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This is hands down the best blonde brownie recipe you will ever find. With lots of brown sugar, vanilla flavor, chocolate chips and nuts thrown in this best blondie recipe is going to be a major crowd pleaser.
When it comes to baking, nothing could get simpler than a batch of blondies. Whenever I need a quick dessert, my brain goes to blondies. Blonde brownies, or blondies can be made in one bowl and are always a hit.
If you need a dessert fast, or new to baking, then this blonde brownies recipe should be your first choice. And if you can’t decide what to put in them, then this version of blondies got you covered.
You can totally customize these too, to whatever you have on hand or want to throw it in. Make them your own. This is an easy blondie recipe that is always a huge hit.
What Are Blonde Brownies Made Of?
Blonde brownies, or blondies, are basically a brownie but no cocoa powder is used. Vanilla is substituted for the cocoa instead.
They are made from some pretty typical pantry ingredients: flour, brown sugar, vanilla, sugar, butter, eggs, and a leavening agent (baking powder, baking soda or sometimes both).
How To Make The Best Blonde Brownies – Step By Step
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Adjust oven rack to middle position; preheat oven to 350° F. Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they’re done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside.
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Whisk flour, baking powder, and salt together in medium bowl; set aside. Melt the butter over medium heat and allow to cool slightly. Whisk melted butter and sugars together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in the assortment of mix-ins and turn batter into prepared pan, smoothing top with rubber spatula.
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Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
Step One: Preheat Oven to 350 and Mix your dry ingredients:
You want to preheat your oven to 350 and line your pan with tinfoil and cooking spray.
In a mixing bowl, simply whisk your dry ingredients together.
Step Two: Combining The Wet Ingredients
Then to get even easier, these blonde brownies call for melted butter. Rejoice! No waiting for your butter to soften for these bars folks. Simply melt the butter over your stove top (or microwave if you prefer), and then pour into a second mixing bowl to cool slightly. After that go ahead and add in your sugars and whisk to combine. Then your vanilla and eggs! Whisk, whisk, whisk.
Step Three: Combining the flour mixture and wet ingredients.
At this point you are so almost there. I add my flour mixture to my wet ingredients. Always be sure to not over mix. I like to leave a few streaks of flour left behind. Don’t worry those streaks will get baked right in. And since you are adding in all those yummy mix-ins, you will end up giving the batter a few more stirs.
Step Four: Add your Mix-ins:
This is where you can get creative! Just be sure to add 2 cups of mix-ins. Chocolate chips, nuts, coconut. Whatever you like!
Step Five – Baking:
You want to then spread the batter into your pan. This batter is thick so you might have a bit of difficulty doing this.
Pro Tip: I spray a piece of plastic wrap with nonstick cooking spray and then spread the batter with that covering my hand to help it from sticking.
You will bake these in a 13×9 pan. I like to line mine with aluminum foil, and a few good sprays of PAM cooking spray.
To form the aluminum foil here is a little trick for you. Turn your baking pan upside down and form the foil over it making the perfect shape of the inside. Then simply turn the dish back over and insert the foil! It’s a perfect fit and no wrestling with getting the corners to fit anymore.
You want to bake at 350 these blondies for 22-25 minutes.
Baking Tips For These Best Blonde Brownies
- Be sure to measure your flour correctly. Overmeasuring can result in a cakey texture instead fo the perfect chewiness that we are going for. You can get the full tutorial on how to measure your flour here.
- Make sure your ingredients are room temperature, like your eggs. To bring your eggs to room temperature quickly place them in a bowl of warm water for 10 minutes.
- Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!
- Once they have cooled and set up, use a plastic knife to cut them. Plastic won’t heat up and will cut them neatly.
Blondie Variations
You can definitely customize these blondies. Try a different candy or chocolate. I’ve made a Reese’s pretzel version. But try swirling in some caramel sauce, peanut butter, or nutella. Got nuts.
I made a cookie bar variation with white chocolate chips and pumpkin. I also have made a version with M&M’s and browned butter.
How To Cut These Blonde Brownies:
You could just bring the whole pan to your party and call it a day. No one would care once they taste one. But if you want to cut them into attractive bars here a few tips:
- First, line your pan with tinfoil and spray lightly with cooking spray. This will make it easier to simply lift out the entire pan at once and cut into bars.
- Allow them to cool. Completely. Cutting them warm is just going to end up in a GIANT disaster. Let them sit on the counter until they come to room temperature. I pop mine in the fridge to hurry up this process and help to firm up the bars before cutting. Usually at least an hour if not longer if I can wait that long!
- Use a plastic knife! Plastic does not conduct heat like a metal knife will so it will cut through the bars easily without warming up that chocolate inside! You will have nice clean cuts and pretty bars to present in the end!
How Do You Store Blonde Brownies?
I love blondies because not only are they simple to make but you can also make them ahead of time. In fact I recommend it, because they need time to set up before you cut into them.
You can store these at room temperature for up to 3 days. Just make sure they are covered.
Can I Freeze Blonde Brownies?
You can also freeze these for up to 3 months. Just make sure to cool completely. Freeze solid and then place in an airtight container.
Should You Refrigerate Blonde brownies?
I don’t recommend it. Storing them at room temperature if best.
Refrigerating the blondies can end up drying them out.
For More Bar Recipes Check Out These:
- Snickers Cheesecake Bars
- Frosted Sugar Cookie Bars
- Margarita Bars
- Strawberry Rhubarb Bars
- Apple Pie Gooey Bars
To Make This Best Blondies Recipe You Will Need:
As always, if you loved this blonde brownies recipe or have a question let me know by leaving a rating and a comment below.
