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 barsย 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 theย cutest, goofiest, fluffballs I’ve ever seen,ย but they’re also exhausting,ย so excuse me if a few of my sentences are a little incoherent today.ย 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.ย 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 favoriteย 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 myย YouTube Channelย 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 ยผ cup (250 g) brown sugar* tightly packed
- ยฝ cup (100 g) sugar
- 2 large eggs + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 2 ยผ 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 ยผ cups as written here)
- 2 teaspoons cornstarch
- ยฝ teaspoon baking powder
- 1 teaspoon salt
- โ 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 ยผ cup (250 g) brown sugar*, ยฝ 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 ยผ cups (285 g) all-purpose flour, 2 teaspoons cornstarch, ยฝ teaspoon baking powder, 1 teaspoon salt
- Gradually stir dry ingredients into wet until completely combined.
- Fold in white chocolate chips and nuts, if using.โ 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.
pau
hi! i don’t understand why first you said we can use half and hald.. and then you put an adittional cup of white sugar.. can it be ALL black sugar? the 1 and 1/4 and 1 cup can be both black sugar?
Sugar Spun Run
Hi, Pau! I am sorry I am not certain what you mean. If you are referring to the use of brown and white sugar, I use both to give the recipe to the perfect depth of flavor. Brown sugar makes baked goods more moist than white sugar because of the molasses content. The combination of the two is ideal for this recipe. I hope that helps answer your question.
Tp
Can you use self rising flour
Sugar Spun Run
Unfortunately, no. I do not reccomend it.
Cakeful
Made this blondies today and the taste great… but next time a make the 1/2 a cup of sugar will be left out and use half the salt. It was a bit to sweet but they came out great, thanks for the recipe…
Sugar Spun Run
Thanks for trying my recipe. I am glad that you enjoyed them. ๐
J
Hey my Blondies came out airy instead of thick and creamy. Do you know why?
Sam
Hmm, by chance could the flour have been accidentally overmeasured? Here is a guide on how to measure flour that might be helpful, because unfortunately it’s very easy to accidentally over-measure.
Cakeful
Hi, those blondies look good, trying out this recipe now let’s ssee how it turns out.
Sugar Spun Run
I hope that they turn out well and that you enjoy them! ๐
Colleen
This recipe looks amazing, I can’t wait to try! Unfortunately, during this craze, I’m a little low on ingredients… if I’m halving the recipe, what should I do about that half a yolk? Can I leave it out and lessen the amount of flour or.. not add cornstarch or…? Thanks for any advice you can give!
Sugar Spun Run
Hi, Colleen! It is certainly difficult to find ingredients these days. In regards to halving the recipe, I have never done this before but my best guess would be to leave out the yolk, lesson the amount of flour (only by a little) and keep the cornstarch (half amount). You will need to eyeball batter consistency being careful when you measure your flour not to add too much. Here is a helpful guide that you can use as a reference. Keep me posted on how it turns out. ๐
Colleen
Thanks so much! Turns out I didn’t have cornstarch ๐ญ so I left out the yolk and only used 1c. flour…maybe that was a little too little ๐ or maybe the cornstarch would’ve helped set everything up better but I’m pleased with the results: It definitely needed the full 30m of baking time and I had to let it cool completely before slicing but OMG sooooo good!! Thank you again for this beautiful recipe, I can’t wait to make the full amount someday (especially since these are disappearing FAST!)
Sugar Spun Run
I am so glad that they turned out well, Colleen! Thank you for trying my recipe! Enjoy! ๐
Robyn Markley
These blondes are amazing! There is just one thing, there is a tangy taste i get in like every other bite or so. Its not lemony or too salty just a tang??? I just mentioned it to my husband just now and he was getting the same tangy taste. So weird, i keep going over the recipe trying to figure out what would cause a little burst of tang here and there. I am making them again today for a friend so we will see. I used only 1 teaspoon of corn starch, which was my only change except regular Ghariedellli chocolate chips which I use for all of my chocolate. Do you have any thoughts on what could cause the tangy flavor?
Sam
Hi Robyn! I’m glad you enjoyed them overall, and I’m sorry you are getting that taste. My best guess here would be the baking powder. I have found that using a generic baking powder gives me a metallic taste in my baked goods so I only ever use name brand baking powder. Also if your baking powder has ever gotten any moisture in it, it will cause it to go bad and that would give you this taste. I hope this helps! ๐
Clive
Going to make these tonight ๐
Really appreciate you putting the UK conversions (for weights, temperature and descriptions eg cornflour) as saves so much hassle…!
