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    Home ยป Recipes ยป Bars & Brownies

    The Best Blondie Recipe

    Updated: May 1, 2025 โ€ข Published: Nov 14, 2018 by Sam Merritt โ€ข 1,118 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Two squares of blondies stacked

    The BEST blondie recipe lives up to its name! This recipe yields buttery soft cookie bars with vanilla-caramel undertones. It come together quickly, no mixer needed. Include your favorite add-ins (white chocolate, dark chocolate, nuts) or enjoy plain! This carefully tested recipe has been a fan favorite for years and has garnered hundreds of five-star reviews! ⭐️

    2 slices of my iconic blondie recipe, stacked on one another with a bite missing from the top piece. bits of white chocolate and walnut visible.

    Actually *Perfect* Blondies

    Buttery, soft, chewy, loaded with your favorite add-ins, my blondie recipe is perfectly decadent. With hints of butterscotch, vanilla, and caramel, you won’t miss the chocolate. Serve slightly warm, topped with vanilla ice cream and a drizzle of caramel sauce for a truly indulgent experience.

    I spent a great deal of time developing this blondie recipe (you can’t imagine how many batches of not-quite-perfect blondies I had to eat, it’s a tough life 😉) and I finally have the perfect version to share. My recipe includes lots of tips and tricks so you’ll get perfectly soft, chewy and buttery results every time. No dry or cakey blondies here! Let’s get right to it.

    Blondie Ingredients

    We don’t need to cover everything, but let’s chat a moment about some of our key players:

    Ingredients for my blondie recipe
    • Butter. Melted butter is the key to a softer, chewier blondie recipe that stays soft and chewy (it’s also a key ingredient in my best chocolate chip cookie recipe, if you’ve tried that you already know what a game changer it is).
    • Sugar. A blend of brown and granulated sugar works best here. The higher ratio of brown sugar works well to impart a deep, rich, and subtly caramel-y flavor that makes these irresistible.
    • Eggs. An extra egg yolk contributes to the tender, dense texture of the bar.
    • Baking powder. Blondies ought to be dense and leaning toward fudgy territory, but just a pinch of baking powder adds a bit of lightness to the bar so it’s not too dense or difficult to chew. Note that the omission of baking soda is intentional, baking soda would create a lighter airier, and more cakey texture that we’re actively trying to avoid.
    • Cornstarch helps make the bars tender and chewy.
    • Add-ins (use your favorites!). Truth be told, you can add nothing, no nuts, no chocolate, and you’ll still have a darn good cookie bar. But I prefer to dress things up a bit. White chocolate chips and chopped walnuts are my favorite, but swap out the white chocolate for semisweet or a chopped baking bar, swap out the nuts for a different kind of nut or more chocolate, or if you want to toast your nuts before adding them, that works just fine, too!

    For the full recipe and the full measurements, scroll down to the recipe card.

    How to Make Blondies

    Blondie batter in a bowl with a blue spatula, walnuts and white chocolate have been added but not stirred in yet

    The blondie batter comes together quickly and easily. No mixer needed, no fancy equipment.

    Start by melting your butter. It doesn’t need to cool completely, but if it’s still quite hot when you add the butter you can expect your blondies to be a bit greasier on the bottom after baking and to take longer to bake.

    Add the sugars, eggs, yolk, and vanilla. Stir it well, but don’t go crazy. Mixing well can help create shiny/crackly tops, but over-doing it could make the blondies a bit cakier than I personally care for them to be. I never use a mixer for this step.

    Add the dry ingredients. Always whisk them together separately (to make sure the baking powder and salt are well-distributed through the batter), then stir them into the batter. Once again, don’t go overboard with the mixing. Any add-ins you’re using get stirred in last.

    Bake & enjoy. The very edges will turn lightly golden brown and a toothpick should come out clean. A sprinkling of flaky sea salt while they’re still warm is optional, but strongly encouraged 😉. Let the blondies cool completely before you cut into them, otherwise you may panic that you completely underbaked them (you likely didn’t).

    Overhead view of blondies on a white marble cutting board, cut into 15 pieces

    Tips & Variations

    • When it comes to sugar, a blend is best. For the brown sugar called for in the recipe, you can just use light brown sugar, but I personally prefer a blend of light and dark brown sugar. I don’t care to use all dark brown, though, as I feel it makes things a bit too rich and butterscotch-y.
    • Adjust the add-ins. 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. Feel free to use all walnuts, all chocolate (completely fine to make this recipe nut-free), or swap out some or either of these. A chopped semisweet chocolate bar is quite delicious, in my opinion.
    • Pay attention to your pan. A metal pan is best for this recipe and will ensure the quickest and most even baking. If you opt for a glass or ceramic pan, your blondies will almost certainly take longer to bake, and exactly how long will vary. I haven’t tried this blondie recipe in a silicone pan, but am not sure I’d recommend it.
    • Brown your butter for a gourmet flavor. Brown 1 cup of butter (you do not need to brown extra to accommodate the lost liquid from browning). You will want to make sure it’s cooled a bit before adding the eggs, so the eggs don’t cook prematurely.
    Cut square of blondie on marble, surrounded by more blondies and nuts and white chocolate

    Frequently Asked Questions

    What’s the difference in brownies and blondies?

