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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Just put these in the oven, the batter was delicious reminded me of my moms chocolate chip cookie batter(i would it eat my eatself)i left out the chocolate chips and pecans because i didnt have any in the house then i added shredded coconut. I LOVE coconut. I also doulbed the recipe because i had a feeling they will be amazing .the batter was so smooth and creamy not to sweet. I was search all across the internet for a blondies recipe and your spoke to me. As long as i dont forget about them in the oven (i do that alot,i have a toddler lol) they will be amazing!!!! They smell good already i cant wait!
Hi Jenn,
I discovered this blog a week ago and have already made three of your recipes. All of the recipes turned out really well, 5 stars for sure. I’m looking for a fair sized recipe that can be used for a bake sale fundraiser. Can this recipe be doubled? I’m also looking for an easy way to make single portions. Can I divvy up the batter into muffin tins or am I better off using a larger pan and cut into squares?
Hi Barb, Welcome to the site! So glad you’re enjoying the recipes 🙂 This recipe can definitely be doubled and cooked in two 8-inch pans. It’s really easy to remove the bars from the pans and cut them into squares so I would stick with that. Muffin tins would work too, but you’d need to reduce the cooking time significantly.
Is there any leavening in this recipe?
Hi Amy, No leavening in this one — it’s more like brownies 🙂
Great recipe and easy make. We made them for my daughter’s office, as they were so supportive during her chemo. The blondies were a huge hit.
I’m a dessert loving “Betty Crocker” type, and this super simple, easy, and quick sweet-tooth pleasing dessert is one of my favs! I have to make it practically every 2 weeks lol!
I’m wondering if the white flour can be substituted for almond or coconut flour and the sugars for coconut palm sugar?
Hi Fontella, I’m sorry I don’t think those substitutions will work.
Such a great and simple dessert to make. Both of my girls did it themselves and have made two batches already~
I really want to make these NOW, but I only have salted butter. Can I just omit the tsp of salt or do I still need to add the salt?
Hi Sheila, It’s fine; just cut the salt in half. Enjoy!
Easy and simple. My kind of recipe. Very yummy. I chopped them up and stored them in a airtight container in the fridge. I’ll have something to snack on the rest of the week…if my husband doesn’t eat them all first. Ive never had a blondie before this but it’s more cookie than brownie but the shape and density remind you of brownie
I followed the recipe, and loved them… the parchment paper makes for very easy cleanup!