Ultra flavorful Blondies are gooey, chewy, and loaded with chocolate chips or any mix-in your heart desires. One bowl recipe, no mixer required, and made with pantry staples in just 45 minutes. This easy blondie recipe is sure to become a go-to.
Yield:
16 slices
Prep Time:15minutes
Cook:30minutes
Tessa's Recipe Rundown...
TASTE: Rich, butterscotch-y, perfectly sweet, with lots of chocolate deliciousness mixed in. TEXTURE: Chewy, gooey, and rich. EASE: SO easy. One bowl recipe with no mixer required. APPEARANCE: Crinkly, shiny, and studded with chocolate chips and a sprinkling of flaky salt. PROS: Ready in 45 minutes. CONS: None. WOULD I MAKE THIS AGAIN? Definitely.
I absolutely LOVE a good blondie.
I’m such a chocoholic that this can surprise people… but sometimes you just crave a thick, gooey, butterscotch-y bite that combines the best parts of a chocolate chip cookie and a fudgy brownie in one.
That’s what I set out to accomplish, and these easy blondies totally nail it! I love to load mine with chocolate chips so I’m still getting my chocolate fix – just in a different way than a brownie. Plus, you can easily omit the chocolate chips or replace them with candy, nuts, or anything else your heart desires.
My blondie recipe comes together in no time at all. It doesn’t even require a mixer and contains simple ingredients you may already have on hand.
This recipe makes blondies that are slightly thicker than normal. This means you can slice them into smaller squares to serve a crowd. You can also easily double the recipe if you’re bringing these to a party or potluck.
You’ll want to come back to this blondie recipe again and again. Don’t forget to enjoy with a glass of milk or add a scoop of ice cream on top.
How to Make Blondies
What Is A Blondie? What is the Difference Between Blondies and Brownies?
Blondies are basically ‘blonde brownies.’ There is no cocoa or melted chocolate in the batter of a blondie. Instead, blondies are made with brown sugar for a rich butterscotch flavor and plenty of vanilla extract for a wonderful vanilla flavor. A good blondie is gooey, chewy, and a little fudgy. I think they’re the perfect easy dessert, without chocolate overload, for when you want something a bit lighter and more vanilla-y.
What Are Blondies Made of?
Butter – I always recommend using unsalted butter in baking.
Eggs – One whole egg plus one egg yolk. The extra yolk adds richness to the blondies for a chewier texture. Be sure your eggs are at room temperature and use large eggs, about 56 grams in shell.
Vanilla extract – For flavor. Don’t skip it in this recipe!
Salt – I prefer to use fine sea salt instead of table salt, simply because I prefer the flavor. I also like to sprinkle flaky finishing salt on these blondies to balance the sweetness. Learn more about the differences between types of salt here.
Baking powder – Just enough to prevent the blondies from feeling overly leaden and dense but still rich and fudgy. Check out my Baking Soda vs. Baking Powder article to see how they impact your baking in surprising ways.
All-purpose flour – Measured correctly. If you add too much flour, you may end up with dry, dense, or even crumbly blondies.
Chocolate chips or mix-ins of your choice – Your imagination is the limit here! I used semi-sweet chocolate chips, but you can use whatever you like that’s a similar size and shape. More suggestions below.
How to Make Blondies
Melt the butter. In a large heat-safe mixing bowl, heat the butter in the microwave until melted. You can also do this on medium heat in a small saucepan on the stove.
Add the sugar. Whisk vigorously to combine. Let cool until just warm.
Add the egg, egg yolk and vanilla. Whisk until very smooth. The more this mixture is whisked, the shinier the top of the blondies will become.
Add the dry ingredients. Stir in the salt, baking powder, and flour with a rubber spatula.
Gently stir in any mix-ins. Pour the batter into the prepared 8×8-inch metal pan. Add some additional chocolate chips (or whatever mix-in you’ve used) to the top, if desired.
Bake the Blondies. Bake at 350°F for 25 to 28 minutes for blondies with a softer interior or 30 to 35 minutes for a firm interior with golden edges. Baking times will vary from oven to oven!
Allow to cool before slicing. Serve.
