Tessa’s Recipe Rundown
Taste: Rich, butterscotchy, and perfectly sweet, with lots of chocolate deliciousness mixed in.
Texture: Chewy, gooey, and rich.
Ease: Super easy! One bowl recipe with no mixer required and ready to enjoy in just 45 minutes.
Why You’ll Love This Recipe: That crinkly crust studded with chocolate chips and a sprinkling of flaky salt is simply irresistible.
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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, butterscotchy 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.
Free Cookie Customization Guide!
The science-based guide so you can bake perfect cookies every time!
I have several other scrumptious Blondie Recipes on my site – like my Easter Blondies made with Cadbury mini eggs, my Caramel Pecan Blondies loaded with gooeyness, or my Peanut Butter S’mores Blondies that are pure PB heaven.
This classic Blondie Recipe is the easiest of the bunch and comes together in no time at all. It doesn’t even require a mixer and contains simple ingredients you may already have on hand.
You’ll want to come back to this Blondie Recipe again and again. And they’re even better with a glass of milk or a scoop of ice cream on top.
Sprinkle of Science
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.
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, with plenty of butterscotch flavor.
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.
Whatever you do, don’t reduce the sugar here! Read more about the role of sugar in baking here.
Egg + Egg Yolk
The extra yolk we’re adding provides richness for a chewier texture – so don’t skip the extra yolk! Be sure your eggs are at room temperature, and use large eggs (not medium or extra-large – your large eggs should be about 56 grams in shell).
The Key to Perfectly Baked Blondies: A Metal Baking Pan!
This recipe yields thick, 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 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, gummy, and slightly sunken 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, I’d still recommend metal unless you make the below adjustment.
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 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 keep the volume or weight about the same as written in the recipe. 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 correctly 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 sinks 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, 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.
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 into bars until you’re ready to serve to prevent stale edges.
You can also freeze 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.
Recommended Products for This Blondie Recipe:
Blondies Recipe
Ingredients
- 1 1/2 sticks (170 grams) unsalted butter
- 1 1/2 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
- 1/4 teaspoon baking powder
- 1 1/2 cups (191 grams) all-purpose flour,
measured correctly - 1 3/4 cups (281 grams) mix-ins of your choice, such as chocolate chips or nuts, divided
- Flaky sea salt, for sprinkling
Instructions
- 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 1/2 cups (255 grams) of the mix-ins.
- Evenly spread the batter into the prepared pan. Top 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 Notes
This recipe was originally published in 2010 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
This is by far the best recipe I have come across. I had previously tried several others, but the results consistently yielded blondies with a texture more reminiscent of a cookie or a cake. However, I have been using this particular recipe for the past few months, and it makes the perfect blondies every time. It is truly amazing. I would like to add that I typically add white chocolate chips, which complement the recipe beautifully. Thank you for sharing it!
I quintupled the recipe as I had to take it for an event. Be careful with the sugar because you dont need so much if you multiple the recipe. For 5x I ended up needing only 3.5cups sugar. I added butterscotch and chocolate chips. This was a HIT! I had people coming over an asking me for the recipe. I served it a couple of hours after taking it out of the oven and everyone loved it.
unfortunately…. i followed the recipe for BLONDIES however i somehow managed to get the consistency of cookies, not exactly complaining, just a little disappointed not sure if i messed up somewhere..
This happened to me once. You may be using the wrong kind of flour, or too much. I recommend measuring it correctly and buying exclusively all-purpose flour.
These are delicious. I added 2/3 milk chocolate and 2/3 semisweet and half cup of pecans. Everyone loved them.
These are the most delicious Blondies I have ever made! I took them on a picnic with some friends and everybody loved them! I added milk chocolate chips, and pecans, they are so moist and delicious!
Made these with white chocolate chips and orange mini eggs. Absolutely lovely! Baked for 30 minutes and they were perfection. Great recipe – thanks!!
Made the recipe and it was so goood !!!!!!! Yummy
This blondie recipe has become the default Tessa Day baking project for my perfect grandlings on days Grumpy forgot to do his homework and research something new. Which is by way of saying that we read this recipe a lot, but only today noticed that there may be a small correction needed in your recipe card. In the list of ingredients, you call for “1 3/4 cups (281 grams) mix-ins.” But later in the directions, you’ve written “1 ½ cups (255 grams) mix-ins.” The older grandling agrees with the younger one that the correct amount must be the 1 3/4 cups/281 grams version because “Duh, Grumpy. It’s like literally more. And you always say, if some is good, then more is better.” Grumpy thinks the difference is the amount you get to sprinkle on top. Either way, this recipe is a little piece of perfection! Thank you!
Hi John! So happy to hear how much your grandkids love this recipe. We love hearing you share your joy of baking with them! “Grumpy” is correct in this case 🙂 The recipe calls for “1 3/4 cups (281 grams) mix-ins of your choice, such as chocolate chips or nuts, divided“. In Step #3, you stir in a portion of the mix-ins, 1 1/2 cups. Then in Step #4, you top the batter with the remaining mix-ins. No matter which way the mix-ins were added, whether all at once, or divided, the Blondies will still taste delicious, but saving a few to top the Blondies just makes their appearance a bit prettier 🙂 I hope that helps!
Aren’t you great to respond! When the kids get back from school, I’m going to have them read your email – if I don’t, the older one (getting to that fresh stage…) will accuse me of lying. But we’ll still make those Tessa blondies!
These turned out delicious! A little sweet may cut back on the sugar next time. Great recipe!