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    Home » Recipes » Brownies & Dessert Bars

    Blondie Recipe

    Published: May 27, 2021 · Modified: Apr 23, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    sliced blondies on parchment paper
    A stack of blondies with butterscotch chips and nuts

    This blondie recipe is chewy and buttery on the inside, with the perfect crackly tops. Imagine the best cookie dough bars you've ever had.

    My easy blondie recipe gives you the options to mix in different chips and nuts to make butterscotch or chocolate chip blondies.

    Close up of blondies and their chewy but crackly top

    What is the difference between a brownie and a blondie?

    Sometimes you will see blondies called blonde brownies.

    While a blondie does have the same dense texture that a perfectly baked fudge brownie has they aren't chocolate. However, they aren't really vanilla brownies either.

    So what does a blonde brownie taste like?

    Blondies have a rich caramelly brown sugar flavor. They are buttery and dense and have a flavor that is similar to a rich and buttery chocolate chip cookie dough.

    This yummy cookie dough flavor makes this recipe perfect for adding in chocolate chips, butterscotch chips, and your favorite nuts. The possibilities are endless, really.

    My original recipe calls for pecans and shredded coconut; but, this is just one variation.

    A stack of blondies with butterscotch chips and nuts

    What you need to make blondies

    ingredients needed to make blondies
    • Butter. This recipe calls for melted butter. Using melted butter adds to the chewy texture in this recipe.
    • Sugar. Use 2 cups of sugar in this recipe. You can play around with the white sugar to brown sugar ratio. The more brown sugar you use the more moist and dense the blondies will be. Using dark brown sugar gives even more caramelly flavor.
    • Eggs.
    • Vanilla.
    • Dry Ingredients. All-purpose flour, cocoa powder (just a smidge), fine sea salt, or kosher salt.
    • Mixins. The basic blondie recipe is just the beginning. Youn can add up to 2 cups of chips and/or nuts. My original recipe calls for shredded coconut which gives this recipe a little texture.
    blonde brownies fresh from the oven

    Tips and tricks for the best blondie recipe

    • Beating the sugar and the eggs. This step gives the blondies, and even brownies the signature crackly top. You can mix up this recipe in a bowl and not use a mixer but you will not get the crackly top. Take your time on this step and beat the eggs and sugar together for at least 5 to 10 minutes. You want the sugar to dissolve into the eggs and the mixture should be a light yellow color.
    • Melting the butter. When you use melted butter in baking you are encouraging a chewier and denser textured baked good.
    • Sugar ratios. Brown sugar contributes to the moistness of baked goods. The more brown sugar you use the more moist and dense your blondie bars will be.
    sliced blondies on parchment paper

    Blondie Recipe Variations

    You can add up to 2 cups of chips and/or nuts to this recipes. Here are a few of my favorite combos.

    Butterscotch Blondies "Butterscotch Brownies". Add 1 cup of butterscoth chips and 1 cup of chopped pecans.

    Chocolate Chip Blondies. Add in 2 cups of chocolate chips. OR 1 cup of chocolate chips + 1 cup of pecans.

    Peanut Butter Blondies. Add in 1 cup of creamy or crunchy peanut butter. You can also add in 1 cup of chocolate chips or drizzle melted chocolate over the tops after baking.

    FAQs

    Why are they called blondies?

    According to Andrew F. Smith in The Oxford Companion to American Food and Drink (Oxford University Press, 2007), the blondie might actually be the original brownie. The first brownie recipes surfaced in the late 19th century got their dark hue from molasses. Chocolate wasn't as prevalent until the early-20th-century. At about mid-century, these molasses brownies became known as blonde brownies. Soon after, the name was shortened to blondies.

    How do I know if my blondes are cooked?

    You can tell when blondies are done because they'll start to pull away from the sides of the pan and the edges will be light brown. Be sure not to overcook your blondies or they might turn out overly hard and dry. You can use a toothpick into the middle of your pan to test for doneness. However, a probe thermometer is the best way to check for accurate doneness. An internal temperature of 200-205℉ will give you a moist but fully cooked blondie.

    freh baked blondies cooking on a baking rack

    Hungry for more brownies and bars recipes?

    If you're looking for more dessert bar recipes I highly recommend my Pumpkin Cheesecake Bars or my Apricot Oat Bars.

    You can never go wrong with Homemade Butter Toffee or My Brownies in Jar, which make a great edible gift.

