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These classic Blondies, often referred to as blond brownies, are rich, delicious vanilla brownies dotted with white chocolate. They are so incredibly quick and easy to make with many common pantry ingredients. I love to make them for bake sales, potlucks, and parties.
How to make blondies
First, lightly spray a 9×13-inch baking pan with nonstick baking spray. Line the pan with parchment paper or aluminum foil, leaving an overhang to remove the baked blondies easily. In a medium bowl, whisk together the flour, baking powder, and salt. Then in a large bowl, stir together the butter, brown sugar, granulated sugar, beaten eggs, and vanilla extract. Add the dry ingredients to the wet ingredients in several intervals stirring just until combined. Fold in the chocolate and nuts if using.
Spoon the batter into the prepared pan. Sprinkle the top with a few more white chocolate chips. Bake until the edges are lightly browned, and they start to pull away from the sides of the pan. Let the blondie cookies fully cool on a wire rack before slicing. For an over-indulgent treat, serve with a scoop of vanilla ice cream and caramel sauce.
Let the melted butter cool slightly before adding it to the recipe. You don’t want the butter to cook the eggs.
Bring the eggs to room temperature before beating them.
Consider substituting dark chocolate chips, peanut butter chips, semi-sweet chocolate chips, or butterscotch chips for white chocolate chips.
For a nutty flavor, add chopped walnuts, pecans, or almonds.
For optimal texture, do not overmix the batter. Mix just until incorporated.
Store them in an airtight container at room temperature for up to 4 days.
How to tell when blondies are done
Do not overbake the blondies. When they are done, the top will be very lightly brown, and the edges will have started to pull away from the sides. You can also use the toothpick test. Insert a toothpick into the middle, and if it comes out mostly clean with just a few moist crumbs, then they are done. An instant-read thermometer inserted in the center will read 200 degrees f.
How to freeze blondies
To freeze, first fully cool them. Once cut, place the treats on a rimmed baking sheet covered with parchment paper with a little space between each one. Put the baking sheet on a flat-level surface in the freezer. Once the bars are frozen, place them in a sturdy freezer container in the freezer for up to 3 months. This technique is known as flash freezing. It keeps the blondies from freezing in one big lump, and it allows you to remove just the amount of bars you want. Thaw covered in the fridge or on the counter overnight.
More bar recipes to try!
Oatmeal Bars
Blueberry Cheesecake Bars
Cream Cheese Brownies
Magic Cookie Bars
Cherry Pie Bars
Lemon Curd Cheesecake Bars
Easy Blondies Recipe
This quick and easy Blondie Recipe is rich in vanilla flavor, slightly chewy, and amazingly delicious. Bake up a batch of these tasty treats today and surprise your family
5 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Servings: 15bars
Calories: 367kcal
Author: Beth Pierce
Ingredients
2cupsall-purpose flour
1teaspoonbaking powder
½teaspoonsalt
1cupunsalted butter melted and slightly cooled
1cuplight brown sugar or dark brown sugarpacked
½cupgranulated sugar
2large eggs room temperaturelightly beaten
2teaspoonsvanilla extract
1 1/4cupswhite chocolate chips
½cupchopped walnuts or pecansoptional
Instructions
Preheat oven to 350 degrees. Lightly coat a 9x13-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang to remove the baked blondies easily.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, stir together the butter, brown sugar, granulated sugar, beaten eggs, and vanilla extract. Add the dry ingredients to the wet ingredients in several intervals stirring just until combined.
Fold in 1 cup of white chocolate chips and nuts if using.
Spoon the batter into the prepared pan. Sprinkle the top with the remaining white chocolate chips.
Bake for 23-27 minutes or until the edges are lightly browned and they start to pull away from the sides of the pan. A toothpick inserted into the middle should come out mostly clean with just a few moist crumbs. Let the blondies fully cool before slicing.
Notes
Line the pan with parchment paper or aluminum foil, leaving a slight overhang for easy removal of the brownies once the cool.
Let the melted butter cool slightly before adding it to the recipe. You don't want the butter to cook the eggs.
Bring the eggs to room temperature before beating them.
Consider substituting dark chocolate chips, semi-sweet chocolate chips, or butterscotch chips for the white chocolate chips.
For a nutty flavor, add chopped walnuts, pecans, or almonds.
Do not overmix the batter. Mix just until incorporated.
Store them in an airtight container at room temperature for up to 4 days.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Reader Interactions
Comments
Janice Haney
I made these, and they are wonderful! In my oven I baked 20 minutes, and they turned out perfect!
Reply
Beth Pierce
Thanks, Janice!
