This easy blondie recipe makes bars that are chewy, a little fudgy, and completely addictive. You can add in chocolate chips, M&Ms, walnuts, or whatever mix-ins you like – meaning these blondies are infinitely adaptable, and the perfect switch-up from making brownies. Made with one bowl and no mixer, what’s not to love?
What is a Blondie?
Blondies are a chewy, fudgy bar recipe that’s similar in texture to brownies – but without the chocolate. They have a buttery, vanilla, flavor with a caramel-like undertone, and can be filled with all sorts of delicious things. Like chocolate chips, caramel bits, toasted nuts, sprinkles…. you name it. They should have a crinkly, shiny top, and chewy (almost gooey) texture in the center.
Ingredients in Blondies
Ok – here’s the rundown on the ingredients you’ll need and why each ingredient is important:
- Melted butter. First – butter has way more flavor than using shortening or oil. Then we’re using melted butter because it makes the bars chewier and gooier. (Note, always measure the butter first and then melt it).
- Brown sugar. Brown sugar gives blondies that butterscotch/caramel undertone in their flavor. It also has more moisture than white sugar, meaning that it contributes to the bar’s chewy texture. I use light brown sugar in this recipe, but you can also use a combination of dark brown and white sugar instead.
- Vanilla extract for flavor. Because blondies don’t have cocoa powder or melted chocolate like brownies – we need a good amount of vanilla extract for flavor.
- Eggs. In baking, eggs bind things together. They also add tenderness. Make sure your eggs are at room temperature for the best results.
- Flour. We need just the right amount here – too much and your blondies will be dry and tough, not enough and they can end up greasy.
- Cornstarch. This is kind of the “secret” ingredient. It adds a delicious chewiness that you’ll love.
- Salt – you’ll notice we need a pretty good helping of salt to balance out the sweetness.
Then you can fill your blondies with whatever mix-ins you choose. I recommend 1 1/2 cups total.
Can I make these blondies in an 8×8 inch pan? Yes. This recipe is designed for a 9×13 inch pan, so for an 8×8 inch pan simply half all of the ingredients. The bake time will be approximately the same.
Do these freeze? Yup! Cool fully to room temperature, then slice into bars, and freeze in an airtight container for up to 2 months.
Mine turned out greasy, what happened? If it seems like your blondies are greasy, almost like the butter oozed out, that likely means that the ingredients weren’t mixed together enough. Or that you added too much flour.
Soft, chewy, a little gooey – what’s not to love about these chocolate chip blondies?
For more blondies and brownies, make sure to try:
- 1 cup unsalted butter melted and cooled
- 1 1/2 cups light brown sugar*
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips or whatever mix-ins you like
- Preheat the oven to 350F degrees. Line a 9x13 inch pan with parchment paper, or aluminum foil and lightly grease.
- In a large bowl, whisk together the melted butter and sugar (or beat with an electric mixer.
- Whisk in the eggs and vanilla extract. You don't want the butter to look like it's melting out at this point.
- Stir in the flour and salt, ensuring that there are no flour clumps.
- Fold in the chocolate chips/ mix-ins.
- Spoon the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 24-28 minutes, or until the top looks set and shiny and an inserted toothpick comes out clean or with a few damp crumbs.*
- Cool fully before slicing.