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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.
- 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.
- 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.
The Key to Perfectly Baked Blondies: A METAL Pan!
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.
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!)
- 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
- 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.
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.
Can I Double This Blondie Recipe?
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.
More Blondie Recipes:
- Gingerbread White Chocolate Blondies
- Raspberry Dark Chocolate Blondies
- Chocolate Coconut Blondies (like a Mounds bar!)
- Caramel Pecan Blondies (super popular on Instagram!)
- Fudge Stuffed Blondies
Recommended Products for This Blondie Recipe:
- 8-inch Light-Colored Square Baking Pan
- Digital kitchen scale
- Measuring spoons
- Parchment Paper
- Oven thermometer
- 1 ½ sticks (170 grams) unsalted butter
- 1 ½ cups (300 grams) light brown sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- ¼ teaspoon baking powder
- 1 ½ cups (191 grams) all-purpose flour
- 1 3/4 cups (281 grams) mix-ins of your choice, such as chocolate chips or nuts, divided
- Flaky sea salt, for sprinkling
- 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.
This recipe was originally published in 2010 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.