Reply
taryn
I made these with butterscotch chips since i didn’t have white chocolate. SO GOOD!!
Reply
Beth Pierce
So glad that you liked the blondies! Thanks for the tip, Taryn!
Reply
Sandra
The Kids loved these! They are so simple yet delicious! They are our new favorite.
These are so incredibly delicious! Best blondie recipe I have tried year to date.
Reply
Catalina
What a delicious treat! These blondies are my new favorite!
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Beth Pierce
Thanks, Catalina! So glad that you like them!
Reply
TAYLER ROSS
I made these blondies last night to bring to work today and everyone has devoured them! They were so easy to make too!
Reply
Beth Pierce
Thanks, Tayler! I am happy that everyone loved them!
Reply
Allyson Zea
We love this classic desert recipe! My kids beg me to make them all the time.
Reply
Kathleen
These rich, delicious blondies are my kind of treat. I am ready to dig into one of these.
Reply
Beth Pierce
Thanks, Kathleen! Enjoy!
Reply
Dannii
These make such a nice alternative to brownies. So easy to make too.
Reply
Shadi Hasanzadenemati
Oh wow, these were so delicious and easy. My family devoured them. Thanks for sharing the recipe.
Reply
Wanda
I haven’t had a blondie in such a long time and now I’m so inspired to make them thanks to this recipe! Making a list of ingredients and bookmarking this recipe!
Reply
Liza
Sooo chewy and tasty. We love this recipe, and I top them with walnuts as you suggested. Yum!
Reply
Beth Pierce
Thanks, Liza! So glad that you like the blondies!
Reply
Juliane
What a great recipe. The kids helped make these. We could not stop eating these.
Reply
Amanda
One of my favorite desserts of all time. I highly recommend this recipe to everyone!
the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.
This depends on the desired texture. For a chewy, gooey-centered blondie, look for golden edges and a just-set center.It shouldn't jiggle but it may look a bit underdone and feel soft when you press it. That's perfect as the blondie will continue to cook in the pan after you take them out of the oven.
Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.
If your recipe calls for melted butter, which is common in many quick breads, pancakes, brownies, blondies and some cakes, you can substitute an equal amount of neutral oil like safflower, canola or vegetable. If you want to experiment with flavors, try virgin coconut or olive oil.
So what happens is that the oil-based cake or brownie can seem more fudgy and less cake-like. Then if you're melting the butter with the chocolate and mixing it, or if you're creaming it, the texture of the brownie is going to be quite different.
Remember that we're letting them cool in the pan completely, so they will continue to cook out of the oven. Remove them from the oven when moist crumbs are still clinging to a toothpick. Why are my blondies cakey? Cakey blondies can be a result of too much liquid in the batter, over-baking, or under-stirring.
If you add too much flour, you may end up with dry, dense, or even crumbly blondies. Chocolate chips or mix-ins of your choice – Your imagination is the limit here! I used semi-sweet chocolate chips, but you can use whatever you like that's a similar size and shape.
Place onto a baking tray on the middle shelf of oven and bake for 25 minutes. Check your Blondie, the centre should have a slight wobble, if very wobbly put back into the oven for a few minutes until it has firmed a little.
The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter. The edges will feel firm to the touch (not just set but actually kind of firm and crispy) and the surface will feel soft when pressed but will not spring back.
Ever wondered, why won't my blondies cook in the middle? This is usually due to oven temperature inconsistencies or the baking dish's size. Blondies need the right heat distribution to cook evenly, which we'll cover in our recipe tutorial.
If your blondies are coming apart in your hands, it's likely for one of three reasons: You didn't aerate the eggs enough. The leading cause of raw, sunken blondies is not whipping enough air into the batter.
140 Cal. This blondie tastes like it just came out of the oven, thanks to the super soft, almost-gooey inside. Handcrafted by Greyston Bakery—a social justice enterprise and B Corp that prioritizes inclusive hiring—for CAVA. Contains: Milk, Soy, Wheat, Eggs.
The first recipe for blondies ever was published in 1896 by Fannie Farmer. She was a pioneer of modern American cookery. Interestingly they were called “brownies” when the recipe first came out but it contained vanilla and molasses instead of cocoa. which gave the blondies their golden color.
Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.
When it comes to greasing pans, vegetable oil and shortening are actually better choices. They may not impart any extra butter flavor to the “crusts” of your cake, but they are both more effective at preventing cakes from sticking than butter.
It depends on your personal preference and the recipe you're following. Generally, butter is the more traditional choice for cakes, as it lends a rich flavor and moist texture. However, some recipes may call for oil instead, as it can create a lighter and fluffier cake.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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