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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O.M.G. This is a dangerously delicious recipe. They were gone in a matter of hours. Soooo good. Thanks Jenn!
Could you brown the butter to add complexity to the flavor? Or would it be overkill?
While it’s not necessary, I do think browned butter would be delicious here. Please LMK how they turn out!
This is a favourite in our household, the first time I made it brought back wonderful memories for my daughter. She said our neighbor used to bake something very similar to this; she loved it so much and was so happy that I found a recipe that was similar. I’ve made this a number of times and each time, friends/family cannot stop eating it, they said it is addictive! A friend has always said her number 1 favourite thing I bake are my chocolate chip cookies but she said this blondie recipe has taken over that spot! Due to allergies and preferences, I have subsituted the nuts with either extra chocolate chips or toffee bits (SKOR) and sometimes I will top the blondie with fleur de sel (daughter doesn’t like it that way); each time it has turned out wonderfully! Great recipe and thank you for sharing!
I don’t know if anyone remembers this, too, but my mom would take chocolate chip cookie dough and press it into a 9×13 inch pan. Then she would sprinkle all the chocolate chips over the dough and put it into the oven for 3 minutes at 375 degrees. After three minutes, she pulled the pan out and used a regular table knife to cut rows one inch apart through the softened chocolate chips. Then she turned the pan a quarter turn and did the same thing going the opposite direction. It made a very pretty chocolate grid pattern. Then she put it back into the oven to finish cooking. My daughter makes blonde brownies this way for her friends, and they are the first dessert to disappear at their parties. I think you could do it with this recipe, but I am not sure if you could still use the nuts.
Made tonight…added a bit more flower bc I prefer less fudgey and had to cook in a 8×6 pan. So very good and easy
Can peanut butter be added to this recipe?
Hi Paul, I think you could add a small amount (maybe 1/4 cup) without hurting the recipe. I’d love to know how it turns out if you try it!
Made these tonight. Wow! They’re delicious. The family loved them. Thank you for another fantastic recipe.
Jenn, I can’t wait for my dessert to take shape. I’m making your pecan chocolate chip Blondie recipe along with your Supernatural brownies. I’m cutting them into squares and stacking them with small parchment squares in between so they don’t stick together to form a chimney shape . Assuming this goes as planned, I’m bringing them to a Swifts and Sweets get together. Our local bird club is sponsoring this event as we all spend an hour or more watching the Chimney Swifts circle around at dusk and then roost in the chimney of a local school. It’s fun to watch and socialize with friends. I hope it goes as planned and I have a great delicious brownie chimney to share!
That sounds amazing, Ilene. I’d love to see photos — of the birds and the brownie chimney! If you take any pics, please email them to me (jennifer@onceuponachef.com). Enjoy!
I’m sorry that I didn’t see this until now. I didn’t take any pictures but my chimney stacked up nicely and was a hit. And, we counted approximately 117 Swifts flying and then roosting in the chimney. I don’t use Instagram and hadn’t thought of email.
So glad it worked out!
Mixed them by hand. Super good. Dare to eat only one. 😎😜
Made these bars this morning for my three young grandsons that will be visiting for the day tomorrow. I used mini chocolate chips as I did not have regular chocolate chips on hand that were nut free as my one grandson has allergies. The mini chips worked very well and I will use them again the next time. Lots of mini chips so the nuts are not missed at all. These are fabulous and I just hope they will last until they arrive tomorrow!
🙂 Hope your grandchildren enjoy them as much as you do!