Easy Blondies Recipe

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I love Blondies! Buttery, soft, and chewy with a texture similar to chocolate chip cookies, these delicious bars with a butterscotch flavor are guaranteed to satisfy every sweet tooth in your family.

Made with simple ingredients, our easy blondie recipe is guaranteed to bring smiles to your table. I love brownies, and I have an amazing cocoa brownie recipe, but these blondies satisfy in a way chocolate can’t.

A good blondie has a rich vanilla flavor and chewy texture with hints of butterscotch flavor. And trust me when I say these will not disappoint.

If you enjoyed this recipe, make sure to check out my Triple Chocolate Pecan Brownies and Chocolate Cheesecake Bar recipes.

Table of Contents:

Ingredients to make Blondies

Let’s start by gathering the ingredients we need to make our easy blondies recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

What else can I add to the Blondies?

I used white chocolate chips to make this recipe, but you could use milk chocolate chips, dark chocolate chips, or semi-sweet chips, which would make them more like chocolate chip cookie bars.

You could also add toffee bits, butterscotch chips, peanut butter chips, M&M’s, or walnuts.

How to make Blondies

Preheat oven to 350 degrees F
Line a 13 x 9 inch baking pan with parchment paper.
Melt the unsalted butter in a saucepan or microwave.

Collage showing how to start the recipe.

Add the all-purpose flour, cornstarch, baking powder, and salt to a large bowl.
Whisk to combine the dry ingredients.
Add the melted butter, light brown sugar, and granulated sugar to another large bowl.
Mix until well combined.
Add the large eggs, egg yolk, and vanilla extract to the mixture.
Stir until thoroughly combined. Set aside until needed.

Collage showing the next steps in the recipe.

Slowly add the dry ingredients to the wet ingredients.
Mix just enough to combine.
Add the white chocolate chips and pecans to the batter.
Use a rubber spatula to gently fold them into the blondie batter.

Collage showing the final steps in the recipe.

Pour the blondie batter into the prepared pan, spreading it evenly in the pan using an offset spatula.
Place the pan on the center rack of the preheated oven and bake for 20-25 minutes until golden brown or until a toothpick inserted in the center comes out clean or with a few crumbs.
Place the pan on a wire rack and let the blondies cool in the pan for 10 minutes.
Remove them from the pan and let them continue to cool on the wire rack before slicing.

After one bite, I know you’ll agree that this is the best blondie recipe you’ve ever tried! Why not treat yourself and your family to a batch of these deliciously chewy blondies today?

Store leftovers at room temperature in an airtight container or well-covered with plastic wrap for 6-7 days. To freeze, wrap the sliced blondies in plastic wrap, then transfer them to an airtight container or freezer bag for up to three months.

Recipe FAQ’s

What’s the difference between a blondie and a brownie?

Blondies use vanilla extract and brown sugar to get their rich butterscotch flavor, while brownies use cocoa powder or chocolate for their intense chocolate flavor. Brownies are also made with white sugar instead of brown sugar.

Should my blondies be gooey?

A good blondie should have the same consistency as a brownie. They should be a little gooey, soft and chewy with a melt-in-mouth texture.
If they are cakey, you overbaked them.

Can I use white sugar instead of brown sugar?

Yes, you can. Brown sugar is recommended because it provides a deeper flavor and moist texture. White sugar can be used, but the blondies may be less flavorful and slightly drier.

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