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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Great simple and enjoyed by all ages.
I’ve made this at least 10 times now. I don’t use the parchment paper, it comes out of the glass fine for me. Instead I butter the dish with the end of the stick of butter you are going to melt.
I’ve never been a great baker, however having stumbled upon your website, I tried your blueberry muffins which were amazing. I thought I would try this recipe, as I love chocolate, but find brownies too much. At first I thought the mixture was rather dry, however pressed on. The blondies were delicious!
I was wondering however, if in future, for any cake recipe, the mixture is too dry, what can you add? Is milk an option?
Hi Jyoti, Glad you are enjoying the recipes. As for the dry batter, milk will sometimes work but it really depends what you’re making.
Dear Jenn,
Thank you for this recipe. If I wanted to bake in a 13in x 9in x 2in tray, do I double the recipe and would the baking time be the same ?
Thanks !
Hi Jennifer, Yes and baking time should be about the same…might need a few extra minutes.
I noticed there’s no baking powder in the recipe. Would it be alright to add a teaspoon of baking powder ?
Hi Jen, Yes, they just won’t be as brownie-like.
I reduced the salt by half as there was something off in flavor. I researched other cookie recipes and noticed they had less salt. Loved the new results. They were delicious!
Good but not AWESOME like her other recipes. These blondies tasted good; and it is a straightforward recipe. Definitely did not over-beat & measured precisely. Easy & fast. I prefer a blondie with a different consistency. Would not make this recipe again.
These were so good! I played around with the ingredients just a little and instead of adding chocolate chips I added oats and maple syrup along with the pecans. They turned out so good! they were sweet moist and chewy. I also drizzled caramel over the top. Great recipe! Thank you!
I made these and they were great! But I felt like they needed a little extra something. I love browned butter and was thinking that it would be a good caramel-y, toasty taste here. Do you know if you can sub browned butter directly for melted butter? Or is there some change to its chemical makeup or volume during the browning that would make it not work or that would need adjustment? Thank you!
Hi Erika, Browned butter is a great idea; you can sub it directly.
Should I toast the pecans before adding them to the batter?
Hi Erin, I don’t bother with this recipe, but you certainly can if you’d like to enhance the flavor a bit.
Can I use wax paper instead of parchment?
Hi Mary-Ellen, To my knowledge, wax paper is not heat-resistant. Sorry!
Delicious and simple. Love that this makes a small batch, 16 bars. Just enough but not too many 🙂