Do I Have to Use Light Brown Sugar?
I prefer to use light brown sugar in my blondies because I find it provides the perfect amount of sweetness and moistness. Here’s what to do if you’re out of light brown sugar:
Substitute dark brown sugar for the same amount of light brown sugar. Note: the blondies will be a bit darker in color and softer in texture.
Make your own DIY Brown Sugar. If you’ve got white sugar and molasses on hand, simply make your own brown sugar. You will need 1 ½ cups (300 grams) white granulated sugar + 2 tablespoons molasses.
We want to make sure the blondies cook through completely but remain soft and gooey in the center. Avoid glass or ceramic pans as those materials take longer to heat up and cook. This often leads to the center being undercooked by the time the edges start to dry out.
Check out our side-by-side comparison here, where we baked this exact same Blondie recipe, at the same temperature, for the same amount of time, in the same oven.
Though the differences weren’t quite as stark as with our brownie testing, the glass pan blondies were definitely more gooey and less set and sturdy. They also sunk in the center just slightly. Sinking centers is a common issue with glass pans of all sorts, including for brownies or even loaves like banana bread.
What if I Don’t Have a Metal Pan?
If you must use glass or ceramic, drop the baking temperature by about 15°F and increase the baking time by 5-10 minutes.
How to Customize These Blondies:
You can use any type of chocolate chip or any other mix-in that’s similar in size and shape to customize this blondie recipe. Just be sure to keep the volume or weight about the same as the blondie recipe as-written. I don’t recommend adding anything too wet, like fresh fruits – but here are some other ideas to customize this recipe to your personal taste:
Milk, dark or white chocolate chips (or a mix of all three!)
The other reason your blondies could be turning out too dry or hard is likely that they’re overbaked. Learn how to tell when your blondies are done baking below.
How Do You Know When Blondies are Done Baking?
We’ve tested this recipe in FOUR different ovens across the country. What we learned is that for this recipe in particular, the baking time will depend entirely on your oven AND your preferred level of doneness. Here are a few tips for achieving your version of perfect blondies:
Baking time: We found that 25 – 28 minutes was perfect for a more soft and gooey center, while 30 to 35 minutes resulted in a more firm center and more golden edges.
Visual cues: Blondies are done baking when the middle is slightly jiggly and shiny on top, but the edges look solidified. Be careful not to overbake or they will become dry and crumbly.
Remember: residual heat will continue to cook the blondies. Even if they seem just slightly underdone in the center, remove the blondies from the oven. They’ll solidify more as they cool. Please note that it is normal if the center of your blondies sink slightly after cooling, which is more likely to happen with a glass pan.
Too gooey? Cool overnight. If your blondies are still a little gooey for your liking after they’ve cooled, cut them into slices and let them sit on a cooling rack overnight, lightly covered with plastic wrap. This period of time will help them solidify even more.
Oven temperature: Also, be sure your oven is actually at the temperature it says it is. Learn more about that in my Oven 101 article, and if you don’t have an oven thermometer, now’s the time!
Should Blondies be Gooey?
Yes! Overbaked blondies are basically a dry, hard cookie bar.
Don’t Overbake Blondies!
These blondies are meant to be a little gooey and soft. You can remove them from the oven just before they look like they’re completely done because the residual heat of the oven and the pan will continue to cook them.
Yes! Just double all ingredients and bake it in a 9×13-inch metal baking pan and add a few minutes to the baking time.
Storage: How Long Are Blondies Good For?
You can store the blondies for up to 3 days at room temperature or up to a week in the fridge. If storing for more than a day, wait to slice the blondies into bars until you’re ready to serve to prevent stale edges.
Can I Freeze Blondies?
You can also freeze these blondies (as a whole slab, or sliced) for up to 3 months. Store wrapped in plastic wrap and inside an airtight container. Thaw overnight at room temperature. You can then refresh in a 325°F oven for about 5 to 10 minutes, if desired.
Ultra flavorful Blondies are gooey, chewy, and loaded with chocolate chips or any mix-in your heart desires. One bowl recipe, no mixer required, and made with pantry staples in just 45 minutes. This easy blondie recipe is sure to become a go-to.
