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Buttery, chewy, and loaded with chocolate chips, these blondies are everything you want in a classic bar cookie.
A good blondie should have crisp golden edges, a chewy center, and plenty of buttery, caramel-like flavor from brown sugar. This blondie recipe checks all those boxes, with lots of chocolate chips and optional pecans for crunch. It’s been a longtime family favorite and, best of all, the batter comes together in one bowl.
“Best blondie recipe I have made and my go-to for a quick and delicious dessert.”
Blondie Ingredients
- Melted Butter: Melted butter gives the blondies their rich flavor and dense, chewy texture.
- Brown Sugar & Granulated Sugar: Brown sugar gives the blondies their caramel-like flavor and helps keep them chewy, while granulated sugar contributes sweetness and crisp edges.
- Egg & Vanilla Extract: The egg binds everything together, while vanilla adds warm, aromatic flavor.
- All-Purpose Flour: Provides structure for the blondies. For accuracy, spoon it into your measuring cup and level it off.
- Semisweet Chocolate Chips & Chopped Pecans: Semisweet chocolate chips add pockets of melted chocolate, while pecans add crunch and are entirely optional.
- Jump to the printable recipe for precise measurements
How to Make Blondies
Mix the butter and sugars: Beat the melted butter with both sugars until the mixture looks smooth—this is what helps create that shiny, crackly top later on.
Add the egg and vanilla: Beat until the batter looks smooth and cohesive.
Mix in the dry ingredients: Add the flour and salt on low speed, stopping as soon as you no longer see dry streaks. Overmixing can make the blondies tough rather than tender and chewy.
Fold in the chocolate chips and nuts: The batter will be quite thick at this point — that’s normal.
Spread into the pan and bake: Transfer the batter to the parchment-lined pan and spread evenly. (The parchment lining makes removing the blondies a breeze and ensures cleaner slices. Be sure to leave an overhang on two sides so you can lift the whole slab out of the pan once cooled.) Bake until the top looks set and lightly golden, with edges just starting to darken. The center may still look a little soft—that’s exactly what you want.
Cool, then slice: Let the blondies cool in the pan before lifting them out using the parchment overhang. Transfer to a cutting board, cut into squares, and serve.
Make-Ahead, Storage & Freezing
Blondies are easy to bake ahead, whether you’re bringing a batch somewhere or just want a few tucked away for later. Let them cool completely before storing so trapped steam doesn’t make them damp.
- Store at room temperature: Keep in an airtight container for up to 3 days.
- Freeze: Double-wrap the cooled blondies securely in foil or plastic freezer wrap and freeze for up to 3 months. You can freeze the whole slab or individual squares.
- Thaw: Leave wrapped overnight on the countertop before serving.
Chocolate Chip Blondies
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- ½ cup (packed) dark brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- ½ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-in (20-cm) square baking pan with an 8 x 11-in (20 x 28-cm) piece of parchment paper, leaving a 2-in (5-cm) overhang on two sides. You'll have to create seams in the corners and along the edges of the pan to get it to stay put (you can always add a few dots of butter underneath if necessary).
- In a large bowl of an electric mixer, beat the melted butter with the brown sugar and granulated sugar until well combined, about 2 minutes. Beat in the egg and vanilla.
- On low speed, mix in the flour and salt until just blended. Stir in the chocolate chips and nuts.
- Transfer the batter to the prepared pan and spread evenly with a rubber spatula.
- Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool.
- Using the parchment overhang, lift the blondie "cake" from the pan and transfer it to a cutting board; cut into 16 squares.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Pro Tips And Variations
- Swap the mix-ins: Use white chocolate chips in place of some or all of the semisweet chips, try different nuts, or add dried cranberries. Keep the total amount of mix-ins to no more than 1¼ cups; if you’re leaving out the nuts, there’s no need to replace them.
- Don’t be tempted to add baking powder or baking soda. This recipe is designed to bake up dense and chewy with crisp edges. Adding a leavener will give the blondies a lighter, cakey texture.
- Want to double the recipe? This blondie recipe works great doubled and baked in a 9 x 13 pan. You may need to add a few minutes to the bake time.
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Flavor was good but mine baked too long. The bottom of the bar was almost crispy. It baked 30 min. as the top still looked moist at 25. Next batch I’ll reduce the time.
Using a glass pan, should I reduce temperature or time?
Sorry to hear the bottoms were overbaked! Yes, glass retains heat better than metal, which causes the exterior to cook faster. Next time, reduce the oven temperature by 25°F and you should get a better result.
These were very easy to make and over the top delicious! The only problem I had was I did need to cook them for about 15 minutes longer than the 25 to 30 minutes stated. I have a new oven so not sure why this happened but they were good
This is so quick and easy! My family loves these more than cookies or brownies.
These are so delish! I didn’t use a beater, just a spoon and some elbow grease and they came out perfectly. I’ve had several already!
I made the BLONDIES today and shared the recipe with my daughter, granddaughter and a neighbor. This recipe is definitely a keeper!
Excellent I’ve made many times
Jenn
If I wanted to add a mocha/coffee flavour to these blondies, how much espresso powder/instant coffee should I use.
Thanks
N
Hi Nelson, if you want a subtle flavor, I’d go with 1 teaspoon of espresso powder. If you want something more noticeable, I’d use 1½ to 2 teaspoons. I’d love to hear how they come out!
I don’t have paper
You can either butter the pan or use foil instead of parchment.
Love these! I usually double the recipe to put in a 9×13 or 2 – 8×8 baking dishes. People always ask me for this recipe after they have them. Last time I made them, I had just beaten the eggs a d vanilla in when I realized with 87% certainty I had forgotten to add the white sugar in the step prior. I added it then, before adding the flour and salt. I also baked in with an aluminum foil lining because we were out of parchment paper, it took about 40 minutes till they were golden and the top set. They were still delicious though, more caramelly and buttery. And I still got asked for the recipe. Such a great, easy, satisfying treat to make!