This is the best chewy blondie recipe! Buttery, soft, and simple to make (no mixer required!) I think you’re going to really love these!
This recipe is very similar to my well-loved chocolate chip cookie bars and is every bit as good! My Blondies recipe includes options for mixing in chopped nuts or white chocolate chips, but these cookie bars taste just as good without any add-ins at all. Be sure to check out my how-to video at the bottom of the recipe!
Thank goodness I had this easy blondie recipe planned to share today!
If you’ve been following my Instagram stories you already know that Zach and I are fostering three 7-week old puppies. They are the cutest, goofiest, fluffballs I’ve ever seen, but they’re also exhausting, so excuse me if a few of my sentences are a little incoherent today. Bonus puppy pics at the bottom of the post!
But back to the blondies.
Buttery, soft, chewy, loaded with your favorite add-ins, these cookie bars are packed with flavor and they are the perfect easy snack when you need a dessert in a pinch. Fortunately today’s recipe is super simple because I don’t know that I’d have the brainpower to focus on anything even mildly complex right now, but I do have a few tips and other info I want to share with you.
What is the Difference Between a Blondie and a Brownie?
The main difference between a blondie and a brownie is the chocolate.
Blondies are occasionally referred to as “blonde brownies”. They are made without cocoa powder and aspire to a rich vanilla flavor rather than a deep chocolate one. Blondies are also often made with brown sugar, and while I do use brown sugar in my brownies, the flavor has a more noticeable affect in the blondies (more on that below).
Here’s my favorite brownie recipe if you’re in the mood for something chocolatey!
Tips for Making Blondies
- You can use all light brown sugar, all dark brown sugar, or a combination of the two for this blondie recipe. I like to use half light and half dark. Keep in mind that if you use all dark brown sugar your blondies will have a richer, sweeter taste and a more moist texture.
- Melting the butter for this recipe gives the blondies a buttery taste and a soft, chewy texture. I much prefer melting the butter to creaming my butter and sugar when making blondies and cookies for this very reason (I do the same thing with my chocolate chip cookies).
- The extra egg yolk and the cornstarch are also key ingredients for making these blondies soft and chewy. I talked a lot about why I use cornstarch in my recent pumpkin bar recipe, if you want more information on that!
- You can add up to 2 cups of your favorite add-ins to this blondie recipe. I listed a mix of chopped walnuts and white chocolate chips in the recipe. I found that this combination provided a nice balance of sweetness and crunch. Of course, you can also leave the add-ins out completely!
Alright, well I have two puppies pulling on my shoelaces right now and another that’s determined to devour my couch, so I’m off to take care of that. Enjoy!
More Cookie Bars You Might Like
How to Make Homemade Blondies
Be sure to check out my Blondie Recipe VIDEO just below the recipe! If you enjoy these videos, please consider subscribing to my YouTube Channel so you can be the first to see all of my cooking videos <3
Best Blondie Recipe
Ingredients
- 1 cup (226 g) unsalted butter melted
- 1 ¼ cup (250 g) brown sugar* tightly packed
- ½ cup (100 g) sugar
- 2 large eggs + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 2 ¼ cups (285 g) all-purpose flour (note that in the video I accidentally said 2 ½ cups flour, that is incorrect, you only need 2 ¼ cups as written here)
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup (115 g) white chocolate chips
- 1 cup (130 g) chopped walnuts
Instructions
- Preheat oven to 350F (175C) and line a 13x9 pan with parchment paper**
- Combine melted butter and sugar in a large bowl and stir well.1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) brown sugar*, ½ cup (100 g) sugar
- Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.2 large eggs + 1 egg yolk, 2 teaspoons vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.2 ¼ cups (285 g) all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking powder, 1 teaspoon salt
- Gradually stir dry ingredients into wet until completely combined.
- Fold in white chocolate chips and nuts, if using.⅔ cup (115 g) white chocolate chips, 1 cup (130 g) chopped walnuts
- Spread blondie batter into prepared pan and transfer to oven.
- Bake on 350F (175C) for 25-30 minutes*** or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
- Allow to cool before cutting and enjoying
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Foster Puppy Bonus Pics!
Piper, Paula, and Paul (we didn’t name them!) are available for adoption through the rescue that Zach and I volunteer for: For the Love of Dogs Rescue.
Linda Marie
Hi Sam, a friend of mine is going through some tough stuff right now but mentioned she wanted to make herself blondies, but just didn’t have the
energy nor motivation to do it. So I decided to bless her with your recipe,
and she loved them! So did I, my husband my parents, as I made a double batch!
Thank you SO much for a delightfully melt-in-your mouth sweet treat! I will be
coming back again and again to make them!
Heather
Wow! These were so good and easy to make. I used my stand mixer to mix and left out the walnuts. I used a hose pan and they took 33 minutes to bake. They were perfection! Will make again!
Celestine
This has been the best Blondie Recipe I’ve tried hands down! In fact, I use this recipe as the base to convert it into sourdough Blondies and add spices and flavorings depending on the latest cravings (gingerbread blondies are the favorite so far). It’s never let me down and I use it at least 3 times a month. Thanks for such an excellent recipe!!
Sam
I’m so happy to hear this, Celestine, thank you so much for trying my recipe!
Gloria
Slight crackle on the outside, fudgy and delicious in the inside! Everyone wants me to bake more of them. I used large white chocolate chips and walnuts! Thank you for this recipe which was fast and easy.
