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. 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.
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?
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.
Hi,
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.
Hello,
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?
Thanks
Nai
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.