Blondie Recipe

Blondie Ingredients

• Unsalted butter melted (1 cup) – Adds rich flavor and moisture, helping the bars stay soft with glossy tops.
• Packed light brown sugar (1¼ cups) – The key to that caramel like flavor and chewy texture. You can also use dark brown sugar for a different flavor profile.
• Granulated sugar (½ cup) – Balances sweetness and helps with a tender crumb.
• Eggs plus 1 extra egg yolk room temperature (2 large) – Bind the batter and add richness for fudgy chew. See our post on How to Separate Egg Whites for tips and tricks.
• Vanilla extract (2 teaspoons) – Rounds out the caramel notes and boosts overall flavor.
• All-purpose flour (2½ cup) – Provides structure so the bars slice cleanly without crumbling. See our post on How to Measure Flour.
• Cornstarch (2 teaspoons) – Adds a touch of softness and chew in every bite.
• Salt (1 teaspoon) – Balances sweetness and sharpens the butter and brown sugar flavors.
• Baking powder (½ teaspoon) – Gives a slight lift for thick, soft bars.
• White chocolate chips plus more for topping (⅔ cup) – Creamy pops of sweetness that melt into the chewy base. Change it up with caramel chips, peanut butter chips, butterscotch chips, or chocolate chips
• Chopped walnuts optional (1 cup) – Adds crunch and a toasty note that pairs well with the brown sugar base. Other nuts like almond, macadamia, or pecans would also be delicious!
• optional toppings – Drizzle with Caramel Sauce, White Chocolate Sauce, or Chocolate Fudge Sauce. Serve with a scoop of Vanilla Ice Cream.

How to Make Blondies

PREP. Preheat the oven to 350°F. Prepare a 9×13 baking pan by lining it with parchment paper.

BATTER. Melt unsalted melted butter in a large bowl and add packed light brown sugar and granulated sugar. Use a spoon to stir well. Add eggs, egg yolk, and vanilla extract. Mix well and set aside.

In a separate bowl, whisk flour, cornstarch, baking powder, and salt. Slowly add to the butter mixture. Stir until just combined.

BAKE. Fold in white chocolate chips as well as walnuts (optional). Press the batter evenly into the pan. Bake for 25-30 minutes or until a toothpick comes out clean, or with fudgy crumbs.

The edges and top will lightly brown. Insert a toothpick into the center. It’s done if the toothpick is clean or has a couple of crumbs.

COOL. Remove from oven and top this blondie recipe with extra white chocolate chips, if desired, and let cool. Enjoy!

Kristyn’s Recipe Tips

• Line the pan with parchment, leave overhang so you can lift the whole slab out for easy, neat cuts.
• Mix by hand and stop when just combined, overmixing can make the bars tough.
• Press batter evenly into the pan and sprinkle a few extra chips on top for a bakery style look.
• Bake until the edges are set and the center has a few moist crumbs on a toothpick, this keeps the middle chewy, not dry.

4.88 from 16 votes

Blondies Recipe

By: Kristyn Merkley

This blondie recipe has an incredible caramel flavor and is perfectly rich and chewy. It's an easy indulgent dessert that's hard to resist!

Servings: 15

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Equipment

• 9×13 baking dish

Video

Ingredients 

1x2x3x

• ▢ 1 cup unsalted butter, melted
• ▢ 1¼ cups packed light brown sugar
• ▢ ½ cup granulated sugar
• ▢ 2 large eggs plus 1 egg yolk, room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 2½ cups all-purpose flour
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon baking powder
• ▢ ⅔ cup white chocolate chips, plus more for topping
• ▢ 1 cup chopped walnuts, optional

Instructions 

• Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper and set aside.
• In a large bowl, combine butter and both sugars. Use a wooden spoon to stir well.
• Add eggs, egg yolk, and vanilla. Mix well and set aside.
• In a separate bowl, sift together flour, cornstarch, salt, and baking powder. Slowly add to the butter mixture. Stir until just combined.
• Fold in white chocolate chips and walnuts, then spread the batter evenly into the prepared pan.
• Bake for 25–30 minutes, or until a toothpick comes out clean or with fudgy crumbs.
• Remove from the oven and top with extra white chocolate chips, if desired. Let sit in the pan for 10–15 minutes, then remove from the pan and cool completely before cutting.

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Notes

Cutting tip. To make these easier to cut, line the pan with enough aluminum foil or parchment paper to overhang the pan on two sides so it is easy to remove the whole blondie block. Once cooled, simply lift the entire block out of the pan and cut.

Store in an airtight container for 3-4 days at room temperature, in the fridge for up to a week, or wrap with plastic and put in a freezer Ziploc and store in the freezer for up to 3 months.

For more substitutions and tips, check out the full recipe post

Nutrition

Serving: 1brownie, Calories: 385kcal, Carbohydrates: 47g, Protein: 5g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 56mg, Sodium: 178mg, Potassium: 130mg, Fiber: 1g, Sugar: 30g, Vitamin A: 414IU, Vitamin C: 0.1mg, Calcium: 55mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This post was originally published September 2020.