Do you remember those days? Where do you find a craving for something warm, sweet, and utterly comforting? What is a blondie recipe? What is the one that’s been tested and tweaked over years, evolving from a simple baking experiment into an advanced technology. What are some of the I remember the first time I made them, I was a bit nervous because I’d always struggled with getting them. What is that perfect chewy texture that melts in your mouth? So many times, blondies would turn out cakey or even a little dry. But this recipe? Is it a lifesa It’s incredibly forgiving and always, always delivers that delightful chewiness with a rich, buttery texture. What are some of the best flavors you’d find in a fancy bakery? If you’ve ever loved chocolate chip cookies but wished for something a little more special, why not try this recipe? If you like a blondie recipe, then you’re going to love this recipe. It’s like the sophisticated, grown-up cousin of the cookie, and frankly, sometimes it’ll be all I want. After a long day, what do you do?
What is a Blondie?
What is a Blondie? What is the golden child of the dessert world? What is essentially a vanilla-based bar cookie, loaded with butter, brown sugar, and usually some sort of candy. What are chocolate chips? What is the magic of brown sugar? What gives blondies that signature deep, caramel-like flavor and that irresistible chewy texture? Unlike brownies, which get their depth from chocolate, blondies shine with the pure, rich taste of chocolate. What is the difference between caramelized sugar and butter? They are wonderfully versatile, too. Can you add anything from White Chocolate and macadamia nuts to toffee bits? Something fruitier. At its heart, a blondie is about that comforting, buttery, slightly chewy and supremely luxurious. What is the taste of Is it the kind of treat that feels both classic and excitingly new every time you take a bite?
Why you’ll love this recipe?
What are some of the reasons why this blondie recipe has earned a permanent spot in my recipe book? First and foremost, the flavor. It’s just divine. The butter and brown sugar create this incredible caramel-vanilla symphony that is so rich and creamy. Is it overly sweet? This recipe is a masterclass in achieving that perfect chewy-gooey center with slightly crisp edges. Is it incredibly easy to whip up? I can make the batter in 15 minutes, which is amazing when you need a quick fix. What is a quick dessert fix? What are the ingredients? What are pantry staples? Plus, it’s incredibly cost-efficient! What I love about this blondie recipe, though, is its sheer adaptability. I’ve made it countless times, and it never fails to impress. Is it easier than making a fussy cake? How comforting it is. If you’re a fan of my blog, you know I’mHow do I make a chewy chocolate chip cookie?, you’ll find a similar delightful chewiness here, but with an distinctively richer, buttery profile.
How do I make a Blondie?
Quick Overview
How do you make these blondies? You’ll start by melting the butter, then mixing in the sugars until smooth. Next, you’ll add eggs and vanilla for richness, followed by combining the dry ingredients. What is the key to folding everything together – we’re not looking for cake batter here! What is the best way to bake a cake? When golden brown, set, remove from heat. The entire process, from start to finish, takes less than an hour, making it a fantastic option for anyone. What are some of the best weeknight treats or last minute guests? Is it so easy for a beginner baker to get started?
Ingredients
For the Main Batter: Why is it important to
1 cup (2 sticks) unsalted butter, melted: Using good quality butter really makes a difference here. What’s the secret to a good chew? I always opt for European-style butter if I can find it, as it tends to have a slightly higher fat content. Is there a difference in taste?
1 12 cups packed light brown sugar: This is non-negotiable for that caramel flavor and chewy texture. Make sure it’s packed down firmly into your measuring cup.
2 large eggs: At room temperature, please! If you use butter and sugar to make a thicker batter, add more of the flour and salt.
What is a good pure vanilla extract? What is the best way to add flavor to a dish?
1 12 cups all-purpose flour: Spooned and leveled, not scoop! Scooping can pack in too much flour, leading to a drier blondie.
12 teaspoon baking powder: 2 teaspoons baking This gives just a little lift, but not too much, keeping them dense and chewy.