Sam
Thank you so much for letting me know how they turned out for you, Gloria, I’m so glad everyone enjoyed! ❤︎
Barb
These are absolutely delicious! I followed the recipe exactly and they came out perfect. It took exactly 20 minutes to bake. Thank you so much for the recipe. My husband loves them too. God bless
Jade Jones
I have tried many recipes and saw this had a lot of positive reviews. I made these and had to bake for 15 minutes longer as they were very uncooked in the middle of a 10″×12″ pan. Once the pick came out clean, I took them out and rested for an hour. the majority of the blondie (other than the edges and thin layer on top) was like a gooey caramel. I tried baking a single piece for longer and it just proceeded to melt into nothing. I have a baking business and bake 3-5 times a week and never had something come out like this before. No alterations to ingredients, measurements, or temperature of my oven.
Sam
Hi Jade! Hmm, I haven’t experienced this before nor does it seem like others are running into this issue based on the comments. Did you use a glass dish? It could require longer if so. I’m also wondering if perhaps maybe the sugar could have been accidentally over-measured or the flour accidentally under-measured, especially with how you described baking the single piece and having it melt. You can see in the photos and video how they should turn out, and your experience definitely isn’t the expected outcome or one I’ve run into or seen others complain of. I hope that helps!
Kate
I’d never heard of Blondies until I heard them mentioned on a BBC baking show.
Out of curiosity, I googled for a recipe and yours popped up.
I followed your directions to the letter, added only white chocolate chips and used a glass baking dish, because I don’t have a metal one.
They are AMAZERFUL!
Both hubby and i fell in love with the first bite. Perfectly chewy, with a vanilla caramel flavor that is to die for. Hubby loves the chips, I believe they would be every bit as good without them.
Janice carter
I tried this particular recipe (with my daughter) after a failed attempt from a cooking e-book. In this Best Blondie Recipe I reduced both sugars, added 1 1/2 tablespoons of cinnamon and 1 teaspoon of cloves, with 1/2 cup of walnuts blended with 1/2 cup of the all-purpose-flour my Ninja. This was then added to the rest of the flour.
I did use an electric blender for mixing the melted butter and sugar. As well as the 2 eggs and one extra egg yoke.
My kids love Butterscotch Chips, so I added them to the mix instead of Chocolate Chips.
I did use a glass 13 x 9 inch pan and it did require 3 more minutes of cooking time.
The kids absolutely “LOVE” them!
Sadia
I just made them and I love them.They r superb.My 18 year old daughter said they r yum,u must start selling them.Taste like u got it from v best bakery in town.I melted some white choc ,cream and tiny bit butter and put it on top.u must try this recipe,it’s simple ,quick and amazing.Thanks for sharing your amazing recipe of Blondies with us.
Veronica Herring
I have maple butter that I would like to use in a dessert recipe. Could I just substitute the butter in this recipe with the maple butter? Would I need to change anything else? Also, I’m leaving out the nuts due to allergies. I wonder if butterscotch chips would be better than chocolate with the maple butter. Thank you for any suggestions.
Emily @ Sugar Spun Run
Hi Veronica! Is your maple butter made with real butter, or is it a maple syrup spread? If it’s made with real butter it might work here, but the maple spread/maple cream will not. You can absolutely leave out the nuts and swap in the butterscotch chips though! You could always spread your maple butter on scones, waffles, or pancakes 😊
Jay
I love a blondie much better than a brownie, but my history of baking them has always resulted in dried out edges and corners. I just came across your recipe and it has such positive reviews that I’m going to give it a shot. However, I am wondering if there is a need to wrap the pan with even-bake cake strips or would that impact baking time. I use them when I make red velvet cakes and they help keep the edges from overcooking. Thanks.
Sam
Hi Jay! I have never used baking strips for this recipe so I can’t say for sure if it would change the bake time. The edges shouldn’t get dried out with this recipe. 🙂
Jenn
What a delicious recipe. My family loves it
Sue
God bless you for fostering those babies! I’ve fostered many pups and dogs and nursed them back to healthy weighs so they could be adopted. I’ve also bred dogs over the years and found it some of the most rewarding things I’ve ever done. Enjoy their puppyhood! It’s TOTALLY worth it, don’t you think?
Sam
They were a lot of fun. I still get updates on the one pup and I love seeing them so happy and loving life. 🙂
Debbie Drum
I had a LARGE quantity of Lindor Truffles stored in my garage refrigerator when the refrigerator died unbeknownst to us for over 24 hours. The Truffles still taste marvelous, but many of them at the bottom of the containers melted. I want to try adding some of those to your Blondie recipe. Any suggestions? Should I keep the quantity to <2 cups? Thanks!
Sam
Hi Debbie! I would just stir them in at the end and yes I think somewhere between 1 1/2 – 2 cups would be the sweet spot. I bet they will be delicious, enjoy!
sc
These smelled outstanding. I followed the recipe to a T. They came out so dry they were inedible. I don’t understand what happened. I saw another person say they were also dry. Perhaps there shouldn’t be so much flour? So disappointed. Had to throw them out.
Sam
Hi! The flour amount is correct and they definitely should be moist and chewy, not dry. I’d double check that the flour was measured properly and make sure they weren’t over-baked, that would make them dry. I also have a step-by-step video in the recipe card if that helps you to see exactly how the batter should look at each stage.
Brenda Kral
I made these and thought they were very dry and I cooked them for less time
Sam
I’m so sorry to hear this, Brenda! Did you make any substitutions/additions? It sounds like there was potentially a bit too much flour in the dough. 🙁
Ray
This was a hit at thanksgiving and was quick and easy to make. Instead of folding in walnuts, i folded in butterscotch chips and sprinkled chopped pecans on the top. Thank you for the recipe, will definitely be a staple dessert I make!
Sean
Turned out great, very tasty – thanks! 🙂
JENNIFER JONES
So Good! We make this recipie. I use sliced almonds instead of walnuts