Introduction
Blondies are one of the most comforting and delicious dessert bars you can make. They’re rich, chewy, buttery, and filled with deep butterscotch flavor—thanks to brown sugar and melted butter. If you love brownies but want something lighter in color yet just as satisfying, blondies are the perfect treat.
This recipe makes thick, soft, chewy blondies that stay moist for days. They’re incredibly easy to make, require only one bowl, and use simple pantry ingredients. Whether you’re baking for a party, sharing treats with friends, or craving a sweet snack with your coffee, these blondies always impress. Each bite is dense, rich, and full of warm, caramel-like flavor.
History / Background
Blondies are often known as the “vanilla cousin” of brownies. They were created in the early 20th century before chocolate brownies became popular. Instead of relying on cocoa powder, traditional blondies use brown sugar, butter, and vanilla to create a delicious butterscotch-like flavor.
As chocolate became more widely available, brownies evolved, but blondies remained a classic for bakers who enjoy rich, chewy bars with deep caramel notes. Today, blondies come in many variations—some loaded with chocolate chips, nuts, or candies—but the classic butterscotch flavor remains beloved.
Why You’ll Love This Recipe
• Thick, soft, and chewy texture
• Deep butterscotch flavor from brown sugar and butter
• One-bowl recipe—easy cleanup
• Ready in under 30 minutes
• No electric mixer required
• Perfect for parties, lunchboxes, or dessert platters
• Customizable with chocolate chips, nuts, or candy
• Stays moist for days
Ingredient Notes
Brown Sugar
The key ingredient that gives blondies their classic butterscotch flavor. Use dark brown sugar for extra richness.
Butter
Melted butter makes blondies chewy and adds depth to the flavor.
Eggs
Help the bars set and stay soft.
Flour
All-purpose flour gives blondies structure while keeping them tender.
Vanilla Extract
Adds warmth and enhances the butterscotch flavor.
Salt
Balances the sweetness.
Baking Powder (optional)
Some blondie recipes skip it, but a little gives a softer, lighter texture.
Mix-ins
Chocolate chips, white chocolate chips, pecans, walnuts, or toffee bits all make great additions.
Equipment Needed
• Mixing bowl
• Whisk or spatula
• Measuring cups and spoons
• 8×8 or 9×9-inch baking pan
• Parchment paper
• Oven
• Knife for slicing
Full Recipe Card
Ingredients
• 1 cup brown sugar
• ½ cup melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon baking powder (optional)
• ¼ teaspoon salt
• Optional mix-ins:
• ½ cup chocolate chips
• ½ cup white chocolate chips
• ½ cup chopped nuts
• ¼ cup toffee bits
Instructions
- Preheat your oven to 350°F (180°C). Line your baking pan with parchment paper.
- In a bowl, whisk melted butter and brown sugar until smooth.
- Add the egg and vanilla, whisking until fully combined.
- Add flour, baking powder (if using), and salt. Mix gently until no dry streaks remain.
- Fold in any mix-ins you like.
- Spread the batter evenly into the pan—it will be thick.
- Bake for 20–25 minutes or until the top is set and edges are golden.
- Cool completely before slicing for clean bars.
Recipe Notes
• Do not overbake—blondies continue to set as they cool.
• For extra gooey blondies, bake for the shorter time range.
• Dark brown sugar will give a deeper butterscotch flavor.
Tips & Variations
• Add chocolate chips for a brownie-blondie mix.
• Add chopped pecans or walnuts for crunch.
• Add a swirl of peanut butter or Nutella before baking.
• Use white chocolate chips for a sweeter version.
• Add sea salt flakes on top for a gourmet finish.
• Make birthday blondies by adding sprinkles.
• Add espresso powder to enhance the caramel notes.
Pro Chef Tips
• For thicker blondies, use an 8×8 pan; for thinner, use 9×9.
• Melt butter until lightly golden for a deeper, nutty flavor.
• Chill the blondies before slicing—they cut cleaner.
• Let brown sugar and butter sit for 2 minutes to dissolve fully.
• Use room-temperature eggs for a smoother batter.
• Avoid overmixing to keep blondies tender.
Common Mistakes to Avoid
• Overbaking, which leads to dry blondies
• Using too much flour without leveling properly
• Stirring the batter too much
• Not letting blondies cool before slicing
• Skipping the parchment paper (makes removal harder)
• Using cold butter, which affects texture
Storage & Meal Prep
• Store blondies in an airtight container at room temperature for 3–4 days.
• Refrigerate for up to 1 week, though texture becomes firmer.
• Reheat in the microwave for 10 seconds for a warm, soft bite.
Make-Ahead & Freezer Notes
• Blondies freeze very well for up to 3 months.
• Wrap sliced bars individually, then store in a freezer bag.
• Thaw at room temperature or warm in the microwave for a few seconds.
• You can also freeze the whole blondie slab before slicing.
Serving Suggestions
• Serve with a scoop of vanilla ice cream.
• Drizzle caramel or chocolate sauce on top.
• Pair with coffee, tea, or hot chocolate.
• Add whipped cream for a dessert plate presentation.
• Serve warm for extra gooeyness.
FAQs
Why are my blondies cakey?
You may have added too much flour or overmixed the batter.
Can I double this recipe?
Yes, bake in a 9×13 pan for 25–30 minutes.
Can I make blondies without eggs?
Yes—replace the egg with ¼ cup applesauce or yogurt, but texture will be softer.
Can I reduce the sugar?
A small reduction is fine, but the blondies may lose some chewiness.
Are blondies supposed to be gooey?
Yes! The center should be soft and chewy, not dry.
Conclusion
These chewy blondies are the perfect dessert bar—rich, buttery, and packed with irresistible butterscotch flavor. They’re incredibly easy to make, beginner-friendly, and customizable with your favorite mix-ins. Whether you’re baking for a party, a holiday, or simply satisfying a sweet craving, this blondie recipe delivers thick, chewy perfection every time.
