Easy Blondie Recipe

5 from 5 votes
↓ Jump to Recipe 2

This post may contain affiliate links | disclosure policy

Indulge in a slice of moist, golden perfection with this irresistible blondie recipe! This easy-to-follow guide will have you baking up a batch of these delectable treats in no time.

For more heavenly desserts, try my homemade brownies, lemon bars, and chocolate mug cake.

Chocolate chip blondies stacked on a white plate.

This blondie recipe is for you when you want the flavor of chocolate chip cookies without all the fuss of portioning and rolling. Just mix the dough, add it to a pan, and bake! It’s like making a tray of brownies but in cookie form. The crisp edges and chewy centers deliver the ultimate texture combination.

My secret to the best blondie recipe is a simple extra step- browning the butter. It only takes 5 minutes to transform standard butter into a butterscotch aroma and taste. Trust me, do not skip this step! These bars are easy to customize with mix-ins’ like chopped nuts and a variety of chocolate chips.

Recipe ingredients

Ingredients needed to make this blondie recipe.
  • Flour: Use all-purpose flour because it contains a moderate protein level between 10 to 13%. This will add a delightful soft and chewy texture.
  • Butter: Use unsalted butter; it will be melted down instead of creamed for a chewy bite.
  • Sugar: Light brown sugar adds a hint of molasses flavor. This type of sugar is a humectant, which keeps the bars soft. Dark brown sugar can be used for a stronger molasses taste.
  • Leavening Agents: Baking powder gives the blondies lift. Two eggs add richness, and whisking incorporates air so the bars aren’t too dense.
  • Flavoring: Vanilla extract adds a strong sweet baked aroma. Salt enhances the butterscotch flavor of the butter and balances the sugar.
  • Mix-ins: Chopped walnuts add crunch and creaminess. I like to use white chocolate chips and semi-sweet chocolate chips for variation.

See the recipe card below for all ingredients and measurements (US and metric).

Heat the oven and prepare the pan

Step 1: The blondie dough comes together quickly, so preheat the oven first. Set the oven rack to the center position for even baking. Heat to 350ºF (177ºC); the moderate temperature will gently bake and set the dough. The edges will have a nice crispness and the middle will be soft and chewy.

Line a 13 by 9 inch-metal baking pan with parchment paper or foil. Make sure that it overhangs along the sides. This will serve as a sling and make it easier to remove the huge bar. Grease the pan with baking spray for a nonstick surface.

Brown the butter

Slices of butter melting in a frying pan.
Spatula spreading melted brown butter solids around in a pan.

Step 2: Making browned butter is easy and significantly impacts flavor! Melt slices of butter over medium heat and after a few minutes, you’ll notice milk solids on the bottom of the pan. The toasting of those particles creates a nutty butterscotch flavor.

When added to the cookie dough, it creates undeniable dimension and complexity. I do this step for browned butter cookies; it also adds a toffee hue to the dough. Quickly transfer the butter to a bowl to cool down. It will scramble the raw eggs if it’s above 144ºF (62ºC).

Mix the dry ingredients

Flour and baking powder in a bowl with a whisk.

Step 3: Mix the flour, baking powder, and salt in a bowl. This ensures the fine particles are evenly distributed, which is essential for an even lift of the dough as it bakes.

Mix the sugar and eggs

Two egg yolks being whisked in a bowl with brown sugar.

Step 4: Once the butter has cooled down after browning (it’s okay if it’s warm, just not hot), add in the brown sugar. Mix them until just combined; this will also bring down the heat of the fat.

Add the eggs and vanilla, and whisk until smooth and shiny. The mixing helps to dissolve some of the sugar so that it hardens, creating a crackly and glossy surface when baked.

Make the dough

Blondie dough batter in a mixing bowl with a spatula in the center.

Step 5: Add the flour mixture to the butter mixture. Use a spatula to fold them together until no more flour streaks remain. Do not overmix the dough, or it will become tough.

Add the mix-ins

Chocolate chips and chopped walnuts in a mixing bowl with dough batter.

Step 6: Add the chopped walnuts and chocolate chips once the dough is formed. Give it a good stir to distribute them. If you have time, you can toast the walnuts to intensify the nutty flavor and crunch before adding them to the dough.

Bake the blondie

Spatula spreading blondie batter in a foil lined baking pan.
Blondie batter in a baking dish with a foil lined sleeve sticking out.
Baked blondie cooling on a wire rack.

Step 7: Evenly spread the cookie dough into the lined and greased pan. Bake in the center of the oven at 350 degrees. It’s ready when the top looks shiny, the edges set, and the surface is light golden brown. The process takes about 20 to 22 minutes.

You don’t want to overbake blondies; otherwise, they will become hard and crispy when they cool down. You can press extra chocolate chips or nuts on top while the surface is soft and warm.

Cool then cut

One large blondie cut into several little square pieces.

Step 8: It’s crucial to allow blondies to cool to room temperature in the pan on a wire rack. This creates edges with a delicate crunch on the sides as the sugar hardens. The center of the bar continues to cook and set gently.

If you try to lift the blondie out when it’s still hot, it will bend and break in the center. If you want to serve it hot with vanilla ice cream, slice them in the pan, then use a spatula to remove them.

