Best Blondies Recipe

Name: Best Blondies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ cup salted butter ((melted)); ¼ cup granulated sugar; ⅔ cup light brown sugar ((packed)); 2 eggs; 2 teaspoons pure vanilla extract; 1 ¼ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon fine sea salt; 1 cup mix-ins ((chocolate chips, white chocolate chips, pecans, walnuts, dried fruit, etc.))

By Laura Sandford

Updated Sep 20, 2026

5 from 20 votes

21 Comments

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The best blondie recipe! These blondies are buttery and chewy with a shiny tops, rich vanilla flavor and gooey centers. They are easy to make in one bowl with 8 ingredients in 35 minutes – no mixer required!

14 blondies cut into squares, they have shiny tops and chewy centers and are loaded with both semisweet and white chocolate chips. They're on parchment paper, some are laying flat while others are resting on their side so their gooey texture is visible.

You all know brownies are my favorite dessert, but these blondies hold a special place in my heart. I have vivid memories of going to my best friend’s house in junior high and baking blondies after school.

We both had blonde hair and were thrilled when we opened up her mom’s cookbook and found a recipe titled “blondies.” I’ve been making blondies ever since, and this recipe has become one of my family’s favorite easy desserts. They’re easy to make in one bowl in about 30 minutes, and you can customize them by using your favorite mix-ins.

What Are Blondies?

Blondies are buttery dessert bars that are often called “blonde brownies” because they’re similar to brownies in texture, but are made without cocoa powder or melted chocolate in the batter.

Brown sugar, butter and vanilla are the main ingredients in a classic blondies recipe, giving the bars their golden-brown color and rich, caramel-like flavor.

front view of a blondie with a bite taken out of it so the chewy texture and crackly top are visible. The blondies recipe is loaded with semisweet and white chocolate chips.

Why You’ll Love This Blondies Recipe

Perfect texture. These blondies have perfectly chewy/gooey centers, crisp edges and shiny tops.
So Delicious. Brown sugar, butter and vanilla give them an irresistible buttery, caramel-like flavor.
One bowl. Super easy to make with minimal dishes, no mixer required.
Ready in 35 minutes. They’re a quick and easy dessert that’s perfect for any occasion.
Easy to customize. Make them plain or add your favorite mix-ins like chocolate chips, white chocolate chips, nuts, etc.

This is the only blondies recipe! So good! We make it all the time and use different mix instead, thank you!
– Allison

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16 blondies cut into squares, they have shiny tops and chewy centers and are loaded with both semisweet and white chocolate chips. They're on parchment paper, some are laying flat while others are resting on their side so their gooey texture is visible.

Blondie Recipe Ingredients & Substitutions

overhead photo of the ingredients in this blondies recipe all in bowls and labeled, the ingredients are flour, sugar, butter, brown sugar, salt, baking powder, vanilla and mix-ins.

Salted Butter. Unsalted butter works well in this recipe, also try using browned butter and making brown butter blondies!
Granulated sugar. you can use organic cane sugar instead of white sugar.
Light Brown Sugar. Brown sugar is key to the flavor and chewy texture of these blondies. Light brown sugar gives them the perfect caramel-like flavor, but you can use dark brown sugar for a deeper molasses flavor.
Eggs. There is no substitute for the eggs in this blondies recipe. For the best results, use room-temperature eggs.
All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
Vanilla extract. This ingredient is key in this recipe. You could replace it with vanilla bean paste or the seeds of one vanilla bean, if necessary.
Mix-ins. You can choose your favorite mix-ins – or leave them out entirely because these blondies taste amazing without them. Suggestions include (but are not limited to): chocolate chips, white chocolate chips, dried fruit (cranberries, cherries etc.), nuts (pecans, walnuts), cinnamon chips, etc.

9 blondies cut into squares, three laying on their side so the inside is showing they are loaded with both semisweet and white chocolate chips. They're on parchment paper, some are laying flat while others are resting on their side so their gooey texture is visible. there's a bowl of white chocolate chips to the right of them and a bowl of semisweet chocolate chips in the top right corner

How to Make Blondies

This blondies recipe is so easy to make in one bowl – no mixer required! We’ll walk through how to make blondies step-by-step, and don’t forget to watch the video.

Begin by preheating the oven and lining an 8×8” square baking pan with parchment paper. Then set it aside.

Next, combine the dry ingredients (minus sugars) in a small bowl. Or you can wait and just add them on top of the wet ingredients later in the recipe, it’s up to you.

how to make blondies - flour, baking powder and salt in a white bowl before mixing

how to make blondies - flour mixture in a white bowl after being mixed together with a gold whisk that is in the bowl

Then, melt the butter in a large, microwave safe bowl (glass).

