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
- 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.
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.
Also, be sure your oven is actually at the temperature it says it is. Learn more about that here, and if you don’t have an oven thermometer, grab one now!
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.
I didn’t have a metal pan and didn’t want to buy one, so I used a stoneware pampered chef pan and they were amazing. They didn’t fall in the middle like the glass pan. I did change temp to 325, preheated the stoneware while preheating the oven. And I think I ended up around 40 minutes too bake it. I used semi sweet chocolate chips and chopped pecans that I roasted on the stovetop. They were crisp on the edges and soft and chewy in the middle. This will replace my previous favorite blonde recipe.
So happy to hear this was such a hit for you, Julie! 🙂
Delicious!! I used white chocolate chips, butterscotch chips and toffee chips in my batch. Definitely will be making these again.
I have cinnamon chips that I might use in the next pan I make.
I made these today and they came out perfect! I’m very careful to weigh my ingredients and follow Tessa’s directions exactly and these did not disappoint. I doubled the recipe and baked it for 45 minutes in a 9 x 13 metal pan which made them slightly gooey and chewy. They are very sweet so I used semi-sweet chocolate chips that were slightly darker than normal, which helped to cut the sweetness, dark chocolate chips would be really good, too. I have a huge sweet tooth but I don’t think I could have eaten these with a sweet mix-in like white chocolate or toffee chips. I would have added nuts but my kids don’t like them. I will definitely make these again.
Hi I made these yesterday for my sons teachers but they didn’t turn out right. The sugar was very over powering in taste and they were too gooey/not set plus very greasy despite cooking them for 30 mins. I followed the instructions to leave them on the rack and even out them in the fridge. I am not sure what I have done wrong. However when I went back to the recipe I noticed the sugar and flour both say 1 and half cups but I was following the grams. The sugar says 300g and flour 191 grams. Is that correct or should they both be the same, because they are the same in cups? just so I know for next time. Thank you
Hi Rukhsana! We definitely think you’ll enjoy these brownies more with unsweetened/bittersweet chocolate (instead of semi-sweet), as mentioned in the tip box above the recipe – so we hope you give them a try with that swap next time. As for your bake time, some ovens run cool – do you have an oven thermometer to check that? Check out Tessa’s article about ovens here. Also, did you bake these in a metal pan? Glass pans aren’t recommended for baking brownies – learn more about that here. Lastly, yes, the weights for sugar and flour are different as they weight different amounts. Measuring by weight, as you did, will always be the most accurate measurement! I hope that helps 🙂
How do I double this for a 9×13 pan? What would the measurements be then? Thank youu
Hi Laya! Yes, this recipe can easily be doubled. As Tessa mentions in the pink tip box above the recipe, “Just double all ingredients and bake it in a 9×13-inch metal baking pan and add a few minutes to the baking time.” Let us know what you think once you’ve given these blondies a try 🙂
I hardly ever post reviews for recipes I find, but these blondies came out so good I must leave a review. I followed the instructions as is — added about 1/2 teaspoon of espresso powder + 120 grams of semi sweet chocolate chips and 120 grams of espresso chocolate chips. Baked for ~28 min.
When I tried these blondies after they cooled, I legit said out loud “omg” while I was alone in my kitchen. 10/10 would bake again — can’t wait to share them with friends tomorrow 🙂
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!