    • How to Make Butter Toffee
    • Pumpkin Cheesecake Bars with Caramel Sauce
    • Apricot Cranberry Oat Bars

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    a stack of blondies with butterscotch chips
    Favorite Saved!

    Blondies Recipe

    Laura Reigel
    This blondies recipe is chewy and buttery on the inside, with the perfect crackly tops. Imagine the best cookie dough bars you've ever had. My blondies recipe gives you the option mix in different chips and nuts to make butterscotch blondies or chocolate chip blondies.
    PRINT PIN SAVE SAVED
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 24 blondies
    Calories 241 kcal

    Equipment

    • Stand Mixer
    • 9 x 13 baking pan

    Ingredients
      

    • 1 cup white sugar
    • 1 cup brown sugar light or dark
    • 1 cup butter unsalted, melted
    • 4 eggs
    • 2 teaspoons vanilla
    • 1 teaspoon salt
    • 1 ½ cup all-purpose flour
    • 2 tablespoons cocoa powder
    • 1 ½ cups nuts or chips
    • ½ cup coconut optional
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    Instructions
     

    • Get ready. Preheat the oven to 350°F. Line a 9x13" pan with parchment paper.
    • Melt the butter. Melt the butter in a saucepand or in the microwave, and set aside.
    • Beat the eggs and the sugar together ultil they are light and fluffy.
    • Add in the vanilla and mix.
    • Combine the dry ingredients. Combine the flour, salt and the cocoa powder. Add the flour mixture to the eggs and mix to combine.
    • Add the melted butter and mix together until well combined.
    • Bake. Pour into a parchement lined baking pan. Bake for 30 to 35 minutes.

    Laura's Tips + Notes

    Recipe Variations
    You can add up to 2 cups of chips and or nuts to this recipe. Here are a few of my favorite combos.
    • Butterscotch Blondies "Butterscotch Brownies". Add 1 cup of butterscotch chips and 1 cup of chopped pecans.
    • Chocolate Chip Blondies. Add in 2 cups of chocolate chips. OR 1 cup of chocolate chips + 1 cup of pecans.
    • Peanut Butter Blondies. Add in 1 cup of creamy or crunchy peanut butter. You can also add in 1 cup of chocolate chips or drizzle melted chocolate over the tops after baking.
    Expert Tips
    • Beating the sugar and the eggs. This step gives the blondies, and even brownies the signature crackly top. You can mix up this recipe in a bowl and not use a mixer but you will not get the crackly top. Take your time on this step and beat the eggs and sugar together for at least 5 to 10 minutes. You want the sugar to dissolve into the eggs and the mixture should be a light yellow color.
    • Melting the butter. When you use melted butter in baking you are encouraging a chewier and denser textured baked good.
    • Sugar ratios. Brown sugar contributes to the moistness of baked goods. The more brown sugar you use the more moist and dense your blondie bars will be.
    Thicker Blondies
    If you want thicker blondies you can bake this recipe in an 8x8' baking pan. Just be mindful that they may need to bak a little longer. 
    I use a probe thermometer to check my baked goods and these should be about 195℉ when they are done. This will still give you a moist, gooey middle. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1blondieCalories: 241kcalCarbohydrates: 26gProtein: 4gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgSodium: 180mgFiber: 1gSugar: 17gCalcium: 23mgIron: 1mg
    Keyword blondies, dessert bars
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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Cynthia white

      April 13, 2022 at 3:07 pm

      Can’t wait to try these brownies ! They look delicious 🙂

      Reply
      • Laura Reigel

        April 14, 2022 at 11:03 am

        They are so buttery!!! Let me know how they come out. 🥰

        Reply
    2. Jennifer

      July 15, 2021 at 2:19 pm

      For the peanut butter version you say to add 1 c peanut butter, do I need to adjust anything?

      Reply
      • Laura Reigel

        July 15, 2021 at 2:32 pm

        Jennifer, I usually don't adjust anything. Just keep in mind that the texture will be even fudgier. If you want to keep them less dense you could add an extra egg.

        Reply
    3. Lisa Hatfield

      May 28, 2021 at 3:38 pm

      5 stars
      My go-to blondie recipe, and love the variations. Going to try the butterscotch ones for sure.

      Reply
      • Laura Reigel

        May 28, 2021 at 5:47 pm

        Thank you so much Lisa! Let me know which variation is your favorite.

        Reply

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