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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Ann
Made these today. I did butterscotch & pecan. Super easy & came out beautifully. Definitely going in the rotation.
Beth Pierce
Thanks so much, Ann! So glad that you liked the blondies!
Kathy L.
This recipe was easy to make and turned out really good. I bought Ghardelli White Chips rather than the “white chocolate chips” because the bag was $4 cheaper. THey were a good addition, melted perfectly. These blondies were a big hit at the BBQ I took them to. I’m glad I came across this recipe. BTW, they are absolutely delicious when slightly warmed and have a couple of scoops of ice cream added on top.
Beth Pierce
Thank you, Kathy! So glad that everyone liked them. We love them a la mode too!
Janice Haney
I made these, and they are wonderful! In my oven I baked 20 minutes, and they turned out perfect!
Beth Pierce
Thanks, Janice!
taryn
I made these with butterscotch chips since i didn’t have white chocolate. SO GOOD!!
Beth Pierce
So glad that you liked the blondies! Thanks for the tip, Taryn!
Sandra
The Kids loved these! They are so simple yet delicious! They are our new favorite.
Erin
These are so incredibly delicious! Best blondie recipe I have tried year to date.
Catalina
What a delicious treat! These blondies are my new favorite!
Beth Pierce
Thanks, Catalina! So glad that you like them!
TAYLER ROSS
I made these blondies last night to bring to work today and everyone has devoured them! They were so easy to make too!
Beth Pierce
Thanks, Tayler! I am happy that everyone loved them!
Allyson Zea
We love this classic desert recipe! My kids beg me to make them all the time.
Kathleen
These rich, delicious blondies are my kind of treat. I am ready to dig into one of these.
Beth Pierce
Thanks, Kathleen! Enjoy!
Dannii
These make such a nice alternative to brownies. So easy to make too.
Shadi Hasanzadenemati
Oh wow, these were so delicious and easy. My family devoured them. Thanks for sharing the recipe.
Wanda
I haven’t had a blondie in such a long time and now I’m so inspired to make them thanks to this recipe! Making a list of ingredients and bookmarking this recipe!
Liza
Sooo chewy and tasty. We love this recipe, and I top them with walnuts as you suggested. Yum!
Beth Pierce
Thanks, Liza! So glad that you like the blondies!
Juliane
What a great recipe. The kids helped make these. We could not stop eating these.
Amanda
One of my favorite desserts of all time. I highly recommend this recipe to everyone!
Beth Pierce
Thanks, Amanda! They are so yummy!