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This is the ONLY Blondies Recipe you need! These easy blondies are fudgy cookie bars full of your favorite candy or chocolate chips. I’ve been making this recipe in different ways for YEARS and it’s the best.
What is a blondie?
Besides being one of my favorite desserts, a blondie is a fudgy baked bar reminiscent of a brownie without the chocolate. (You’ll often hear them called “blonde brownies” for this reason.) They’re crunchy on the outside and gooey on the inside and are better than any cookie, and easier to make too.
This basic recipe is the BEST blondies recipe you’ll ever make. It’s chewy and soft, stays soft for days, and is great with any candy or even plain! Learn how to make blondies and you will be so happy!
One of the things I love about this blondie recipe is how chewy AND soft they are. They stay soft for days and are a great blank canvas for your favorite flavors. Everyone RAVES about this recipe!
Ingredients Needed
- Brown Sugar – I think the main reason the texture of this blondies recipe is so great is because of all the brown sugar in them. There are 2 cups of packed brown sugar in this recipe! 2 cups sugar to 1/2 cup butter, which seems like a lot, but creates the best ever texture and flavor. Brown sugar gives so much flavor and texture to baked goods. I use light brown sugar but you can also use dark brown sugar (no granulated sugar).
- Eggs: 2 eggs in the batter make it a looser dough, allowing the end product to be gooey. But the egg yolks lend to a chewy texture.
- Baking Powder: instead of using baking soda these blondies use baking powder which helps keep them soft.
- Mix-ins: this is where it gets fun! You can add any kind of mix-ins you like (see my list below) or you can leave them plain.
How to make this blondies recipe
- Cream the softened, room temperature unsalted butter and sugar in a large bowl until crumbly.
- Add the eggs, vanilla extract, baking powder and salt and mix until smooth.
- Mix in the all purpose flour.
- Decide on what mix-ins you want to add or leave them plain. Press cookie dough into pan.
- Bake these in a metal 9×13-inch baking pan until they just lose their glossy sheen and are lightly golden around the edges. They’re better under-done!
Expert Tips
- Use real butter, not oil or fake butter. The flavor of butter is a must!
- The dough is wet, so spray your hands with cooking spray to press them into the pan. Same goes if you press it with a rubber spatula.
- I highly recommend using a metal pan for this blondie recipe. They might not set properly or bake properly in a glass or porcelain pan.
- This recipe has been tested with a foil lined pan and parchment paper lined pan – both worked just fine.
- These are best under baked so they finish setting as they cool. Take them out when the edges are light golden brown and the top JUST looks done (no longer glossy). Baking times will vary depending on your pan and your oven.
Storage
These stay fresh for at least a week in an airtight container because of all that brown sugar! You can also freeze them for up to 3 months.
FAQ
They will be cooked through but they’ll be fudgy looking.
It’s best to err on the side of under-baked with these. As soon as the edges look golden and the top just loses the glossy sheen they’re done. They’ll still be a bit jiggly in the center when you take them out – they’ll finish setting while they cool.
A Brownie is rich and fudgy and all chocolate, whereas a Blondie isn’t chocolate. A blondie isn’t just a cookie bar, it’s a different recipe than a traditional cookie and is rich and fudgy without all the chocolate.
Best Blondies Recipe
Ingredients
- ½ cup (113g) unsalted butter softened
- 2 cups (400g) packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups (242g) all purpose flour
- 2 cups mix-ins: toffee, chopped candy bars, M&Ms, chocolate chips, nuts, etc
Instructions
- Preheat oven to 350°F. Line a 9×13” pan with foil and spray well with cooking spray.
- Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. Stir in 1 1/2 cups of the mix-ins.
- Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer. Top with remaining mix-ins
- Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these – they’ll finish baking as the cool and you don’t want them over baked.
Recipe Video
Recipe Notes
- Use real butter, not oil or fake butter. The flavor of butter is a must!
- BROWN SUGAR, as before mentioned. Use 2 full cups, packed!
- The dough is wet, so spray your hands with cooking spray to press them into the pan.
- I highly recommend using a metal pan for these. They might not set properly or bake properly in a glass or porcelain pan.
- These are best under baked so they finish setting as they cool. Take them out when the edges JUST look done.
I cooked my blondies only 20 minutes and they turned out rock hard. Can hardly eat them. Recommend checking them after 10 minutes and again at 15. Very disappointed!!
Have you checked your oven temperature? All ovens cook differently but they shouldn’t have been overdone at 20 – possibly on the far side of done but not that bad.
Made them and followed the recipe exactly.. took like 40-45 minutes in the oven. I’m not sure what went wrong.
I kept checking after 20 minutes and it just wasn’t “done”.
If your oven takes longer to cook a lot of things, then check the calibration (use an oven thermometer to measure the temp inside the oven to see if it’s correct). If that’s all fine, it could be that these look like they’re not done when they are – they are still jiggly and look not done, but if they’re golden around the edges they will finish cooking as they cool and taste better when taken out when still jiggly.
Thank you for a wonderful blondie recipe! My daughter and I added some mini Milky Ways and it was chewy, caramelly heaven! Baked it a tad bit longer cause we love browner edges.
The thing bubbled all the way over in the oven and looked nothing like the pic.
What size pan did you use? If you use a standard 9×13-inch pan (which has 2-3-inch sides) that definitely should not have happened.
Not sure of a rating yet, but I found it odd that there’s a Tablespoon of vanilla. When I saw the video, it looked more like a fat teaspoon. (She doesn’t measure.)
Can anyone comment on that? I have 17 minutes to go before I get to try them!
My batter was super sweet. Have not tried them baked yet but maybe 1 tablespoon is too much vanilla?
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