Blondies
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This blondie recipe is pure magic: dense, fudgy, packed with chocolate chips, and so easy you’ll want to make it every week!
Part cookie, part brownie—who doesn’t love blondies? The best part is that they’re ridiculously easy to make. With fewer ingredients than chocolate chip cookies (and no need to roll dough into balls), they’re also simpler than my go-to brownie recipe since there’s no chocolate to melt. This version, packed with chocolate chips and pecans, is my all-time favorite. You’ll notice this blondie recipe doesn’t call for baking soda or baking powder—that’s intentional. Blondies are meant to be dense and fudgy bars, so they don’t rise much.
“These are out of this world! Don’t even search for another cookie/bar recipe.”
What You’ll Need To Make Blondies
- Butter: Provides a rich, creamy base for the batter.
- Dark Brown Sugar: Adds moisture and a deep, caramel-like flavor to the blondies. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Granulated Sugar: Sweetens the batter and gives the blondies a crisp outside and soft inside texture.
- Egg: Binds the ingredients together.
- Vanilla Extract: Lends warm, aromatic flavor.
- All-Purpose Flour: Provides the structure for the blondies.
- Semisweet Chocolate Chips: Adds delicious pockets of chocolate in every bite.
- Chopped Pecans: Add a slightly crunchy texture and nutty flavor—optional but recommended!
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a large bowl, combine the melted butter and brown sugar.
Beat until well combined, about 2 minutes.
Add the egg and vanilla.
Beat until combined.
Add the flour and salt.
Mix on low until just blended.
Add the chocolate chips and nuts.
Mix in.
Transfer the batter to the prepared pan.
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 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.
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Blondies
This blondie recipe is pure magic: dense, fudgy, packed with chocolate chips, and so easy you’ll want to make it every week!
Ingredients
- 1 stick (½ cup) 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 degrees. Line an 8-inch square baking pan with an 8x11-inch piece of parchment paper, leaving a 2-inch 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.
- Freezer-Friendly Instructions: The blondies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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- Serving size: 1 square
- Calories: 166
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 22 g
- Sugar: 15 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 81 mg
- Cholesterol: 27 mg
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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Good, but a little too sweet – especially with the chocolate chips.
These are so good! I think they are better than chocolate chip pan cookies and so easy! Thanks Jen!
The best bloodies I have ever made. I doubled the recipe and used a 9×13 pan. I used milk chocolate chips, it’s all I had left over from Christmas. And I only added half a cup of chips. It was fantastic and my coworkers loved them. They said they tasted like caramel and browned butter. Yum!
You will not be disappointed!:)