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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These were so great! They were easy to mix together and had the perfect blondie texture. Thanks Jen for an awesome recipe!
Hi Jenn, how long should I let these cool for before cutting into them?
I’d let them cool completely. Enjoy!
Hi Jenn, thanks for the reply. I should clarify my question. 😉 What is the total time (in minutes) that I should wait before cutting into?
I’d give them at least an hour. 🙂
I made these Blondies for Christmas this year. Everyone loved them and the only thing different I did, was substitute the chocolate chips and nuts for a bag of heath bar chips. (Wanted the texture of nuts without actual nuts) The 8×8 size for desserts allows me to have a larger variety, without so much to eat. Love your small dessert recipes!
I just made these and I’m in love because they are not super sweet and I was able to cook them in and 8×8 pan which gave me chunkier bars. I did cook them about 5 mins longer than recommended but my stove is crazy.
I tried baking these recently and they were burnt!!😭 Has anybody had any success with modifying the baking temperature and/or time? Maybe I mixed the batter for too long, any suggestions on how long to mix it for? Also, they didn’t really rise either, they just looked more like regular cookies instead of a traditional blondie. Should I use baking powder to help it rise?
Hi Mercedes, I’m sorry you had a problem with these burning! If you make them again, I’d cut the baking time back by a few minutes (and I don’t think it had anything to do with how long you mixed the batter). Also, there is intentionally no baking soda or baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.)
I love how it was quick and easy to make. I was craving something sweet but didn’t want to go through a laundry list of ingredients and steps. I also didn’t find this sweet which is kind of nice. I ended up using 1/2 c of chocolate and even that was a lot. The batch does appear very small. I used an 8×11 as that’s all I had on hand. It filled about half the pan and I shaped it into a square otherwise it would’ve been ridiculously thin if I filled the whole pan. Only thing I didn’t like was that the bottom of my blondies were very greasy and almost seemed undercooked even though I left it in for the recommended time.
Have made this three times exactly as-is. The second time I found it a bit greasy, but the third time I was sure to mix the butter and sugars together for a full 2 minutes, and this made all the difference. A big hit with children and adults. Thanks for your wonderful recipes Jenn!
DO NOT do this recipe as written. Either double the batch or make cookies. Absolutely no liquidity to the batter, unspreadable in the pan, and didn’t even come close filling an 8×8 in a thin layer. Not sure how this got so many positive reviews—must be paid for by the website.
I just made it and it was perfectly delicious. Not sure why you had such problems.
To suggest that the website paid for the reviews is an insult to Jenn who is a wonderful person as well as chef. Maybe you should be asking yourself, what YOU did wrong.
We aren’t too fond of chocolate, so I substituted currants with the pecans.
My husband was delighted! This is so delicious.
I am now making a double recipe.
Thank you,
Donna
This is my go to dessert! It’s THE best! Thinking of adding pumpkin purée for a fall version. Do you think it’ll be too watery?
Hi Jess, Glad you like these! If you’d like to incorporate pumpkin puree, I’d recommend replacing half of the butter with an equal amount of puree. I’d love to hear how they turn out!