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.
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!
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 ½ 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!
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:
- Chocolate Chips
- 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:
- 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
- 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 ½ 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.
Nutritional information not guaranteed to be accurate
**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!
These are the best ever sugar cookie bars!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 13, 2019