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These classic Blondies, often referred to as blond brownies, are rich, delicious vanilla brownies dotted with white chocolate. They are so incredibly quick and easy to make with many common pantry ingredients. I love to make them for bake sales, potlucks, and parties.
How to make blondies
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. In a medium bowl, whisk together the flour, baking powder, and salt. Then 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 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 they start to pull away from the sides of the pan. Let the blondie cookies fully cool on a wire rack before slicing. For an over-indulgent treat, serve with a scoop of vanilla ice cream and caramel sauce.
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.
Consider substituting dark chocolate chips, peanut butter chips, semi-sweet chocolate chips, or butterscotch chips for white chocolate chips.
For a nutty flavor, add chopped walnuts, pecans, or almonds.
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.
How to tell when blondies are done
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.
How to freeze blondies
To freeze, first fully 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 to try!
Oatmeal Bars
Blueberry Cheesecake Bars
Cream Cheese Brownies
Magic Cookie Bars
Cherry Pie Bars
Lemon Curd Cheesecake Bars
Easy Blondies Recipe
This quick and easy Blondie Recipe is rich in vanilla flavor, slightly chewy, and amazingly delicious. Bake up a batch of these tasty treats today and surprise your family
5 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Servings: 15bars
Calories: 367kcal
Author: Beth Pierce
Ingredients
2cupsall-purpose flour
1teaspoonbaking powder
½teaspoonsalt
1cupunsalted butter melted and slightly cooled
1cuplight brown sugar or dark brown sugarpacked
½cupgranulated sugar
2large eggs room temperaturelightly beaten
2teaspoonsvanilla extract
1 1/4cupswhite chocolate chips
½cupchopped walnuts or pecansoptional
Instructions
Preheat oven to 350 degrees. Lightly coat a 9x13-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 or aluminum foil, leaving a slight overhang for easy removal of the brownies once the cool.
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.
Consider substituting dark chocolate chips, semi-sweet chocolate chips, or butterscotch chips for the white chocolate chips.
For a nutty flavor, add chopped walnuts, pecans, or almonds.
Do not overmix the batter. Mix just until incorporated.
Store them in an airtight container at room temperature for up to 4 days.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Reader Interactions
Comments
Janice Haney
I made these, and they are wonderful! In my oven I baked 20 minutes, and they turned out perfect!
Reply
Beth Pierce
Thanks, Janice!
Reply
taryn
I made these with butterscotch chips since i didn’t have white chocolate. SO GOOD!!
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Beth Pierce
So glad that you liked the blondies! Thanks for the tip, Taryn!
Reply
Sandra
The Kids loved these! They are so simple yet delicious! They are our new favorite.
These are so incredibly delicious! Best blondie recipe I have tried year to date.
Reply
Catalina
What a delicious treat! These blondies are my new favorite!
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Beth Pierce
Thanks, Catalina! So glad that you like them!
Reply
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!
Reply
Beth Pierce
Thanks, Tayler! I am happy that everyone loved them!
Reply
Allyson Zea
We love this classic desert recipe! My kids beg me to make them all the time.
Reply
Kathleen
These rich, delicious blondies are my kind of treat. I am ready to dig into one of these.
Reply
Beth Pierce
Thanks, Kathleen! Enjoy!
Reply
Dannii
These make such a nice alternative to brownies. So easy to make too.
Reply
Shadi Hasanzadenemati
Oh wow, these were so delicious and easy. My family devoured them. Thanks for sharing the recipe.
Reply
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!
Reply
Liza
Sooo chewy and tasty. We love this recipe, and I top them with walnuts as you suggested. Yum!
Reply
Beth Pierce
Thanks, Liza! So glad that you like the blondies!
Reply
Juliane
What a great recipe. The kids helped make these. We could not stop eating these.
Reply
Amanda
One of my favorite desserts of all time. I highly recommend this recipe to everyone!
Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.
You can use practically any kind of oil or fat in these brownies, but different varieties do affect the appearance of the brownies. I find that butter and coconut oil cause the brownies to be a little more “wrinkly” around the edges, while vegetable oil gives it that perfect crackly crust.
Blondies are basically 'blonde brownies.' There is no cocoa or melted chocolate in the batter of a blondie. Instead, blondies are made with brown sugar for a rich butterscotch flavor and plenty of vanilla extract for a wonderful vanilla flavor. A good blondie is gooey, chewy, and a little fudgy.
Tips. If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time.
A toothpick or knife inserted in the center of the pan should come out slightly moist, possibly with a few crumbs. It it has wet batter, bake your blondies for a few more minutes. If they are looking dark, cover thrm with foil to prevent further browning.
How do you know when blondies are done? Watch blondies closely because if you bake them too long they will be dry and not as soft. You can insert a toothpick in the center of the pan to check for doneness. If the toothpick comes out clean, they are done.
Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink. Underbaking the bars: Pulling the blondies out of the oven before the center has had time to bake through can also cause them to sink in the middle. Try baking them for a couple extra minutes next time!
To avoid your blondies coming out greasy or oily, be sure to let the melted butter cool a bit before you add it to the blondie batter. Hot butter can cause the batter to separate. To keep your blonde brownies from tasting too chewy or gummy, be careful not to overmix the dough.
Chocolate brownies quickly became the norm and came to be known simply as 'brownies'. Around the mid-1900s the original molasses brownies became known as blonde brownies, which in turn became 'blondies'.
My cookies were underdone after a bake of 7 minutes. To save these cookies, I let them completely cool first.Then continue baking them at 180 degrees C for 5 minutes.After which, turn off the oven, and again leave them in and let the trapped heat continue cooking them.
If the middle of the brownies are not cooking while the edges are burning, then you may need to lower the oven temperature and/or reduce the baking time. Additionally, you can try covering the brownies with aluminum foil to prevent the edges from burning.
After greasing the pan, many bakers like to line it with pieces of parchment paper or aluminum foil that have been cut larger than the size of the pan so that the edges hang over the sides like a sling.
Chocolate was an early-20th-century innovation that quickly became the norm. At about mid-century, molasses brownies became known as blonde brownies. Soon after, the name shortened to blondies, giving the confection its own identity outside the brownie's shadow.
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
This means the original brownies were blondies but blondies get their name from brownies. And where do brownies get their name from? Not their colour. Brownies take their name from the mischievous little creatures - called 'brownies'' - that featured in the cartoons and poems of the Candian author Palmer Cox.
Unlike cakes, because blondies are classified as finger foods, they fall under the category of a cookie bar. And it's believed that blonde brownies actually predate chocolate brownies by about 10 years.
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