And don’t forget to follow along with me on my baking adventures on Pinterest, Instagram, Twitter, and Facebook. Until next time, happy baking everyone!
Best Blondies Recipe
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks butter melted, cooled
- 1 1/2 cups light brown sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 2 cups of mix-ins see notes
Instructions
- Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside.
- Whisk flour, baking powder, and salt together in medium bowl; set aside. Melt the butter over medium heat and allow to cool slightly. Whisk melted butter and sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in the assortment of mix-ins and turn batter into prepared pan, smoothing top with rubber spatula.
- Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
Notes
- Be sure to measure your flour correctly. Overmeasuring can result in a cakey texture instead fo the perfect chewiness that we are going for. You can get the full tutorial on how to measure your flour here.
- Make sure your ingredients are room temperature, like your eggs. To bring your eggs to room temperature quickly place them in a bowl of warm water for 10 minutes.
- Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!
- Once they have cooled and set up, use a plastic knife to cut them. Plastic won't heat up and will cut them neatly.
- For the mix-ins you can use whatever you like just keep it to 2 cups. Try coconut, chocolate chips, nuts!
Jessica @ Citrus Blossom Bliss says
I love that this clears out the whole pantry of all those half-used delicious ingredients. I know how you feel about the neverending to-do list, some days it just makes me panic, lol. These blondies would make it better, for sure 🙂
Heather @Boston Girl Bakes says
Thanks Jessica! I hear you on the panic- if you make these then you feel like you are sort of accomplishing one of those tasks 😉 or at least have a tasty treat in the end!
Nancy says
Hurry up and make these if you haven’t already! They’re are AMAZING! I added chocolate chips in the batter then swirled in caramel and topped with Maldon sea salt. My whole family is raving about them. Excellent recipe!
Heather says
Thanks Nancy! So glad to hear that you loved them!!
Mary says
Very nice recipe, I really enjoyed baking these blondies, and the result is great! For the mix-ins I used chopped hazelnuts, as well as whole caramelized hazelnuts and chocolate chips! I’d like to do that again and also try different mix-ins!
hperine@gmail.com says
Thanks Mary!
adrienne newlon says
I followed this recipe to the letter – checking each ingredient multiple times before adding. I baked them 10 min longer than recommended and they still came out super squishy and almost raw. I only used chocolate chips and nuts for the add-ins, maybe that’s not a good combo for them to have more structure? I would definitely either use more flour, or make sure I add oats to lend some density.
hperine@gmail.com says
Hi Adrienne! I am sorry to hear you had issues with these blondies. I find they are best made the day before, or with several hours to let them set up once removing them from the oven otherwise they can be quite gooey.
Jacqui Debono says
I love the gooiness of these! Made one batch with bits of baking ingredients I had left over (choc chips and mixed nuts), going to have to bake another batch immediately!
Heather says
Thanks Jacqui! Yes they are a great way to use up all those odds and ends you have of baking ingredients!
Mama Maggie's Kitchen says
I am so loving this recipe right now! All the brown sugar, vanilla flavor, chocolate chips and nuts sound sooo perfect together. Can’t wait to take a bite,.
Heather says
Thank you! Yes it’s a perfect flavor combo 🙂
Analida Braeger says
I love the tip on forming the foil over the pan flipped over! Who would have thought? Thanks for sharing a great recipe!
Heather says
You’re welcome Analida! And yes it’s such an easy trick 🙂 and makes a world of difference!
Tammy says
Ahh I haven’t had a blondie in ages!! I totally forgot about these beauties…wish I could reach in and grab one! 😀 I’ll have to make these soon ^_^
Heather says
Thanks Tammy…yes enjoy!!
Tynia says
This is a really great recipe! Blondies are one of my favorite quick dessert recipes because you can load them up with all types of goodies.
Heather says
Yes I’m with you Tynia! They are so quick and always come out great!
Marisa F. Stewart says
I made this recipe and it came out perfectly. The family went nuts over it and I put parchment paper on the bottom. I did leave them sit for a while and I had no issues with them being too gooey or runny. I know the family will want me to make some more ASAP.
Heather says
Thanks Maria! I’m glad your family loved them! Yes they take some time to set up, but if you can be patient they come out with no issues. But patience with these can be tough he he
Leslie says
I love blondies! i really like the suggestion in the above comments to add chocolate chips and swirled in caramel! Dying to try that!!!
Heather says
Thanks Leslie! Yes you can’t go wrong with caramel 😉
Debbie says
Perfect blondie recipe, my family loved them. We mixed in chocolate chips and pecans and it was divine. Thanks for all of your fabulous tips.
Heather says
Thanks Debbie I’m so glad your family loved them!
Sara says
I absolutely love blondies! Using a variety of mix-ins is such a great idea; it seems like I always have random “leftovers” of goodies laying around. This is such a good base recipe to add in everything I need to get rid of! Thanks for such a good recipe!
Heather says
Thanks Sara! Yes that’s why I love it – perfect excuse to use up all those odd mix-in’s in your pantry!
Jessicca says
Delicious recipe! The only thing I did differently was brown the butter first. I added walnuts and caramel baking chips. So yummy. Thank you!
hperine@gmail.com says
Thanks Jessica! Yes I love using browned butter 🙂 And I might have to try that combo, sounds delicious!