Classic Blondies Recipe

Blondies are the chewy, golden cousins of the brownie that trade cocoa powder for the rich flavor of brown sugar and butter.

This recipe delivers a dense, butterscotch-like center with a crackly top that breaks perfectly when you take a bite. You can whip these up in a single bowl, making them the ultimate low-effort, high-reward dessert for any occasion.

Ingredients

This recipe makes 16 squares, perfect for sharing at a bake sale or keeping in a tin for a week of treats.

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 cup white chocolate chips or chopped pecans (optional)

The Flavor

A common mistake is thinking of a blondie as just a “brownie without chocolate.” In reality, a top-notch blondie relies on the magic of chemical reactions between melted butter and brown sugar.

When these two heat up together, they create a caramel-like profile that vanilla alone cannot achieve. This is why using real butter instead of oil is non-negotiable for this specific bake.

The texture is equally important. While a cake is light and airy, a blondie should be heavy and fudgy. We achieve this by skipping baking powder or baking soda. By leaving out the leavening agents, the dough stays dense and moist.

The result is a dessert that feels substantial and melts in your mouth, providing a deep, toffee-like satisfaction that chocolate brownies often miss.

Butter Melt

Start by melting your two sticks of butter. You can do this in a microwave or in a small saucepan over low heat. Once melted, let it sit for about five minutes.

 If the butter is boiling hot when you add the sugars and eggs, it can scramble the eggs or dissolve the sugar too quickly, which ruins the texture. You want it warm, not hot.

Sugar Whisk

In a large mixing bowl, combine the melted butter with both the brown and white sugars. Use a sturdy whisk or a wooden spoon to beat them together until the mixture looks smooth and shiny.

This step incorporates the sugar into the fat, which is the secret to that shiny, paper-thin crust that forms on top of the bars as they bake.

Egg Binding

Add the eggs one at a time, whisking well after each addition. Once the eggs are in, stir in the vanilla extract and the salt. Don’t be afraid to use a full tablespoon of vanilla; since there is no chocolate to provide flavor, the vanilla acts as the backbone of the entire recipe.

The salt is also vital here as it balances the heavy sweetness of the sugars.

Flour Fold

Switch to a spatula and gently fold in the all-purpose flour. You want to stop stirring the moment you no longer see white streaks of flour.

Over-mixing at this stage will develop the gluten in the flour, which turns your chewy blondies into tough, bread-like blocks. If you are adding nuts or chocolate chips, fold them in at the same time as the flour.

Pan Prep

Line an 8×8 inch square baking pan with parchment paper, leaving a little bit of overhang on the sides. This “sling” allows you to lift the entire block of blondies out of the pan once they are cool.

Spread the thick batter into the pan and smooth the top with your spatula. Make sure the corners are filled so every slice is the same thickness.

The Bake

Slide the pan into an oven preheated to 350°F. Bake for 25 to 30 minutes. The edges should look firm and slightly pulled away from the sides, but the center should still look a little soft. If you over-bake them, they will become dry and crumbly.

It is better to pull them out a minute early than a minute late, as they will continue to firm up as they cool.

Better Bite

To get a “top-notch” finish, try browning your butter before adding it to the sugar. To do this, melt the butter in a pan and keep cooking it until it foams and develops little brown specks that smell like toasted nuts.

This adds a layer of complexity that makes the blondies taste like they came from a high-end bakery. It only takes three extra minutes but changes the entire flavor profile.

Another tip is to sprinkle a tiny bit of flaky sea salt over the top as soon as the pan comes out of the oven.

The large salt crystals look beautiful against the golden crust and provide a sharp contrast to the sweet butterscotch interior. This is a simple trick that elevates a basic home bake into a professional-grade dessert.

Common Pitfalls

The biggest mistake people make with blondies is cutting them too soon. I know it is hard to wait, but these bars need to cool completely in the pan—usually for at least two hours.

 If you cut into them while they are still warm, they will fall apart and lose that fudgy structure. Patience is the most important ingredient for a perfect slice.

Another issue is using the wrong pan size. If you use a 9×13 inch pan instead of an 8×8, the batter will spread too thin and bake into a hard, crunchy cookie. If you only have a larger pan, you must double the recipe to maintain the height and chewiness.

Always check your pan dimensions before you start mixing your ingredients.

Why Is My Blondie Too Cakey?

If your blondies turn out like cake, you likely did one of two things: you either used a leavening agent like baking powder by mistake, or you over-beat the eggs.

Beating the eggs too much incorporates air into the batter, which causes it to rise and become light. To keep them fudgy, simply stir the eggs until they are just combined.

Also, ensure you are measuring your flour correctly. Too much flour can also lead to a dry, cake-like texture; use the “spoon and level” method rather than scooping directly from the bag.

Can I Add Different Mix-ins To This Base?

The classic blondie is a blank canvas. While white chocolate and pecans are traditional, you can get creative. Try adding dark chocolate chunks, butterscotch chips, or even swirls of salted caramel.

Some people love adding dried cranberries or shredded coconut for a tropical twist. Just keep your total mix-ins to about one cup so the batter can still hold everything together.

If you add too many heavy items, the blondies might become greasy or fail to set properly in the middle.