Fingers crossed they’re as tasty as they sound…!
Sugar Spun Run
You are welcome. I am glad that you find the measurements helpful. I am excited for you to try this recipe, Clive! Fingers crossed that they turn out perfectly for you. ๐
Isra Imroz
Can I use raw sugar instead of brown sugar?
Sugar Spun Run
Hi, Isra! I have not tried it with this recipe personally however, you can trade raw sugars for brown sugar in an even proportion without noticing much difference in most recipes. I would love to know how it turns out for you if you try it. ๐
Carolyn
Really like this recipe, I substituted the chocolate with maraschino cherries cut into small bits.. Also crushed roasted unsalted peanuts, for texture.
I did use 1 stick 1/4 c unsalted butter and the balance with coconut oil..
Using coconut oil in most of my cooking, healthy choice for me.
Sugar Spun Run
Thanks so much for sharing, Carolyn! I am so glad that you enjoyed the recipe. ๐
Barbara Johnson
This is by far the best blondie recipe Iโve ever made! I substituted the white chocolate chips and walnuts for semi-sweet chocolate chips and pecans. They came out delicious!
Sugar Spun Run
I am so glad that you enjoyed them, Barbara! Thanks for trying my recipe! ๐
Leila
Can’t wait to try this recipe, and the bonus puppy pics are precious! However, I only have a round tin, or an oval glass pan, would one of these be ok to use?
Sugar Spun Run
Puppy pics make everything better, right Leila? I am excited for you to try this recipe. You can use either pan that you have on hand. What size are your pans? This recipe makes enough to fill one 13×9 pan. Depending on the size of your pans will determine if you need to cut this recipe in half or not. Please keep in mind that the baking time will be different than what is listed as well. ๐
Jon
Baking is always better if you measure your ingredients out by weight and pay specific attention to detail in the recipe. It will turn out perfect every time. I made these yesterday and they turned out perfect! My kids are them all and today I’ll he making them again! Baking time plays a role as well.
Sugar Spun Run
Thank you so much for sharing, Jon! I am so glad that your family enjoyed this recipe and they turned out perfectly for you! ๐
kim c
i am a widower and a senior, so i may not have a lot of experience baking! what i do have is a lot of experience eating! one word: YUMMY!! easy to do, even for an old codger. i used butterscotch chips, because that was what i had on hand. pretty sure they won’t last 24 hours…..
i also foster rescue dogs. keeps me busy and out of trouble.
Sugar Spun Run
Thank you so much for trying my recipe, Kim. I am so glad that you found it easy to follow and delicious. Fostering dogs keeps you busy for sure and adds a little more joy to each day. Thanks again and thank you for commenting. ๐
Paula
Super chewy and delish!!! The perfect blondie.
I used macadamia nuts instead of walnuts and they still turned out good. I will use this recipe often. Thank You!
Sugar Spun Run
I am so glad that you enjoyed them, Paula! Macadamia nuts were a great choice too. Thank you for trying my recipe. ๐
Cynthia
This was just cake. Our batters looked exactly the same and behaved exactly the same (even cooked for the exact amount of time) but this isnโt a blondie. Itโs too fluffy and cakey, itโs like a nut loaf. Canโt say I recommend this method, personally.
Sugar Spun Run
Hi, Cynthia! I am sorry to hear that your blondies had a cake-like texture. They should be soft/fudge-like. Given your results, I am wondering if you may have over measured your flour. This is a common mistake in baking so I have created a guide that can be used as a reference for later. Regardless, I am sorry that this recipe was disappointing to you. I appreciate your feedback. ๐
Cynthia
Iโll have a look! I tend to always level my measuring cups, the only thing I can think of thatโs maybe a little funky is that I used specific traditional Italian flour. Iโve never had a problem making (literal) fudge or brownies with it, and it doesnโt have any chemical additives to it (i.e baking soda etc). Iโll have to try the recipe again at some point (perhaps with cake flour?)
Sugar Spun Run
That could be it, Cynthia! Again, I am so sorry. Hopefully, the next time you try it they turn out perfectly!