The BEST Blondie Recipe (the only one you need)

4.46 from 11 votes
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This is the ONLY Blondie Recipe you need! These easy blondies are cookie bars full of your favorite candy or chocolate chips.

I’ve been making this recipe in different ways for YEARS and it’s the best.

PIN IT NOW TO SAVE FOR LATER

stack of blondies

When Jordan was in Kindergarten we went to our first elementary school carnival. Held in October each year it was a community event, kind of a back-to-school fun evening for kids and parents. Each grade was in charge of a different booth: Kindergarten always ran the snow cone machine, fourth grade did the cake walk, etc. Fifth grade was the year I was always going to look forward to: the bake sale for UNICEF.

Anyway, during that first carnival I (of course) checked out the bake sale table. Our neighbor at the time had a fifth grader, so she was working the table and pointed me to her donation: a gooey chewy toffee blondie. It was a super soft and chewy blondie bar filled to the brim with Heath bars. I inhaled it in about two seconds and immediately begged for the recipe.

In the 8 years since that first bite I’ve been making that blondie recipe in different forms: with caramel and Crunch bars, with Milky Way candy bars, cinnamon roll blondies and so many more recipes. I finally decided, since I’m focusing on BASIC recipes this year, that I should post the basic blondie recipe. It’s great with ANY flavor addition!

What is a blondie? Besides being one of my favorite desserts, a blondie is a fudgy baked bar reminiscent of a brownie without the chocolate. (You’ll often hear them called “blonde brownies” for this reason.) They’re crunchy on the outside and gooey on the inside and are better than any cookie, and easier to make too.

This basic recipe is the BEST blondie recipe you’ll ever make. It’s chewy and soft, stays soft for days, and is great with any candy or even plain!

chocolate chip blondies

One of the things I love about this blondie recipe is how chewy AND soft they are. How do you make chewy blondies?

I think the main reason the texture of these blondies is so great is because of all the brown sugar in them. There is 2 cups of brown sugar in this recipe! 2 cups sugar to 1/2 cup butter, which seems like a lot, but creates the best ever texture and flavor.

Brown sugar gives so much flavor and texture to baked goods. You’ll notice most of my cookie recipes have mostly brown sugar in them; that’s because brown sugar gives a depth of flavor and keeps baked goods soft.

I love a cookie or bar that is soft AND chewy AND gooey, and these blondies fit all three!

There are three magical reasons why these blondies fit all three of those categories:

  • Real butter, not oil. The flavor of butter is a must!
  • BROWN SUGAR, as before mentioned. 2 full cups, packed!
  • 2 eggs in the batter make it a looser dough, allowing the end product to be gooey. But the egg yolks lend to a chewy texture.

This basic blondie recipe will be your go-to and is the perfect blank canvas for any flavor combination!

blondie recipe

Whether you want peanut butter blondies, butterscotch blondies, or just plain chocolate chip, this is the recipe for you. Use your creativity: choose up to 2 cups of any combinations of mix-ins to make your favorite cookie bar.

The BEST Blondie mix-ins are:

  • M&Ms
  • Chocolate Chips
  • Nuts
  • Butterscotch chips
  • Peanut Butter chips
  • Chopped candy bars like Snickers, Milky Way, or peanut butter cups
  • Anything YOU like!

If you love blondies, try all my favorites:

Best Blondies

This is the ONLY Blondie Recipe you need! These easy blondies are cookie bars full of your favorite candy or chocolate chips.
4.46 from 11 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 24 bars
Serving Size 1 serving

Ingredients

  • 1/2 cup unsalted butter
  • 2 cups brown sugar packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups all purpose flour
  • 2 cups mix-ins: toffee, chopped candy bars, M&Ms, chocolate chips, nuts, etc

Instructions

  • Preheat oven to 350°F. Line a 9x13” pan with foil and spray well with cooking spray.
  • Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. Stir in 1 1/2 cups of the mix-ins.
  • Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer. Top with remaining mix-ins
  • Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these - they’ll finish baking as the cool and you don’t want them over baked.

Recipe Video

Recipe Notes

Nutrition Information

Serving: 1serving | Calories: 224kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 58mg | Sugar: 27g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.9mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword bars

**Did you make this recipe? Don’t forget to give it a star rating below!**

Coconut Sugar Cookie Bars are one of my favorites too!

Stacks of coconut Bars

These are the best ever sugar cookie bars!

stack of sugar cookie bars with bite taken out

Peanut Butter Cookie Bars

Stack of Peanut Butter Cookie Bars

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Recipe Rating




23 CommentsLeave a comment or review

  1. Made them and followed the recipe exactly.. took like 40-45 minutes in the oven. I’m not sure what went wrong.
    I kept checking after 20 minutes and it just wasn’t “done”.

    1. If your oven takes longer to cook a lot of things, then check the calibration (use an oven thermometer to measure the temp inside the oven to see if it’s correct). If that’s all fine, it could be that these look like they’re not done when they are – they are still jiggly and look not done, but if they’re golden around the edges they will finish cooking as they cool and taste better when taken out when still jiggly.

  2. Thank you for a wonderful blondie recipe! My daughter and I added some mini Milky Ways and it was chewy, caramelly heaven! Baked it a tad bit longer cause we love browner edges.

    1. What size pan did you use? If you use a standard 9×13-inch pan (which has 2-3-inch sides) that definitely should not have happened.

  3. Not sure of a rating yet, but I found it odd that there’s a Tablespoon of vanilla. When I saw the video, it looked more like a fat teaspoon. (She doesn’t measure.)

    Can anyone comment on that? I have 17 minutes to go before I get to try them!

  4. Really great really simple recipe. I made this recipe with butter as stated in the recipe. I’ve also made it with vegetable oil instead of butter(1/3 cup) once and they both came out fantastic.

  5. This is honestly amazing. Its my first time making Blondie’s and they turned out to be amazing! Definitely worth my time.

  6. Delish! Despite having lots of sugar they don’t taste crazy sweet. Still moist and chewy a full 24 hours after baking. I mixed in semi sweet chocolate chips.

  7. I don’t know how but my mixture came out very doughy. I didn’t miss anything in the recipe of mis-measure anything so here’s hoping they come out alright.

    1. I found it doughy too, but spread it out in the pan anyway and prayed. It bakes to a blondie consistency beautifully – don’t let the doughiness put you off.