The Best Blonde Brownie Recipe
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
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.
Ready To Take Your Baking To The Next Level?
Join the Ultimate Baking Bootcamp and master essential techniques like mixing methods and the why behind every recipe! Whether you’re a beginner or looking to refine your skills, this step-by-step class will help you bake with confidence and create flawless desserts every time. Start your baking journey today!
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.
Recipe Ingredients
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.
Variations
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.
- Nutella.
- Peanut Butter.
- Toasted Nuts – Try these Chocolate Almond Blondies
- Dried Cranberries
Recipe FAQ’s
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.
Related Recipes
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Master The Art Of Baking!
Don’t miss out on the chance to elevate your baking skills! Join the Ultimate Baking Bootcamp today and unlock the secrets to creating perfect desserts every time. With expert guidance, step-by-step lessons, and insider tips, you’ll be baking like a pro in no time. Sign up now and start mastering your baking!
Best Blondies Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
This was perfect for me. I used coconut, chocolate chips and raisins. I was skeptical at first and did use entire 25 minutes of baking time, but these were delicious and perfectly done. I also had to substitute two teaspoons of the vanilla with powdered vanilla which worked well.
glad you loved these Annie! and love the mix-ins you used. Yes they always seem a little “not done” but end up perfect as they sit.
Very tasty but, for me, a bit sweet. Next time I will use between 1-1 1/4 cup light brown sugar instead of 1 1/2. Also, my oven cooks hotter and therefore faster than some others, so it’s good I checked it at 15 minutes because of the way it looked. Then it was just right and it does take some time to firm up yielding a soft center and nice crispy crust.
Glad the blondies worked out for you, and you were able to take them out on time! 🙂
Delicious. I like them with ice cream on the side.
Yes, to ice cream!
I made these and used walnuts and chocolate chips. It was harding letting them cool, but worth it!
Hahaha, so hard to let things cool before devouring them.
What a fun recipe! I love mixing in all the random goodies I have in my pantry before our next grocery store run, and everyone in my house loves them.
These look divine and so perfectly gooey! Can’t wait to try this recipe 🙂
Delicious recipe! The only thing I did differently was brown the butter first. I added walnuts and caramel baking chips. So yummy. Thank you!
Thanks Jessica! Yes I love using browned butter 🙂 And I might have to try that combo, sounds delicious!
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!
Thanks Sara! Yes that’s why I love it – perfect excuse to use up all those odd mix-in’s in your pantry!
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.
Thanks Debbie I’m so glad your family loved them!
I love blondies! i really like the suggestion in the above comments to add chocolate chips and swirled in caramel! Dying to try that!!!
Thanks Leslie! Yes you can’t go wrong with caramel 😉
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.
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
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.
Yes I’m with you Tynia! They are so quick and always come out great!
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 ^_^
Thanks Tammy…yes enjoy!!
I love the tip on forming the foil over the pan flipped over! Who would have thought? Thanks for sharing a great recipe!
You’re welcome Analida! And yes it’s such an easy trick 🙂 and makes a world of difference!
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,.
Thank you! Yes it’s a perfect flavor combo 🙂
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!
Thanks Jacqui! Yes they are a great way to use up all those odds and ends you have of baking ingredients!
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.
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.
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!
Thanks Mary!
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!
Thanks Nancy! So glad to hear that you loved them!!
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 🙂
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!