The Best Blondie Recipe
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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! ⭐️
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:
- 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
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).
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.
Frequently Asked Questions
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.
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.
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.
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!
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Best Blondie Recipe
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 1/2 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)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just tried this recipe and love it! I didn’t add the nuts because I’m allergic lol and they are SO SO sweet!! Not sure if there is any other way to tone down sweetness.. use all light brown sugar maybe?
Hello, Nicole! I am sorry that you found the blondie too sweet. Everyone has a different degree of sweet tolerance. You can cut back by doing half brown sugar and have granulated. If you do, let me know how it works. 🙂
Not a big deal, it’s still a really good recipe! Just wanted to find a way to help balance the sweet. I’ll let you know, thanks!
Haven’t made yet, but would like to suggest small change in technique. If you don’t have parchment ( I suggest KAF because they are half sheet cake size, precut, and FLAT), you can use aluminium foil. It’s so nice to lift the cookies out. Looking forward to making them.
Thanks for sharing your tip with us. I hope you enjoy the recipe when you do try it. 🙂
This is an excellent recipe – I made 2 batches, one with butterscotch chips and one with white chocolate. I discovered something in your ingredients which may be the issue for some people. I use gm here in the US because I make a lot of cookies and it is faster. (I based it on the weight of how I measure a cup of King Arthur flour). My flour weight per cup is 150 gm and that has worked for me. Your 2.5 cup of flour weight is listed as 285 gm, but mine would be 375! So I used my measurements for one batch and yours for the second. Both batches are tasty, but batch with more flour is more cookie like and the one with your weight measurements is more brownie like. So, I suggest others weigh ingredients like the recipe says if your want more dense, chewy blondies! Thank you for sharing!
Thank you, Jacquie. I am glad that you enjoyed the Blondie Recipe. I appreciate the measurements and feedback. 🙂
How many blondies does thus recipe yield?
Hi Michelle! It depends on how large you cut them, but about 15 as per the recipe yield 🙂
Made these today! Loved how quickly I could make them! Also might have been quick because I only baked them for 15 minutes. From previous experience with brownies, if I keep them in for 25 minutes they get extremely dry so I didn’t want to risk it.
Loved the end result, and the family loved it too. Thank you!
I am so happy that you and your family enjoyed the Blondies. Thank you for commenting. 🙂
I’ve made these twice in a week – – They may have been a bad find for me. I’ve had them for both breakfast and lunch… These are fantastic. By far the best blondie I’ve ever made and I’ve tried several recipes. I used only light brown sugar, no dark and no white. I certainly thought the room temp egg yolk and the cornstarch were odd add-ins but the combo works. They only take 5 min to mix up with just a wooden spoon and/or whisk and I only baked for 22 minutes so they’re perfect for a last minute treat! Mine didn’t golden up much on the top but they’re still done when checked. Stayed soft, chewy and delicious for days! Not sure what the issues from other reviewers were with a cake-like result but that was definitely not my case either time. 100% recommend!!
My kind of breakfast and lunch, Kendra! I am so happy that you enjoyed the Blondies. 🙂
Made this today! Turned out perfect. Maybe the other reviewers didnt measure their flour correctly or over mixed? I had zero issues with the recipe. Turned out as described. Keeping in my stash!! Added white chocolate chips and macadamia nuts. Will try other mix-ins too! Thank you for a fab recipe!
Gloria, Thank you! I am so happy that you enjoyed the Blondie Recipe and they turned out well for you. 🙂
Hello Sam. Just tried your blondie recipe and it turn out perfect. I sprinkled some almond flakes on top and retain the white chips. Thanks a million.
Hilda, I am so happy you enjoyed the recipe. Adding almond flakes sounds yummy! 🙂
Hi I made these a while ago and they turned out great, I just made them again yesterday and they have come out a bit dryer. Just wondered as my memory isn’t the best but did u change the recipe as I thought it used to have butter and oil in? Still taste good tho thank you
Hi Sam! I have not changed the recipe. They may have baked a few minutes too long and that’s why they came out a bit dry. I hope this helps. 🙂
I agree it was very cake like made before was not that way don’t know what happened to my recipe
You did not use self rising flour by chance, did you?
What is the purpose of adding cornstarch to this recipe. The cooking science geek in me is just curious, lol.
Hi Liese! The cornstarch helps keep the blondies nice and chewy. 🙂
Nice! Can’t wait to try these.
🙂 Thanks
Let me know how you like them! 🙂
I made this at the weekend – it was easy to make but turned out to be disappointing. It was more of a dry cake than a gooey Blondie! I measured the ingredients exactly and only baked for 25 mins. If I try this again I would definitely use less flour!
Hi Lucy! I’m so sorry you didn’t enjoy them! These shouldn’t really turn out cakey. There may have been a little too much flour, or they may have baked a little too long. They also shouldn’t be really gooey either. I hope they turn out better next time. 🙂
Can you use salted butter?
Hi Deanna! You can use salted butter, just reduce the amount of salt by 1/2 teaspoon. I hope you love the blondies! 🙂
The blonde brownie was too cake like, it should be chewy. Perhaps the extra egg yolk and some flour might be removed, the flavor was delicious. I added walnuts and drizzled with caramel. The outer edges were very good, but the brownie was not chewy enough.
Hmm that’s very strange as this is a dense blondie recipe (and the egg yolk is part of the reason, removing it won’t make the blondie more dense). Is it possible the flour was over-measured? That would be the most likely culprit. Make sure to either use weights or to gently spoon the flour into the measuring cup and then level it off, never scoop/pack in the flour. I really hope that helps!
I’m looking for a great cookie bar base to add caramel pieces and top with pretzel pieces. I’ll let you know how it turns out.
Make a giant cookie
I’ve got a recipe for a Chocolate peanut pretzel slice, if that’s any use.