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.
Alisha A
I made these with brown butter (and then added back butter to the browned butter to equal the weight required) and used pecans. They were a huge hit! Thanks for the recipe.
Sam
I’m so glad you enjoyed them so much, Alisha! 🙂
Bri
I really love this recipe I’ve made it multiple times and everyone loves it.
Valley
I have made them various times using butterscotch chips, pecan, walnuts and macadamia nuts yep I alter the recipe to yummiliciousness!
T
Oh my Amazing! this is a keeper;)
Bo Anne
These are really good Blondies. Chewy, moist and not too sweet. I had to bake mine about 33 minutes.
Lim
I’ve got a question, how tall did you spread the batter? Im worried about making it too to tall and it ending up not cooked through enough 🙁
Emily @ Sugar Spun Run
Hi Lim! If you evenly spread it into your 9×13 pan, you shouldn’t have any issues 🙂
Rae Anne
These were perfect for my euchre club. One is allergic to chocolate and another to nuts! Everyone raved how delicious these were!!
Emily @ Sugar Spun Run
Sounds like this was the perfect recipe for you, Rae! We’re so happy they were a hit 🩷
Heather
This IS the Best Blondie Recipe ever!! I have tried and tried to make blonde brownies and they have always flopped, until now. These are not too greasy, not too cakey; firm but still have that cookie crumble. Rich with buttery flavor. And my kids love them! These are the best!!
Emily @ Sugar Spun Run
Thanks for the review, Heather! We are so happy you like our recipe 🩷
Naya
These were so yummy! I doubled the recipe and divided the batter among 3 8×8 square pans because I wanted them to be a bit thicker. I accidentally overbaked them by a few minutes so some of the blondies were more cakey than fudgy, so I would definitely recommend underbaking. Brought them to a bake sale and they completely sold out!
Tracey Saunders
I made these and they are absolutely delicious,
Thank you for sharing.
DL
Have you ever included fruit in these? I’m thinking a little bit of peach?
Sam
I have not tried adding fruit here. I’m not sure how it would go as it would be adding in moisture and that could cause some issues.
AnaH
Try using vanilla icecream on top with peach syrup or whipped cream with the syrup. It’s so delicious and maybe the taste you are going for
Stacey Gardner
You made the process easy and they are amazing! Thank you!
Kim
How long do they keep and how should they be stored? Can they be frozen? Thanks!
Emily @ Sugar Spun Run
Hi Kim! They will be good for up to 5 days in an air tight container at room temperature. We haven’t tried freezing them, but they should do well 🙂
Kim
Thanks! I made these and they were absolutely delicious!!
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Kim! 🥰
Jenna
Love this recipe! It’s been a new fave in our household. I also tried a variation and added 1/2 cup of desiccated coconut as I didn’t have choc chips and they were really nice. In preparation for kids lunchboxes, I also divided the batter into 21 cupcake cases and baked for 15 mins which worked beautifully too.
Emily @ Sugar Spun Run
Love the coconut addition, Jenna! We’ll have to try that. Thanks for the review ❤️
Nangi
Hii, could I use oil instead of butter? 🙂
Emily @ Sugar Spun Run
Hi Nangi! We wouldn’t recommend it. We suspect they would turn out pretty oily 🙁
Alyssa
How long would you say for a glass pan?
Emily @ Sugar Spun Run
Hi Alyssa! We haven’t tried it, but several reviewers have said the blondies needed about 45 minutes in a glass pan. We recommend you keep an eye on them 😊
Kym
Absolutely delicious! I added the white chips but reserved the nuts. When the bars cooled, I frosted the bars with a thin layer of caramel fudge icing and topped with chopped salted mixed nuts. They really needed no tweaking at all because they are yummy on their own!!
Emily @ Sugar Spun Run
Sounds heavenly, Kym! Thanks for sharing 🩷
Beebs
I doubted this recipe soooo much because of the sugar content and the reviews sounded too good to be true but everything is PERFECT ahhhh I love it I love it so so much. I halved it and put it in a 4×4 pan. loved it!!!!
Sam
I’m so glad you enjoyed it so much! 🙂