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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So good and so easy!! I’ve made them three times already. I use Ghirardelli grand chips and leave out the nuts.
great recipe! the whole family loved it 🙂
Have baked a few batches and they’ve turned out perfectly every time. They taste exactly as I had hoped.
Best recipe. My go to!
I loved the Blondie’s, but they baked terribly. Making them was a piece cake, and they tasted great. However, when I pulled them out of the oven after 30 minutes, they were still doughy. I ended up putting them in for almost an hour for them to still be raw. I also think that after eating them your mouth get’s really dry. I would love to make them again but I think that baking soda or baking powder should be added to the recipe. Also, the pan should be a 9×13 instead of an 8×8.
I just made them and totally agree. Never Again
Yep
I just tried them too and I am so disappointed. The recipe was simple enough to put together, however the result was a disaster. I wanted to make them as a thank you for someone and now I am not sure what to do with them. I baked also for 45 min and still feel raw (although they are not) in the middle. I tried saving them in the microwave, like I was able to do once with brownies, but after 10 seconds, white smoke was billowing out of my microwave. I think this is a one and done recipe 🙁
I have made the chocolate chip blonde brownies numerous times. One of my favorite recipes!! When taken to a gathering I’m left with an empty platter 😍
Absolutely delicious recipe! Thank you for another keeper.
I’m 17 and I am not good at following directions or baking, but these were so easy to make and they turned out exactly like the picture.
Incredibly delicious!
By the way, I used walnuts instead of pecans and they were great too! Less expensive and the aroma is something!
These were so easy to make and taste wonderful! I’ll definitely make them again!
I want to make these but don’t have parchment paper or wax paper any suggestions