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.
Sarah
Hi! Can I use canola oil instead of butter?
Sam
Hi Sarah! I wouldn’t recommend it. I suspect they would turn out pretty oily. ๐
Sakendra
Can I use regular chocolate chips to do like a chocolate chip cookie dough type bar? Or will the chocolate chips alter the batter too much by melting during baking?
Emily @ Sugar Spun Run
Sure! We also have chocolate chip cookie bars, cookie dough brownies, and cookie dough fudge that might interest you ๐
Taylor
Came out great! Measured all dry ingredients by weight, added about 2 additional tsp of vanilla, didn’t add nuts but went with white chocolate chips. Haven’t had blondies in forever. It has a great vanilla flavor with a subtle maple flavor as well. Baked about 27 mins, came out chewy and moist.
Bridget
With the cost of eggs right now, can I just use 3 eggs?
Sam
I would just use 2 eggs, that way omitting the extra yolk. The blondies won’t be quite as chewy, but I think they’ll still be good and probably better that way than adding another yolk. I hope that helps!
Katie
How long can these be stored at room temperature?
Sam
Hi Katie! They will be good for up to 5 days in an air tight container. ๐
Kenisha
Hello, should the butter be melted or softened?
Emily @ Sugar Spun Run
Hi Kenisha! The butter should be melted as written in the recipe ๐
Beth
Made this yesterday and it is so Yummy. I just have use other sugar alternatives since I am Diabetic.
Cas
I made four batches for a function where I was assigned to bring Blondies. All of the sides were perfect but the middle was too mushy although cooking any longer would have overcooked the sides. I didn’t get one perfect batch, but the flavor was great.
Cas
I forgot to mention that I measured by weight and it never took a full 2 1/4 cups of flour. I loved measuring using. a scale rather than by cup to be assured of the actual amount.
Cheryl
Would a quarter sheet pan work with this recipe?
Sam
It could, but I’d be worried it may not be deep enough to hold all of the batter.
Sam
I’m glad you were ultimately able to enjoy them! I wonder if maybe your oven was running just a bit hot and didn’t allow the centers to fully cook?
Kaila
Love this recipe! Thank you! Should these be stored in the fridge or on the counter?
Sam
Hi Kaila! They can be stored on the counter. ๐
Madeleine
Can the recipe be halved ? Itโs just the 2 of us and I donโt freeze.
Thank you
Emily @ Sugar Spun Run
Sure! You will need to bake for less time though ๐
Sam D
These are SO GOOD. I didn’t have any chocolate chips, but I made some peach preserves and swirled it in the blondie batter and the result was heavenly. Texture and sweetness is perfect. I baked them in a ceramic dish and probably needed about 10-15 extra minutes. I will definitely use this recipe again!
Lo
Iโve been in search of the perfect Blondie for so long now that my pants are getting tight…๐คฃ
This recipe was dang close; I was a bit skeptical about the melted butter when they came out kinda heavy and greasy, but after reading some of the other comments I think my downfall was mixing in the sugars while the butter was still hot. Guess Iโll be trying again soon (and pants shopping while Iโm at it lol!)
Sammi
Hi!! I have done this blondies before (They are delicious by the way) but I have one question…Instead of only melting the butter, can I brown it instead? I’m sorry if there are some grammatical errors, english is not my first language ๐
Sam
Hi Sammi! I find when I brown the butter the blondies tend to come out a little bit greasy and I don’t really love it.
unpodimedituttounpo_frabol87
Hi! I’m italian and I’ve tried it by using some “tools” like metal cups and plastic spoons instead of “grams”: unfortunately they became really spongy and cakey :S Isn’t flour too much??
Sam
Hi! I would use the gram measurements if you aren’t certain that your tools are not the same as the standardized American ones.
Ni
Is it possible to adapt to a 8*8 pan?
Emily @ Sugar Spun Run
Hi Ni! An 8×8 holds about 40% less batter than the 9×13. 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 them while baking so they donโt get over-done! ๐
Jeralyn
Wow wow wow!!! Came out PERFECT! I substituted pecans for the walnuts as that what I had open and I baked for a total of 40 minutes. I couldn’t be more pleased.
Amanda
I live in Sweden and Iโm trying to figure out exactly what brown sugar is here. Is it like a โwetโ or dry sugar?
Sorry for the weird question ๐
Sam
Hi Amanda! Brown sugar is actually granulated sugar with some molasses mixed into it. I actually have an article on how to make brown sugar. ๐
Rocj
Brown sugar is what French call CASSONADE.If this helps ๐
NASH
crispy sides were great, i had to rebake three times though because my mixture seemed a little runnier on the inside than I would have liked/expected, even though I followed the recipe exactly as it said. However, found this a little too sweet for my liking. Would reduce the sugar next time..
very fudgy and chewy like cookie dough texture. any tips or advice to make it a little more cooked would be helpful. perhaps omit the extra egg yolk? TIA
Sam
Hi Nash! If it comes out and cools too much before being put back in the oven it won’t bake properly. Your oven may just need a few more minutes. They should come out with more of a brownie texture. I would just leave them in the oven for a few minutes longer. I don’t recommend omitting the egg yolk. ๐
austin
made with dark brown sugar and pecans they turned out so good!
Kelly
This recipe is the best I’ve ever used for Blondies! Tender, buttery, slightly crunchy edges–perfection! I have made these just as written, and have modified by adding leftover bits from other baking projects (mini m&ms, butterscotch chips, coconut, etc). I’m sure this recipe will become an extended family favorite–thanks so much for sharing!