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The Best Blondie Recipe

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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!

Freshly baked blondie bars

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.

Using white chocolate chips and nuts in blondie recipe

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!

Slicing blondies into squares

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!

Warm chewy blondie bar

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

This is the best chewy blondie recipe! These cookie bars include the option of adding white chocolate chips and nuts, but they taste just as good without any add-ins!
Be sure to check out the VIDEO at the bottom of the recipe!
4.97 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blondie bars, blondies, chewy blondies, cookie bars, dessert bars, easy baking
Prep Time: 15 minutes
Servings: 15 blondies
Calories: 370kcal
Author: Sam Merritt

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

* I like to use half dark and half light brown sugar in this recipe. You can use all light or all dark, either will work, but if you use all dark brown sugar the blondies will be a bit richer, sweeter, and more moist.
**If you don't have parchment paper you can lightly grease and flour the sides and bottom of your pan instead. 
***If you use a glass pan it will likely take longer than the suggested time to bake.

Nutrition

Serving: 1blondie (calorie count includes nuts and chips) | Calories: 370kcal | Carbohydrates: 46g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 181mg | Potassium: 65mg | Fiber: 1g | Sugar: 29g | Vitamin A: 21% | Calcium: 3% | Iron: 7%
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

 

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.

 

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Comments

  1. Lori Gaspar says

    July 14, 2019 at 7:33 am


    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.

    Reply

  2. Alex says

    July 8, 2019 at 7:01 pm

    Hi there! I ran out of vanilla extract yesterday. Do I need to use it with these? I have everything else!

    Reply

    • Sam says

      July 9, 2019 at 11:01 am

      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. 🙂

      Reply

  3. DAVID C ATCHISON says

    July 6, 2019 at 4:49 am

    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

    Reply

  5. Rana says

    July 4, 2019 at 6:47 pm

    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?

    Reply

  6. jane reyes says

    June 30, 2019 at 11:07 pm

    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!!!

    Reply

  7. Karla Rolesia McGhee says

    June 28, 2019 at 2:54 pm

    Hello! Can I use self rising flour instead of all purpose?? If so could you please tell me what measurements to use?

    Reply

    • Sam says

      June 28, 2019 at 9:46 pm

      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. 🙂

      Reply

  8. Carmela A. says

    June 28, 2019 at 5:19 am


    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!

    Reply

  9. Cragz says

    May 26, 2019 at 6:12 pm


    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…

    Reply

  11. Cathy says

    May 23, 2019 at 7:48 pm


    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!

    Reply

  12. Gitu says

    May 19, 2019 at 2:05 pm


    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

    Reply

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