October 25, 2023Review Recipe
Table of Contents
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.
Blonde Brownie Recipe Ingredients
These blondies are a delectable combination of buttery richness and sweet indulgence. The butter, light brown sugar, and granulated sugar create a sweet, caramelized base.
The star of the show is the addition of semi-sweet chocolate chips, which provide bursts of creamy chocolate in every bite.
- ½ cup of unsalted butter, melted, plus more for the pan
- ½ cup of packed light brown sugar
- ⅓ cup of granulated sugar
- 1 large egg, room temperature
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour
- ¼ teaspoon of salt
- 1 cup of 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 on top of these bars to create an extra indulgent treat.
How To Make This Blonde Brownie Recipe Recipe
Let’s dive into the step-by-step instructions for whipping up the easy batter for these blondie brownies.
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.
If you use salted butter, reduce the amount of salt added to the recipe.
STEP THREE: Add flour and salt; mix just until moistened.
Do not overmix the batter or the blondies may come out crumbly or tough and not as chewy as they should.
STEP FOUR: Fold in ½ cup semi-sweet chocolate chips.
STEP FIVE: Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Sprinkle the 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.
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 nine squares.
How To Serve
These great bars store well. Here are some tips for keeping them fresh long enjoy to enjoy them all.
ON THE COUNTER: Blondies are the perfect counter treat—they taste great when left out at room temperature.
To keep them fresh, wrap them tightly in plastic wrap, foil, or store them in an airtight container.
Stored this way, they should stay fresh for about three 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 them 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 three 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.
You Will Love This Blondie Recipe
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
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.
Wrap your blondies well and pop them in the freezer for up to three months.
You can add up to one cup of extra mix-ins to your blondies. Try chopped nuts or extra chocolate chips for more crunch.
The main difference between brownies and blondies is the ingredients. Blondies are made and flavored with vanilla extract and brown sugar, while brownies get their flavor from chocolate and cocoa powder.
Blondies have a rich vanilla flavor rather than the deep chocolate flavor found in a brownie.
Blondies are supposed to be gooey. When you bite into a delicious blondie and you find a soft and gooey center, that is exactly the texture you are looking for!
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Blondie Brownie Recipe
- ½ cup unsalted butter, melted
- 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
- 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.
- 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.