Cookies & Bars
Classic Blondies
Chewy, buttery blondies loaded with brown sugar flavor, chocolate chips, and optional walnuts. The butterscotch cousin of brownies.
The Butterscotch Cousin of Brownies
Blondies have an incredible depth of flavor that comes entirely from brown sugar and butter. When you melt butter and stir in a full cup of packed brown sugar, the molasses combines with the butterfat to create a butterscotch flavor so warm and intense it practically wraps around you. This recipe uses one whole egg plus an extra yolk — the secret to that dense, chewy, almost fudgy texture that makes these bars irresistible.
Baker’s Tips
- Use melted butter, not creamed — it skips air incorporation and gives you that dense, chewy, fudge-like texture instead of something cakey.
- The extra egg yolk is non-negotiable. Yolks add richness and fudgy density without the unwanted lift that egg whites bring.
- A toothpick should come out with a few moist crumbs, not clean. If it comes out clean, you have overbaked. Start checking at the 20-minute mark.
- Let the pan cool for at least 45 minutes before cutting. For bakery-clean slices, refrigerate for an additional 30 minutes.
Variations
- Brown Butter Blondies: Cook the butter over medium heat until golden and nutty before adding sugar — the browned milk solids add incredible toasted complexity.
- Espresso Blondies: Dissolve 1 teaspoon instant espresso powder into the melted butter for a sophisticated edge that deepens the caramel notes.
- Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter onto the batter and swirl with a knife for a salty-sweet combination that is absolutely irresistible.
If you love the dense, chewy texture of these blondies, try my double chocolate brownies which use a similar melted-butter technique.
Ingredients
Blondie batter
Mix-ins
Instructions
- 1
Melt the butter
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Melt the butter in a medium saucepan over medium-low heat, or in a microwave-safe bowl in 30-second intervals. Let it cool for about 5 minutes — it should be warm but not hot to the touch.
- 2
Mix the wet ingredients
Add the brown sugar to the melted butter and stir vigorously with a wooden spoon or spatula until the mixture is smooth and glossy, about 1 minute. Add the whole egg, egg yolk, and vanilla extract. Stir until fully combined and the batter looks thick and smooth — about 30 seconds of mixing.
- 3
Add the dry ingredients
Sprinkle the flour, baking powder, and salt directly over the wet mixture. Fold gently with a spatula until just combined — you should see no dry streaks of flour, but do not overmix. The batter should be thick and sticky, similar to a thick cookie dough.
- 4
Add the mix-ins
Fold in the chocolate chips and walnuts (if using) with a few gentle strokes. Reserve a small handful of chocolate chips to press into the top of the batter for a more attractive presentation.
- 5
Bake
Spread the batter evenly into the prepared pan using an offset spatula or the back of a spoon. Press the reserved chocolate chips lightly into the surface. Bake for 22-25 minutes, until the top is golden brown and set, and a toothpick inserted in the center comes out with a few moist crumbs. The edges should be slightly pulled away from the pan.
- 6
Cool and slice
Let the blondies cool completely in the pan on a wire rack — at least 45 minutes. For the cleanest cuts, refrigerate for an additional 30 minutes. Lift out using the parchment overhang and slice into 16 squares with a sharp knife.
Nutrition Information
Per serving (serves 16). Values are approximate.
| Calories | 240 calories |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Carbohydrates | 34g |
| Sugar | 22g |
| Protein | 3g |
| Sodium | 75mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
What is the difference between blondies and brownies?
Blondies and brownies share a similar bar format, but the flavor profiles are completely different. Brownies get their flavor from chocolate and cocoa, while blondies rely on brown sugar and vanilla for a rich butterscotch taste. Think of blondies as the vanilla-loving cousin of the chocolate brownie.
Why are my blondies cakey instead of chewy?
Cakey blondies usually result from too much flour or too much leavening. Make sure you measure flour by spooning it into the cup and leveling off — never scoop directly from the bag, as this packs in extra flour. Also, the extra egg yolk in this recipe is what keeps them dense and chewy.
Can I add other mix-ins to blondies?
Absolutely — blondies are incredibly versatile. Try white chocolate chips, butterscotch chips, toffee bits, pecans, macadamia nuts, dried cranberries, or peanut butter chips. Keep the total mix-in amount to about 1 to 1-1/4 cups so the batter can still hold together.
Reader Reviews
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