Flavor variations

Now that you know how to make blondies, you can switch up the flavor of the base! Try these delicious options:

  • Spices: Add warm spices like cinnamon, cardamom, nutmeg, ginger, allspice, or cloves. If you have a jar of pumpkin pie spice, sprinkle some in! You can even combine cinnamon and granulated sugar and sprinkle on top before baking for a homemade churro flavor.
  • Nuts: Instead of walnuts, try roasted peanuts, almonds, or pecans. Toasted coconut would be yummy too!
  • Chocolate: Add white chocolate, semi-sweet, dark chocolate, or a mix. Omit the nuts entirely for chocolate chip blondies. Try butterscotch chips or peanut butter chips.
  • Fruit: Stir in dried cranberries, raisins, cherries, or chopped apricots.
  • Flavor: Make the vanilla base more exciting with almond extract, coconut, peppermint, or anise.
  • Sauce or Jam: Swirl in Nutella or caramel, or add dollops of your favorite jam before baking.

Serving suggestions

This blondie brownie recipe is great to slice and serve! Guests can quickly grab them like a cookie or serve them with toppings for a gourmet treat. Give these a try:

Frequently asked questions

What’s the difference between a blondie and a brownie?

Blondies are lighter in color because they contain light brown sugar and vanilla as the base. The ingredients in the recipe create more of a cookie texture. Brownies have cocoa powder and possibly additional chocolate. They can be dense and fudgy or cakey in texture.

Can I add melted butter instead of browned butter?

Yes! The butter can be melted and then cooled down. It will have a lighter color and a more robust vanilla flavor than butterscotch.

Can I substitute butter with another ingredient like oil or margarine?

Since the butter is melted, you can use a liquid fat like a neutral vegetable oil or margarine. However, you cannot brown those fats because they don’t contain milk solids. The best flavor comes from browned butter.

Can I make blondies in advance and freeze them?

Blondies store well in an airtight container for 5 to 7 days. They can be covered in plastic wrap, placed in a freezer bag, and frozen for up to 3 months.

Three square blondies stacked up on top of one another.

Recipe Science

Using melted butter instead of softened

Use melted butter to achieve a soft and chewy texture with crisp edges. If the butter is softened and creamed together with the sugar, air will be trapped. When baked, the dough will be lighter from the air pockets, giving a more cakey texture. Blondies with a thick chocolate chip cookie texture have a more interesting taste.

Easy Blondies Recipe

I absolutely love making blondies because they are the perfect combination of sweetness and chewy texture.
5 from 5 votes
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings 24 servings
Course Dessert
Cuisine American


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 12 tablespoons unsalted butter, cut into slices
  • 1 ½ cups light brown sugar, packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup white chocolate chips
  • ½ cup semi-sweet chocolate chips
  • 1 cup chopped walnuts, optional


  • Heat the Oven – Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC). Line a 13×9 metal cake pan with foil or parchment paper. Leave some overhang on the sides to make the blondie easy to lift out. Lightly grease the pan with nonstick cooking spray.
  • Brown the butter – Heat the butter slices in a 10-inch skillet over medium heat, swirling to melt evenly. Stir and cook, scraping the bottom of the pan with a spatula, until butter is golden brown and nutty in aroma, 2 to 3 minutes. Immediately transfer to a large bowl, scraping all of the bits from the pan. Cool to below 144ºF (62ºC).
  • Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Mix the Sugar and Eggs – To the cooled browned butter, add the brown sugar. Whisk until combined. Add the eggs and vanilla. Whisk until smooth and shiny.
  • Make the Dough – Add the flour mixture to the butter mixture. Fold together until no flour streaks remain. Do not over mix!
  • Add the Mix-Ins' – Add the walnuts, white chocolate chips, and semi-sweet chocolate chips. Stir until combined in the dough.
  • Bake – Evenly spread the dough in the prepared baking pan. Bake in the center of the oven until the surface is lightly golden brown, and the edges are set, 20 to 22 minutes.
  • Cool then Slice – Transfer the blondie to a wire rack to cool in the pan until it's room temperature. This can take about 1 hour. If removed when hot, it will break in the middle. To serve warm, slice in the pan and remove the pieces with a spatula.
    Carefully use the foil or paper overhang to lift the blondie out of a pan. Place on a cutting board and slice into 2-inch-sized pieces.

Recipe Video

YouTube video


  • Using Melted Butter: The butter can be melted and not browned. It will yield a lighter color and a stronger vanilla flavor instead of butterscotch.
  • Storing: Store in an airtight container for up to 7 days. Wrap the blondies, place them in a freezer bag, and freeze them for up to 3 months.

Nutrition Facts

Serves: 24 servings
Calories 212kcal (11%)Carbohydrates 24g (8%)Protein 3g (6%)Fat 12g (18%)Saturated Fat 6g (30%)Polyunsaturated Fat 3gMonounsaturated Fat 3gTrans Fat 0.2gCholesterol 32mg (11%)Sodium 63mg (3%)Potassium 105mg (3%)Fiber 1g (4%)Sugar 17g (19%)Vitamin A 201IU (4%)Vitamin C 0.1mgCalcium 38mg (4%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

5 from 5 votes (5 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

2 Comments Leave a comment or review

  1. Jeff says

    Quick question: would this be similar to the Ruby Tuesday ‘Blondie’ (not sure if Ruby Tuesday still has it on their menu)? That was my favorite chain restaurant dessert, and I’ve been looking for a copycat recipe.

    • Jessica Gavin says

      Hi Jeff- I haven’t had the joy of trying a Ruby Tuesday blondie. However, looking at the photos, if you served it warm with ice cream, I think the recipe could be similar! Let me know if you give it a try.