The BEST blondie recipe lives up to its name! This recipe yields buttery soft cookie bars with vanilla-caramel undertones. It come together quickly, no mixer needed. Include your favorite add-ins (white chocolate, dark chocolate, nuts) or enjoy plain! This carefully tested recipe has been a fan favorite for years and has garnered hundreds of five-star reviews! ⭐️
Actually *Perfect* Blondies
Buttery, soft, chewy, loaded with your favorite add-ins, my blondie recipe is perfectly decadent. With hints of butterscotch, vanilla, and caramel, you won’t miss the chocolate. Serve slightly warm, topped with vanilla ice cream and a drizzle of caramel sauce for a truly indulgent experience.
I spent a great deal of time developing this blondie recipe (you can’t imagine how many batches of not-quite-perfect blondies I had to eat, it’s a tough life 😉) and I finally have the perfect version to share. My recipe includes lots of tips and tricks so you’ll get perfectly soft, chewy and buttery results every time. No dry or cakey blondies here! Let’s get right to it.
Blondie Ingredients
We don’t need to cover everything, but let’s chat a moment about some of our key players:
- Butter. Melted butter is the key to a softer, chewier blondie recipe that stays soft and chewy (it’s also a key ingredient in my best chocolate chip cookie recipe, if you’ve tried that you already know what a game changer it is).
- Sugar. A blend of brown and granulated sugar works best here. The higher ratio of brown sugar works well to impart a deep, rich, and subtly caramel-y flavor that makes these irresistible.
- Eggs. An extra egg yolk contributes to the tender, dense texture of the bar.
- Baking powder. Blondies ought to be dense and leaning toward fudgy territory, but just a pinch of baking powder adds a bit of lightness to the bar so it’s not too dense or difficult to chew. Note that the omission of baking soda is intentional, baking soda would create a lighter airier, and more cakey texture that we’re actively trying to avoid.
- Cornstarch helps make the bars tender and chewy.
- Add-ins (use your favorites!). Truth be told, you can add nothing, no nuts, no chocolate, and you’ll still have a darn good cookie bar. But I prefer to dress things up a bit. White chocolate chips and chopped walnuts are my favorite, but swap out the white chocolate for semisweet or a chopped baking bar, swap out the nuts for a different kind of nut or more chocolate, or if you want to toast your nuts before adding them, that works just fine, too!
For the full recipe and the full measurements, scroll down to the recipe card.
How to Make Blondies
The blondie batter comes together quickly and easily. No mixer needed, no fancy equipment.
Start by melting your butter. It doesn’t need to cool completely, but if it’s still quite hot when you add the butter you can expect your blondies to be a bit greasier on the bottom after baking and to take longer to bake.
Add the sugars, eggs, yolk, and vanilla. Stir it well, but don’t go crazy. Mixing well can help create shiny/crackly tops, but over-doing it could make the blondies a bit cakier than I personally care for them to be. I never use a mixer for this step.
Add the dry ingredients. Always whisk them together separately (to make sure the baking powder and salt are well-distributed through the batter), then stir them into the batter. Once again, don’t go overboard with the mixing. Any add-ins you’re using get stirred in last.
Bake & enjoy. The very edges will turn lightly golden brown and a toothpick should come out clean. A sprinkling of flaky sea salt while they’re still warm is optional, but strongly encouraged 😉. Let the blondies cool completely before you cut into them, otherwise you may panic that you completely underbaked them (you likely didn’t).
Tips & Variations
- When it comes to sugar, a blend is best. For the brown sugar called for in the recipe, you can just use light brown sugar, but I personally prefer a blend of light and dark brown sugar. I don’t care to use all dark brown, though, as I feel it makes things a bit too rich and butterscotch-y.
- Adjust the add-ins. 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. Feel free to use all walnuts, all chocolate (completely fine to make this recipe nut-free), or swap out some or either of these. A chopped semisweet chocolate bar is quite delicious, in my opinion.
- Pay attention to your pan. A metal pan is best for this recipe and will ensure the quickest and most even baking. If you opt for a glass or ceramic pan, your blondies will almost certainly take longer to bake, and exactly how long will vary. I haven’t tried this blondie recipe in a silicone pan, but am not sure I’d recommend it.
- Brown your butter for a gourmet flavor. Brown 1 cup of butter (you do not need to brown extra to accommodate the lost liquid from browning). You will want to make sure it’s cooled a bit before adding the eggs, so the eggs don’t cook prematurely.
Frequently Asked Questions
Blondies are occasionally referred to as “blonde brownies”. They are made without cocoa powder and without melted chocolate and aspire to a rich, buttery brown-sugar-vanilla flavor rather than a deep chocolate one (so you can expect a higher ratio of brown sugar to granulated here).
White chocolate brownies are closer in nature to brownies than blondies are, while blondies are more similar to chocolate chip cookie bars.
