Blondies Recipe

• Butter – I always recommend using unsalted butter in baking.
• Sugar – Light brown sugar provides delicious butterscotch flavor and a soft and chewy texture to these blondies. Read more about the role of sugar in baking here.
• 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. I recommend using a digital kitchen scale, but if you don’t have one, use the spoon and level method.
• 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.

1. 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.
2. Add the sugar. Whisk vigorously to combine. Let cool until just warm.
3. 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.
4. Add the dry ingredients. Stir in the salt, baking powder, and flour with a rubber spatula.
5. 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.
6. 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!
7. 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:

1. 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.
2. 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.

This recipe yields thick and rich blondies, so it’s important to use a pan that conducts heat effectively, like my favorite from USA Pan.

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.

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!)
• Homemade toffee bits
• Butterscotch chips
• Peanut butter chips
• Chopped, lightly toasted nuts (pecans or walnuts would be my preference, but any chopped nut will do!)
• Any baking chocolate or candy bar, chopped into small chunks
• M&Ms
• Dried fruit, like chopped cherries or raisins, or even dehydrated berries

Why Are My Blondies Hard? Why Are My Blondies Dry? Why Are My Blondies Like a Cake?

The answer to all of these questions is likely the same simple mistake: incorrect measuring of ingredients.

If you are not measuring your ingredients with a digital kitchen scale, you could accidentally be adding too much flour, causing hard, dry, or cake-like blondies. Learn more about how to measure ingredients for perfect results every time here!

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.

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!

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.

Also, be sure your oven is actually at the temperature it says it is. Learn more about home ovens here, and if you don’t have an oven thermometer, grab one now!

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.

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.

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