This post may contain affiliate links. For more information, read my disclosure policy.

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

Pin Recipe
stack of blondies

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.

Why we LOVE These Blondies

I’ve been making this recipe for over 10 years and it always turns out perfectly! We love these because:

  • They stay soft for DAYS
  • They’re a great blank canvas to add your favorite mix-ins
  • They’re great for shipping because they stay soft so long
  • They’re delicious, soft, chewy and EVERYONE who eats them loves them!

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.

chocolate chip blondies

What is the Difference Between a Blondie and a Brownie?

A Brownie is rich and fudgy and all chocolate, whereas a Blondie isn’t chocolate. A blondie isn’t just a cookie bar, it’s a different recipe than a traditional cookie and is rich and fudgy without all the chocolate.

What is a Blondie made of?

  • Brown Sugar – here is a whopping 2 cups of brown sugar in this recipe. That makes them super fudgy and rich – and keeps them staying soft.
  • Eggs: 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.
  • Baking Powder: instead of using baking soda these blondies use baking powder which helps keep them soft.
  • Flour
  • Salt
  • Vanilla: typical for blondie recipes.
  • Mix-ins: this is where it gets fun! You can add any kind of mix-ins you like (see my list below) or you can leave them plain.

How to make blondies from scratch?

  1. Cream: cream the butter and sugar until crumbly, then mix in the eggs and vanilla.
  2. Mix: add the baking powder and salt, then the flour. The mixture will be smooth. Stir in whatever mix-ins you’re using.
  3. Bake: bake these in a 9×13-inch pan until they just lose their glossy sheen and are lightly golden around the edges. They’re better under-done!

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

Blondie Variations

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

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


  • Use real butter, not oil or fake butter. The flavor of butter is a must!
  • BROWN SUGAR, as before mentioned. Use 2 full cups, packed!
  • The dough is wet, so spray your hands with cooking spray to press them into the pan.
  • These are best under baked so they finish setting as they cool. Take them out when the edges JUST look done.


Are blondies meant to be gooey in the middle?

They will be cooked through but they’ll be fudgy looking.

How can you tell when they’re cooked?

It’s best to err on the side of under-baked with these. As soon as the edges look golden and the top just loses the glossy sheen they’re done. They’ll still be a bit jiggly in the center when you take them out – they’ll finish setting while they cool.

How long will blondies keep?

These stay fresh for at least a week in an airtight container because of all that brown sugar! You can also freeze them for up to 3 months.

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.

If you love blondies, try all my favorites:

chocolate chip blondies

Best Blondies Recipe

4.55 from 22 votes
This is the ONLY Blondie Recipe you need! These easy blondies are cookie bars full of your favorite candy or chocolate chips.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 24 bars
Serving Size 1 serving


  • 1/2 cup (113g) unsalted butter softened
  • 2 cups (400g) packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups (242g) all purpose flour
  • 2 cups mix-ins: toffee, chopped candy bars, M&Ms, chocolate chips, nuts, etc


  • Preheat oven to 350°F. Line a 9×13” 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 Notes

Recipe Nutrition

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
Author Dorothy Kern
Keyword bars

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

Last Updated on September 28, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published.

Recipe Rating


  1. I cooked my blondies only 20 minutes and they turned out rock hard. Can hardly eat them. Recommend checking them after 10 minutes and again at 15. Very disappointed!!

    1. Have you checked your oven temperature? All ovens cook differently but they shouldn’t have been overdone at 20 – possibly on the far side of done but not that bad.

  2. 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.

  3. 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.

  4. 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!

  5. 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.

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

  7. 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.

  8. 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.