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These Blondies are chewy, moist and have the most amazing buttery brown sugar flavor, with a smattering of white chocolate chips. They’re easy to make and ready in less than an hour. An amazing recipe you’ll come back to over and over!
I’m so in love with this blondie recipe. I felt it was a very important recipe to get just right, because the texture and flavor were very specific in my mind. I wanted that deep, almost butterscotch-like, flavor from the brown sugar. I wanted white chocolate (because regular chocolate feels too much like a cookie bar to me) and something chewy, dense and tender, like a great brownie. But not crumbly and dry.
This recipe turned out even better than I could’ve imagined. A friend, who tries a lot of my treats, declared them to be her favorite so far. They really are even better than you expect them to be, and they stay tender and chewy for several days without drying out. The best!
What Is A Blondie?
Blondies are similar to brownies, but without the cocoa powder. Rather than lots of chocolate flavor, they’re more like a cookie flavor, getting their flavor from brown sugar and vanilla extract. In this case, they also have white chocolate chips.
This blondie recipe is actually quite similar to my brownie recipe. The main difference is using butter instead of oil (which gives better flavor with the absence cocoa powder), no cocoa powder, brown sugar instead of white sugar (for added flavor) and one less egg. Most of the changes just work better with the absence of the chocolate and adding flavor for this more “vanilla” version.
Why You Should Make These
Really though. This blondies recipe is 100% fabulous. Here are just a couple of reasons why I’m obsessed.
- Quick and easy. Dessert in under an hour? Sign me up! These blondies only take about 40 minutes to make from start to finish, and they use a super simple mixing method suited to all skill levels.
- A texture dream. Wonderfully moist and chewy, these dessert bars are a joy to sink your teeth into. They are nice and gooey when warm, and perfectly soft and chewy when completely cool.
- Versatile. This is an excellent base recipe to build upon if you want to experiment with more eccentric blondies. Mix in your favorite things, just keep the total amount of mix ins about the same.
What You’ll Need
Here’s a shopping list to get you on your way! Check out the recipe card at the bottom of this post for precise measurements.
- All-purpose flour – Be sure to measure it accurately, or you’ll end with dry, crumbly blondies.
- Baking powder – For the perfect rise and texture.
- Salt – Brings out the flavors naturally present in the blondies.
- Unsalted butter – Salted butter will also work. Just leave the added salt out of the recipe.
- Packed light brown sugar – Gives the blondies more flavor than regular white sugar and really adds to these blondies.
- Eggs – Be sure to use large eggs, not medium or extra large.
- Vanilla extract – The vanilla gives the blondies a certain “je ne sais quoi” that’s not to be left out.
- White chocolate chips – Feel free to shake things up with different mix-ins. You could also use chocolate chips, chocolate chunks, nuts, cranberries.
How to Make Blondies
I love how quick and easy these blondies are. Here’s a basic overview of how to make them. Be sure to scroll to the recipe card below for more thorough instructions.
- Prep. Preheat oven to 350°F and grease an 8-inch square baking pan.
- Combine the dry ingredients. Whisk together the flour, baking powder, and salt.
- Combine the wet ingredients. Whisk together the butter and brown sugar, then add the eggs and vanilla. Whisk vigorously for about 20-30 seconds.
- Put it all together. Fold in the dry ingredients, followed by the white chocolate chips.
- Bake. Pour the batter into the baking pan and bake for 25-30 minutes.
- Cool and slice. Allow the blondies to cool at room temperature before using the parchment to lift them from the pan. Cut into squares.
Tips for Success
You know me! Always trying to make sure you ace every recipe (the first time). Here are some tips and tricks to help you get this one right the first time.
- Measure carefully. Especially the flour. If you add too much flour to your mixing bowl, the blondies will turn out dry and crumbly (as opposed to moist and chewy). Too little flour? You’re in for a gooey mess. Check out my post on How to Measure Flour Correctly for more information.
- Use a metal pan. Don’t use glass or ceramic pans. They take longer to heat up and cook, which can lead to the center being undercooked.
- Let things cool. After whisking together the melted butter and sugar, let the mixture cool a bit before adding the eggs. Otherwise, you risk the heat from the melted butter cooking/scrambling the eggs.
- Don’t over-mix. When combining the wet and dry ingredients, mix until just combined. No more. Over-mixing can lead to overly dense, tough blondies.
- Don’t over-bake. Bake just until the center is set but still a bit jiggly. Overbaking will dry out your blondies.
How To Tell When They Are Done
You definitely don’t want to over bake these. I’d rather slightly under bake, than over bake them. I give a 25-30 minute range and would say the lower end of that range will give you more gooey, chewy blondies, while the upper end will make them a little more firm. Of course all ovens vary, so look for the edges to be set and the middle to be a little jiggly, but mostly set as well. Keep in mind that they continue to bake and firm up as they cool. In fact, because of the white chocolate chips, they really need to fully cool before they lose that gooey texture (which is also super tasty).
