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.
Donna Ast
What if I don’t have cornstarch,can something be substituted
Sam
Hi Donna! You can leave it out or substitute an equal amount of flour. ๐
PK
Yum! I cut the white sugar from 1/2 to 1/4, and really glad I did. Worth getting burnt cause I couldn’t wait to try!
Sam
I’m so glad you enjoyed them so much! ๐
Chervina Miller
Iโm a little confused. The video says 2.5 cups of flour the the text recipe say 2.25 cups of flours. Which is correct?
Sam
Sorry for the confusion, Chervina! The written recipe is correct. ๐
Pam
Hi! Quick question… my pregnant self is craving these ! And I have all the ingredients but salted butter instead of unsalted … can I still use?
Sam
Hi Pam! Salted butter will work fine here, just be sure to cut the salt added by 1/2 teaspoon. Congratulations! I hope you love the blondies. ๐
Nancy Ward
Boy am I confused. By your flour measuring instructions, a cup of flour weight 125 grams. So in your recipe, it seems like 2-1/2 cups of flour should weigh about 312 grams but yet the recipe says 185. That’s quite a difference and I don’t know what to do. I’m going to go ahead with 185 grams but I would love to know what amount it should be. Thanks so much.
Sam
I’m sorry about the confusion, Nancy. The weight measurement for the flour is correct, but it says 285 grams, not 185 grams. 185 grams will not be enough.
Nare
Hi, this is an excellent recipe but unfortunately, the temperatures can be misleading. I have a fan oven and I mistakenly used the same temperatures you have given without realising this would be higher considering the oven. The blondies came out a bit too overbaked and more cake-y in texture which is such a shame. They are still yummy but they don’t have the chewy and fudgy texture that I so badly wanted to get. It would be great if you could just specify that the oven temperature you have given is strictly for non-fan ovens only. Thanks so much for sharing this recipe with us though!
Sam
I’m so sorry this happened. I don’t have familiarity with using a fan oven so it’s hard for me to give recommendations. ๐
Nare
That’s alright! If you could at least update the recipe saying your temperature is only for non-fan ovens so the temp. needs to be reduced for anyone using a fan oven, I think that could help future users of this recipe. I noticed a few others in the comment section who got a very cake-y and overbaked batch so I am guessing the temperature is the main culprit here (if they followed the rest of the instructions down to a T). Great recipe btw, I’ll definitely be trying this again with a reduced temperature ๐
Navya
I think these might be the most delicious things in existence. I had never had a blondie before but I hate chocolate so I thought I would give blondies a try. I am stunned. Floored. Befuddled. According to my calculations I have consumed over 2700 calories today from these blondies and Iโm not even sad about it. Thank you for blessing the earth with the sorcery needed to create these beautiful baked goods.
Sam
I am so glad you enjoyed them so much, Navya! I too struggle with only eating one when I make them. ๐คฃ
Mississippi Girl
I made these tonight and instead of nuts and white chocolate I chopped up some Heath Toffee Chocolate bars and aded them. Amazing! Thanks for the recipe
Sugar Spun Run
That sounds awesome! I am so happy that you enjoyed the cookies. ๐
Heather
I made this recipe for a friends birthday, and it turned out wonderful! Very easy, and instead of using chips and nuts, she wanted โfunfettiโ, so I used 2/3 cups of sprinkles, and used two 8 inch round pans to make a layered blondie with cream cheese frosting. Worked well, and I have a very happy friend!
Sugar Spun Run
I am so glad that they turned out so well and that your friend enjoyed them! Thanks for commenting, Heather! ๐
Dana Gary
These were delicious! So easy to make. For a family of four, the entire pan was gone in less than 24 hours.
Making a second pan the very next night, using butterscotch chips instead of white chocolate chips. Iโm sure they will be just as good!
Sam
I am so glad everyone enjoyed them so much, Dana! ๐
Sue McElhiney
Made these tonight to take to work tomorrow. I left out the nuts as someone is allergic but added the white chips and an exceptional amount of sprinkles. If they taste half as good as they smell, they will be gone in no time!!
Sam
I hope everyone loves them Sue! ๐
Sue
They were a huge hit. I doubled the recipe and baked on a big cookie sheet. Gone in less than 24 hrs between work and home. I will definitely make them again.
Sam
That is so awesome! I’m glad everyone enjoyed them. ๐
Autumn
Delicious! I was going to make your icebox cake for a cookout this weekend but couldnโt find any chocolate graham crackers at the store. I made these blondies instead and they were a huge hit! Everyone loved them!
Sam
I’m so happy to hear everyone enjoyed, Autumn!! Thank you so much for commenting!
Cameron
Because it says โbrown sugarโ and then just โsugarโ do I use white sugar ?
Sam
Hi Cameron! You will need both brown and granulated sugar. ๐
Kirstyn
I made these today and followed it exactly, but my batter was a lot runnier than yours? Why is this?
Sam
Hi Kirstyn! My best guess would be there wasn’t enough flour in the batter. If you aren’t using weights, be sure to check out my post on how to measure flour the proper way. ๐
Aish
Hi! I love ur recipes theyโre so great! I had a question about the blondies, I think I did something wrong but I donโt know what. The texture came out more cake like, it was basically cake or a bread texture. I omitted the walnuts, do you think the texture was a result of that?
Sam
I am so sorry this happened! There are a few things that can cause this. The blondies could have been over-baked or the flour was over measured. If you don’t weigh the flour be sure to check out my post on how to measure flour. I hope they turn out better next time. ๐
Doug
I made these for the first time this morning to give some to my mother in law. I accidently measured the brown sugar a little different than how you described. I added 3/4 cup of dark brown sugar and was going to add the same amount of light when I realized that would be 1.5 cups not the 1.25 the recipe called for, so I only added half a cup of the light brown sugar. Added the walnuts, but omitted the chips. Baked it at 30 minutes and let cool for 20 minutes. My wife tried these and raved about how they were better than the ones that my mom makes (of course I’m not going to tell that to my mom). This is saying something as my wife is going through chemo treatment right now and this is one thing that she says has tasted good to her. Some did make it to my mother in law who seemed to enjoy them as well. Definitely saved under my favorites.
Sam
I am so glad everyone enjoyed them so much, Doug! I am very sorry to hear about your wife. I am wishing her a speedy recovery! Good luck. ๐