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.
Becky
I love them. I only wish they’d turned out lighter in color, like the ones in your photos (because I love the look of them, they’re so visually appealing). I used a glass pan so I had to bake longer – about 45 minutes. Next time I’ll try them in a metal pan. But still very good!
Judy
Hi, could you tell me what adjustments I would make for higher altitude? We live in CO at 4700 feet. Thanks
Emily @ Sugar Spun Run
Hi Judy! Unfortunately we are not very familiar with high altitude baking so we’re not sure of any adjustments that would need to be made ๐
Rhiannon
These are delicious. I halved the recipe but followed as written and the result was a fudgey blondie with a brown butter flavor. I added chopped macadamia nuts and baked in an 8×8 glass pan for about 29 minutes. I went a little extra and added chocolate chips to the top right when it came out of the oven, once they melted I spread them over half the pan. Yummmmm. Will be making this recipe again.
Carrie
I haven’t tried a Blondie recipe in 35 years because that recipe was terrible but this recipe is absolutely delicious! They were perfectly baked in 25 minutes. Thank you so much for the recipe.
Katie
I have made these many times and they are perfection! Boyfriend says they are the best thing I ever made…and I make A LOT of treats. If Sam’s recipe and tips are followed, the blondies are 5 stars every single time.
PS I have exclusively used your recipes for sweets for over a year now and just wanted to let you know how much I love them and appreciate all the time you put into perfecting them so I don’t have to haha but it is also so nice to just have one place to go to for a recipe and know that it is going to be good ๐
Sam
Thank you so much, Katie! I am so glad you’ve enjoyed everything so much! ๐
Anne Duncan
These are so delicious the best Blondie recipe ever I added a cup of butterscotch chips and some pecans. It was so good. I ate four in a row. I couldโve eaten more. I had to stop myself
Sam
I’m impressed you could stop at 4! That’s much more restraint than I have. ๐คฃ
Bonnie-Marie Ares
Hi, This recipe was given to me by my husbands co-worker’s wife, who made them for my husband who was retiring. I have since made these Blondies many, many, many times for different occasions. ๐ They are so delicious and I will continue to make them. I follow your recipe to the T and they come out perfect every time. ๐
Heather
I added peanut butter chips and macadamia nuts instead! โค๏ธTurned out amazingly .. ty
Emily @ Sugar Spun Run
Yum, that sounds tasty Heather! Enjoy โบ๏ธ
Melissa
I halved this recipe and baked in an 9×9 pan and cooked for about 25 minutes. They were a little thin for my personal preference, but still delicious! I left out the nuts and added just a sprinkle of more salt because I was craving something sweet and salty. This is definitely a great base recipe to add in anything you’d like.
Pam Fosson
Definitely a Winner, loved this blondie recipe, thanks for sharing!!!
isabella
Hello, can i add strawberries to this recipe instead of nuts? also can these be precut and put into the refrigerator? or maybe put into cupcake molds? i plan on making these for a potluck so I need to prepare them a day in advance.
Emily @ Sugar Spun Run
Hi Isabella! Fresh or frozen strawberries would probably introduce too much moisture, but freeze dried might work. And yes they can be made in advance, but you can just keep them covered at room temperature โบ๏ธ
Ashlee
Enjoyed your cheerful and helpful video! Sadly, the ratios were a bit off for a blondie and the result was far more cake like in texture.
Emily @ Sugar Spun Run
Hi Ashlee! We’re sorry to hear your blondies were cakey ๐ Did you make any substitutions? Or is it possible that you over-baked or over-measured your flour? We’ve tested this recipe many times, and as you can see from the pictures, the results are fudgy and chewy. We’re happy to help troubleshoot further!
Chrissy
My aunt is SUPER picky about the blondie brownies. They have to be chewy and so I researched before I made the decision to try yours because I have made several other recipes and they were not up to her standards! Lol well, you did NOT disappoint!! I made these tonight to host their visit to stay with me in Florida for the holiday weekend and she was so happy! They are perfect!!! Thank you so much!! I will always use this recipe now!!
Anne W
I watched your video showing how to make these white chocolate brownies, In the video you add 6 ounces of melted premium white chocolate to the melted butter. I have read over this recipe on this page several times and do not see the addition of the melted 6 ounces of white chocolate . Is the video another recipe for the blondies ?
Emily @ Sugar Spun Run
Hi Anne! You are looking for our white chocolate brownies recipe. This post is for our blondie recipe, which is different. Hope that helps! ๐
Louise Schwartz
Delicious