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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I made this exactly as written. Okay, not quite: 1) I don’t use nuts in the house so left the optional pecans off. Next time I might try toasted pepitas instead and 2) I reduced the total sugars by 10% which I do for many of your desserts.
But other than that, followed instructions exactly. Super easy, super delicious and I will make again! Thanks for another winner!
These were delicious! Thank you!
Hi Jenn
Question, I’ve baked these using butter. But have someone who cannot eat dairy. Any recommendations for an appropriate substitute?
Thank you and the recipe, as is, is quite delicious and very well received by friends/family!!!
Hi Laurie, You can use coconut oil or a non-dairy butter substitute. I haven’t tried it with either of those, but I think they would work nicely.
Made these for a garden party and everyone really enjoyed them. I toasted the pecans a bit before chopping and adding to mix. I was short on time so having a quick dessert for a group I can put together with items I keep on hand is so helpful. – thanks Jenn
Very good and nice that it is a small amount for just a couple of people.
Shouldn’t these have baking powder in them? All the other recipes I looked at had this ingredient.
Hi Mary, there is intentionally no baking soda or baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.) Hope you enjoy if you make them!
I would like to try these with Browned Butter. Or will it be fine as written since you suggest to add extra flour if wanting them slightly less buttery? Or do you recommending adding an extra tablespoon of butter before melting/browning to make up for the lose of liquid?
I am a long time fan and appreciate that I can choose any recipe and feel confident it will be great the first time! Thanks.
Hi Julie, You don’t need to recommend any extra butter if you’d like to brown it. And so glad you like the recipes – I hope you like these too!
I made these blondies twice before and they are delish. I have some extra coconut on hand and wanted to add it in with the nuts and chocolate. How much coconut would you suggest adding…Thanks.
Hi Diane, so glad you like them! I wouldn’t recommend adding unsweetened coconut here, but if your coconut is sweetened, I’d suggest about a half cup.
These came out perfectly and are definitely a crowd pleaser. Great recipe when you need a quick desert and have to work with pantry staples.
Can’t wait to try this!! Just wanted to check whether sugar in the raw can be used instead of refined sugar?
I wouldn’t recommend it — sorry!