How Do I Get The Crackly Top?
A crackly top is a signature of a good blondie, just like brownies. Be sure to incorporate some air into the batter once the eggs, sugar and butter are combined to get that crackly top. Mixing vigorously for about 20-30 seconds should do the trick.
Why Did My Blondies Turn Out Wrong?
I hope they turn out perfectly the first time, but if they don’t here are some common reasons why. Whether they are dry, too gooey or something else, it often comes down to similar reasons.
- Incorrect measuring of ingredients. This is probably the most common, and flour is most likely the culprit. I always recommend using a food scale to be sure everything is accurate. Even a couple tablespoons more or less of flour can make a difference. Too much flour could give you dry, more cake-like blondies. Too little can make them too gooey.
- Baking time. Ovens do vary and the right baking time is crucial. Baking too long can leave you with dry, crumbly blondies. Baking too little can leave them too gooey and soft. See above for tips on telling when they’re done.
- Not fully cooled. If your blondies seem too gooey and you notice the white chocolate chips are still a little melty, let them keep cooling. They should firm up when fully cooled.
How to Store Blondies
- Countertop. Once the blondies have cooled fully, store them in an airtight container at room temperature for up to 5 days.
- Freezer. After slicing the fully cooled blondies, seal them in an airtight container or wrap individual squares in a double layer of plastic wrap. Store in the freezer for up to 3 months. Allow the blondies to thaw at room temperature before diving back in.
Watch How to Make Them
Print
Blondies Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 12-15 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Blondies are chewy, moist and have the most amazing buttery brown sugar flavor, with a smattering of white chocolate chips. They’re easy to make and ready in less than an hour. An amazing recipe you’ll come back to over and over!
Ingredients
- 1 2/3 cups (217g) all-purpose flour (measured correctly)
- 1/4 teaspoon baking powder
- 1/4 salt
- 3/4 cup (168g) unsalted butter, melted
- 1 1/2 cups (337g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (253g) white chocolate chips
Instructions
- Preheat oven to 350°F. Grease an 8-inch square metal (not glass or ceramic) baking pan and line it with parchment paper, leaving some over hanging on one side for easy removal from the pan later.
- Add the flour, baking powder and salt to a medium sized bowl and set aside.
- In a large bowl, combine the melted butter and brown sugar. Whisk together to combine. Let cool until just warm.
- Add the eggs and vanilla extract and whisk vigorously until well combined and smooth, about 20-30 seconds.
- Fold in the dry ingredients, then fold in the white chocolate chips.
- Pour the batter into the prepared pan. Bake until the edges are lightly golden but the center still jiggles slightly, about 25-30 minutes.
- Remove from the oven and allow to cool completely, then use the parchment paper to lift them out of the pan. Cut into squares. Store in an airtight container at room temperature. Best if eaten within 4-5 days.
Notes
- Storage. Once the blondies have cooled fully, store them in an airtight container at room temperature for up to 5 days.
- Freezing. After slicing the fully cooled blondies, seal them in an airtight container or wrap individual squares in a double layer of plastic wrap. Store in the freezer for up to 3 months. Allow the blondies to thaw at room temperature before diving back in.
Nutrition
- Serving Size: 1 blondie
- Calories: 322
- Sugar: 32 g
- Sodium: 71.6 mg
- Fat: 15.4 g
- Carbohydrates: 43.4 g
- Protein: 3.5 g
- Cholesterol: 52.8 mg
More Great Blondies and Bars
Looking for more nostalgic recipes that everyone will love? Try one (or all!) of these classics:
Very very good, but very sweet, I used only 1c of white morsels, is it possible to use little less sugar with the same outcome? Will next try with caramel bits and pecans.
You could try less sugar, but it may affect their texture too, since the sugar itself and the molasses in the brown sugar also contribute moisture.
I made these blondies in a white ceramic 8×8 baking pan. I baked them for the full 30 minutes and while they looked done on top, when I finally cut into them after they had time to cool down, they were almost raw in the middle. Any suggestions on the baking time? I felt like the top looked done, and I did let them cool fully for several hours. I am not sure what I may have done wrong. Don’t get me wrong, the flavor is still delicious, but the texture is just off. Any suggestions would be appreciated.
So, you want to use a metal pan. I will add that to the recipe. I didn’t originally add it because I thought that was what people typically used. Sorry for making that assumption! Ceramic and glass pans take longer to heat up so they take longer to bake and often the center ends up undercooked, which sounds like is what happened.
This is exactly what happened! I was using a pretty blue ceramic pan that I got for spring when really I should have used my trusty metal one. Thank you!
Omg, delicious! 😋