The Best Blondies
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This easy blondie recipe makes bars that are chewy, a little gooey, 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. An easy, one-bowl, no mixer recipe.
**This post was updated October 11, 2024 with new photos and recipe tips**
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 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. See my tips about how to properly measure flour here.
- Cornstarch (AKA cornflour for anyone in the UK). This is kind of the “secret” ingredient. It adds even more chewiness to the texture.
- Salt – you’ll notice we need a pretty good helping of salt to balance out the sweetness.
Making Blondies
As mentioned, this recipe is a simple, no mixer recipe. Here’s the rundown to show you what each step looks like.
- Start by preheating the oven to 350F (180C) and lining your 9×13 inch pan with parchment paper so that there’s an overhang around the edges. You can also line the pan with aluminum foil or lightly grease.
- Then in a large bowl, whisk together the melted butter, brown sugar and granulated sugar. You want to keep whisking until you no longer see pools of butter sitting on top of the sugar.
- From there, whisk in the eggs and vanilla extract. Keep whisking until you no longer see pieces of egg in the batter.
- Gently whisk in the flour, cornstarch and salt. This can be done with a wire whisk or a rubber spatula. When you’re done you should no longer see lumps or streaks of flour.
- Then fold in your chocolate chips or whatever mix-ins you choose.
- Spread the batter into your prepared pan and smooth into an even layer.
- The blondies will bake for about 24-28 minutes. When finished, the top should look set. The bake time will vary depending on your oven and how gooey you like your blondies.
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 slightly less because the blondies will be a little thinner.
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 butter.
Soft, chewy, a little gooey – what’s not to love about these chocolate chip blondies?
For more blondies and brownies, make sure to try:
- Butterscotch Blondies
- White Chocolate Macadamia Blondies
- Easy Homemade Brownies
- Peanut Butter Brownies
Blondies
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
- 1 cup unsalted butter (226 grams), melted and cooled
- 1 cup light brown sugar (210 grams)
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all-purpose flour (266 grams)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips (270 grams), or whatever mix-ins you like
Instructions
- Preheat the oven to 350F degrees. Line a 9×13 inch (23×33 cm) pan with parchment paper, or aluminum foil, so that there's another overhang around the edges. Alternatively, lightly grease the pan.
- In a large bowl, whisk together the melted butter and sugars.
- 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, cornstarch 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.
- When ready to slice, lift the bars out of the pan using the overhang of the pan and place on a cutting board. Peel back the paper (or foil), then slice with a sharp knife. If you greased the pan, then simply slice the bars in the pan. For clean cuts, ensures that the bars are fully cooled first. I cooled mine for about 2 hours, and the chocolate chips were still melty.
Notes
- Baking Pans: Baking in a glass or ceramic pan will likely take 3-5 more minutes.
- Make Ahead Tips: Store blodies in an airtight container for up to 5 days. Blondies also freeze well. Ensure that they’re fully cooled, then slice and freeze. Thaw in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 bar, assuming the pan is sliced into 15 uniform pieces.
That’s funny how you think these would last 5 days! More like 5 hours!
Haha – I agree! I’m sometimes shocked by how quickly I can eat through a pan of blondies…
This has potential but I made it exactly as the recipe listed mine were dry. I questioned the amount of batter to the pan size I may make it in a small pan to make thicker blondies. I won’t make this again unfortunately. I wonder if cornstarch dried it out.
I have made these so many times I just thought you needed know that whenever I do make them they are GONE within a very short amount of time!!! I have received so many compliments on this receipe- it’s definitely my go-to on short notice for parties and get-togethers. So glad I found it! Thank you!
These were awesome! I didn’t have unsalted butter so just used salted butter and omitted the additional salt. Yum! Would post a photo if I could! Did take an extra few minutes in my glass 9×13.
These are delicious! Do you think they can be made with a 1:1 Gluten Free flour and turn out well?
Just Fabulous
Made this recipe for my Mr to replace his favorite from a favorite eat out spot where we can’t go to at this moment 👌 wink, wink.
Just wanted to say, these have been my go quick dessert for get togethers probably for a few years now. There are never any left!!! Everyone goes crazy for them!
I’m so glad it’s become a go-to recipe for you! I always love having an easy dessert on hand
This looks delicious, thank you for sharing!
I was surprised that there’s no baking soda/ baking powder?
Because you want the bars to be dense – there’s no need for any baking powder or baking soda – similar to many brownie recipes where it’s left out.
Hi! When do I mix in the cornstarch?
Ah – thank you for catching this! You’ll mix it in with the flour. I’ve edited the recipe now
Hello,
Please can you explain what you mean when you say “you don’t want the butter to look like it’s melting out at this point” in the method? I want to try this recipe but I’m afraid of it going wrong as I don’t understand what you mean!
Thanks
Basically, as you mix together the butter and sugar sometimes it can be mixed together as one even batter. Or if it isn’t mixed together enough you will see pools of melted butter in the bowl. I hope this helps. At the end of the day, it isn’t the biggest deal either way. 🙂