Blondies
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This blondie recipe checks all the boxes: chewy, buttery, loaded with chocolate chips—and it all comes together in one bowl.
Part cookie, part brownie—what’s not to love about a good blondie? Best of all, they’re ridiculously easy to make. They’re even easier than chocolate chip cookies (no need to chill the dough or roll it into balls) and simpler than my go-to brownie recipe since there’s no chocolate to melt.
This blondie recipe, packed with chocolate chips and pecans, is my all-time favorite. You’ll notice it doesn’t call for baking soda or baking powder—that’s intentional. Blondies are meant to be dense and fudgy, not cakey, so they don’t rise much. (And yes, the nuts are optional. My kids claim I ruin everything with nuts, but I think they add just the right crunch.)
These chocolate chip blondies are perfect for entertaining a group any time of year. Serve them up for cookouts, football-watching parties, or simply as a treat for the family. Pair them with other bar cookies, like lemon bars or brookies, for your next get together.
“These are out of this world! Don’t even search for another cookie/bar recipe.”
Blondie Ingredients
- Melted Butter: Provides a rich, creamy base for the batter. Melted butter creates a denser, chewier blondie. You can also use browned butter for a nuttier flavor or swap it for coconut oil or non-dairy butter alternative if you need to make this without any dairy.
- Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a deep, caramel-like flavor, while granulated sugar sweetens and gives the blondies crisp edges and soft center. (Be sure to pack the brown sugar tightly.)
- 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: These mix-ins add texture and flavor—melty chocolate in every bite and a subtle crunch from the pecans.
- Jump to the printable recipe for precise measurements
How to Make Blondies
Grab all your ingredients, line your 8-inch square baking dish with parchment paper, and preheat your oven to 350°F to make this easy blondie recipe.
Step 1: Mix the butter and sugars. Combine the melted butter and both sugars in a large bowl. Beat together until well combined, about 2 minutes.
Step 2: Add the egg and vanilla. Beat the egg and vanilla into the sugar and butter mixture until fully incorporated and the mixture looks cohesive.
Step 3: Mix in the dry ingredients. Add the flour and salt and beat on low speed until just combined.
Step 4: Add the chocolate chips and nuts. Stir them into the batter until evenly distributed. If you’re skipping the nuts, feel free to add a few extra chips instead.
Step 5: Transfer the batter to the pan. Transfer the batter to the pan and spread it into an even layer. It’s a thick batter, so take your time nudging it into the corners and a spatula works best for this process!
Step 6: Into the oven it goes. Bake the bars for 25 to 30 minutes, until the top is set and lightly golden. Transfer the pan to a wire rack and let cool completely before lifting out and slicing.
Step 7: Slice the bars. Using the parchment overhang, lift the blondie brownies 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.
Pro Tips And blondie Variations
- Swap the mix-ins: These blonde brownies are so versatile! 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.
- Do not overbake: You want your blondies to have that fudgy, dense texture similar to brownies. The edges should be golden and the top set, though they may look a bit soft still in the middle. The blondie bars will continue to set as they cool down.
- 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.
- Want to double the recipe? This blondie recipe works great doubled and baked in a 9 x 13 pan.
More Bar Cookie Recipes You May Like
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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Love this recipe and will make it often in our home. Perfect texture, crisp, chewy and if served warm with ice cream, it just melts down int to crevices. You won’t be disappointed with this recipe!
I tried this simply because it had the best rating for blondies and it did not disappoint! After reading the reviews I opted for an 8×8 pan and added 1/2 tsp of making powder. My pan made 9 brownies and my husband has eaten 4 in two hours! Thanks ❤️
Jenn, I just made a double batch to send to two neighbors as a thank you. They came very thin and I thought I forgot the baking powder and/or soda. Upon reviewing the recipe again, I see there is none. Can you help me understand what went wrong? Is the recipe correct? Thank you!
Hi Mary, You didn’t do anything wrong. There is intentionally no baking soda or baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.) Although I would check to be sure you used the correct size pan. Hope that clarifies!
Thank you, Jenn! You’re absolutely right, my pans were not the right size so I went with one for a double batch and that’s why they turned out thinner than normal. Also, the taste is incredible and the neighbor loved them. I appreciate your reply and expertise. I always have confidence as a novice baker using your recipes 🙂
I’ve made these on 3 different occasions and the result is perfection! I follow the recipe as written — and truth be told, I’ve taken up baking just this year, so I’m still learning. Jenn’s instructions & pictures make it very easy to follow. These blondies are gobbled-up quickly by friends and family every single time!! 👍⭐
I have a question. In the recipe it calls for a square 8” pan. The photograph looks like a rectangular Pyrex dish. Which is correct?
Also I have been told when baking in Pyrex to lower the temperature by 25’. Do you agree?
I am looking forward to a response as I want to try this recipe.
I am also looking forward to receiving your new cookbook in the fall.
Thanks Jen,
Rena Shenkarow (a big fan)
Hi Rena, it must be the picture, but that is a square pan. And regarding using glass, I’d keep the temperature the same. Just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
These were incredible! Definitely will be making them again.
It’s a nice recipe but I did expect better. The blondies are way too thin. Pan size needs to be reduced, or recipe needs to be doubled. Reduce baking time if you’re after a fudgey blondie. If you’re more than a novice baker, I probably wouldn’t recommend this recipe.
Best blonde brownie recipe I have made. I didn’t have pecans so substituted walnuts. I followed the recipe exactly and baked for 25 minutes. Delicious! 😋
Perfecto. Changes made: Doubled recipe for 9 x 13 pan. Browned the butter and let it cool. Added 1tsp baking powder. Baked for 38 min until toothpick came out slightly moist. This recipe is a winner. Thank you.
Prior to seeing your review, I did the exact same thing! In addition to doubling the recipe, browning the butter and adding 1tsp of baking powder, I also toasted the pecans and added about 2T more flour because the batter seemed too wet/oily. I think next time I’d bump it up to 1/4c. extra flour. And the baking powder if a necessity IMO. Delish!
If I need to double the recipe, what size baking pan and baking time do you recommend? Thanks!
Hi Negin, I’d recommend a 9 x 13-inch pan. Baking time may be a touch longer but keep a close eye on it. Hope you enjoy!