Most often this is due to over-baking. Baking for too long or on too high of a temperature will quickly change the texture from fudgy/borderline gooey to crumbly and dry instead.
Other culprits include accidentally mis-measuring an ingredient, using the wrong kind of flour (you need all-purpose, and please do not use self-rising!), accidentally using baking soda instead of powder, or over-measuring your flour.
First, check your pan. If you used a glass, ceramic, or silicone pan the blondies will take longer to bake, and exactly how much longer can vary greatly depending on the particular material of your pan (some people have needed over 45 minutes to bake!). If you use a smaller pan, even if it’s metal, the blondies will also take longer to bake.
If you substituted or accidentally mis-measured any ingredients, this could also cause this issue.
Wait for the blondies to cool at least mostly before cutting into them, if cut into while warm they’ll look quite underbaked.
If a visual is helpful, see the video in the recipe card for exactly how this blondie recipe look in my kitchen every step of the way.
I’ve been in love with this recipe for years and am so excited for you to try it yourself. If you do, please leave me a comment and let me know what you think!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Best Blondie Recipe
Ingredients
- 1 cup (226 g) unsalted butter melted
- 1 ¼ cup (250 g) brown sugar firmly packed (see note)
- ½ cup (100 g) granulated 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 (see note)
- 1 cup (130 g) chopped walnuts (may omit, see note)
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a 13×9 metal baking pan with parchment paper (or lightly grease and flour the pan).
- 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) granulated 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 the dry ingredients into wet until just 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
Brown sugar
I like to use half dark and half light brown sugar in this recipe for a perfectly balanced flavor with butterscotch undertones. If you don’t have both, you can use just light brown sugar.Add-ins (nuts & chocolate), and making this recipe nut-free
You can use up to 2 cups of your favorite add-ins, feel free to swap out the white chocolate chips and nuts for your favorite additions (semisweet chocolate chips, pecans, a chopped baking bar, etc.). This recipe can certainly be made nut-free, just swap the nuts for an equal amount of white chocolate chips or your preferred add-in.Pan note
A metal baking pan is recommended. Using a glass, ceramic, silicone, or other material will increase the time needed to bake, sometimes significantly. Please also note that if you opt to use a smaller pan the baking time can be expected to be longer.Storing
Cover tightly (or cut and transfer to an airtight container and store at room temperature for up to 4 days. These blondies may also be sliced, tightly wrapped and frozen for several months.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.
More Cookie Bars to Try:
Rabeea Twair
i made these a few days ago and they’re absolutely amazing my whole family enjoyed eating them
Sam
So happy to hear this! Thank you for commenting, Rabeea! 🙂
Amy
I have been craving blondies for a while now. I made these tonight and had 2. I’m type 2, so I had to use the splenda brown sugar blend, and I did use about 1/8 cup sugar. I also used chopped toasted pecans. These are fantastic!! I’m really happy I found this recipe and your page. Thank you!!
Sugar Spun Run
I am so glad that you enjoyed them, Amy! I am happy that it also worked well with the splenda brown sugar blend. Thanks for commenting. 🙂
Leigh S
Hello!
I tried (and loved) these Blondies! Have you ever tried adding Coco powdered to turn them into Brownies? I have tried so many Brownies in the past, and haven’t found the right texture. But, then I came across your Blondies and that is the exact texture I’m looking for. These stayed chewy and soft for a week on the counter. Most brownies I’ve tried dry out or turn hard and cut up my mouth.
Thanks for any insight!
PS- Just brainstorming: I did look at your Best Ever Brownie recipe and notice you didn’t add Corn Starch. Since you added to the Blondies, have you ever tried to add to Brownies?
Sugar Spun Run
I am so glad that you enjoyed the recipe, Leigh! If you are looking for the same texture, I would reccomend my BEST Brownie Recipe. Through development, I did a lot of testing to get the recipe just right and I am sure corn starch was one of the variables. I found that it was not needed. The butter and the egg help give it that fudgy consistency, that resulted in a soft, chewy brownie. I hope that you give this recipe a try. I’d love to know your thoughts. 🙂
Leigh S.
Thank you!! I will give it a go!
Leigh S.
Thank you!! I will give it a go!
Mary
I haven’t made it yet but would like to ask that would it be possible for you t make videos along with the recipes? Videos help a lot in understanding the recipes and maybe some of these minor problems could be solved through this.
Sugar Spun Run
Hi, Mary! I am working to update all my recipes with videos. This recipe has a video already associated with it where I walk you through my process. I hope that you enjoy the recipe and find the video helpful. 🙂
Karen
Is it possible the people who said this didn’t turn out well used margarine instead of butter? I never use margarine so I don’t know how that might effect this recipe.
Sugar Spun Run
That is a possibility, Karen! There are other variables to consider as well. Too much flour is often one as well. 🙂
Leigh S.
