Looking for the perfect blondies recipe that delivers soft, chewy bars every time? This simple recipe creates golden treats that taste like the love child of brownies and chocolate chip cookies.
I discovered blondies during a late-night baking session when I ran out of cocoa powder. What started as a backup plan became my go-to dessert for busy weeknights and potluck parties.
What Are Blondies?
Blondies are basically brownies without the chocolate. They get their signature butterscotch flavor from brown sugar and vanilla. The texture is perfectly chewy with crispy edges.
These golden bars are easier to make than brownies. You don’t need a mixer or any fancy equipment. Just mix, pour, and bake.
Why This Recipe Works
This recipe creates the perfect balance of textures. The melted butter gives rich flavor while keeping the bars moist. Brown sugar adds chewiness and that amazing butterscotch taste.
The secret is not overmixing. Stir just until combined for tender results.
Ingredients You Need
1. Dry ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
2. Wet ingredients:
- 1 cup packed light brown sugar
- ½ cup melted unsalted butter
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
3. Mix-ins:
- 1 cup white chocolate chips, nuts, or your favorite add-ins
Step-by-Step Instructions
- Prep your pan first. Line an 8×8-inch metal pan with parchment paper. Leave overhang on two sides for easy removal.
- Mix dry ingredients. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Combine wet ingredients. In a large bowl, whisk brown sugar and melted butter until smooth. Add egg and vanilla. Whisk vigorously until thick and well combined.
- Bring it together. Add dry ingredients to wet ingredients. Stir with a spatula until almost combined. Don’t overmix.
- Add mix-ins. Stir in ¾ cup of your chosen mix-ins. Save ¼ cup for topping.
- Bake to perfection. Spread batter evenly in prepared pan. Press remaining mix-ins on top. Bake at 350°F for 32-36 minutes until edges are golden and center is set.
Pro Tips for Perfect Blondies
- Measure flour correctly. Too much flour creates dry, crumbly bars. Use a kitchen scale for best results. If measuring by cup, fluff flour first, then level with a knife.
- Use melted butter. This creates the signature chewy texture. Cold butter won’t give the same results.
- Don’t overbake. Slightly underbaked blondies are better than dry ones. The toothpick should come out clean but the center should still look slightly soft.
- Choose the right pan. Metal pans distribute heat evenly. Glass or ceramic pans can cause uneven baking.
- Let them cool completely. This prevents crumbly, messy cuts. Patience pays off here.
Creative Variations
1. Mix-in options:
- Chocolate chips (any type)
- Chopped nuts (walnuts, pecans, almonds)
- Dried fruit (cranberries, cherries)
- Candy pieces (M&Ms, chopped candy bars)
- Butterscotch chips
2. Flavor upgrades:
- Use dark brown sugar for deeper molasses flavor
- Add 2 teaspoons cornstarch for extra chewiness
- Brown the butter first for nutty depth
- Sprinkle flaky sea salt on top after baking
Storage and Serving
Cool completely before cutting. Store in an airtight container at room temperature for 3 days. For longer storage, refrigerate up to one week.
These bars freeze beautifully. Wrap individual pieces in plastic wrap and freeze up to 3 months. Thaw at room temperature for 2-3 hours.
Troubleshooting Common Issues
- Dry blondies. Usually from too much flour or overbaking. Measure carefully and check for doneness early.
- Dense texture. Overmixing develops too much gluten. Stir just until combined.
- Uneven baking. Use a metal pan and make sure your oven temperature is accurate.
- Sticking to pan. Always line with parchment paper with overhang for easy removal.
Why You’ll Love This Recipe
This recipe works every time. It’s forgiving, customizable, and ready in under an hour. The ingredients are pantry staples you likely already have.
Kids love helping make these. The simple mixing method means little hands can participate safely.
Whether you’re a beginner baker or experienced cook, these blondies deliver consistent results. They’re perfect for bake sales, office treats, or weekend family desserts.
The butterscotch flavor is comforting and nostalgic. Each bite delivers the perfect balance of sweet and salty, especially if you add that finishing touch of flaky sea salt.
Try this recipe once, and it’ll become your go-to dessert. Simple ingredients, easy method, and incredible results make these blondies a true winner.
Easy Blondies Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, whisk the brown sugar and melted butter until smooth and well combined.
- Add the egg and vanilla extract to the brown sugar mixture. Whisk vigorously until the mixture is thick and well incorporated.
- Add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, stir until almost combined. Do not overmix.
- Add ¾ cup of your chosen mix-ins and stir until they are evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan and spread into an even layer. Press the remaining ¼ cup of mix-ins into the top of the batter.
- Bake for 32-36 minutes, or until the edges are set and golden brown and a toothpick inserted into the center comes out clean.
- Let the blondies cool completely in the pan before cutting into squares. Use the parchment paper overhang to lift them out for easy cutting.