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Blondies

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close up shot of dessert bars stacked on top of each other
Rich and chewy, these blondies are a delicious spin on traditional brownies.
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Table of Contents
  1. Blondies Ingredients
  2. How To Make This Blondies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

An easy twist on a classic dessert, blondies closely resemble a brownie but have a distinct flavor difference. Brown sugar shines in this chewy blondies recipe and chocolate chips make this simple dessert extra decadent.

Looking for other brownies or bars for your dessert table? Your guests will love these easy recipes for peanut butter brownies and strawberry lemonade blondies.

close up shot of dessert bars stacked on top of each other

Blondies Ingredients

Blondies raw ingredients that are labeled

You’ll need:

  • ½ cup unsalted butter, melted, plus more for the pan
  • ½ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: Swap the chocolate chips for butterscotch chips, peanut butter chips, or white chocolate chips in this yummy recipe.

NUTS: Add chopped walnuts or other chopped nuts to these cookie bars for a bit of extra crunch.

TOPPING: Add a drizzle of caramel sauce to make these bars extra sweet.

How To Make This Blondies Recipe

STEP ONE: Preheat oven to 350°F. Brush an 8×8-inch square baking pan with melted butter and line the pan with parchment paper, leaving a 2-inch overhang on two sides.

OUR RECIPE DEVELOPER SAYS

Adding the overhanging parchment paper will allow you to lift the bars out of the pan for easy transfer to a cutting board so you can slice the bars.

STEP TWO: In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla until fully incorporated.

PRO TIP:

If you use salted butter, reduce the amount of salt added to the recipe.

ingredients whisked together in a bowl

STEP THREE: Add flour and salt; mix just until moistened.

PRO TIP:

Do not overmix the batter or the blondies may come out crumbly or tough and not as chewy as they should.

flour and salt added to the bowl of ingredients

STEP FOUR: Fold in ½ cup semi-sweet chocolate chips.

STEP FIVE: Transfer batter to the prepared pan and smooth the top with a rubber spatula. Sprinkle blondie batter with the remaining chocolate chips.

STEP SIX: Bake for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

batter placed in a baking pan and topped with chocolate chips then being baked

STEP SEVEN: Set the pan on a wire rack and let cool completely. Using the parchment overhang, lift the blondies from the pan and transfer them to a cutting board. Cut into 9 squares.

How To Serve

Serve blondies fresh and warm from the oven with a scoop of vanilla ice cream, a dollop of whipped cream, and a drizzle of hot fudge sauce or caramel sauce or make them ahead and enjoy them at room temperature.

Storage

ON THE COUNTER: Blondies are the perfect counter treat—they taste great when left out at room temperature. To keep them fresh, wrap tightly in plastic wrap, foil, or store in an airtight container. Stored this way they should stay fresh for about 3 days, if your family doesn’t get to them first!

Uncut blondies will stay fresher for longer than individually cut blondies, so if making ahead, wait until the day you are serving them to cut into portions.

IN THE FRIDGE: If you want to keep them for longer, this easy blondie recipe can be stored in the fridge for a week. Wrap the blondie bars tightly with plastic wrap to keep the air from getting in and drying them out.

IN THE FREEZER: Store in the freezer for up to 3 months. Thaw on the counter when you are ready to serve them. You can eat them cold, however, pop them in the microwave in 15-second increments to make them soft and delicious once again.

close up shot of a bunch of dessert bars

The brown sugar in blondies helps make them one of the best dessert bars out there. This fantastic recipe is a fun play on the classic chocolate brownie, yet has the same delicious and chewy texture. It will easily become a family favorite!

FREQUENTLY ASKED QUESTIONS

Can I make these in a larger pan?

If you would like to make these in a larger pan such as a 9-inch baking pan, you certainly can, but keep in mind you’d have to adjust the baking time since the bars would be thinner and bake quicker.

Can I freeze blondies?

Wrap your blondies well and pop them in the freezer for up to three months.

What can I add to blondies?

You can add up to 1 cup of extra mix-ins to your blondies. Try chopped nuts or extra chocolate chips for more crunch.

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close up shot of dessert bars stacked on top of each other

Blondies

5 from 12 votes
Rich and chewy, these blondies are a delicious spin on traditional brownies.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9

Ingredients
  

  • ½ cup unsalted butter, melted
  • ½ cup packed light brown sugar
  • cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350°F. Brush an 8×8-inch square baking pan with melted butter and line the pan with parchment paper, leaving a 2-inch overhang on two sides.
  • In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla until fully incorporated.
  • Add flour and salt and mix just until moistened (do not over mix). Fold in ½ cup semi-sweet chocolate chips.
  • Transfer batter to prepared pan and smooth top with a rubber spatula. Sprinkle the top with the remaining chocolate chips.
  • Bake for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Set the pan on a wire rack and let cool completely. Using the parchment overhang, lift the blondies from the pan and transfer them to a cutting board. Cut into squares.

Video

Notes

  • Adding the overhanging parchment paper will allow you to lift the bars out of the pan for easy transfer to a cutting board so you can slice the bars.
  • If you use salted butter, reduce the amount of salt added to the recipe.
  • Do not overmix the batter or the blondies may come out tough or crumbly and not as chewy as they should.

Nutrition

Calories: 339kcal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 195mg | Potassium: 157mg | Fiber: 2g | Sugar: 27g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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