Blondies

Blondies are brownies for vanilla people, and no, I don’t mean boring people. I mean the folks who prefer classic simplicity over chaos. The ones who pick a chewy, buttery square of brown sugar bliss over a triple-fudge chocolate lava cake every time. This blondie recipe makes gorgeous bars that are ideal for weeknight treats, potlucks or anytime you want to hoard a dessert in your freezer for snack emergencies.

Blondies are golden, gooey and just the right amount of sweet. They have the toasty depth of caramelized sugar and the chew of your favorite cookie bars. Plus, they’re wildly customizable: You can add everything from dried fruit and nuts to crushed candy bars (although, honestly, I think this blondie recipe is perfect as-is).

Blondie Ingredients

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• Brown sugar
• Butter
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• White baking chips
• Chopped walnuts (optional)

Directions

Step 1: Cream the butter and brown sugar

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Preheat the oven to 325°F. In a large bowl, combine the brown sugar and butter. Whisk them until they’re light and fluffy, 8 to 10 minutes.

Step 2: Add eggs and vanilla

Add the eggs and vanilla and mix just until they’re blended.

Step 3: Mix in the dry ingredients and extras

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Combine the flour, baking powder and salt.

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Add the dry ingredients to the brown sugar mixture.

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Stir in white baking chips, and if desired, walnuts.

Step 4: Bake until golden

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Spread the mixture into a greased 9-inch square baking pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool the blondies on a wire rack. Cut them into bars.

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How to Store Blondies

Blondies keep well at room temperature for up to four days when stored in an airtight container. You can also freeze them for up to three months. Wrap individual bars in storage wrap and place them in a freezer-safe bag. Thaw them at room temperature, or zap them in the microwave for 10 to 15 seconds for that fresh-baked feel.

Blondie Tips

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What’s the difference between blondies and brownies?

The main difference between blondies and brownies is that blondies aren’t made with cocoa or melted chocolate, and lean into vanilla and brown sugar flavors instead. While brownies are fudgy and rich with chocolate flavor, blondies are buttery and chewy, and taste like the best part of a chocolate chip cookie—but without the chocolate (unless you add it, of course).

Can I make blondies without nuts?

Walnuts are optional in this blondies recipe, so simply leave them out to make a nut-free blondie. To keep things crunchy without nuts, you can also swap in chopped pretzels for a salty twist.

How do I know when blondies are done baking?

Blondies are finished baking when the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter). You can use cake doneness tests for brownies and blondies. Just be careful not to overbake them, or you’ll end up with cakey blondies instead of chewy ones.