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!
Treat yourself to a FREE E-BOOK!
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 unsalted butter melted (226g)
- 1 1/4 cup brown sugar* tightly packed (250g)
- 1/2 cup sugar 100g
- 2 large eggs + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour 285g
- 2 teaspoons cornstarch cornflour in the UK
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2/3 cup white chocolate chips 115g
- 1 cup chopped walnuts 130g
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.
- Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Fold in white chocolate chips and nuts, if using.
- 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
Video
Notes
Nutrition
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.
Georgia a says
Is this 175c for a fan oven?? Or basic oven? Xx
Sam says
A basic oven 🙂
Tiffany says
Thank you in advance for the recipe! Just popped these in the oven; I followed the recipe to a T. The batter was so consistent and smooth and they look like they will come out perfect!
I picked this recipe out of at least 30 others I scanned on the web for the most delicious sounding dessert bar!
Sam says
Thank you for choosing my blondie recipe, Tiffany! I appreciate it and hope you loved them! 🙂
Karen says
Best Blondie recipe I’ve found after trying four others. I use Heath Bar Brickle and chocolate chips with the walnuts. Butterscotch chips would probably work as well. The extra butter and egg yolk make the difference.
Sam says
I am so happy to hear you enjoyed the blondies, Karen!! And I LOVE the sound of your additions, YUM! Thank you so much for commenting! 🙂
Lori Gaspar says
OMG these are wickedly good! I had a craving for S’mores so I took the base recipe and added 1 package chocolate chips, half bag of mini marshmallows and 9 graham crackers broken into pieces. Baked in 8 x12 pan for 28 minutes. Still slightly gooey and absolutely delicious!!!!! I would recommend a 9 x13 pan next time as the bars were a little thick.
Sam says
YUM I love the sound of your additions! So glad to hear you enjoyed the blondies, Lori!! 🙂
Christine says
Did you mix the marshmallows and graham cracker into the batter or put them on top?
Alex says
Hi there! I ran out of vanilla extract yesterday. Do I need to use it with these? I have everything else!
Sam says
Hi Alex! You can skip the vanilla extract if you don’t have it. The blondies won’t have nearly as much flavor, but they will still turn out. 🙂
DAVID C ATCHISON says
OH MY SWEET GOOD LORD…..THESE ARE INCREDIBLE. I like to make fresh quick bread for my ex wife and she said she coild go for some blondies. I am excited to hear her feed back tomorrow evening
Sam says
I am so happy to hear the recipe was such a success for you, David!! Thank you for commenting! 🙂
David Carl atchison says
I m excited to make these. My forst time to nake blondies
Rana says
I planning to try this recipe but I want to make half the ingredient. Should I use the 1 egg yolk full or beat it and use half of it?
Sam says
You can probably get away with using the full yolk but personally I would beat it and use half of it. Enjoy!
jane reyes says
This morning my daughter came into the kitchen and said “you can’t live here anymore devil woman!”
I cut this recipe in half and baked them last night and the night before and each night the four people in this house finished them off. So half a batch of brownies between four people two nights in a row 😳
This is a great recipe! Not too Cakey not too sticky 🤗 they’re perfect!!!
Sam says
😂 I am so glad everyone enjoys them so much, Jane! 🙂
Karla Rolesia McGhee says
Hello! Can I use self rising flour instead of all purpose?? If so could you please tell me what measurements to use?
Sam says
Hi Karla! I don’t know how it will turn out in this recipe. I would try to stick to all purpose flour to get the proper texture. 🙂
Carmela A. says
I just made a batch today and they were so good! I added cashews and chocolate chunks instead. I will probably add less sugar next time to fit my preference. But it was so moist and buttery!!!! Thank you for sharing your recipe!
Sam says
I am so glad you enjoyed the blondies, Carmela! 🙂
Cragz says
Made these today, taste great just like the blondies found in the Ben and Jerry’s Blondies core which was what I was after.
Definitely a must have desert tastes better than actual brownies.
Thank you so much…
Sam says
Yay! So glad to hear you enjoyed the blondies, thank you so much for commenting! 🙂
Teha says
Hi can I leave out the 1/2 cup sugar and just use brown sugar? They look amazing. Thank you in advanced!
Sam says
Hi Teha! I think that would work fine. 🙂
Cathy says
I made a double batch, one with chocolate chips and the other with white chips and craisins. They both came out great! Not sure what the corn starch does but it works. Thanks for sharing your recipe!
Sam says
I’m so glad to hear you enjoyed the blondies, Cathy!
Gitu says
Hi I just made these. The only thing I didn’t add is the cornstarch cause I didn’t have any. The blondies taste great but is quite cakey. Is it cause the omitted the cornstarch? Thanks
Sam says
I am so glad you enjoyed the blondies. The cornstarch will definitely help with the texture here. 🙂