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 bars 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 the cutest, goofiest, fluffballs I’ve ever seen, but they’re also exhausting, so excuse me if a few of my sentences are a little incoherent today. 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. 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 favorite 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!
Treat yourself to a FREE E-BOOK!
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 my YouTube Channel so you can be the first to see all of my cooking videos <3
Best Blondie Recipe
Ingredients
- 1 cup unsalted butter melted (226g)
- 1 ¼ cup brown sugar* tightly packed (250g)
- ½ cup sugar (100g)
- 2 large eggs + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour (285g ) (note that in the video I accidentally said 2 ½ cups flour, that is incorrect, you only need 2 ¼ cups as written here)
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup white chocolate chips (115g)
- 1 cup chopped walnuts (130g)
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.
- Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Fold in white chocolate chips and nuts, if using.
- 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
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.
Daisyheadfayzie
I just made these and they are way too sweet. If you add the white chocolate chips, definitely don’t use an entire cup. I also didn’t like the consistency which was more like fudge than cakey.
I made them for a party and was embarrassed to bring them but it was too late to get something else.
I won’t make these again.
Heather
blondies/brownies are not supposed to be cakey. if you want a ‘cakey’ dessert, bake a cake. know the difference.
Camilla M Coy
This was my first Blondie ever. Very yummy. First, I browned the butter. I only had about a 1/4 C of dark brown sugar but it was enough to improve the color. I did not use any white sugar, only the 1 1/4 C of brown sugar. I’m glad because that’s all it needs. I’m sure these would have been overly sweet had I used the additional sugar. I toasted my pecans for added flavor. And I only added a handful of white chocolate; not really a fan. All-in-all, I would make these again. Thx for all of your great recipes. And, definitely, thx for the cook- mode button.
Sam
I’m so glad you enjoyed them so much, Camilla! 🙂
Kristen
The texture of these are great, but they taste like pure sugar and I might toss them. Add ins are definitely necessary here.
Patricia Webster
I made a double batch of these far a church potluck. They were delicious and I received several compliments from this blondie recipe. Also, they are scrumptious cold from the refrigerator. I would most definitely suggest making these but I would make them again. I used white chocolate chips,butterscotch chips,heath pieces and chopped walnuts.
Sam
I’m so glad everyone enjoyed it so much, Patricia! 🙂
Simran Dawer
Hi, can I substitute walnuts with more choco chips?
Sam
Hi Simran! That will work just fine. 🙂
Michelle
I have started browning the butter not just melting it. It gives an extra buttery flavor!
Heather
I made this recipe with infused butter, if you know you know.
I ended up adding white chips and baking in individual loaf pans. This recipe is absolutely amazing!!!
I’m calling mine greenies tho 😘❤️❤️
Sam
I’m so glad you enjoyed them, Heather! 🙂
Sarah
Thank you so much for including the metric conversions!
I can’t wait to taste these blondies. They are my son’s favorite and they look amazing!
Sam
I’m glad the weight measurements are helpful, Sarah! I much prefer them myself 🙂 I hope that you and your son enjoy the blondies!
Natalie
I used this recipe and it smells really good and looks really good
Joy
I love the metric measurements. These smell and taste amazing. I think next time I will use less sugar and half tsp almond extract to give it even more flavor. I added walnuts which made it scrumptious and crunchy. Used a glasspan and doubled the time just to leave space for error while using a combi microwave oven! Certainly would reccomend! Easy with no extra equipment.
Sam
I’m so glad you enjoyed them so much, Joy! 🙂
Lynn Larson Deer
They were delicious! I added toasted pecans and white chocolate chips and they are yummy. It was hard to wait the 10 minutes to dive in. LOL. My question is ….. will they freeze?
Sam
Hi Lynn! I haven’t frozen them myself, but I don’t think you’ll have any issues. 🙂
Nina Talkat
Excellent! I only used the brown sugar as the white chocolate chips are very sweet. The brown butter definitely enhances the blondies, worth the bit of extra time.
This easy and delicious recipe is high on my rotation list.
Sam
I’m so glad you enjoyed it so much, Nina! 🙂
Kelly
This truly is THE BEST Blondie recipe! I made them last weekend. Absolutely delicious! I love using parchment paper, makes things real easy. I think next time I’m going to reduce the amount of sugars (both) as it really doesn’t need that much.
One thing I did: instead of two tsp of vanilla extract, I did one plus 1 tsp of almond extract. This added some great flavor!
Sam
I’m so glad you enjoyed them so much, Kelly! 🙂
Tammy J Jones
This is a wonderful recipe. I use butterscotch and caramel bits with walnuts.
Sam
Thank you so much for trying my recipe, Tammy! I’m so glad you enjoyed, thank you for letting me know how it turned out for you! 🙂
Angel
Wow that was super sweet and I used less sugar than the recipe required. I think ice cream on top will balance it out.
Kelly
Yes I think next time I’m going to half both. Super sweet but still yummy!
Camilla M
Lol. More sugar to balance out the excess sugar?! I don’t get it, but I’m sure vanilla ice cream would be yummy here. I did leave it the white sugar tho, so it would probably just right.
Zach
Currently in the oven, gonna give 5 stars because of the weights with the ingredients. Definitely prefer precision when baking, I expect to have 0 issues 😀 added my own twist of caramel bits as per the girlfriend’s instructions so fingers croased!
Sam
I hope you love them! The caramel bits sound tasty! 🙂
Nimmi
Hi! Is there a substitute for cornstarch that you can recommend? I’m dying to try this recipe out but I’m out of cornstarch. Sigh.
Sam
You can use an equal amount of flour. 🙂
JPG
Have you ever doubled this blondie recipe and put it in a half sheet pan – if baking for a crowd?
Sam
I have not personally doubled it, but you shouldn’t have any issues doing so. 🙂
Victoria
Rarely does an online recipe ever work out for me. These were perfectly delicious!!
Lara Moreno
Crispy and chewy soft perfect. They look just like the pictures. Thank you!
Sigh
I accidentally used the wrong size pan and can’t get it to cook all the way through
Sam
O no! I’m so sorry to hear this. They should still bake all the way through regardless of pan size they may just need a lot more time. 🙁