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.
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.
Ok, thank you!
Tastes absolutely delicious but i baked it for around 40 minutes and it still looks raw on the inside. Not sure where i went wrong 🙁
Did you make sure to let them cool completely? They will continue to set up as they cool.
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.
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?
Yes, I remembered to spoon and level my flour.
This recipe is my parents favorite and they really enjoy it and it makes their day a whole lot better.
Could you sub some of the flour for cocoa powder and turn these into brownies, as these as so lovely and chewy my partner would love it if i could use this recipe for brownies too?
I actually have a homemade brownie recipe here 🙂
My husband and son love these blondes and I have made them several times. However, I do find that the consistency of the batter is very stiff compared to the picture in your post and I literally have to hold on to the baling paper to spread the mixture through the tin. Am I doing something wrong?
Hi, Rosey! Are you making sure to spoon and level your flour? Too much flour could be why the batter is really thick. The consistency of your batter should similar to brownie batter.
Could I use caster sugar instead of granulated?
Yes, that’s fine.
I would like to make this in a 9×9, I halved the recipe and they were too flat but the texture wasn’t too bad. What should I add ingredient measurement wise for this tin size? Thanks
P.s I baked these for 22 mins and they were a little fudgey but more cakey. Would you say less baking time?
You can reduce the baking time slightly, but you wouldn’t want to reduce it too much.
Do you have an 8-inch square pan? If so, that may be a better option to halve the recipe and get them a little thicker.
Hi, I don’t have brown sugar so could I use only granulated sugar? Thanks!
Yes, that would be fine. Just keep in mind that it will slightly change the taste of the bars.
Ok, thanks. Do I use the same amount?
Yes, I would use the same amount.
These blondies are delicious! I added an extra egg yolk for added moisture. I took them to a potluck at work and they disappeared like magic! Thanks for sharing this super easy bad to the bone recipe!!
Wow! Smells divine and tastes even better!
Added butterscotch chips instead of white chocolate.
Added pecans. Out of this world!
Excited to try this. Blondie currently in the oven just now, been in for 45 minutes and still undercooked. Modern Bosch household oven. Followed recipe precisely. That’s the only problem, needing longer baking time as a lot of people are suggesting. Wonder what might be doing wrong ?
As long as the top of the bars are set and the edges are browned, it’s fine to remove them from the oven. As they cool, they will continue to set up 🙂
hello I loved this recipe and would love to know the nutrition information, would be very helpful if you could get back to me. 🙂
So glad you enjoyed the blondies, Jasmine! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Can you add raspberries to this recipe without adjusting the ingredients?
Yes, that would be fine. Just be sure to gently fold them into the batter.
Hi, I have made these and cooked them for the correct time but they’re super gooey inside ( as In not cooked at all) but they’re brown on top so I’m worried the top will just burn if I put it back in. Do you know why this might be or what I can do please? Thank you xx
Did you make sure to let them cool completely? They will be soft when they come out of the oven, but they will continue to set up as they cool.
Thank you for the recipe and including the metric measurements.
I made these with Milkybar buttons in and they’re absolutely gorgeous. I made them in an 8×8 tin so they’re a little thicker but taste amazing. Will be trying your brownie recipe next ?
I don’t have any chocolate chips, can I use chocolate bar if I cut it in small enough chunks?
Yes, that would be fine! Just be sure to let your butter cool some, so it doesn’t melt the chopped chocolate.
The flavor is great, but mine didn’t rise as high as yours. Any suggestion. My baking powder isn’t old. Thanks!
Hi, Debbie! If you happened to over mix the batter or under baked them, that could cause them to sink and not rise as high.
I love trying different recipes for blondies. Would you recommend only 1 cup of brown sugar and omit the granulated sugar, to reduce the sweetness of these blondies?
You can reduce the sugar, just keep in mind that it will change the taste and texture of the blondies. I would recommend only reducing it by 1/4 to 1/2 cup though.
I don’t have unsalted butter. Can I use regular butter and leave out the 1/2 t salt?
Yes, that would be fine.
Just tried these as I’ve never made blondies before but have heard good things and what a great recipe! Baked for 28 mins and they were perfect, so chewy and flavoursome! Thanks for the recipe!
Hi, if I were to halve the recipe, would this alter the cooking times? Thanks.
If you bake it in an 8-inch square pan, the baking time should be pretty similar.
I followed instructions and my batter was like the texture of cookie mix. What did I do wrong?
Hi, Jamie! Did you make sure to use melted butter or was it softened? There’s a picture of what the batter should look like in the post in case you need that for reference.