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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!!
Reply
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!
Reply
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!
However, if you prefer blondies with a slight rise, adding 1/2 teaspoon of baking powder will yield 1-inch-thick blondies with a uniform texture. Using baking soda is not recommended for this recipe, as it can cause the blondies to rise unevenly, resulting in tall, chewy edges and a thinner, fudgier center.
Yes!Just like brownies, blondies are definitely supposed to be gooey in the middle. They should have a crispy golden top, a chewy edge and a gooey middle.
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.
Visual cues: Blondies are done baking when the middle is slightly jiggly and shiny on top, but the edges look solidified. Be careful not to overbake or they will become dry and crumbly. Remember: residual heat will continue to cook the blondies.
If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.
It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.
The key is not under-baking them too much or too little. The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter.
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.
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.
Royal brownies are sweet and full of cocoa, sugar, and applesauce. These brownies come out smooth and fudgy and you can add walnuts for some additional texture.
Did you know that Brownies were originally called 'Rosebuds'? Rosebuds was established in 1914 for girls to join before they became Guides.Just one year later, the name was changed to Brownies. Brownies are the second-youngest members of the Girlguiding family, for girls aged between 7 and 10.
To Store: Keep in an airtight container at room temperature for 3-4 days. I think blondies taste best the day they are made, but if you want to make them ahead of time I suggest freezing them.
If your blondies are coming apart in your hands, it's likely for one of three reasons: You didn't aerate the eggs enough. The leading cause of raw, sunken blondies is not whipping enough air into the batter.
Many brownie recipes don't contain baking powder or baking soda; these recipes tend to be for the dense, sometimes chewy, kind. Cakelike brownies usually contain a leavening agent, which helps give them their fluffy texture. The technique you use also makes a difference in the texture of the final product.
Baking soda is a much more powerful leavener than baking powder, about 3-4 times as strong. That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour.
For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.
Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated. Substituting one for the other is possible with careful adjustments.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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