Blondie Recipe

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!

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Golden Goddess

There is something so delicious about the chewy caramel flavor of blondies. And don’t forget the white chocolate – our personal favorite.

This Blondie recipe is flavored with brown sugar and is much lighter in color. Other than the color, the flavor is also quite different from a classic brownie – it’s caramel! Which is of course, why we love them so much!

Just like a brownie, this dessert is perfect when paired with a scoop of Vanilla Ice Cream or a dollop of Whipped Cream!

Ingredients

PREP TIME: 10 minutes

COOK TIME: 25 minutes

• 1 cup unsalted butter melted
• 1¼ cups packed light brown sugar – or dark brown sugar
• ½ cup granulated sugar
• 2 large eggs plus 1 extra egg yolk room temperature – see How to Separate Egg Whites
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour – see How to Measure Flour
• 2 teaspoons cornstarch
• 1 teaspoon salt
• ½ teaspoon baking powder
• ⅔ cup white chocolate chips plus more for topping – or caramel chips, peanut butter chips, butterscotch chips, or chocolate chips
• 1 cup chopped walnuts optional – other nuts like almond, macadamia, or pecans
• 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

1. PREP. Preheat the oven to 350°F. Prepare a 9×13 baking pan by lining it with parchment paper.
2. BATTER. Melt 1 cup unsalted melted butter in a large bowl and add 1¼ cups packed light brown sugar and ½ cup granulated sugar. Use a spoon to stir well. Add 2 whole eggs, 1 egg yolk, and 2 teaspoons vanilla extract. Mix well and set aside.
   • In a separate bowl, whisk 2½ cups flour, 2 teaspoons cornstarch, ½ teaspoon baking powder, and 1 teaspoon salt. Slowly add to the butter mixture. Stir until just combined.
3. BAKE. Fold in ⅔ cup white chocolate chips as well as 1 cup 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.
4. COOL. Remove from oven and top this blondie recipe with extra white chocolate chips, if desired, and let cool. Enjoy!

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4.88 from 16 votes

Blondie 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

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.

Video

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.

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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