Blondies are chewy, buttery bar cookies with a rich brown-sugar flavor, usually dotted with chocolate chips or nuts. This from-scratch version uses melted butter and one bowl, so it is easy to mix without a mixer and bakes into soft-centered bars with lightly crisp edges.
Ingredients
- ½ cup (113 g) unsalted butter
- 1 cup packed (213 g) light brown sugar
- 1 large egg (about 50 g without shell), at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
- ½ teaspoon (2 g) fine salt
- ½ cup (85 g) semisweet chocolate chips
- ½ cup (60 g) chopped walnuts or pecans (optional)
Instructions
- Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a little overhang on two sides so the baked blondies can be lifted out. Lightly grease the exposed sides of the pan if needed.
- Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Let it cool for about 5 minutes; it should be fluid but not hot. This helps prevent the egg from cooking when it is mixed in.
- In a medium bowl, whisk the melted butter and brown sugar until evenly combined. Whisk in the egg and vanilla until the mixture looks smooth and glossy, about 30 seconds.
- Add the flour and salt. Fold with a spatula just until no dry streaks remain, scraping the bottom and sides of the bowl. Avoid beating the batter, which can make the bars tougher. Fold in the chocolate chips and nuts, if using.
- Scrape the batter into the prepared pan and spread it evenly into the corners. Bake for 22–27 minutes, checking from 22 minutes. The edges should look set and lightly golden; a toothpick inserted near the center should come out with a few moist crumbs, not wet batter. The center will finish setting as the pan cools. Because this batter contains egg, bake until the center reaches the USDA FSIS safe minimum temperature for egg dishes, 160°F (71°C), checking with a food thermometer if needed.
- Set the pan on a cooling rack and let the blondies cool completely, about 1 hour, before lifting them out and cutting into 16 squares. For neater edges, wipe the knife between cuts. If you prefer warm, softer bars, cut them after at least 30 minutes of cooling, knowing they may crumble more easily.
Tips
- Measure flour carefully. Spoon it into a dry measuring cup and level the top, or weigh 125 g. Scooping directly from the bag can pack in extra flour and produce dry, cakey blondies.
- Use room-temperature egg. A cold egg can make the melted butter firm into small lumps. If needed, place the egg in a bowl of warm—not hot—water for 5 minutes before cracking it.
- Watch the center, not just the edges. Blondies continue to set while cooling. Pulling them out when the center is still glossy and liquid can leave them underbaked, but waiting until a tester is completely clean can make them dry.
- Let them cool before slicing. A full cool gives the butter and sugar time to set, making bars that hold their shape. Parchment overhang makes removal easier.
Serving Suggestions
Serve the squares at room temperature with coffee, tea, or a glass of milk. For dessert, warm a portion briefly and add a scoop of vanilla ice cream or a spoonful of lightly whipped cream. A small pinch of flaky salt on top is a good contrast to the sweet brown-sugar base; add it just after baking so it adheres.
Variations
Replace the chocolate chips with an equal amount of white chocolate, butterscotch chips, or chopped milk chocolate. For a more pronounced nut flavor, toast the walnuts or pecans in a dry skillet for a few minutes, cool them completely, then fold them in. Leave nuts out for a nut-free batch, and check packaged chocolate for relevant allergen information.
For a browned-butter flavor, cook the butter over medium-low heat until its milk solids turn golden and smell nutty, stirring often; cool it before mixing with the sugar. The butter loses some water as it cooks, so weigh it after browning and add enough water to bring it back to 113 g. For a slightly less sweet result, use semisweet chocolate and avoid adding extra sweet mix-ins; reducing the brown sugar itself can change the bars’ chewy texture.
Storage and Reheating
Once cool, store blondies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 4 days. Refrigerate within 2 hours of baking or serving. Chilled bars become firmer, so let a portion stand at room temperature for 15–20 minutes before eating, or microwave one piece for about 8–12 seconds. For longer storage, wrap individual bars well and freeze for up to 2 months; thaw overnight in the refrigerator or for about an hour at room temperature. If reheating leftovers, heat to 165°F (74°C) for food safety.
Frequently Asked Questions
Are blondies just brownies without cocoa?
They are related bar cookies, but a blondie gets its main flavor from butter, brown sugar, and vanilla rather than cocoa. The texture is usually chewy and dense, though recipes vary in how soft or cakey they are.
Can I use dark brown sugar instead of light?
Yes. Use the same weight, 213 g. Dark brown sugar has more molasses flavor, so the bars will taste deeper and may be a little softer and more moist.
Can I make this recipe in a 9-inch (23 cm) pan?
Yes, but the batter will form a thinner layer and bake sooner. Start checking at 18 minutes, and remove it when the edges are set and the center has moist crumbs rather than liquid batter. For the thickest bars, use the specified 8-inch pan.
Why did my blondies turn out cakey?
Common causes include too much flour, overmixing after adding it, or baking too long. Weighing the flour and folding only until combined helps preserve a chewy texture.
Can I make the batter ahead?
For the most dependable rise and texture, bake soon after mixing. If you need to prepare ahead, bake the bars, cool them fully, and store them airtight; the baked blondies keep well for several days.
How can I tell when blondies are done without a thermometer?
Look for set, lightly golden edges and a center that no longer appears wet. A toothpick should show a few moist crumbs. A thermometer is the clearest check for the egg-dish safety temperature of 160°F (71°C); avoid mistaking a clean, dry toothpick for the ideal chewy result.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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