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.
Madilynn
So simple and dangerously delicious!
Saije
I know this isn’t a big question and is going to be easy to answer but do you have to had the Walnuts, can I just add the white chocolate chips.
Casey @ Sugar Spun Run
Hi Saije! Yes, that would work just fine. 🙂
Amanda
I only have a 9×9 brownie pan, can I just split the batter into two 9×9 pans ?
Emily @ Sugar Spun Run
Hi Amanda! You can actually bake this recipe in a 9×9 pan for extra thick blondies, or you could split the batter in half and make two 9×9 pans. If you make two pans, just note that the blondies will be thinner and you will need to adjust your bake time accordingly (longer for thicker blondies, shorter for thinner).
Kaylee
This is a silly question, but if I want to only make half of the deriving size do I just cut all the ingredients in half? What about the cook time?
Thank you!!!
Casey
Hi Kaylee! Yes, you will want to cut all of the ingredients in half. You may want to bake in an 8×8″ or 9×9″ pan, and the cook time may not be as long so you should start checking them early. Hope this helps!
Jenny
Loveeed I did 40g less of brown sugar found it to be perfect sweetness
Kelsey
I want to make these but my oven tends to run hot and overcook things. Should I adjust the temperature? I’m worried if I just adjust cook time the centre won’t be cooked through and edges will be burning
Sam
Hi Kelsey! The best way to handle this is to get an oven thermometer, figure out how far off your oven temperature is and then from there just set your oven to a lower temp. 🙂
George
Best blondies recipe ever! So fudgy and soft. I tried a half dozen blondies recipes online and most were mediocre, but this one is AWESOME. I used slightly more dark brown sugar than light (3/4 cup dark, 1/2 cup light) and that plus the extra egg yolk I think is what makes these so soft and gooey and chewy. It worked perfectly at high altitude too, they were done in 24 minutes.
Nancy Jolly
I made these this morning and followed the recipe to a T but they came out dry. What did I do wrong? I baked them for 25 minutes. Was that too long?
Sam
Hi Nancy! Did you make any adjustments to the recipe? Is your oven running hot? They shouldn’t be dry at 25 minutes in a 9 x 13. That’s the low end of the suggested bake time.
Nancy Jolly
Thanks Sam. I didn’t deviate from the recipe so it must be oven temp. Thank you for replying.
Cre
Perfect recipe! I recently tried this with toasted, chopped pecans and I browned the butter, really gave a boost to the butterscotch-like richness. I also kept out some of the sugar and added 2T of agave syrup to keep them moist and chewy! Certainly a keeper! Thank you for this classic, chocolate-free recipe
Kelly norman
I want to make these today, im out of cornstarch. How important is it?
Sam
Hi Kelly! The cornstarch is important to help make these soft and chewy. You could substitute it with flour, but have quite the same texture. They should still taste good though. 🙂
BeckyB
I want to make this tomorrow and wondering if anyone has doubled the recipe and used a large jelly roll pan?
Sam
Hi Becky! I have not personally tried it, but it should work. Your bake time will vary. 🙂
BeckyB
Doubled it and put it in a jelly roll pan. 26 minutes and they were perfect!
Rere
This looks so good! Just one question, can I make this recipe with frozen raspberries? If so, how many grams should I put in? I can’t take nuts 🙁
Sam
Adding raspberries will add a lot of moisture so I can’t say for sure how to do it or how it will turn out without having tried it. 🙂
Haley
This is my #1 go-to recipe for any sweet treat, in ANY corner of the internet. I do swap out the mix-ins for semi-sweet chocolate chips + butterscotch chips, but this is recipe should win awards. Outstanding, every time.
Dana
Made for group football party and most people thought it was macadamia nut and everyone loved it, more directions should be listed like this in the steps which made it way easier then scrolling and maybe missing a step, greeeeaaat recipe as is
Deb
Delish:
This is a great recipe. I added white chocolate chips along with the semi sweet chocolate chips and had pecans in the pantry so threw in a cup full. Next time I make it I’ll double the chocolate chips because the recipe as it stands skimps on them for my tastes. The votes are in and this one is a keeper!
Sam
So happy to hear this, Deb! Thank you so much for trying my recipe, I appreciate it!
Carl
I quite often make this as a brownie recipe instead, substituting 45g of the flour for cocoa powder and it makes the best brownies ever. But recently I’ve been sticking with the blondie version and using dark chocolate chips + macademia nuts. It’s a dangerously tasty recipe, can’t recommend enough!