I used Earth Balance – Soy free spread. Turned out fantastic. Husband can’t have dairy.
Sugar Spun Run
I am happy that it worked well. Thanks for sharing, Leigh!
Olivia
I was very excited to try this recipe. I followed it as exactly as instructed and read the tips regarding the melted butter, extra egg yolk, and cornstarch. When I tasted the final product I was very disappointed. They weren’t sweet and not like any blondie I’ve had before. They tasted much more like a corn muffin or corn bread. If you’re looking for a sweet classic recipe this isn’t it.
Sam
Hi Olivia! That’s disappointing to hear, but also very odd. This recipe has a great ratio of sugar to other ingredients and should certainly be sweet. Did you make any substitutions or by chance could any of the ingredients have been accidentally mis-measured? Particularly the flour? If the flour was accidentally over-measured or the blondies were baked for too long this could dry them out a bit and give them a less desirable texture. I hope that helps and I sincerely hope you’ll give this recipe another shot because it’s honestly one of my favorites.
Roxy
I had the same problem, but as you said Sam, I think timing is a huge factor, even by minutes as mine I baked for 30 mins and it’s quite dry! Maybe next time I need to do a maximum of 25mins..?
Sam
It’s definitely best to keep an eye on it and check it early if they came out dry the first time. 🙂
Diane
I would like to put in fruit like blueberries……..any tips?
Sugar Spun Run
Hi, Diane! If you wish to add fruit to it, I would reccomend dipping the fruit into flour before adding it to the batter. This way they do not sink when baked. Keep me posted on how they turn out! 🙂
Hansa
Hey Sam can I know the size of the pan you used to bake this? Thanks!
Sam
These blondies were made in a 13 x 9. 🙂
Laura
What size pan works best for this recipe?
Thanks!
Sugar Spun Run
Hi, Laura! You’ll want to use a 13″ x 9″ baking pan for this recipe. 🙂
Shannen
Can I omit the nuts and chocolate? Do I need to substitute with anything? Just don’t have these ingredients but looking to make something with the ingredients i have.
Sugar Spun Run
Hi, Shannen! You can omit them or substitute them for other mix-ins you have on hand.
Kayleigh
Do you use caster sugar or granulated sugar?
Thanks
Sam
Hi Kayleigh! I use granulated sugar here, although I’m sure caster sugar would work as well. 🙂
Mori
Let me start by saying I am TERRIBLE at baking, I made these are they turned out amazing, they lasted two days lol.
Sugar Spun Run
I am so glad that they turned out perfectly and that you enjoyed them, Mori! Thanks for commenting. 🙂
Victoria Hellawell
Wow. Made these today and they were a huge hit, I swapped the walnuts for macadamia nuts as we all prefer these.
I have only made Blondies twice before and both of the previous recipes turned out like a dry cake texture. These were perfect! Soft, squishy and very very tasty. Will definitely be making them again…..and again…..and again!
Would I be able to add dark or milk chocolate with mini marshmallows to get a kind of s’mores Blondie?
Sugar Spun Run
I am so glad that you enjoyed them and that they turned out perfectly for you, Victoria! Yes, you can add other mix-ins in for sure. I also have a peanut butter smores cookie bar that you may also enjoy as well. 😉
Victoria Hellawell
Thank you, if the reaction from my family is anything to go by, I will be making many many more.
Thank you x
Madeleine
Absolutely delicious- my family devoured them! I’m not a regular baker but am trying new recipes these past few weeks. I will definitely be making these again very soon and will be checking out your other recipes !! Xx thank you
Sugar Spun Run
I am happy that they were a hit, Madeline! Thanks for commenting. I can’t wait to hear what you try next. 🙂
Kris
Great recipe! It was super easy and they are very delicious. Thanks for posting this.
Sam
I am so glad you enjoyed it, Kris! 🙂
Zon
So good!!!! I never write reviews on recipes, but these were really great. I (15, but with baking experience) made these for our family’s cleaners that are coming to the house tomorrow, just as a little thank you. I left them in the oven for about 13 minutes so that they stayed gooey on the inside (they are very fragile when warm…. must put in fridge/freezer before taking out of pan and cutting, or they’ll fall apart. I also added mini and normal sized chocolate chips. They literally taste exactly like raw cookie dough…. but cooked.
My picky family has eaten a few of them already only because i couldn’t stop them from doing so 🙂 Thank you so much!!!!
Sam
I am so glad everyone enjoyed the blondies so much! 🙂
Kimberly M
Perfecto! I don’t bake much but have been trying more and more especially with how the world is currently. I kept everything the same and it’s seriously perfect!! Thank you for this amazing recipe!!
Sugar Spun Run
I am so glad that you enjoyed it, Kimberly! Thanks for trying my recipe! 🙂