Blondie Recipe

This Blondie Recipe has an incredible flavor and is perfectly rich and chewy. It’s an indulgent dessert that’s hard to resist!

This white chocolate Blondie Recipe is a cookie in bar form, making it just a bit easier! If you love Blondies, be sure to try White Chocolate Brownies, Snickerdoodle Blondies, Reeses Pieces Blondies, Cream Cheese Blondies, and Funfetti Blondies.

Blondies stacked on a white plate.

Blondies vs brownies

There is something so delicious about the chewy caramel flavor of Blondies. They are one of my favorite treats.

Other than the color, the flavor of this Blondie Recipe is also quite different. Brownies are flavored with chocolate which gives them a rich brown color. Whereas, Blondies are flavored with brown sugar and are much lighter in color.

While both are delicious, these desserts have just a bit of a flavor difference. However, both are still perfect when paired with a scoop of Vanilla Ice Cream or a dollop of Whipped Cream!

Ingredients for blondie recipe being mixed in a bowl with a wooden spoon.

Brown Sugar Tips

Since brown sugar is a key ingredient, I thought I’d give you a few Brown Sugar tips: 

  • Make brown sugar by mixing one tablespoon of molasses into one cup of granulated sugar. 
  • Keep a slice of bread in the container to keep the sugar soft.
  • If the brown sugar is rock hard, simply place a damp paper towel over a bowl of brown sugar and microwave in 20-second increments until soft.
  • Some recipes specify using light or dark brown sugar. If you have one type, but not the other add white sugar to the dark brown sugar to lighten it up, or add molasses to light brown sugar to darken it. 
  • If a recipe doesn’t specify what type to use, go with light brown sugar.
Blondie batter topped with white chocolate chips in a metal baking dish.

How to Make Blondies

PREP. Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper.

WET INGREDIENTS. Melt the butter in a large bowl and add the sugars. Use a spoon to stir well. Add the eggs, egg yolk, and vanilla. Mix well and set aside.

DRY INGREDIENTS. In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. Slowly add to the butter mixture. Stir until just combined.

BAKE. Fold in the white chocolate chips then spread the batter evenly into the pan. Bake for 25-30 minutes or until a toothpick comes out clean, or with fudgy crumbs.

COOL + ENJOY! Remove from oven and top with extra white chocolate chips, if desired, and let cool. Enjoy!

A pan of baked blondie brownies.

Topping Ideas:

These Blondies are great as they are, but you can easily change them up with different textures and flavors. Some favorite mix-ins and topping ideas include:

Blondies cut into squares and stacked on a white plate.

Recipe Tips

Do not overcook. For the fudgiest, softest texture, do not overcook. I always take mine out as soon as the timer buzzes. If using a metal pan, you may need 1-2 minutes less bake time. 

Ingredients. For best results use unsalted butter. No margarine or oil substitutes for this treat! Be sure to measure flour correctly by spooning it into the cup and leveling off the top.

Room temperature. Using room temperature eggs helps them incorporate better and faster with the other ingredients.

Cutting tips. Line the baking pan with foil or parchment paper for easy removal. Once cooled, lift the entire block out of the pan and cut. Cool them even further by placing the squares on a wire rack.

Checking for doneness. The best Blondie dessert has a firm edge with a soft gooey center. However, they should not be wet with batter.

  • The Blondie Recipe is done when the edges and top begin to lightly brown.
  • Use a toothpick to check for doneness by inserting it into the center. If the toothpick has batter, continue to cook the blondies.
  • When the toothpick is clean or has a couple of crumbs, remove the pan from the oven. If the toothpick is clean, lift the entire block out of the pan so that the heat from the pan doesn’t overcook them.
  • If the toothpick has some crumbs, let the Blondies cool in the pan before lifting the block out to cut. 
Blondies stacked on a white plate.

Storing Info

STORE Blondies in an airtight container for 3-4 days at room temperature, or in the fridge for up to a week.

FREEZE as a block or cut Blondies into squares and freeze them separately. Either way, wrap the Blondie(s) with plastic wrap then again with foil. Label and store in the freezer for up to 3 months. Thaw before eating. 

For more Brownies and Bars:

Blondie Recipe

5 from 10 votes
This Blondie Recipe has an incredible flavor and is perfectly rich and chewy. It's an indulgent dessert that's hard to resist!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15
Calories 385 kcal
Author Lil’ Luna

Ingredients

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

Instructions
 

  • Preheat the oven to 350 degrees F. Line a 9-x-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.

Video

Notes

Make Ahead: Blondies will last 3–4 days in an airtight container at room temperature. They will last up to a week if stored in the refrigerator.
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 that it is easy to remove the whole blondie block. Once they have cooled, simply lift the entire block out of the pan and cut.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    Id never heard of a blondie until recently. These white chocolate ones are so Good. I individually wrapped the leftovers to freeze with the intention of using them for my kids’ lunch box. Lets see if they make it there….yum!