Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: These Best-Ever Blondies are the ultimate indulgence that will enchant your taste buds and bring a smile to your face in just 45 minutes! Already have an account?
Rich Butterscotch Flavor: The perfect balance of caramel-like brown sugar and aromatic vanilla creates an irresistible butterscotch taste. Chewy Brownie Texture: These blondies have the same fudgy, chewy texture as your favorite brownies, making every bite incredibly satisfying. Quick and Easy: This foolproof, one-bowl recipe takes just 15 minutes to prepare using simple ingredients you likely already have at home.
If you’re a big fan of these rich, chewy treats, be sure to explore our other delightful blondies recipes. For those with special dietary needs, our Gluten-Free Blondies offer a deliciously chewy option that doesn’t compromise on flavor. If you’re short on time or just want a quick fix, try the Microwave Butterscotch Blondies for a full-size speedy treat or the Microwave Mug Blondie for an individual, no-fuss dessert. For a refreshing twist, savor the tangy Lemon Blondies, or enjoy the nutty crunch of Maple Pecan Blondies. And don’t miss the indulgent 3-Layer Apple Pie Blondies for a decadent take on a classic dessert. Each recipe brings its own unique flavor to the table, ensuring that your blondie adventures are always exciting! IMPORTANT NOTE: This recipe was improved and updated on 8/14/2024, to include new step-by-step photography, explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
What is a Blondie?
Blondies are a type of dessert bar known for their sweet, caramel-like flavor and chewy texture. They offer a rich, indulgent treat with a light brown color and can be customized with various mix-ins.
Base Ingredients: Made with brown sugar for a caramel taste, butter for richness, flour for structure, eggs to bind, and vanilla for flavor. Flavor Profile: Sweet and caramel-like, providing a unique and rich taste. Color: Light brown, from the brown sugar and butter. Variations: Can include mix-ins like nuts, chocolate chips, or toffee bits for extra flavor and texture.
Blondies emerged in the early 20th century as a lighter version of brownies. They became popular in the 1950s and 1960s, and many variations have been created since then. The name highlights their appearance and helps distinguish them from traditional brownies.
Tools You Need
Mixing bowls Measuring cups Measuring spoons 8-inch by 8-inch square baking pan Wire whisk Spatula Knife
Key Ingredients
Butter, melted and cooled Butter provides richness and moisture to the blondies. It also helps create a tender texture by adding fat. The cooling step ensures the butter doesn’t cook the eggs when mixed. We use salted butter for extra flavor but unsalted butter will also work here. Dark brown sugar Adds a deeper, caramel-like flavor than light brown sugar due to its higher molasses content. It contributes to the moist and chewy texture and enhances the golden color of the blondies. Note that for my recipes I loosely pack my brown sugar. If you are concerned about the correct amount then I suggest measuring it by weight. Eggs Room-temperature eggs blend more easily for an even mixing. Eggs bind the ingredients together, providing structure and stability, and add moisture and richness to the blondies. Vanilla extract Enhances the overall flavor by adding a sweet, aromatic note. Complements the caramel flavor of the brown sugar and the richness of the butter. Salt Balances the sweetness, enhancing the overall flavor profile. All-purpose flour Provides the necessary structure and bulk to the blondies. The gluten in the flour gives the blondies their chewy texture. Helps absorb moisture from the wet ingredients, ensuring the blondies set properly. White chocolate chips Add pockets of sweetness and a creamy texture throughout the blondies. Enhance the richness and visual appeal. Provide a contrast to the caramel-like flavor with their mild sweetness.
How to Make Best-Ever Blondies
Prep
Make blondie batter
Bake blondies
Serve blondies
Gemma’s Pro Chef Tips
When melting butter be sure to cut it into small pieces first: on the stovetop, the melted butter can begin to burn before larger pieces are melted and in the microwave, trapped steam in a stick can cause the butter to explode and make a huge mess. The brown sugar for this recipe isn’t packed. If measuring by volume, fill the cup loosely, but for the most accurate measurement, use a kitchen scale. If you pack the brown sugar, the blondies may have too much moisture to properly set up. We didn’t forget to add leavening – we like our blondies dense and chewy and even a little leavening will make these too cakey for our taste. However, if you prefer a lighter blondie, add 1 teaspoon baking powder to this recipe. To make brown butter blondies, you can easily replace the regular butter with browned butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty. This should take about 5-7 minutes. Once browned, remove from heat and let it cool before using. If you’d like to experiment with blondie brownies, swirl half of this recipe with half of our Best-Ever Brownies Recipe together in an 88 inch pan or a 711 inch pan and bake at 350°F(180°C) for 30-35 minutes or until golden brown on top, the center no longer jiggles and is JUST set to the touch. Note that for my recipes I loosely pack my brown sugar. If you are concerned about the correct amount then I suggest measuring it by weight.
Make Ahead and Storage Instructions
Make-Ahead Instructions:
Storage Instructions:
Make Ahead and Storage Instructions
Make-Ahead Instructions:
Storage Instructions:
What is the Difference Between Blondies and Brownies?
Blondies and brownies are both beloved bar cookies, but they differ in several key ways:
Why did my blondies turn out greasy?
1. What mix-ins can I add to blondies?
You can customize blondies with your favorite add-ons (roughly 1 1/4 cups, 6 1/4 oz/177 g).
Swirls of Nutella, Peanut Butter, or Biscoff Spread: For a creamy, flavorful addition.
2. What type of pan is best for baking blondies?
A metal pan is generally preferred for even heat distribution. A glass pan or ceramic pan can work but may require a longer baking time.
3. How do I prevent my blondies from sticking to the pan?
Grease the baking pan well with butter or cooking spray, or line it with parchment paper for easy removal.
4. Can I make blondie bars gluten-free?
Yes, you can use gluten-free flour blends or almond flour mix, you can make gluten-free blondies. Be sure to check other ingredients for gluten as well.
5. How do I know when blondies are done baking?
Blondies are done when the top is golden brown and the middle is just set–a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for a moist, chewy texture.
6. Why did my blondies sink in the middle?
Blondies can sink if the batter is overmixed, causing too much air to be incorporated, or if they are underbaked. Ensure even baking and avoid overmixing.
Don’t forget our Brownie Recipes:
Chocolate Peanut Butter Brownies Decadent Caramel Brownies Skillet Brownies Cream Cheese Brownies Vegan Brownies Full Batch Microwave Brownies
Full (and printable) recipe below! IMPORTANT NOTE: This recipe was improved and updated on 8/14/2024, to include new step-by-step photography, explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
