The BEST Blondie Recipe
This blondie recipe is chewy, rich, and studded with white chocolate chips! They have the same texture as brownies, but are flavored with vanilla rather than chocolate. This is an easy, one-bowl recipe that’s perfect for weeknight baking!
*Post and pictures updated October 2022*
What Is a Blondie?
If you’ve never tried blondie bars before, you’re in for a real treat! They’re essentially “blonde brownies,” aka brownies that are vanilla flavored rather than chocolatey.
This blondie recipe delivers the same fudgy texture of classic brownies, just with a strong vanilla flavor. I even managed to recreate the same crackly top that brownies have!
You can make this easy blondie recipe any time of year, for any occasion. The blondies can be customized with any mix-ins you’d like as well!
Ingredients for This Recipe
This truly is the best recipe for blondies, both because the flavor and texture is spot on, but also because the ingredients list is minimal and everything can be whisked together in one bowl!
I’ve given detailed instructions and measurements in the recipe card at the end of this post, but here’s an overview of the key ingredients needed for this recipe:
- 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.
- Flour: When measuring your flour, 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: I don’t use any baking powder in my classic brownies, but I do in these blondies. It adds a little lift, but not too much.
- White Chocolate Chips: An optional mix-in, but I love the flavor and texture they add to the bars. If desired, you can swap out the white chocolate chips for another baking chip.
How to Make Blondies
I love that the batter for this blondie recipe comes together in one bowl. The fewer dishes I have to clean after baking, the better! Let’s quickly go over how this recipe comes together:
- Prep the baking pan: Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper. I prefer leaving a bit of overhang to make removing the bars easier.
- Whisk together the wet ingredients: Combine the melted butter and both types of sugar in a large mixing bowl, then whisk in the eggs and vanilla extract.
- Add the dry ingredients: In the same bowl, add the flour, baking powder, and salt, followed by the white chocolate chips.
- Bake the blondies: Scoop the batter into the prepared pan and spread it into an even layer. Bake until the top is set and lightly browned.
- Cool completely: Remove the bars from the oven and transfer to a wire rack to cool completely. The bars need time to set up before they can be sliced!
You can easily swap out the white chocolate chips for your favorite mix-ins. 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
- Peanut Butter: Use 1 cup peanut butter 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’s candies
Should This Recipe Be Made in a Glass or Metal Baking Dish?
Either will work! If using a glass pan, you shouldn’t have to increase the bake time of these blondies at all. I’ve made this recipe in a glass 9×13-inch pan a few times and never had any issues.
If using a metal pan, I recommend choosing a light metal pan rather than a dark one. Light metal pans reflect heat whereas dark metal pans tend to absorb it, which can cause the edges of your blondies to brown more quickly (and possibly burn them).
What Causes Blondies to Sink in the Middle?
If your blondies look perfect around the edges but the middle sunk down after being pulled from the oven, it could be for a couple of reasons.
- Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink.
- Underbaking the bars: Pulling the blondies out of the oven before the center has had time to bake through can also cause them to sink in the middle. Try baking them for a couple extra minutes next time!
Can This Recipe Be Made in Advance?
Absolutely! I don’t recommend making the batter in advance (i.e. preparing the batter and then refrigerating it to bake at a later date). However, you can certainly bake the bars to enjoy throughout the week!
Can This Blondie Recipe Be Halved?
Yes, you can halve the ingredients and bake the blondies in an 8×8-inch pan. The bake time should remain roughly the same, but use your best judgement!
- Be sure to line your baking pan with parchment paper or aluminum foil. Leave some overhang to make removing the blondies from the pan easier.
- Spoon and level the flour when measuring it; do NOT scoop the flour straight from the bag with your measuring cup. This will compact the flour, causing you to measure out too much by mistake.
- Let the melted butter cool for a couple of minutes before adding it to the mixing bowl. If the butter is still piping hot when you stir it in, you may end up scrambling the eggs!
More Easy Dessert Bar Recipes to Try!
- ¾ cup unsalted butter melted and slightly cooled (170 grams)
- 1 cup packed light brown sugar (200 grams)
- ¾ cup granulated sugar (150 grams)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips optional (190 grams)
- Preheat the 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 for 28 to 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!
Can i use 8″ square baking pan for this recipes?
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!
Super tasty blondies! Just a quick question, why do mine sink but stay high around the edges? I leave the door shut until times up. Look forward to some tips
Hi, Tierney! Are they sinking just slightly? If so, this is normal. If they’re sinking quite a bit, it may be from over mixing the eggs, which can incorporate more air into the batter. If you make them again, you can try mixing in the eggs until just combined. Hope that helps!
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.
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.
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.
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.
Can I use half whole wheat flour, half all purpose flour for this recipe? Thanks.
I think that would be fine.
I’ve tried a few blondie recipes amd they were complete fails but your one was amazing!
Only slight problem i had was the blondies sank in the middle and were really thin.
I checked my baking powder and it was a month out of date so not sure if it was that or maybe i didn’t spread it very evenly in the tin.
If i was to double the recipe and use a larger pan would they still take 28-30 mins or would they need double the time?
Hi, Kady! They may have been just slightly under baked and that’s why they sunk in the middle. If you make them again you can let them bake a little longer and see if that helps. Also, the baking time for doubling the recipe will just depend on the size of the pan that you use. I would just keep an eye on them, they should be done when the top is set.
hi! so far i haven’t out them into the oven yet but the batter looked thick and dry, like cookie dough. is this normal and will they come out all right?
Hi, Paul! Did you make sure to spoon and level your flour? The batter should look like the image in the post, it’s thicker, but shouldn’t be dry.
Hi i love this recipe but would orefer it if the blondies were thicker. How could i achieve a thicker blondie using your recipe double the mixture or use a smaller tin?
Hi, Kady! You can bake this recipe in an 11×7 or 9-inch square pan for thicker bars. Just be sure to increase the baking time.
Do you happen or any one happen to know the nutritional information? Ballpark guess would be good too
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Hi, Danielle! I just made this and they came out with a great texture and looked like the picture but the flavor was awful and I did everything like you said,I didn’t have parchment paper so I used tinfoil. Do you think that it would have made a difference?
Sorry for my English?
Sorry to hear that, Alexandra! The foil wouldn’t have caused that to happen. Did you double check the measurements to make sure you used the correct amounts? If you happened to use a lot of baking powder or not enough sugar that could cause them to taste strange.