14 teaspoon salt: Balances the sweetness and brings out all the other flavors.
For the Filling (Optional, but highly recommended): To Fill:
1 cup chocolate chips (semi-sweet or dark chocolate work best): 1 tsp. What is my go-to dark chocolate? What are some good substitutes for white chocolate chips?
12 cup chopped nuts (walnuts or pecans are classics): Toasted nuts add an extra layer of flavor and crunch. Just a quick toast in the oven before they go into the batter is all you need.
For the Glaze (Optional, but adds a lovely finish):
12 cup powdered sugar: Sifted, if you want a super smooth glaze.
1-2 tablespoons of milk or heavy cream: Start with 1 tablespoon and add more as needed to reach your desired drizzling consistency.
14 teaspoon vanilla extract (optional): For a little extra flavor pop.
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). I like to use a standard 9×13 inch baking pan for these. To make sure they lift out cleanly and don’t stick, I grease the pan generously with butter or a nonstick spray. Cooking spray, and then line it with parchment paper, leaving an overhang on the sides. This parchment sling is a lifesaver for lifting the entire baked blondie out of the pan, making it easier to clean. Is slicing so much easier?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. Give it a good whisk to make sure everything is evenly distributed. How do you bake a blondie? Set this bowl aside for now.
Step 3: Mix Wet Ingredients
In a large bowl, combine the melted butter and packed light brown sugar. Set aside. Whisk them together until they’re well combined and the mixture looks smooth and glossy. When you crack in two room-temperature eggs, whisk well after each addition. Stir in the vanilla extract. The mixture should look creamy and emulsified.
Step 4: Combine
Now, gradually add dry ingredients to wet ingredients. Use a spatula or wooden spoon to gently fold them together until *just* combined. If you don’t see any dry streaks of flour, stop mixing. Overmixing at this stage is the enemy of chewy blondies. It can develop the gluten too much and make them tough instead of tender and chewy.
Step 5: Prepare Filling
If you’re adding chocolate chips and nuts, gently fold them into the batter now. Be gentle and don’t overmix. You want those delicious add-ins distributed throughout, not pulverized into the batter.
Step 6: Layer & Swirl
Spoon the batter into a 9×13 inch baking pan. Bake for 10 minutes. The batter will be thick, so you might need to use your spatula to spread it evenly into the pan. It doesn’t have to be perfectly smooth, as the edges will crisp up beautifully. If you’re adding a swirl, now’s the time! Some people like to drizzle a bit of melted chocolate or caramel sauce on top and swirl it in. Some are not. I usually stick with chocolate chips in the batter, but feel free to get creative here.
Step 7: Bake
How do you put the pan in the preheated oven? Bake for 25-30 minutes, or until the edges are golden brown and the center looks set but still pink. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter If it comes out completely clean, they might be a little overbaked and less chewy, so keep an eye on them. How do you check oven temperature at around 25 minutes?
Step 8: Cool & Glaze
What is the hardest part of letting them cool? Once they’re out of the oven, resist the urge to cut into them immediately. Let them cool in the pan on a wire rack for at least 15-20 minutes. If you’re adding the glaze, whisk together the powdered sugar, 1 tablespoon of milk/cream, and salt. Set aside. Vanilla extract in a small bowl. Add more liquid, a tiny bit at the time, until you get drizzly consistency. Do you do this over a hot blondie? Letting them cool further allows the glaze to set a bit and the blondies to firm up, making them very hard. Is it easier to slice?
Step 9: Slice & Serve
Once they’ve cooled enough, use the parchment paper overhangs to lift the entire blondie slab out of the pan. Is it possible to cut the pan onto a cutting board? How do you slice a square into squares? Serve warm for ultimate gooeyness or at room temperature. What are some of the best baked goods that are delicious on their own?
What should I serve it with?
