Blondies
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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 the most accurate measurement, use the spoon-and-level method: spoon the flour into your measuring cup and level it off with a straight edge—don’t scoop directly from the bag, which can pack in too much flour.
- 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. If you’re skipping the nuts, a few extra chocolate chips in their place works well.
Spread into the pan and bake: Transfer the batter to a greased pan and spread evenly. 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: Lift the blondies from the pan and transfer to a cutting board. Cut into squares and serve warm or room temperature. The bars will keep nicely for a few days stored in an airtight container at room temperature; freeze for longer storage.
Pro Tips And blondie Variations
- Swap the mix-ins: Swap all or half the chocolate chips with white chocolate chips, change the nuts or leave them out, or even add some dried cranberries. Just keep the amount of mix-ins you add to 1¼ cups.
- Line your pan with parchment paper: It 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.
- 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.
More Bar Cookie Recipes You’LL Love
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-inch (20-cm) square baking pan with an 8 x 11-inch (20 x 28-cm) piece of parchment paper, leaving a 2-inch (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. Store the blondies in an airtight container at room temperature or freeze for longer storage.
Notes
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.
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BEST BLONDIES EVER. Very dense and gooey but a slight Crispiness on the top. I made this recipe and another blondies recipe and this once was the obvious recipe. Not cakey at all unlike the other recipe I tested. Next time I will double!
I doubled the recipe and although they have a good taste, the texture was a little dry to me. I left them in the oven 30 mts so the top would brown. I should have taken them out sooner, more like at 25 mts.
I think I want to change my review!😎 It must have just been close to the edges that were drier because after cutting further into the pan, they were plenty moist but not overly. They were a huge hit at the Super Bowl Party I took them to. Thank you, Jenn!
When you doubled the recipe, what size pan did you use?
Hi Kim, You’ll need a 9×13-in pan. 🙂
Every recipe I’ve tried from Jen has been a HIT!!! These little blondies were no exception. I made them last night for my husband’s office and they were gone in a matter of minutes. Only crumbs and a chocolate chip was left in the container. I was asked to make more. Lol. Thank you Jen for another superb recipe. You are my secret weapon in the kitchen. 🙂
These are delicious and so easy! I love a crowd-pleasing recipe where I’ll almost always have the ingredients on hand. I made a double batch in a 13 X 9-inch pan last night and cut them this morning. They cut beautifully. Another keeper from Once Upon a Chef!
Made this recipe following pretty much all instructions. I used an old Corning Ware pan that was 8 x 8 and baked the blondies 25 minutes, without parchment, having buttered the dish well beforehand. I did use dark chocolate chips, as they are less sweet and tend not to melt too much. That said, I loved this recipe, which gave me the buttery, chewy texture so hard to find in blonde recipes. So, thanks so very much for the yummy results.
Great recipe! Perfect for an impromptu New Years Eve Dessert with the family! I followed the recipe and baked in my round iron skillet.
This seems like a wonderful recipe! I personally, however, like either more chewy/cake-like blondie recipes. Are there any recommendations you might have as to how to adapt this recipe to accomplish that? Thanks so much!
Hi Connie, You can increase the flour a bit to get a chewier blondie. Hope that helps!
Can you use brown butter?
Sure – Hope you enjoy!
Really delicious! I used chocolate wafers (I prefer the taste over chips) and walnuts. Really moist and probably the easiest thing I’ve ever baked.
I made these for my six year old as his birthday “cake” since he doesn’t like cake and he loved it! My husband is not a fan of blondies but he said they were delicious and was disappointed they were devoured so quickly. I don’t normally have dark brown sugar on hand so I added a teaspoon of molasses and it added a nice richness. Great recipe!