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
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.
Nicole says
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?
Sugar Spun Run says
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. 🙂
Nicole says
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!
jkw says
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.
Sugar Spun Run says
Thanks for sharing your tip with us. I hope you enjoy the recipe when you do try it. 🙂
Jacquie D says
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!
Sugar Spun Run says
Thank you, Jacquie. I am glad that you enjoyed the Blondie Recipe. I appreciate the measurements and feedback. 🙂
Michelle Colledge says
How many blondies does thus recipe yield?
Sam says
Hi Michelle! It depends on how large you cut them, but about 15 as per the recipe yield 🙂
Khadija H. says
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!
Sugar Spun Run says
I am so happy that you and your family enjoyed the Blondies. Thank you for commenting. 🙂
Kendra Michael says
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!!
Sugar Spun Run says
My kind of breakfast and lunch, Kendra! I am so happy that you enjoyed the Blondies. 🙂
Gloria R says
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!
Sugar Spun Run says
Gloria, Thank you! I am so happy that you enjoyed the Blondie Recipe and they turned out well for you. 🙂
Hilda says
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.
Sugar Spun Run says
Hilda, I am so happy you enjoyed the recipe. Adding almond flakes sounds yummy! 🙂
Sam says
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
Sam says
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. 🙂
Susan says
I agree it was very cake like made before was not that way don’t know what happened to my recipe
Sam says
You did not use self rising flour by chance, did you?
liese says
What is the purpose of adding cornstarch to this recipe. The cooking science geek in me is just curious, lol.
Sam says
Hi Liese! The cornstarch helps keep the blondies nice and chewy. 🙂
Liese says
Nice! Can’t wait to try these.
🙂 Thanks
Sam says
Let me know how you like them! 🙂
Lucy Gardner says
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!
Sam says
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. 🙂
Deanna says
Can you use salted butter?
Sam says
Hi Deanna! You can use salted butter, just reduce the amount of salt by 1/2 teaspoon. I hope you love the blondies! 🙂
Ondriea Ambrosio says
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.
Sam says
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!
Mary Clouse says
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.
Coley Jones says
Make a giant cookie
Cedar says
I’ve got a recipe for a Chocolate peanut pretzel slice, if that’s any use.