The Best Blonde Brownie Recipe

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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

• 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.
• 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.
• 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!

Print Recipe

Best Blondies Recipe

A brown sugar blondie made with everything but the kitchen sink! Every kind of mix-in you have leftover in your kitchen goes in. Feel free to customize to what you have on hand!

Prep Time20 mins

Cook Time24 mins

Total Time44 mins

Course: Dessert

Cuisine: bars

Keyword: blondies, chocolate

Servings: 16 bars

Author: Heather Perine

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!