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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OMG! Jen, these are absolutely addicting. I made them today and my husband and I have eaten half the pan already! Just over the top delicious. I used half chocolate chips and half toffee bits because I had a partial bag I wanted to use up. So much for eating healthy in January! We blew our diet big time…but it was worth every lip smacking bite:-)
Have made these several times since finding the recipe. Did it as directed and also did it with butterscotch chips and Heath chips. So versatile and so quick and easy.
I’ve made these twice since finding your site last month. Quick, easy recipe. Since I have to omit the nuts (allergy), I lowered the amount of sugar the 2nd time. They were just a touch too sweet for my family’s tastes. I’m sure with the addition of nuts, it would be perfect as written.
These are fantastic…..chewy and a great taste of brown sugar mixed with the pecans and chocolate. I have made them several times already and will continue to do so.
Question: when I melt the butter and mix with sugars, my mix doesn’t blend well until I add the egg. Do you have an idea why? The picture in your instructions has it looking very homogeneous, whereas mine shows the butter wet from the sugar, but still separated. I can send you a picture that I took if you like.
Hi Janet, Are you using an electric mixer or mixing by hand?
Can I double this recipe in a 9×13 pan?
Hi Vao, Yes, that should work fine.
My first time making blondies and I’m obsessed! Incredibly easy and delicious! I made this gluten free with King Arthur gf flour and they were just as delicious!
So yummy and easy! I used almonds and hazelnuts since I had no pecans.
Ate 3 pieces late last night!
So glad I found your site Jenn! I΄m a 41year-old mum of two boys(12 and 6)with a love for cooking and baking,too!(not a pro,though).
Thank you and many kisses from Greece!
Jenn– I made your delicious chocolate chip pecan blondies to take to my daughter’s luncheon and saw a beautiful girl playing with my granddaughter who looked familiar–your daughter! I recognized her from your photos and videos– what a sweetheart and what a coincidence.
The blondies were so easy and there wasn’t even a crumb remaining on the plate. Definitely doubling the recipe next time. Another winner.
I have made these delicious brownies many times and have mailed them in care packages! The recipients love them and love sharing them! 😀
These are delicious & so fast. By the time your oven comes to temp, you’ll be done with the batter. They taste like a much yummier version of the “Chewy Bars” on the side of the Jiffy Cake Mix box that my Auntie Rita made when I was little!