Ingredients
1 ½sticks (170 grams) unsalted butter
1 ½cups(300 grams) light brown sugar
1large egg plus 1 egg yolk, at room temperature
2teaspoonsvanilla extract
1/2teaspoonfine sea salt
¼teaspoonbaking powder
1 ½cups(191 grams) all-purpose flour
1 3/4cups(281 grams) mix-ins of your choice, such as chocolate chips or nuts, divided
Flaky sea salt, for sprinkling
Directions
Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper. Spray with nonstick cooking spray.
In a large microwave-safe bowl, heat the butter in 30-second increments until melted. Add the sugar to the hot butter and whisk to combine. Let cool until just warm.
Add the egg, egg yolk, and vanilla and whisk vigorously until smooth. Stir in the salt, baking powder, and flour with a rubber spatula. Gently stir in 1 ½ cups (255 grams) mix-ins.
Pour the batter into the prepared pan. Top evenly with remaining mix-ins.
For an ooey-gooey center, bake until the edges are lightly golden but the center still jiggles slightly, about 25 minutes. For a firmer center, bake until the edges are golden brown and the center is lightly golden and set, 30-35 minutes. Set pan on wire rack and allow to cool before cutting. Sprinkle with flaky sea salt before serving.
Recipe Video
Recipe Notes
*If the bottoms of your baked blondies are slightly greasy after removing them from the pan, place them on a wire rack overnight covered in plastic wrap. This overnight sit will allow them to set completely.
Course :
Dessert
Cuisine :
American
Keyword :
blondie recipe, blondies
This recipe was originally published in 2010 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I usually lean toward everything chocolate or brownies but this recipe has made me a blondie lover! So delicious and so easy to vary with different mixins, endless possibilities!
I’ve made this so many times and I love it. However, I was wondering if I could I freeze these in disposable foil baking trays prior to baking and then bake from frozen? Thanks a lot x
Kiersten @ Handle the Heat
— May 15, 2023 at 7:55 am
Hi Anna! We haven’t tried that, so we can’t say for sure sorry! Let us know if you try that. Alternatively, you can bake them and follow the freezing directions in the pink tip box (above the recipe) – they freeze super well after baking and cooling! Happy baking 🙂
Kiersten @ Handle the Heat
— May 15, 2023 at 8:08 am
Hi Rani! I can’t say for sure as we haven’t tried that, but I believe you would need a half sheet pan for quadrupling this recipe. The recipe was written for an 8×8-inch pan, and can easily be doubled for a 9×13-inch pan – but we haven’t tested any pans larger than this. Let us know how it goes if you give multiplying this recipe a try 🙂
I made a double batch for a middle school fundraiser and the kids could not get enough! I sold out very quickly. These sold faster than my cinnamon rolls and s’mores cups! I would say that Middle School student approved is about as high as marks as you could as for.
The only tricky bit I have is knowing the correct time too pull them out of my oven. I am getting better at it the more I make them. This is such a great recipe!
this recipe sounds so good!! I have a question, are blondies the same as chocolate chip cookie bars? I wanted to make the latter and stumbled on this recipe so I’m thinking of making this one instead!
Kiersten @ Handle the Heat
— May 5, 2023 at 7:08 am
Hi Sofia! There are some differences. Blondies should be gooey – like the consistency of a brownie, with the flavors of a cookie. Check out everything Tessa wrote in the pink tip box above the recipe for more info 🙂 Let us know what you think of these blondies once you’ve given them a try! Happy baking!
super simple and delicious recipe for the gooiest, most delicious blondies! i weighed all of my ingredients and used some pecans in addition to the chocolate chips for my add ins (which was amazing!) and i also used a pan slightly larger than an 8×8 and they still turned out thick and chewy and gooey! 🙂
thanks for the wonderful recipe tessa and for your super helpful post on how to make the best blondies!!
