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!
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 (226 g) unsalted butter melted
- 1 ¼ cup (250 g) brown sugar* tightly packed
- ½ cup (100 g) sugar
- 2 large eggs + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 2 ¼ cups (285 g) all-purpose flour (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 (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 ¼ cup (250 g) brown sugar*, ½ 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 ¼ cups (285 g) all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking powder, 1 teaspoon salt
- Gradually stir dry ingredients into wet until completely combined.
- Fold in white chocolate chips and nuts, if using.⅔ 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.
Marcia DeCook
Fantastic!
krista chadwick
Ummm, yum! We substituted 1/2 a cup of the flour for whole wheat, added nuts, chocolate chips, coconut, and chopped maraschino cherries (cuz that is what grandma did)….We were careful not to overcook and these turned out marvelous! Thank you for this perfect recipe!
Norma
This recipe worked out great! I’m a former chocolate brownie fan, but can’t have chocolate anymore. These blondies are so delicious! I used white chips and chopped walnuts and now I have to fight the urge to have another piece every time I pass them on the counter. Thanks for a wonderful recipe!
Kate
These turned out PERFECTLY! I subbed arrowroot flour for cornstarch (was simply out), and added sprinkles to make them “birthday cake” bars…and my family cannot get enough!
JCummins
Hi! I’m wondering if you could use browned butter for this recipe? Would you use the same amount of butter?
Sam
I actually have a browned butter blondie recipe. 🙂
Emily M
Why did mine turn out incredibly dry? I followed the recipe to a T….,
Sam
I’m so sorry to hear that, Emily! The most likely culprits are the blondies being over-baked, or having too much flour in the batter. 🙁
Mamacancook
These are the ULTIMATE blondies!!!!!!!!!!!! I used toasted pecans and Ghirardelli’s white chocolate chips…WOW!!!
HG
Amazing and so easy! I thought they would be a bit greasy from 2 sticks of butter, but they are just perfect. I have made them MANY times.
Sam
Thank you so much for trying my recipe! I’m so happy to hear you enjoyed! 🙂
Lynn
Since my husband can’t eat the milk chocolate we made these and I think we like these even better. Followed recipe to a T. it’s perfect!
Leslie
Great recipe! I’m not sure why blondies fell out of fashion. They are better than brownies! Don’t skimp on the extra egg white to make them chewy. I made mine with all dark brown sugar and it turned out delicious.
Raymond
Thank you for your input Leslie 😊
Amy
I’m going to try these but was going to make them as mini muffins. Any suggestions on oven temp and time? Thanks!
Sam
Hi Amy! The temperature would be the same, but I’m not sure on a bake time. 🙂
Cynthia
So yummy!! I usually have to be in a baking mood, but my middle kid cornered me and asked for Blondies this morning. I was silently booing her. These are pretty awesome. Very easy recipe to follow, too. Thank you!
Carrie
I made this exactly as said and they turned out kinda salty..
Sam
Oh no! I’m so sorry to hear this, Carrie! Did you use salted butter by chance?
Tanya
I can’t wait to try this recipe!
How to store the leftovers, please? How long on can it last at room temperature, in the fridge and freezer?
Sam
Hi Tanya! You can store them at room temperature for 5 days. I would make sure to keep them wrapped tightly so they don’t dry out. 🙂
John G
Since discovering this recipe it’s been on regular rotation! We skip the chips and nuts, but add a good handful of dried cherries, it’s amazing
Taylor
These were absolute perfection. Didn’t have white chocolate so I used a few dark chocolate chips. So delicious.
Sara
Moist and delicious! Cut the recipe in half and used an 8×8 pan. These brownies are a keeper.
Hannah
Wow! Those were good! I had SUCH a sweet tooth craving and no chocolate in the house. Fortunately, this was such a sweet and delightful treat that I didn’t even think of anything else. I did half the batch and served them just after a few minutes of cooling and came out soooooooooooooooooo yummy!
This is a keeper. Thank you for sharing.