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
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Michael
Oohhhh….thanks for letting me know about the tops of these blondies turning brown. I was scared of completely burning them.
Beth Pierce
I hope you saved them, Michael!
April
These are simply the best! You just cannot go wrong with the classics.
Melisss
Oh my goodness! Everyone went crazy for your recipe!
Kristine
Yum! This Blonde vanilla brownie recipe is terrific. My kids love it!
Beth Pierce
Thanks, Kristine!
Merideth Myers
Oh my goodness, this is the perfect recipe for a cozy fall day. I added in a little more vanilla and pecans, and ate them on my porch! Perfection!
Beth Pierce
Thank you, Meredith!
Marysa
I haven’t had a blondie in so long. There’s nothing like a fresh blondie with some vanilla ice cream.
Beth Pierce
So true!
Kristen
The rich vanilla flavor really shines through, and the white chocolate chips add the perfect touch of sweetness. I love how quick and easy they were to whip up – definitely a go-to recipe when I need a crowd-pleasing dessert in a hurry.
Chloe Arnold
oh this looks so good!!!! I might have to make this this weekend!! My boys would love this!
Beth Pierce
Thanks, Chloe! Enjoy!
Melanie williams
These looks really yummy and I like how you can store them in the freezer for upto three months. I am going to try these out xx
Beth Pierce
Thanks, Melanie! Enjoy!
Melissa W
This was such a yummy recipe. I have not had blondies in so long. They were quick and easy and the kids loved them. Thanks for the great recipe, Beth!
Beth Pierce
My pleasure, Melissa!
Peter K
This blondie recipe was a hit! It was easy to make, delicious, and perfect for gatherings like BBQs. I love how chewy and tasty they are!
Kimberley
This blondies recipe was absolutely delicious and perfect for satisfying my sweet cravings! I love how simple yet rich these bars are—thanks for sharing such a classic and yummy treat!
Beth Pierce
The pleasure is all mine, Kimberly!
Stephanie
Delish! I made a few different cookie bars last weekend to take to a family gathering – this is one of the treats I took. These disappeared the quickest. I hope to make again soon for another celebration.
Beth Pierce
Thanks, Stephanie! So glad that you liked them!
Colleen
I really loved these. They had that classic flavor and the texture was perfect. I love how easy they are, too!
Beth Pierce
Thank you, Colleen! So glad that you liked the blondie brownies.