The BEST Blondie Recipe

This easy, one-bowl Blondie recipe yields extra chewy, buttery, rich, blondies with hardly any effort at all! The best Blondies I’ve ever had! These are sure to become a new family favorite!

Craving brownies instead? Make sure to try these Cheesecake Brownies or my other favorite Peanut Butter Brownies. So good you guys!

This post is sponsored by Challenge Dairy.

The BEST Blondie Recipe

As a natural blonde, I feel it’s my duty to post a blondie recipe that is going to rock your world 😉  I tested this recipe every day, multiple times, for over a week to make sure I was giving you the very best blondie recipe out there. Blondies are serious business after all.

This blondie recipe is extremely versatile and easier than you think. It’s a one bowl wonder and uses typical ingredients you probably already have on hand.

If you’re in a hurry and need to bake something for a party or just an easy dessert for a Tuesday, this is the recipe you need in your back pocket.

What is the Difference Between a Brownie and a Blondie?

Blondies are frequently compared to brownies because their texture and consistency is so similar.

Brownies are all about the chocolate whereas blondies get their distinct butterscotch flavor from the combination of brown sugar, butter, vanilla and salt.

It’s basically a cookie bar that has the amazing richness and chewiness that brownies are known for.

Many people have a strong preference for either blondies or brownies. My husband, not surprisingly, is into blondies.

Blondies use a copious amount of butter – two full sticks. The butter provides a tremendous amount of flavor as well as contributes to the moistness that a good blondie recipe should exhibit.

I’m a stickler for quality ingredients, especially when it comes to baking. I used Challenge Unsalted Butter to ensure great flavor and quality in these epic blondies.

What You’ll Need For This Blondie Recipe

Blondies are made with typical baking ingredients that are most likely already in your pantry. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:

• unsalted butter – salted butter can be used instead, omit half a teaspoon of salt from the recipe.
• brown sugar and granulated sugar
• eggs – room temperature eggs incorporate better into the batter.
• vanilla extract – use the good stuff for the best flavor.
• all purpose flour – spooned and leveled for the most accurate measurement.
• corn starch – makes them exceptionally chewy
• baking powder – with all these rich ingredients, just a little leavener is needed.
• salt – for balance and flavor.
• chips of your choice – butterscotch, peanut butter, semi-sweet, or white chocolate chips

If you should so desire, top them with vanilla ice cream and butterscotch or caramel sauce for the most decadent, sinful treat imaginable.

How To Make Blondies

1. Preheat oven and lightly grease a 13 x 9 baking pan and line with parchment paper.
2. Combine melted butter and sugars. Stir well to combine.
3. Stir in eggs and vanilla extract.
4. Fold in flour, corn starch, baking powder and salt.
5. Stir in chips of your choice.
6. Transfer batter to the prepared baking dish and spread evenly.
7. Bake for 22 to 27 minutes.
8. Let cool completely before cutting into bars and serving.

Tips For The BEST Blondies

To make these blondies the best they can be, I used a few tricks that I have developed over the years for amazing results.

1. Make sure to pack your brown sugar when measuring. This will make sure your blondies have great flavor and the right amount of moistness.
2. Use REAL vanilla extract. I know that vanilla is insanely pricey right now due to a shortage of vanilla beans, but using real vanilla, if possible, produces the best flavor.
3. Corn starch. You’re not going to see this in a lot of blondie recipes but it deserves to be there. Just like in my favorite cookie recipes, corn starch makes these bars more tender and chewy.
4. I use an extra egg yolk just like in my favorite chocolate chip cookies recipe! I’ve been making cookies this way for almost a decade now and it makes SUCH a difference. Don’t leave it out!
5. Make sure you let your butter cool for 5 minutes or so after melting. That way you ensure you won’t run into any issues when you add the eggs. We’re making blondies, not scrambled eggs after all 🙂

I used white chocolate chips in this particular version but during my testing I tried every flavor of chip you can imagine and there wasn’t one that wasn’t spectacular. Use your favorite!

Storage Information

Leftover blondies can be stored in an airtight container at room temperature for up to 4 days.

To freeze, let the blondie recipe cool completely, cut into bars and store in airtight, freezer-safe container for up 3 months. Use parchment between layers for easy thawing and serving. Let thaw overnight in the fridge or at room temperature.

More Dessert Bars You’ll Love

1. Key Lime Pie Bars
2. Lemon Bars
3. Chocolate Pecan Pie Bars
4. Coconut Toffee Chocolate Chip Cookie Bars
5. Chocolate Chip Cookie Cheesecake Bars
6. Cheesecake Brownies
7. 5 Minute Fantasy Bars

How To Make This Blondie Recipe

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5 from 5 votes

The BEST Blondies

The Best Blondies I’ve ever had! This easy, one-bowl blondie recipe yields extra chewy, buttery, rich, blondies with hardly any effort at all! 

Course Dessert

Cuisine American

Keyword blondie recipe, blondies

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 16

Calories 302kcal

Author Trish – Mom On Timeout

Ingredients

• 1 cup unsalted butter melted and cooled slightly
• 1 ⅔ cups brown sugar packed
• ⅔ cup granulated sugar
• 2 eggs room temperature
• 1 egg yolk room temperature
• 1 tablespoon vanilla extract
• 2 ¼ cups all purpose flour spooned and leveled
• 2 tablespoons corn starch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butterscotch, peanut butter, semi-sweet, or white chocolate chips

Instructions

• Preheat oven to 350°F degrees. Lightly grease a 13 x 9 baking pan and line with parchment paper. Set aside.
• In a large bowl, combine melted butter and sugars. Stir well to combine.
  1 cup unsalted butter, 1 ⅔ cups brown sugar, ⅔ cup granulated sugar
• Stir in eggs, egg yolk and vanilla extract until completely combined.
  2 eggs, 1 egg yolk, 1 tablespoon vanilla extract
• Add flour, corn starch, baking powder and salt. Stir just until combined.
  2 ¼ cups all purpose flour, 2 tablespoons corn starch, 1 teaspoon baking powder, 1 teaspoon salt
• Fold in chips of your choice.
  1 cup butterscotch, peanut butter, semi-sweet, or white chocolate chips
• Transfer batter to the prepared baking dish and spread evenly.
• Bake for 22 to 27 minutes or until an inserted toothpick near the edge comes out with just a few moist crumbs.
• Let cool completely before cutting into bars and serving.

Video

Notes

Storage Information

Leftover blondies can be stored in an airtight container at room temperature for up to 4 days.

To freeze, let the blondie recipe cool completely, cut into bars and store in airtight, freezer-safe container for up 3 months. Use parchment between layers for easy thawing and serving. Let thaw overnight in the fridge or at room temperature.

Nutrition

Calories: 302kcal | Carbohydrates: 45g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 162mg | Potassium: 91mg | Sugar: 30g | Vitamin A: 400IU | Calcium: 43mg | Iron: 1.1mg

Originally published February 12, 2019.