Whisk or stir in the brown sugar and granulated sugar and stir until the mixture is smooth and there are no lumps.

how to make blondies - melted butter, white sugar and light brown sugar in a white bowl on a gray surface before mixing

how to make blondies - melted butter, white sugar and brown sugar whisked together in a white bowl with a gold whisk

Then add the eggs and vanilla to the butter/sugar mixture and stir until the mixture is smooth.

how to make blondies - eggs and vanilla added to the melted butter & sugar mixture in a white bowl before mixing, there is a gold whisk int eh bowl.

how to make blondies - wet ingredient mixture in a white bowl after mixing, there is a gold whisk int eh bowl.

Next, add the dry ingredients and stir until they are just combined, be careful not to over-mix the batter.

how to make blondies - dry ingredient mixture added to the wet ingredient mixture in a white bowl with a gold whisk before mixing

how to make blondies - blondies batter in a white bowl with a white silicone spatula with a wood handle

Blondies Mix In Suggestions

One of my favorite things about this blondies recipe is how easy it is to customize. You can leave them plain (they’re delicious that way) or fold up to 1 cup of your favorite mix-ins into the batter. Here are some suggestions.

Chocolate Chips (milk, dark, light, etc.)
Walnuts
Pecans
Cinnamon chips
White chocolate chips
Dried fruit (cranberries, rasins, etc.)
Swirl of peanut butter or Nutella
Unsweetened coconut

how to make blondies - white chocolate chips and semisweet chocolate chips added to the blondies recipe batter in a white bowl with a spatula before being mixed in

blondies recipe batter in a white bowl after the baking chips have been mixed in with a white silicone spatula with a wood handle.

Bake

Now it’s time to bake. Spread the batter evenly in the prepared baking dish and bake for 25-30 minutes, or until the top is golden-brown and shiny (If you like fudgier blondies bake for 25 minutes, for cakier blondies bake for 30 I recommend 25).

how to make blondies - batter spread into a square metal baking dish lined with parchment paper with white and semisweet chips on top before baking

Once the blondies are finished baking, put the baking pan on a wire cooling rack and let them cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).

Tips for the Best Blondies

Don’t overmix the batter. Stir in the dry ingredients until they’re just combined so the blondies stay soft and chewy.
Don’t overbake. This is the most important tip! They should still have a slight jiggle in the center when you take them out.
Cool before cutting. It’s tempting to cut into warm blondies right away, but they hold their shape and cut much more cleanly once they’ve cooled.
Use parchment paper. Lining the pan makes it easy to lift the entire batch out before cutting them into squares.

blondies recipe in a square metal baking dish lined with parchment paper on a wire cooling rack after baking. They have a golden brown, shiny top studded with lots of white and semisweet chips.

Cut & Serve

Use the parchment paper to lift the blondies out of the pan, then cut into squares and serve.

How to get clean cuts

To get clean cuts, make sure the blondies are completely cooled and firm. Then dip a sharp knife in very hot water, dry it quickly with a towel, then make a cut. Then, wipe the knife off and repeat with each cut.

16 blondies cut into squares, they have shiny tops and are loaded with both semisweet and white chocolate chips. They're on parchment paper.

How to Store Blondies

Store any leftover blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve at room temperature or slightly warmed in the microwave to restore the fresh-from-the-oven texture.

Freeze

Freeze individual blondies by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly.

Blondies Recipe FAQs

Can I double this recipe?

Yes. Double the ingredients and bake in a 9×13″ baking dish for 25 minutes (or until the edges are golden brown and the top is lightly browned and set).

What is the difference between a brownie and a blondie?

The main difference between blondies and brownies is the chocolate. Brownies are made with cocoa powder and melted chocolate, while blondies get their flavor from brown sugar, butter and vanilla.

Are blondies supposed to be gooey?

I prefer blondies with chewy, slightly gooey centers and crisp edges. For this recipe, I recommend baking them for about 25 minutes for the perfect chewy texture. If you prefer firmer, more cake-like blondies, bake them a few minutes longer.

Why did my blondies turn out cakey?

Overbaking is the most common reason blondies turn out cakey instead of chewy. Take them out of the oven when they’re still slightly jiggly in the center. Also, measure the flour correctly and don’t overmix the batter once you add the dry ingredients.

How do you know when blondies are done?

The blondies are done when the top and edges are lightly golden brown and the center is just set but still slightly jiggly. Remember, they will continue to set as they cool, so don’t wait until the center looks completely dry or they may be overbaked.

Why did my blondies sink in the middle?

A little bit of sinking as they cool is totally normal. But dramatic sinking can happen if they’re underbaked or if too much air is incorporated into the batter. Be sure to follow the mixing instructions carefully and bake until the center is just set.

Can you make blondies without chocolate chips?

Yes, absolutely! These blondies are delicious all on their own. Chocolate chips and other mix-ins are optional.

How do you cut blondies cleanly?

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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