Best Blondie Recipe

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

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings blondies

Calories 370kcal

Author Sam Merritt

Equipment

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 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 (see note)
1 cup (130 g) chopped walnuts (may omit, see note)

Instructions

Preheat oven to 350F (175C) and line a 13x9 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 unsalted butter, 1 ¼ cup brown sugar, ½ cup 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 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 white chocolate chips, 1 cup 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

Video

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