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.
Mel
Absolutely brilliant – easy to get right, chewy, moist, with that perfect “brownie-crust” on top.
A tip for anyone with a european taste palette though – you can easily leave out 80-110g of sugar (I normally leave out from both types of sugar so that the recipe chemistry is still there;) and it will still be totally delicious, just not as sweet.
Lindsay Loucks
Loved them sooooo much!!!!
Lynn
Just made these, followed the recipe exactly and they turned out very cakey . I didn’t over bake , I thought I had under baked them . It’s not a blondie texture and I make blondies weekly .
Not sure what went wrong
Sam
That’s so strange, Lynn. I’ve never had that happen so I’m not sure what happened; you can see from the photos and video they definitely shouldn’t be cakey. Did you use a scale to measure?
LS
Too buttery
Esther
These were very chewy and delicious! I brought them to work and my coworkers loved them! 🙂
Robyn
These look amazing! I wanted to make them in an 8 x 11 inch pan. Would this work? Can you tell me how I should adjust the baking time/temp?
Sam
Hi Robyn! I think it could work if your pan holds all the batter. I’m not sure on a bake time, but the temperature would remain the same. 🙂
Jamie
I have made these more times than I can count now and they are amazing every time. My favorite mix in is a third cup of dark or milk chocolate chips. The bite of blonde brownie with a small hit of darker chocolate is heavenly! They never last long around my house!
Amanda
I don’t know what I did wrong. But it wasn’t chewy or flaky top. it was cake like texture. I followed the recipe. I don’t like the caky texture .
Sam
Hi Amanda! I’m sorry to hear this! These should be pretty dense. If they came out cakey, my best guess would be that they were over-baked or there was a bit too much flour added into the dough. 🙁
Rangdrol
These are great. I started making blondies in the 80’s when working for Rosies’ Bakery in Cambridge, Ma, as a froster. Your recipe is exactly like hers and she also used cornstarch. I also read somewhere that when using Pyrex or glass we need to reduce heat by 25 degrees—but we also need to add an additional 10 minutes. I saw your recipe notes but one of those equations was missing.
Gloria
My family favourite over and over and over!!!
Laura Wells
This recipe checks all the important boxes:1- Delicious, 2-Easy to make, 3- No weird ingredients, made from things I usually have on hand, 4-Can be thrown together really quickly, makes a good last minute dessert recipe for company (or yourself). Like every other recipe we’ve tried from Sam, this does not disappoint.
MCMom
These turned out great, and they are not cloyingly sweet like some blondies. I baked them 27 minutes, and they came out with that crackly top and (once they were completely cooled) a nice, chewy—but set—center. Thanks also for including gram measurements as well as a link to your preferred method of measuring dry ingredients. Too often errors occur because the recipe author is a “dip and sweeper” while the person following the recipe is a “spoon and leveler,” or vice versa.
Mary Margaret
I made these for my son’s baptism and they’re amazing! I subbed pecans for the walnuts (southerner here!) and left out the chocolate chips. Absolutely delicious! These might just become my go to treat.
Mary M
I made these today. They are delightful.
Deanna Drew
I made these for a party tonight. Everyone LOVED them. They were very moist and chewy. I loved the walnuts with the white chocolate chips. Delicious!