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.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Unsalted butter: If using salted, reduce the added salt to ¼ teaspoon.
- Brown sugar: Both light and dark brown sugar are okay. The darker brown sugar makes the blondies softer. 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: Use chopped walnuts or pecans.
How to Make Blondies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Spray a 9×13-inch baking pan with nonstick baking spray. Line the pan with parchment paper or aluminum foil.
- 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.
- Combine the dry ingredients with the wet ingredients, 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.
- Let the blondie cookies fully cool on a wire rack before slicing.
Preparation Tips For Success
- 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.
More Bar Recipes
Easy Blondies Recipe
This quick and easy Blondie Recipe is rich in vanilla flavor, slightly chewy, and amazingly delicious. Bake up a batch of these tasty treats today and surprise your family.
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Servings: 15 bars
Calories: 367kcal
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
- 1¼ 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
- Store them in an airtight container at room temperature for up to 4 days.
- To freeze, thoroughly cool them. Once the bars are frozen, place them in a sturdy freezer container in the freezer for up to 3 months.
Nutrition
Calories: 367kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 134mg | Potassium: 110mg | Fiber: 1g | Sugar: 30g | Vitamin A: 415IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg
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Catherine
I baked these and they came out perfectly chewy. The buttery flavor really stands out!
Beth Pierce
Thanks, Catherine! So happy that you liked them!
Corinne
These blondies were so good and properly comforting. I love simple bakes like this that you can just throw together, especially for a cosz afternoon at home.
Vidhya
I enjoyed making these Classic Blondies. They are so good and perfect for gifting, too.
Tammy
These blondie bars are my absolute favorite. I’ve frozen some as well…they came out delish!
Amy
The edges baked up with a nice crispness while the centers stayed chewy, which was exactly what I wanted in a good blondie. They were a simple, reliable treat that traveled well for the potluck.
Beth Pierce
That is wonderful, Amy!
Ben
These are crazy good. I didn’t have white chocolate chips, so I put in butterscotch. Chef’s kiss.
Terri
These were so yummy! Adding the white chocolate chips gave them a nice cookie vibe, too. We loved them!
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!