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An easy twist on a classic dessert, Blondies closely resemble a brownie, but have a distinct flavor difference. Brown sugar shines in this blondies recipe, rather than cocoa, and vanilla extract and chocolate chips make this a simple dessert shine.
Looking for other brownie or bars for your dessert table? Your guests will love these Peanut Butter Brownies, Strawberry Lemonade Blondies or the summer-favorite Lemon Cheesecake Bars.
BLONDIES INGREDIENTS
Did you know brownies originated in the early 20th century? Some think Fannie Farmer was the creator of the recipe, and some say a forgetful housewife left the baking powder out of her cake recipe but no one knows for sure.
You will need:
- 8 tablespoons 1 stick unsalted butter, melted, plus more for pan
- 1/2 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
HOW TO MAKE THIS BLONDIES RECIPE
STEP ONE: Preheat oven to 350 degrees. Brush an 8-inch square baking pan with melted butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Also, butter paper.
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.
STEP THREE: Add flour and salt; mix just until moistened (do not over mix).
STEP FOUR: Fold in 1/2 cup semi-sweet chocolate chips.
STEP FIVE: Transfer batter to prepared pan; pour and smooth top. Sprinkle with remaining chocolate chips.
STEP SIX: Bake until top is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
STEP SEVEN: Set the pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 9 squares.
STORAGE
Serve it fresh and warm from the oven with ice cream or make it ahead and enjoy it at room temperature.
ROOM TEMPERATURE
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 brownies, so if making ahead, wait until the day of to cut into serving portions.
IN THE FRIDGE/FREEZER
If you want to keep them for longer, Blondies can be store in the fridge for a week, and in the freezer for up to 3 months. In both situations, you’ll want to wrap the blondie bars tightly with plastic wrap to keep the air from getting in and drying them out.
You can eat them cold, however pop them in the microwave in 15 second increments to make them soft and delicious once again.
The brown sugar in blondies helps make them one of the best dessert bars out there. Rather than using cocoa. this blondie recipe is a fun play on the traditional brownie, yet has the same chewy and delicious texture. It will easily become a family favorite!
MORE DESSERT RECIPES YOU’LL LOVE
Blondies
Ingredients
- 8 tablespoons 1 stick unsalted butter, melted, plus more for pan
- 1/2 cup packed light-brown sugar
- 1/3 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 degrees. Brush an 8-inch square baking pan with melted butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Also, butter paper.
- In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla until fully incorporated.
- Add flour and salt; mix just until moistened (do not over mix). Fold in 1/2 cup semi-sweet chocolate chips.
- Transfer batter to prepared pan; pour and smooth top. Sprinkle with remaining chocolate chips.
- Bake until top is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
- Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
Video
Notes
- If you use salted butter, reduce the amount of salt added to the recipe.
- Try topping with ice cream for an extra delicious dessert!
The photos alone make my mouth water! I cannot wait to make this.
Love serving this when I have company over. Always a hit!
So easy to prepare and absolutely delicious! They turned out a little too crunchy for my test so I won’t cook as long next time. This is a keeper.
sooooo good! 10/10!
These are awesome. Im assuming the nutrition info is for the whole pan and not a single serving?
Whoops, just fixed that! Glad you enjoyed! 🙂
I made these tonight and they were delicious! And not to mention easy!! I was craving some blondies ( I normally have a box of TJ mix in our cupboard) but these were better! Definitely making this a staple in our house. Thanks for the recipe!
The recipe says 1c of chocolate chips but the instructions say 1/2c. Which is best?
You use one cup total – 1/2 cup goes in the batter and 1/2 cup goes on top! Enjoy 🙂
Are we using room temperature butter or melted for batter?
It’s melted – enjoy! 🙂
Under Step 5 it shows a picture of the blondies ready to be baked and it says to bake at 350 deg. for 40-43 minutes. In the printed recipe below it says to bake for 30 min at 350. Which time should it be?
Whoops, that image needs to be updated. Thanks for letting us know! You’ll need to bake for 30 minutes – enjoy! 🙂
I made these tonight for my family. They were excellent. I love chewy cookies and these were perfection. I will definitely be making them again. Thank you!