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.
How Is A Blondie Different Than A Brownie?
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! You might have everything on hand right now to make a batch. Now that’s my kind of dessert.
Recipe Step By Step
- Combine Your Dry Ingredients. You want to combine your flour, baking powder and salt together in a bowl.
- Combine The Wet Ingredients. 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.
- Combine the wet and dry ingredients. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Add Your Mix-Ins. Fold in the assortment of mix-ins and turn batter into prepared pan, smoothing top with rubber spatula.
- Bake. 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.
HEATHER’S BAKING TIP: These bars will appear NOT done when the timer goes off, but do not continue to bake! The blondies will continue to cook and set up. The edges should be set but the middle will be gooey. Allow the bars to cool at room temperature at least 2 hours to set up.
More Baking Tips
- 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.
You can definitely customize these blondies. You just want to keep the mix-ins to 2 cups.
- White Chocolate Chips (or peanut butter, butterscotch chips)
- M&M Candies. I also have made a version with M&M’s and browned butter.
- Pretzels. I’ve made a Reese’s pretzel version.
- Caramel Sauce.
- Peanut Butter.
- Toasted Nuts – Try these Chocolate Almond Blondies
- Dried Cranberries
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.
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.
The blondies will appear underbaked when you take them out, but don’t worry they will set up after you take them out. The edges should be set, but the middle will still appear gooey.
Best Blondies Recipe
- 1 3/4 cups (210 g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon koser salt
- 12 Tablespoons (170 g) unsalted butter melted, slightly cooled
- 1 1/2 cups (320 g) packed light brown sugar
- 2 large eggs room temperature
- 4 teaspoons vanilla extract
- 2 cups (340 g) semi-sweet chocolate chips
- Adjust oven rack to middle position; heat oven to 350° F. Grease with cooking spray or line a 13 by 9-inch baking pan with parchment paper.
- 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.
- Make Ahead/Storage: You want these to cool after baking to set up. I like to make these a day ahead of time so they can easily be cut. Just store at room temperature, well covered.
- Freezing: You can also freeze baked blondies for up to 3 months, well wrapped. Thaw at room temperature.
- Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!
- Mix-ins: For the mix-ins you can use whatever you like just keep it to 2 cups. Try coconut, chocolate chips, or toasted nuts!
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