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.
Brianna
Delicious recipe. It tastes very buttery and a lot like caramel. It’s very chewy. I can’t wait to try the brownie recipes from this site, I would love a brownie recipe that has the same texture as these blondies.
Sam
So thrilled you enjoyed, Brianna! Have you tried my favorite brownie recipe yet?
Hayley
Hey so mine refused to cook. After 40 mins they were still raw inside. However Iโm convinced itโs my fault and so I gave this a 4* cause you shouldnโt suffer for my own stupidity.
I melted the butter and sugar together….was this wrong? ๐ค I struggle to follow recipes for some weird reason.
๐
Sam
Hi Hayley! If you melted the butter and sugar together that would be the problem. The sugar would have also melted, which would change the consistency of the batter and can keep it from baking up properly (much as you described). I would melt the butter first and if it’s very hot even let it cool for several minutes before adding the sugar. I really hope that helps! I do have a video in the recipe that might be helpful to you as well! ๐
Bernadette
Hi! I made this today gluten free and with cinnamon chips and pecans. I also substituted half the butter for shortening. Smells and tastes so good! Thank you.
Sam
I’m so glad you enjoyed it so much, Bernadette! ๐
Genevieve
Hi! I made these today gluten-free with cinnamon chips and pecans. They smell so good. Love your recipes!
Sam
Thank you so much Genevieve! I’m so glad you enjoyed them! ๐
Jaynee
Such a great recipe! Thank you!!! I used salted butter and kept the salt as the original measurement. We all loved it!
Sam
I’m so glad everyone enjoyed them, Jaynee! ๐
Suzanne Graham
I only have salted butter. How much should I cut back on the salt?
Sam
Hi Suzanne! In this recipe you will need to cut it by 1/2 teaspoon. If you ever need to know in the future, I have a recipe on substituting salted for unsalted butter. ๐
Sophie
I made half the recipe, put it in an 8 x 8 metal pan, and it came out perfect! I had a really good recipe many years ago, and lost it, and have tried several since. This worked the best. :-). I am looking forward to trying your other recipes. I’m baking at 7000 ft now, so all my recipes I used at sea level are not working, so it’s like starting all over.
Sam
I am so glad you enjoyed them, Sophie! ๐
Jenny
Delicious… I used M&Ms as did not have white chips.
Sam
I’m so glad you enjoyed them, Jenny! ๐
Sophie
Good idea for when I bake for the grandkids! Thanks!
Jessica
Just made tonight with my daughter. I substituted maple extract and did half semi sweet and half white choc. Everything else remained the same. I wish I had stuck with all white chocolate or even done butterscotch! I did the 2 1/4 cup flour and I feel it ended up too cakey unfortunately. It may be different if I use dark brown sugar vs regular brown sugar. It had great flavor, so Iโm going to play around with the measurements. I was looking for more dense buttery bar vs cake.
Sam
I’m glad you enjoyed the flavor, Jessica! I’m sorry to hear it turned out cakey. The most likely cause of this is too much, flour. Make sure to check out my post on how to measure flour so this doesn’t happen again. ๐
Allie
Hi I donโt have an white chocolate chips would regular chocolate chips not work?
Sam
Hi Allie! Regular chocolate chips will work just fine. ๐
JoAnn
Hi Sam can I use a 9 x 9 pan for these?
Sam
Hi Joann! You could, but the blondies will be much thicker. Alternatively you could just discard any excess batter so they aren’t too thick. Your baking time will definitely change here too. ๐
Sophie
How long do these keep for, in the fridge/room temp?
Sam
Hi Sophie! They should last about a week in an air tight container at room temperature. That’s if you don’t eat them all too fast! ๐
Siya
Hi, I have a question. I have an 8×8 tray – do I need to modify the recipe in any way? I’m very new to baking, would appreciate any and all guidance! ๐
Sam
Hi Siya! An 8 x 8 holds about 40% less batter than the 9 x 13 does. You can reduce the recipe, or just discard any excess batter you may have. Your baking time will definitely be slightly different depending on how thick you make your blondies. Be sure to keep an eye on it while baking so it doesn’t get over-done. ๐
Sophie
I used an 8 x 8 pan, and made half the recipe, and it came out perfect. ๐
Priscilla
I loved your blondie recipe! Thank you so much for sharing! If I were to cut down some sugar would that effect the recipe?
Itโs a bit sweet for me.
To 3/4 C of brown sugar and 1/4 of granulated sugar. Would these work? ๐
Sam
I am so glad you enjoyed them, Priscilla! I haven’t tried cutting the sugar that much, but I think they’ll still turn out. Let me know how it goes if you try it. ๐
Sophie
Yes, that will work. ๐
Sally
They are in the oven now. I didn’t have any walnuts, so used pecans, pistachios and macadamias (used up all the bits and pieces). Can’t wait to try them later!
Sugar Spun Run
I am excited to hear how they turned out! I hope that you enjoy them, Sally! ๐