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.
Molly
I know this sounds ridiculous butโฆ is it possible margarine would work here? I know itโs cringe but itโs all I have on hand and would rather not go to the store for the ONE missing ingredient:)
Molly
PS, I made half a batch with margarine (in case itโs not great) but am hoping it will still be tasty and satisfying
Sam
Sorry I didn’t see this earlier, Molly! I hope they turned out for you. ๐
Sandy
I want to make blueberry blondies but love this recipe more than others Iโve seen specifically for that. Have you put berries in your blondies before? Should I adjust anything for the added moisture? Thanks!
Sam
Hi Sandy! I have not added blueberries to it. It may be a little tough to stir them without smashing them as this is a thicker batter, but it could work without alterations. If you try it let me know how it goes.
Sara H.
These are absolutely amazing! The only change I made was semi sweet chocolate chips instead of white. Super yummy!
Prateeksha
hey can we use granulated brown sugar for this?
Sam
Hi Prateeksha! I haven’t tried it, but I think it should work. ๐
J Young
Pretty dry. The flavors are good, but it does not have a brownie consistency.
Sam
I’m so sorry this happened! The most likely culprit here is too much flour being added. ๐
Hetty
I just took these out of the oven. I used real white chocolate pieces instead of the white chocolate chips because that is what I had on hand and the white chocolate pieces were very close to their expiration date. The brownies are picture perfect! I know they will be delicious! Just waiting for them to cool to cut and enjoy.
Emily @ Sugar Spun Run
We’re so happy they turned out so well for you, Hetty! Hopefully they taste as good as they look ๐
Megan
can these be frozen? Iโm looking to bulk cook for a family gathering.
Emily @ Sugar Spun Run
Hi Megan! Yes they can. Just allow them to cool, cut them, then wrap tightly in plastic wrap and toss them in an airtight container or ziploc bag and freeze. They should keep for several months. Enjoy! ๐
Megan
Am I the only one whose blondies were still completely runny after 30 minutes + wondering if I did something wrong
Sam
Hi Megan! This is a very thick batter so if it’s runny when it goes in something went wrong. Did you add your sugars to your butter when the butter was still hot/warm? That will cause your sugars to melt and cause issues.
Tracy R.
These are fantastic!
Emily @ Sugar Spun Run
Thank you, Tracy! We’re so happy you like them. โฅ
Hapzug
Hi,
I would like to know storage and shelf life of these Blondies. Thank you!
Emily @ Sugar Spun Run
Hi Hapzug! We recommend storing them in an airtight container at room temperature. They will remain fresh for up to 3 days this way. You can also store them in the fridge for a week. ๐
Hapzug
Hi sugarspunrun,
Thank you so much for the reply! ๐
Liza
It really is the best blondie recipe. They were chewy, golden, and the perfect texture. Served with vanilla ice cream.
Emily @ Sugar Spun Run
Thank you so much, Liza! We are so happy they were a winner for you. Enjoy โค
Susan
I made this recently, and itโs a keeper! I only decreased the total amount of light brown sugar by a 1/4 cup and the blondies came out amazing! Thank you for sharing this recipe.
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Susan! Thanks for giving our recipe a shot โฅ
Chelsea
Would Rolled Oats work in these?
Sam
Hi Chelsea! I would check out my oatmeal bars. ๐
Jeffrey Rouse
5 Stars! What a wonderfully Rich slice of HHeaven
Emily @ Sugar Spun Run
We’re so glad you enjoyed them, Jeffrey ๐
Debbie
Have made them with different add-ins. All are great. This is a fabulous basic recipe!
White chocolate chips and macadamia nuts
Butterscotch chips and walnuts
Peanut butter chips and chopped peanuts (added butter extract with vanilla and some peanut butter powder to flour)
Added poppy seed, lemon extract and a little lemon zest!
Emily @ Sugar Spun Run
They all sound delicious, Debbie! We’re so happy you love our recipe ๐ Thanks for coming back to leave a review–it means a lot to us!
AshleyMara
These are SO GOOD! Thanks for the recipe ๐
Emily @ Sugar Spun Run
Thank you, Ashley! We’re so happy you liked them ๐
Kathy W.
Are blondies supposed to be cake-like or chewy? How tall should it be after baking it?
Thank you!
Sam
Hi Kathy! Chewy! If they’re cakey they may have been baked too long. I haven’t measured them but the video should give you a good approximation of their height.