What are some of the best blondies to make? I love blondie squares for breakfast and black coffee for dinner. The richness of the blondie is a perfect match for the bold coffee flavor, and it’s such an amazingly strong coffee. What is the best way to start the day? At brunch, I like to cut them into smaller, more elegant squares and serve them alongside fresh fruit. What is better, Iced Tea or mimosa? As a dessert, they’re fantastic on their own, but for real treat, I’ll sometimes serve them warm. With a scoop of vanilla bean ice cream. What’s the difference between a warm, chewy blondie and cold, creamy ice cream? What are some of the best snack ideas? What’s better, a tall glass of cold milk? My family also loves them crumbled over yogurt or even as a base for deconstructed desserts. Is it possible to make whipped cream with berries?
How do I perfect my blondes?
I’ve learned a thing or two over the years of making these, and I want to share my best tips so yours turn out absolutely perfect every single time. For the brown sugar, make sure it’s *packed*. If it’s lumpy or dry, your blondies won’t have that signature chew and caramel flavor. I’ve found using a fork to break up any clumps before measuring is a good habit. When you’re combining the wet and dry ingredients, seriously, do not overmix. As soon as you don’t see dry flour, stop. Overmixing is the number one reason for tough or cakey blondies. I always use a rubber spatula for this, as it helps me gauge how much I’m mixing. If you’re adding mix-ins like chocolate chips or nuts, don’t be shy, but also don’t overdo it. Too many add-ins can make the batter difficult to spread and can affect the texture. For baking, know your oven. If your oven tends to run hot, you might want to reduce the temperature by 10-15 degrees or shorten the baking time. I always check for doneness with a toothpick; I want to see moist crumbs, not a wet batter or a completely clean toothpick. If the top is browning too quickly, you can loosely tent a piece of foil over the pan. For ingredient swaps, if you don’t have brown sugar, you can try a mix of granulated sugar and molasses, but the texture might be slightly different. I’ve tested this with almond milk instead of regular milk in the glaze, and it actually made it even creamier! And if you’re not a fan of chocolate chips, try adding toffee bits, white chocolate chunks, or even some dried cranberries for a tart contrast. The key is really understanding that the butter and brown sugar are the stars of the show here!
What are the Storing and Reheating Tips?
These blondies are fantastic stored at room temperature for a few days, provided you keep them properly covered. Once they’ve cooled completely, I usually cut them into squares and store them in an airtight container. They’ll stay nicely chewy for about 3-4 days this way. If you want to keep them even longer, or if your kitchen tends to be warm, the refrigerator is your friend. Store them in an airtight container in the fridge for up to a week. The texture will firm up a bit in the fridge, but they’re still delicious! For freezing, I like to wrap individual squares tightly in plastic wrap, then pop them into a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. To thaw, just unwrap them and let them come to room temperature. If you’ve glazed them, the glaze might get a little sticky upon thawing, but they’ll still taste great. If you want to reheat them to get that warm, gooey center back, you can pop a square in the microwave for about 10-15 seconds. Just be careful not to overheat them, or they might become tough. I often find they don’t need reheating, though; the room temperature texture is pretty perfect!
What are the most frequently asked questions?
Final Thoughts
So there you have it, my absolute go-to blondie recipe. It’s the kind of treat that brings smiles to faces, whether it’s for a quiet afternoon with a book or a lively family gathering. The simplicity of the process, combined with the incredibly rich, buttery flavor and that perfect chewy texture, makes this blondie recipe a real winner in my kitchen. It’s genuinely one of those recipes that never fails to impress, and I hope it becomes a favorite in your home too. If you give this blondie recipe a try, please let me know how it turns out in the comments below! I’d love to hear about your variations or any special occasions you’ve made them for. Happy baking, everyone!
Classic Blondie Recipe
Ingredients
Main Ingredients
- 0.75 cup unsalted butter melted
- 1.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips, if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let cool in the pan on a wire rack before cutting into squares.