    Blondies are occasionally referred to as “blonde brownies”. They are made without cocoa powder and without melted chocolate and aspire to a rich, buttery brown-sugar-vanilla flavor rather than a deep chocolate one (so you can expect a higher ratio of brown sugar to granulated here).
    White chocolate brownies are closer in nature to brownies than blondies are, while blondies are more similar to chocolate chip cookie bars.

    Why did my blondies turn out cakey?

    Most often this is due to over-baking. Baking for too long or on too high of a temperature will quickly change the texture from fudgy/borderline gooey to crumbly and dry instead.
    Other culprits include accidentally mis-measuring an ingredient, using the wrong kind of flour (you need all-purpose, and please do not use self-rising!), accidentally using baking soda instead of powder, or over-measuring your flour.

    Why are my blondies taking so long to bake (or why do they seem underbaked)?!

    First, check your pan. If you used a glass, ceramic, or silicone pan the blondies will take longer to bake, and exactly how much longer can vary greatly depending on the particular material of your pan (some people have needed over 45 minutes to bake!). If you use a smaller pan, even if it’s metal, the blondies will also take longer to bake.
    If you substituted or accidentally mis-measured any ingredients, this could also cause this issue.
    Wait for the blondies to cool at least mostly before cutting into them, if cut into while warm they’ll look quite underbaked.
    If a visual is helpful, see the video in the recipe card for exactly how this blondie recipe look in my kitchen every step of the way.

    Two blondies from my blondie recipe stacked on top each other, one missing a bite, showing the soft and gooey center.

    I’ve been in love with this recipe for years and am so excited for you to try it yourself. If you do, please leave me a comment and let me know what you think!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Two blondies from my blondie recipe, stacked on top each other, one with a bite missing to show the chewy center

    Best Blondie Recipe

    The BEST blondie recipe yields buttery soft and chewy cookie bars with vanilla-caramel undertones. It's a quick and easy recipe with no mixer needed. Get creative and swap the walnuts and white chocolate chips for your favorite add-ins!
    Be sure to check out the how-to video!
    4.94 from 813 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 15 blondies
    Calories: 370kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (226 g) unsalted butter melted
    • 1 ¼ cup (250 g) brown sugar firmly packed (see note)
    • ½ cup (100 g) granulated 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 ยฝ 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 (see note)
    • 1 cup (130 g) chopped walnuts (may omit, see note)

    Recommended Equipment

    • 13×9” metal baking pan
    • Mixing bowls
    • Spatula

    Instructions

    • Preheat oven to 350F (175C) and line a 13×9 metal baking pan with parchment paper (or lightly grease and flour the pan).
    • 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) granulated 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 the dry ingredients into wet until just 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

    Brown sugar

    I like to use half dark and half light brown sugar in this recipe for a perfectly balanced flavor with butterscotch undertones. If you don’t have both, you can use just light brown sugar.  

    Add-ins (nuts & chocolate), and making this recipe nut-free

    You can use up to 2 cups of your favorite add-ins, feel free to swap out the white chocolate chips and nuts for your favorite additions (semisweet chocolate chips, pecans, a chopped baking bar, etc.). This recipe can certainly be made nut-free, just swap the nuts for an equal amount of white chocolate chips or your preferred add-in.

    Pan note

    A metal baking pan is recommended. Using a glass, ceramic, silicone, or other material will increase the time needed to bake, sometimes significantly. Please also note that if you opt to use a smaller pan the baking time can be expected to be longer. 

    Storing

    Cover tightly (or cut and transfer to an airtight container and store at room temperature for up to 4 days. These blondies may also be sliced, tightly wrapped and frozen for several months.