Kiersten @ Handle the Heat
— May 1, 2023 at 9:57 am
Hi Jasleen! Unfortunately, we do not test our recipes with egg replacements or substitutes. Eggs bring so much structure, moisture, color, flavor, tenderization and more to baked goods, and we have not found anything that can replace the real thing. Feel free to try out different things and see what works for you. Good luck! 🙂
This looks like and tastes the same as the recipe that I made growing up starting in the 50’s. I had lost my original recipe but all the ones I have seen did not make the recipe in a pan starting with the melted butter and sugar. Thanks for bringing back great memories of this bar cookie we made several times a month.
Here’s my dilemma/awesome opportunity: I have been asked to make desserts for my hubby’s company’s 30th anniversary dinner party in about 6 weeks, and for 2 lunches they’ll be holding that week for the public.
I’ve loved using your recipes when I make treats for him and his buddies/coworkers: rich, decadent, they always get raves. And your recipes introduced me to baking by weight instead of dry measure. 😀
I’m looking at needing ingredients enough for 400 bars. And I think this recipe is simple enough to multiply, but would I get the same results by converting the dry measure to weight?? It’ll be easier to buy just what I need if I can go by ounces of flour instead of cups. 🙂
I’ll have a sign to give source credit for this recipe since it isn’t my own, and I’m getting paid to make this.
These turned out so well! Thank you so much for sharing! I am thinking about making them again and substituting chopped Reeces candy for the chocolate chips. Definitely saving this recipe for future use! Thanks, again! 🙂
There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results.`
Kate – I think whole wheat flour would work out, you might have to let the blondies sit out overnight for the whole wheat flavor and texture to subside a little. The nutty flavor of the flour should compliment the peanut butter!
this blog is seriously my new favorite! just made these blondie brownies and they are DELICIOUS!! i'm going to try to make your recipe for almond pomegranate cupcakes next! ^_^ i really like how original the recipes are on here. great photos too! -lauren
i halved the recipe to make less in an 8X8 but i would have loved it if they were thicker! next time i'll double…even for the larger pan. great recipe though…used crunchy peanut butter and doubled it…also put a chocolate kiss on top of each serving before the oven. delicious!
I love blondies too. Found out about them in college at a UCLA/USC fotball game… My boyrfriend is a pb freak, so I made yours(just took them out of the over actually) – except I'm trying them this time in cupcake tins. Hope it workes out! Thanks 🙂
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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I usually lean toward everything chocolate or brownies but this recipe has made me a blondie lover! So delicious and so easy to vary with different mixins, endless possibilities!
I’ve made this so many times and I love it. However, I was wondering if I could I freeze these in disposable foil baking trays prior to baking and then bake from frozen? Thanks a lot x
Hi Anna! We haven’t tried that, so we can’t say for sure sorry! Let us know if you try that. Alternatively, you can bake them and follow the freezing directions in the pink tip box (above the recipe) – they freeze super well after baking and cooling! Happy baking 🙂
Hi! If I 4x this recipe, would it bake well in a sheet pan?
Hi Rani! I can’t say for sure as we haven’t tried that, but I believe you would need a half sheet pan for quadrupling this recipe. The recipe was written for an 8×8-inch pan, and can easily be doubled for a 9×13-inch pan – but we haven’t tested any pans larger than this. Let us know how it goes if you give multiplying this recipe a try 🙂
I made a double batch for a middle school fundraiser and the kids could not get enough! I sold out very quickly. These sold faster than my cinnamon rolls and s’mores cups! I would say that Middle School student approved is about as high as marks as you could as for.
The only tricky bit I have is knowing the correct time too pull them out of my oven. I am getting better at it the more I make them. This is such a great recipe!
this recipe sounds so good!! I have a question, are blondies the same as chocolate chip cookie bars? I wanted to make the latter and stumbled on this recipe so I’m thinking of making this one instead!
Hi Sofia! There are some differences. Blondies should be gooey – like the consistency of a brownie, with the flavors of a cookie. Check out everything Tessa wrote in the pink tip box above the recipe for more info 🙂 Let us know what you think of these blondies once you’ve given them a try! Happy baking!
super simple and delicious recipe for the gooiest, most delicious blondies! i weighed all of my ingredients and used some pecans in addition to the chocolate chips for my add ins (which was amazing!) and i also used a pan slightly larger than an 8×8 and they still turned out thick and chewy and gooey! 🙂
thanks for the wonderful recipe tessa and for your super helpful post on how to make the best blondies!!
