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.
Kat
Made these yesterday. I liked them, but Hubby thought they tasted more like cornbread. Would it have been the 2 tsp of cornstarch that caused this?
Sam
Hi Kat! I’m glad you enjoyed them! A couple of things that could cause this is over-measuring the flour or over-baking them. I hope this helps. ๐
Kristin
Great results! I also halved the white sugar as I do with most recipes, and it turned out great. I think, like some other comments, it could also use less brown sugar.
Sam
I’m so glad you enjoyed it so much, Kristin! ๐
Heidi
Delicious. I did half white chocolate chips and half butterscotch!
Sam
I’m so glad you enjoyed them so much, Heidi! ๐
Taylor Lake
Batter tastes great, however the amount of flour called made it very dense at first, BUT worked in its favor at the end result. Also, itโs taking much longer to bake than in directions. Followed recipe to the T, and it was still liquid in the center of it after 25 minutes on 350F. It needed 30/35-Ish minutes for mine. It was perfect and itโs very gooey,sweet, moist, and overall just so heavenly. Perfect topped with vanilla ice cream! Thanks for sharing your recipe!
Danielle
I just made this and the flavor was great but the texture was a bit too dense and sweet for my taste. I made some small modifications and I loved it! I halved the white sugar to reduce the sweetness since I prefer a slightly cakier blondie omitted the extra egg yolk and doubled the baking powder. They were perfectly buttery and perfectly balanced being dense without being gooey and being soft and fluffy. Thank you! I added semisweet and white chocolate chips as mix-ins. Will be making a macadamia nut version next!
Sarah
I followed the recipe exactly, though I also cooked down some blueberries on the stove and pushed through a sieve, then drizzled over the batter and swirled in. Took longer for my center to set – about 40 minutes bake time. End result delicious. Buttery and chewy, the way I like my cookies. Thanks for the recipe!
Sam
I am so glad you enjoyed it so much, Sarah! The blueberry sounds like a great addition! ๐
Pam
I’ve enjoyed baking since I was a little girl (near to fifty years now) and chocolate chip cookies are my favorite. Chocolate anything is my favorite. But this recipe came out so perfectly buttery, moist, chewy and delicious that I’m about to make them for the THIRD time this winter. I used pecans along with the white chips the second time I made them, and they were even more melt-in-your-mouth scrumptious, tasting like butter pecan. I’m a southern girl who loves rich and sweet desserts, so this is absolutely perfect for me and my family. I’m thinking of adding a little coconut to half the batter as a special treat for my father who’s been shuttling me and my daughter around during this icy weather while my car is held hostage in my downhill, ice-slicked driveway! Thanks for sharing this tasty blondie recipe.
Sam
I’m so glad you enjoyed them so much, Pam! ๐
Sandy
I halved the recipe and put in smaller pan cooked for 11 minutes. Delicious
Autumn Johnson
So delicious! These do not last long at my house and they were also easy to make and the recipe was perfect!
Kayla
Made these with browned butter and I didn’t have any cornstarch, unfortunately.
But to compensate I did use a trick I learned through The Kitchn’s “Soft Cocoa Brownies” recipe which is similar, and that’s to use some powdered sugar (like as a sub for white sugar), and to beat the eggs, sugars & melted butter mixture until you reach luxurious ribbons. It made these absolutely amazing!!
They have a shiny, crackly skin/finish and a gooey, soft melt in your mouth interior.
Sam
I’m so glad you enjoyed them, Kayla! ๐
Annie
After searching the internet for hours, this was the recipe we went with after a failed batch from another site. This is simple, easy, and very good. Cooked in the size pan suggested and was perfectly cooked at 25 minutes. Thank you!
Sam
I am so glad you enjoyed them so much, Annie! ๐
Kaliopi
I’ve made blondies many times. I gave your recipe a try then realized I was out of vanilla! So I zested a whole lemon added the juice and what do you know….amazing! I called them lemonies. Dusted the tops with some powdered sugar. My family made them vanish in an hour. Hour recipe was fudgy and soft and with the lemon zest and juice wow! Try it you’ll have a new bar to serve๐
Sam
I am so glad you enjoyed them so much! ๐
L.A.
Help! I’ve made these twice (I will get them right) but each time they come out super greasy. I’ve eaten blondies and know what the finished consistency should be, but I can’t seem to get it. The first time, my hand would come away wet with butter when I picked them up. I cooked them longer than the recipe called for because the top still looked wet (turned out it was just the butter). So, they were a little crispy on the edges as well. However, the center did not seem cooked through despite a clean toothpick test. I guessed that I mis-measured the flour.
However, I just re-made them and *know* I measured correctly and only cooked for 25 minutes but having the same problem with the butter. This time I used parchment paper instead of butter/flour for the pan to however minimally reduce the butter. Toothpick came out clean on the test again, but the center is gooey (seemingly uncooked – won’t hold its form) still. The edges looked perfect this time though. Worry if I keep cooking the edges will get hard again without the center cooking like last time. Any ideas?
Only change to recipe: I used about 1/2 cup butterscotch chips because that’s what was in the pantry.
Thanks!
Sam
Hmmm was your butter really hot when you added it to your sugars? If your edges are firming up but the center isn’t quite cooked I wonder if your oven temperature is off slightly?
Sh
Iโm curious did you Lightly pack or Tightly pack the brown sugar. When I first looked at the recipe I thought it said lightly…luckily I looked again and saw it said Tightly.
Tess
Very tasty, however mine came out lumpy (possibly I overmixed?) That was not the biggest issue though… they came out super oily. I will try again and use half the butter next time.
Overall, great flavor, just some issues with presentation (likely my fault), extremely oily (not sure what happened there).
Thank you for sharing!
Lynn
Absolutely wonderful recipe! I’m not the best baker in the bunch. But this recipe was super simple to follow and the blondies turned out PERFECT. Full of flavor and chewy in all the right ways.
Dawn
Awesome simply awesome!
Dutch
Just mixed them a up and in the oven now. First time attempting to make blondies. Recipe was very easy to follow. Smells good in the oven!! I just put chocolate chips in there for extras. Hopefully it turns out well.