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.
FGC
I tried your recipe and it turns out good a little hard but eatableโฆhahaโฆ.
But now I need to figure out changes to make it vegan, any suggestions?
Sam
Hmm they should be really soft. Is it possible they were over-baked? I’m not sure how to make this vegan. ๐
FGC
Yes, I think over-baked, but still very tasty. Thank you for sharing your recipe.
If I figure out how to make them vegan, I will let you. Have a good day.
April Osborne
Made this tonight and it was a big hit! Instead of putting any nuts or chocolate pieces in the batter, I cut up a handful of Rolos into bite size pieces and mixed them into the batter. Mmmmmm mmmm!!! Delicious. Thank you for this recipe! Will keep this in my book of favorite recipes to continue to use and to use in the future!
Sam
That sounds excellent! I’m so glad you enjoyed them so much, April! ๐
Michaela
Awesome recipe, very easy to follow! Thank goodness I worked out the cm of the pan, us South Africans only work with cm and kg/gr.
I’m certain my friends are going to want this recipe๐๐๐๐
Kalika
Hi, anything I could use to eliminate 1 of the eggs? We can handle some egg, but not too much. Thanks
Sam
Unfortunately I don’t know of a good substitute. ๐ You won’t be able to taste the eggs here.
JRC
Flax meal is a good substitute for eggs. It acts as a binder the same as an egg and you can’t taste it.
I.Watkins
These taste just like how you describe a blondie. It’s the opposite of a brownie. Rich and chewy butter goodness. I added pecans and OMG. I love it. This will be my go to quick non chocolate recipe.
Sam
I am so glad you enjoyed them so much! ๐
vanessa hdez
The recipe is really good, however is way too much sugar I think maybe you can change it to 1 of brown sugar and 1/4 of normal sugar. I think that will be better. Also add another 1/3 cup of chocolate chips will give the niche smush from the inside and more flavor.
Sam
Never too much sugar! ๐ Glad you still enjoyed overall, Vanessa!
Kathy Welch
I’m the baker for our church Awana Kids program. WHAT FUN! Anyway I want to use your recipe for our Christmas gifts but I have to, at lease, multiply the recipe by 7. Can I throw everything in all at once or do I have to do separate recipes?
Sam
That’s a lot of blondies! You should be able to do it all at once. As long as your bowl is big enough you shouldn’t have any issues. Just be prepared for an arm workout. ๐
April Osborne
I did a double batch and it turned out perfect! Just took a little longer to cook.
Sam
I’m so glad you enjoyed them so much, April! ๐
Elle
Hi Natasha!
Love these blondies and would love to make a pumpkin version, do you know the ratio of pumpkin I’d need to add?
Thanks
Hannah
Iโve spent sooo long trying various blondie recipes trying to find the perfect one! This is it๐๐ป
I have made this recipe probably 6/7 times now, changing the flavour but always using the recipe as the base. I bake mine for 20-25 mins and I then leave them to cool in the fridge overnight. They are honestly amazing, and I get rave reviews from all my family and friends, they are my most requested bake so thank you so much!
Sam
I am so glad you enjoy them so much, Hannah! ๐
Natasha
I donโt have corn starch so I have to use this or is there anything else I can use
Sam
Hi Natasha, you can leave it out or substitute with additional flour. The blondies won’t have quite the same chewiness to them but they’ll still be delicious.
Katrina
I used whole wheat flour and it was delicious! I didn’t have the rectangular baking pan so I used my cast iron skillet. Turned out perfect with the brown edges.
Sam
I’m so glad you enjoyed them so much, Katrina! ๐
Carol
Will doubling the recipe alter the out come?
Sam
Hi Carol! You shouldn’t have any issues doubling it. ๐
Natalia
Hi ๐ Was wondering if I can half the recipe in a 13×9 pan? Will I need to change the cooking time? TIA
Sam
This is made in a 9 x 13. If you cut it in half and use the same pan your blondies will be super thin and you would definitely need to reduce the time.
Kimberly
Do you think your blondie recipe would be a good base for a version of cranberry bliss bars? Not sure, but I think I’m goingto try it.
Sam
Hmm sounds tasty to me. Let me know how it goes! ๐
Josh
We are a commercial catering company- and this is our go-to recipe for Blondies. We added dried Cranberries to this recipe today (with the white chocolate chips), and they were perfect!
RBCox
Great twists on a classic
Facundo
Been waiting 50 minutes and itโs still raw. But itโs burning on the top. I donโt know how it has so many good comments. Looks like is not working at all, and I followed the recipe very closely, the only difference is instead of mixing flour and baking powder, I used a flour that already comes with baking powder in.
Sam
Are you sure it’s not baked through? When you say raw, is the toothpick coming out with wet batter still? Something most definitely went wrong, it may be that the flour is the problem (did you use a different amount than called for, too?) or that something was mis-measured, I’m not sure but would be happy to help troubleshoot further if you can give me a bit more info about what you are experiencing. It might be helpful to watch the video, too.
Facundo
Alright so I understood what happened. I didnโt understand this has to be baked in a 13X9 pan because I have no idea about US sizes, so I just skipped that and I baked it in a pan of small and high dimensions, also consider that this is a US recipe and something exotic for me (I am from Argentina) so the size of the pan is not something obvious. So basically since the pan I baked this in was so high, it took ages to cook (toothpick was coming out with liquid dough) and at some point I just took it out because it was getting burned outside. I waited for it to cool down and the result was for sure different from how it was meant to be (looks like a loaf of bread with lots of butter and a thick crust) but still tasted very good I have to say! Thanks for you reply and your concern, maybe I could advice you to write also the sizes in centimetres and put more emphasis on that! Hopefully I can do this again with adecรบate pan:)
Sam
Good suggestion for including the centimeters (this would be approximately 33x23cm), thank you for writing back.
Dina
Oh my ๐ sooo good and easy ! Thank you for sharing !
Sam
I am so glad you enjoyed them so much, Dina! ๐