    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: 1050IU | Calcium: 30mg | Iron: 1.3mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

     

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      Snickerdoodle Blondies
    • Carmelita broken in half to show gooey caramel
      Caramelitas
    • Overhead view of a batch of white chocolate brownies cut into 16 pieces.
      White Chocolate Brownies
    • Millionaire's Shortbread, a rich and delicious dessert || Sugar Spun Run
      Millionaire’s Shortbread

     

    More Cookie Bar & Brownie Recipes

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      The Best Rice Krispie Treats Recipe
    • Stack of three peanut butter brownies with a distinct peanut butter layer inside and swirled tops.
      Peanut Butter Brownies
    • Two turtle brownies stacked on top of each other with the top brownie missing a bite.
      Turtle Brownies
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      Banana Brownies

    Reader Interactions

    Comments

    1. Georgia a

      July 21, 2019 at 1:48 pm

      Is this 175c for a fan oven?? Or basic oven? Xx

      Reply
      • Sam

        July 21, 2019 at 5:49 pm

        A basic oven ๐Ÿ™‚

        Reply
    2. Tiffany

      July 20, 2019 at 12:34 pm

      5 stars
      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!

      Reply
      • Sam

        July 20, 2019 at 8:38 pm

        Thank you for choosing my blondie recipe, Tiffany! I appreciate it and hope you loved them! ๐Ÿ™‚

        Reply
    3. Karen

      July 17, 2019 at 2:45 am

      5 stars
      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.

      Reply
      • Sam

        July 17, 2019 at 6:00 pm

        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! ๐Ÿ™‚

        Reply
    4. Lori Gaspar

      July 14, 2019 at 7:33 am

      5 stars
      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
      • Sam

        July 14, 2019 at 12:38 pm

        YUM I love the sound of your additions! So glad to hear you enjoyed the blondies, Lori!! ๐Ÿ™‚

        Reply
      • Christine

        July 21, 2019 at 5:29 pm

        Did you mix the marshmallows and graham cracker into the batter or put them on top?

        Reply
    5. Alex

      July 08, 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

        July 09, 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. ๐Ÿ™‚

        Reply
    6. DAVID C ATCHISON

      July 06, 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
      • Sam

        July 06, 2019 at 8:29 am

        I am so happy to hear the recipe was such a success for you, David!! Thank you for commenting! ๐Ÿ™‚

        Reply
    7. David Carl atchison

      July 06, 2019 at 1:55 am

      5 stars
      I m excited to make these. My forst time to nake blondies

      Reply
    8. Rana

      July 04, 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
      • Sam

        July 05, 2019 at 4:57 pm

        You can probably get away with using the full yolk but personally I would beat it and use half of it. Enjoy!

        Reply
    9. jane reyes

      June 30, 2019 at 11:07 pm

      This morning my daughter came into the kitchen and said โ€œyou canโ€™t live here anymore devil woman!โ€
      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 ๐Ÿ˜ณ
      This is a great recipe! Not too Cakey not too sticky ๐Ÿค— theyโ€™re perfect!!!

      Reply
      • Sam

        July 01, 2019 at 12:26 pm

        ๐Ÿ˜‚ I am so glad everyone enjoys them so much, Jane! ๐Ÿ™‚

        Reply
    10. Karla Rolesia McGhee

      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

        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. ๐Ÿ™‚

        Reply
    11. Carmela A.

      June 28, 2019 at 5:19 am

      5 stars
      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
      • Sam

        June 28, 2019 at 9:07 am

        I am so glad you enjoyed the blondies, Carmela! ๐Ÿ™‚

        Reply
    12. Cragz

      May 26, 2019 at 6:12 pm

      5 stars
      Made these today, taste great just like the blondies found in the Ben and Jerryโ€™s Blondies core which was what I was after.
      Definitely a must have desert tastes better than actual brownies.
      Thank you so much…

      Reply
      • Sam

        May 26, 2019 at 8:25 pm

        Yay! So glad to hear you enjoyed the blondies, thank you so much for commenting! ๐Ÿ™‚

        Reply
    13. Teha

      May 26, 2019 at 12:57 am

      Hi can I leave out the 1/2 cup sugar and just use brown sugar? They look amazing. Thank you in advanced!

      Reply
      • Sam

        May 26, 2019 at 10:01 pm

        Hi Teha! I think that would work fine. ๐Ÿ™‚

        Reply
    14. Cathy

      May 23, 2019 at 7:48 pm

      5 stars
      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
      • Sam

        May 23, 2019 at 10:44 pm

        I’m so glad to hear you enjoyed the blondies, Cathy!

        Reply
    15. Gitu

      May 19, 2019 at 2:05 pm

      5 stars
      Hi I just made these. The only thing I didnโ€™t add is the cornstarch cause I didnโ€™t have any. The blondies taste great but is quite cakey. Is it cause the omitted the cornstarch? Thanks

      Reply
      • Sam

        May 19, 2019 at 7:44 pm

        I am so glad you enjoyed the blondies. The cornstarch will definitely help with the texture here. ๐Ÿ™‚

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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