Hey! Looks absolutely delish!
Can i substitute the eggs with yogurt or or flax seeds?
TIA
Hi Jasleen! Unfortunately, we do not test our recipes with egg replacements or substitutes. Eggs bring so much structure, moisture, color, flavor, tenderization and more to baked goods, and we have not found anything that can replace the real thing. Feel free to try out different things and see what works for you. Good luck! 🙂
This looks like and tastes the same as the recipe that I made growing up starting in the 50’s. I had lost my original recipe but all the ones I have seen did not make the recipe in a pan starting with the melted butter and sugar. Thanks for bringing back great memories of this bar cookie we made several times a month.
If you don’t have unsalted butter can you use salted butter and leave out the sea salt?
Thank you, Connie
Hi Connie! Yes, that should work fine. Let us know what you think once you’ve tried these blondies! 🙂
Amazing! Soft, gooey and delicious! So quick and easy to make. This will be my go-to recipe for an easy scratch made treat. Yummy!!
Hi Tessa!
Here’s my dilemma/awesome opportunity: I have been asked to make desserts for my hubby’s company’s 30th anniversary dinner party in about 6 weeks, and for 2 lunches they’ll be holding that week for the public.
I’ve loved using your recipes when I make treats for him and his buddies/coworkers: rich, decadent, they always get raves. And your recipes introduced me to baking by weight instead of dry measure. 😀
I’m looking at needing ingredients enough for 400 bars. And I think this recipe is simple enough to multiply, but would I get the same results by converting the dry measure to weight?? It’ll be easier to buy just what I need if I can go by ounces of flour instead of cups. 🙂
I’ll have a sign to give source credit for this recipe since it isn’t my own, and I’m getting paid to make this.
These turned out so well! Thank you so much for sharing! I am thinking about making them again and substituting chopped Reeces candy for the chocolate chips. Definitely saving this recipe for future use! Thanks, again! 🙂
There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results.`
<Please do go look at our internet page ;^:;"http://www.caramoan.co/
Kate – I think whole wheat flour would work out, you might have to let the blondies sit out overnight for the whole wheat flavor and texture to subside a little. The nutty flavor of the flour should compliment the peanut butter!
just out of curiosity, all i have is whole wheat flour…do you think that would change the texture/taste of the blondies too much?
this blog is seriously my new favorite! just made these blondie brownies and they are DELICIOUS!! i'm going to try to make your recipe for almond pomegranate cupcakes next! ^_^ i really like how original the recipes are on here. great photos too!
-lauren
i halved the recipe to make less in an 8X8 but i would have loved it if they were thicker! next time i'll double…even for the larger pan. great recipe though…used crunchy peanut butter and doubled it…also put a chocolate kiss on top of each serving before the oven. delicious!
I love blondies too. Found out about them in college at a UCLA/USC fotball game… My boyrfriend is a pb freak, so I made yours(just took them out of the over actually) – except I'm trying them this time in cupcake tins. Hope it workes out! Thanks 🙂
Made these this afternoon – http://redsie05.blogspot.com/2010/06/baking-sunday.html – they are DELICIOUS!! Thanks!
Just made these this weekend, and they turned out great! Thank you so much for sharing this recipe!
These look quite splendid. I have had several variations of blondies but have yet to try peanut butter chocolate. Perfect combo.
I am with you on blondies, they are my favorite “bar” treat, especially with peanut butter. I'll have to try this recipe!
These look perfect! Love your site 🙂
So then you're the blondie that wins! I love blondies too – these PB ones look awesome. Hope you had a great time out west. 🙂
Interesting recipe here. Thanks for sharing it with us.
I get in love with that blondie, ty for post it
Def. can't go wrong with chocolate and peanut butter!! YUM!! Looks great!
Would you mind checking out my blog? 😀 http://ajscookingsecrets.blogspot.com/
Love that there is PB in this! Definitely want to try this! Bookmarked 🙂
xxMK
Delightful Bitefuls
Blondies, brownies, I love them all:) Especially if PB is involved. Yum!