These classic Blondies, often called blond brownies, are rich, delicious vanilla brownies dotted with white chocolate. They are incredibly quick and easy to make with many common pantry ingredients. I love to make them for bake sales, potlucks, and parties.
Ingredients Notes and Substitutions
- Unsalted butter: if using salted, cut the added salt down to 1/4 teaspoon salt
- Brown sugar: both light and dark brown sugar are okay. The darker brown sugar makes softer blondies. Brown sugar adds caramel flavor and depth.
- Vanilla extract: the pure stuff, please
- White chocolate chips: substitute dark chocolate chips, peanut butter chips, semi-sweet chocolate chips, or butterscotch chips
- Nuts: walnuts or pecans
How to Make Blondies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, lightly spray a 9×13-inch baking pan with nonstick baking spray. Line the pan with parchment paper or aluminum foil, leaving an overhang to remove the baked blondies easily.
Whisk together the flour, baking powder, and salt in a medium bowl. Then, stir together the butter, brown sugar, granulated sugar, beaten eggs, and vanilla extract in a large bowl. Add the dry ingredients to the wet ingredients in several intervals, stirring until combined. Fold in the chocolate and nuts if using.
Spoon the batter into the prepared pan. Sprinkle the top with a few more white chocolate chips. Bake until the edges are lightly browned and the cookies start pulling away from the pan’s sides.
Let the blondie cookies fully cool on a wire rack before slicing. For an overindulgent treat, serve with a scoop of vanilla ice cream and caramel sauce.
Preparation Tips and Storage
- Line the pan with parchment paper, leaving a slight overhang so that you can remove the brownies easily once they cool. See how to line a pan with parchment paper.
- Let the melted butter cool slightly before adding it to the recipe. You don’t want the butter to cook the eggs.
- Bring the eggs to room temperature before beating them.
- For optimal texture, do not overmix the batter. Mix just until incorporated.
- Store them in an airtight container at room temperature for up to 4 days.
Frequently Asked Questions
Do not overbake the blondies. When they are done, the top will be very lightly brown, and the edges will have started to pull away from the sides.
You can also use the toothpick test. Insert a toothpick into the middle, and if it comes out mostly clean with just a few moist crumbs, then they are done. An instant-read thermometer inserted in the center will read 200 degrees f.
To freeze, thoroughly cool them. Once cut, place the treats on a rimmed baking sheet covered with parchment paper with a little space between each one. Put the baking sheet on a flat-level surface in the freezer.
Once the bars are frozen, place them in a sturdy freezer container in the freezer for up to 3 months. This technique is known as flash freezing. It keeps the blondies from freezing in one big lump, and it allows you to remove just the amount of bars you want. Thaw covered in the fridge or on the counter overnight.
More Bar Recipes
Easy Blondies Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar or dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature lightly beaten
- 2 teaspoons vanilla extract
- 1 1/4 cups white chocolate chips
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350 degrees. Lightly coat a 9×13-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang to remove the baked blondies easily.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, stir together the butter, brown sugar, granulated sugar, beaten eggs, and vanilla extract. Add the dry ingredients to the wet ingredients in several intervals stirring just until combined.
- Fold in 1 cup of white chocolate chips and nuts if using.
- Spoon the batter into the prepared pan. Sprinkle the top with the remaining white chocolate chips.
- Bake for 23-27 minutes or until the edges are lightly browned and they start to pull away from the sides of the pan. A toothpick inserted into the middle should come out mostly clean with just a few moist crumbs. Let the blondies fully cool before slicing.
Notes
- Line the pan with parchment paper, leaving a slight overhang so that the brownies can be easily removed once they cool. See how to line a pan with parchment paper.
- Let the melted butter cool slightly before adding it to the recipe. You don’t want the butter to cook the eggs.
- Bring the eggs to room temperature before beating them.
- For optimal texture, do not overmix the batter. Mix just until incorporated.
- Store them in an airtight container at room temperature for up to 4 days.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
ROBIN L GERLACH
I didn’t use any chocolate and I guess I underestimated how much that would affect the flavor. I would probably add another cup of brown sugar the next time. And I might use a less salt. The consistency came out perfect though, I’m mad I got the get the taste wtong
Barbara Habiger
I made these today and they were wonderful!! I added Heath English toffee bits and they turned out delicious!! Thank you!
Beth Pierce
The pleasure is all mine, Barbara!
Ashley
These were amazing! I wanted brownies and we have zero cocoa powder in the house. Decided to do blondies, I found this recipe and added peanut butter chips. Just WOW! 10/10
Beth Pierce
I love a cook that can improvise! So glad that you liked them, Ashley!