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Stack of three chewy blondies with chocolate chips
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4.64 from 11 votes

Blondies

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? 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Blondies, Chocolate Chip Blondies
Servings: 15 pieces
Author: Fiona Dowling

Equipment

  • 9x13 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 9x13 inch (23x33 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

  1. Baking Pans: Baking in a glass or ceramic pan will likely take 3-5 more minutes. 
  2. 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. 
  3. Nutrition: Details provided are an estimate only and based on 1 bar, assuming the pan is sliced into 15 uniform pieces. 

Nutrition

Calories: 344kcal | Carbohydrates: 47g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 99mg | Potassium: 48mg | Fiber: 1g | Sugar: 33g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg