven as the edges were burning rather than browning which made the edges hard but rest sunk and soft. Is there a solution to this?
Are you using a dark metal pan? If so, that can cause the edges to brown faster. If you’re not using a darker pan, you may want to check your oven temperature with an oven thermometer. The edges of these bars will brown more, but they shouldn’t burn before the bars are finished baking.
If I use a glass baking dish should I adjust the cooking time? The glass has a slight blue tint to it.
You shouldn’t need to adjust the baking time. I’ve used a glass dish for these bars without any issues!
Can these be used as a base for an ice cream cake?
Yes, absolutely! Just be sure to bake it and let it cool completely before adding any ice cream.
Amazing it actually is the best blondies literally everyone at my work is obsessed, I never leave reviews but this recipe 10/10 I normally leave in the oven for 23 mins so it’s still gooey.
First time making blondies and these are delicious. We can’t eating them warm. And it was so quick to make. I’ll be coming back for more recipes, THANKS 🙂
We can’t STOP eating them warm.
it’s not easy to access or find how much of each item to include in the recipe, also this recipe doesn’t have how many blondies it bakes for? i also feel like this recipe was (although not badly written) too long and i felt like i were reading a high school essay on how to make them?
Hi, Charlie! You can find the full list of ingredients and instructions in the recipe card towards the bottom of the post. If you can’t find it, there’s a jump to recipe button at the top of the post.