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 barsย 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 theย cutest, goofiest, fluffballs I’ve ever seen,ย but they’re also exhausting,ย so excuse me if a few of my sentences are a little incoherent today.ย 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.ย 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 favoriteย 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 myย YouTube Channelย 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 ยผ cup (250 g) brown sugar* tightly packed
- ยฝ cup (100 g) sugar
- 2 large eggs + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 2 ยผ cups (285 g) all-purpose flour (note that in the video I accidentally said 2 ยฝ cups flour, that is incorrect, you only need 2 ยผ cups as written here)
- 2 teaspoons cornstarch
- ยฝ teaspoon baking powder
- 1 teaspoon salt
- โ 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 ยผ cup (250 g) brown sugar*, ยฝ 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 ยผ cups (285 g) all-purpose flour, 2 teaspoons cornstarch, ยฝ teaspoon baking powder, 1 teaspoon salt
- Gradually stir dry ingredients into wet until completely combined.
- Fold in white chocolate chips and nuts, if using.โ 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.
Annabel
I forgot about the vanilla! ๐ I just realized now and they are in the oven. Hopefully it turns out fine ๐๐ผ
Sam
They should still be pretty tasty. ๐
Andrew R.
I made these with a flavor twist of my own, adding freeze dried strawberry powder to them, halfing the vanilla, and using mostly white sugar so as not to overpower the strawberry flavor or color. They came out deliciously soft but dense, just like I prefer my brownies. Great recipe!
Sam
They sound awesome! I am so glad you enjoyed them, Andrew! ๐
Sandy
How should these be stored? Room temp vs fridge. Also would these be ok to 2 day ship? Ty
Sam
Hi Sandy! You can keep these at room temperature. They are pretty sturdy so while I haven’t tried shipping them, they may hold up in the mail. ๐
Hidayah
I made Blondie for the first time and Iโm still new into baking. It turned out absolutely awesome and my whole family loved it! Thank you for sharing your amazing recipe and I followed your tips on using the scale more for baking instead of measuring cups.
Sam
I am so glad you enjoyed it so much, Hidayah! ๐
Tails
Hey can I put something else instead of cornstarch because you can’t find that easily in Europe
Sam
Cornflour is the same thing as cornstarch. ๐
Erin
Did the exact amount of flour listed and came out more like a cookie bar/cake than a blonde. Luckily my kids love cake lol. Next time Iโll add much less flour. Still good!
Sam
Hi Erin! Did you happen to weigh the flour? I’m glad everyone still enjoyed them! ๐
Marie
Do you measure the butter before you melt them or do you measure them once theyโre melted?
Whatโs the best way of melting the butter?
Thanks!
Sam
Hi Marie! One cup of butter is two sticks, or 16 tablespoons of butter. The best way to melt it is to take those two sticks of butter cut it into small pieces (about tablespoon sized pieces) and put it in the microwave. You will want to cook it for about 10 seconds pull it out of the microwave and stir it so the butter doesn’t explode in the microwave. Repeat the microwaving for 10 seconds and stirring until the butter has completely melted and you don’t see any more lumps in the butter. ๐
Anna
Haha I stick to a saucepan bc I have had many butter explosions
Sarah
Hello! I donโt have any baking powder. Could I use self raising flour instead?
Thanks!! Xx
Sam
Hi Sarah! Unfortunately that would make them too cakey. You could leave out the baking powder, which will make them more dense, but that’s not necessarily a bad thing. ๐
Beth
Wow literally the best blondies ever! Can honestly say I have attempted to make blondies on 8 different occasions with different recipes and they never work! Either they are raw or overcooked. Found this recipe as my last try before giving up and they worked! I baked on 175 for 37 mins as 30 the skewer was still very wet but 7 mins later it was moist crumbs. My friends and family who tried them said they were utterly amazing! Thank you! Fab fab recipe and over the moon!
Sam
I am so glad everyone enjoyed them so much, Beth! ๐
Amber
Hi Sam,
Would you say the egg yolk is essential? I’m looking to half the recipe.
Thanks
Sam
Hi Amber! Yes I would say the egg yolk is essential. You can weigh the egg yolk and just use half of it, or break it into a bowl and use your best judgement as to how much half is if you don’t have a scale. ๐
Leah
Well I have yet to taste these baked but it was so easy to make and the raw dough is delicious!!!
Can’t wait till they’re done!
Sam
I hope you love them, Leah!!
Shirley
Okay, so I have been trying out several different recipes of all my favorite desserts during quarantine, and this is by far the best blondie recipe I have come across. I have made Blondies Iโd say about 15 times in the past 3 months (I have a big family), this includes my own recipe that Iโve made several more times. None of them compare to this recipe however. The texture is perfect and nearly cookie like, while still being a little gooey. I only put white chocolate chips in it because I didnโt have any walnuts, but Iโm dying to try it again with them in it as Iโm certain they will still taste delicious with a perfectly balanced flavor. 10/10, 5 stars, perfect recipe.
Sam
Wow, that is so great to hear!! Thank you so much for letting me know what a hit this recipe has been for you, Shirley, I really appreciate it!! ๐
Mel
Can I make this without the corn starch?
Sam
Yes they just won’t be quite as chewy.
Mel
Great thank you !
Hannah Lane
Hi there,
The white sugar you use, is that granulated or caster?
Thanks
Sam
I use granulated ๐
Emma
Followed it exactly and it came out way too similar like bread. Not like a brownie in the slightest
Sugar Spun Run
I am so sorry that you are experiencing an issue, Emma. It sounds like too much flour was added. Over measuring your flour is the biggest mistake in baking so I have created a guide on how to measure flour properly that can be used as a reference for next time.
Amelia
Absolutely love this recipe! It has been my go bake during lockdown in the UK – canโt wait to try more of your recipes!
How long to do you recommend keeping these Blondies? Should you keep refrigerated and how many days should they last? ๐
Sugar Spun Run
I am so glad that you loved them, Amelia! I reccomend storing them in an airtight container at room temperature. They will remain fresh for up to 3 days or up to one week if stored in the fridge. ๐