I’ve tried countless blondie recipes, but this one stands out with its perfect balance of chewiness, richness, and simplicity. The secret lies in the careful blending of brown sugar and butter, which creates a caramel-like depth. Adding mix-ins transforms it into something uniquely satisfying. There’s a reason this version has become my go-to, and I think you’ll find it hard to resist once you taste it. The results speak for themselves.
Recipe
These homemade blondies are the dessert you didn’t know you needed—chewy, buttery, and just sweet enough to hit all the right cravings. Made with brown sugar for that deep, caramel-like flavor and studded with melty chocolate chunks, they’re the perfect blend of a cookie and a brownie.
What sets them apart? The secret is in the browned butter, which adds a nutty richness that’ll have everyone asking for the recipe. I’ve made these countless times for family gatherings, and they’re always the first plate to empty—trust me, they’re foolproof and totally worth it.
Picture a golden-edged square with a soft, gooey center that melts in your mouth, paired with a glass of cold milk or a scoop of vanilla ice cream. Seriously, once you try these, you’ll wonder how you ever lived without them.
Let’s get baking—you’ve got this!
Ingredients
Blondies are all about that perfect balance of chewy, buttery, and slightly gooey texture. The right ingredients make all the difference—here’s how to nail it every time.
- Unsalted butter: The base of blondies, melted butter guarantees a rich, buttery flavor and chewy texture. Salted butter works, but adjust added salt accordingly.
- Light brown sugar: This is non-negotiable. It’s what gives blondies their signature caramel-like flavor and moistness. Dark brown sugar can be used for a deeper taste.
- Granulated sugar: Adds structure and sweetness; don’t skip it!
- Eggs: Essential for binding and creating that dense, fudgy texture. Room temperature eggs blend better.
- Vanilla extract: A must for enhancing the caramel and buttery notes. Pure vanilla extract is worth the splurge.
How to Make the Best Blondie Baking Instructions
Fold in ½ cup of mix-ins like chocolate chips, nuts, or dried fruit. Toss mix-ins in a spoonful of flour to prevent sinking. This step adds texture and customization to your blondies.
Spread the batter evenly into the prepared pan using a spatula. Smooth the top for an even bake.
Tap the pan gently on the counter to release air bubbles.
Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the center soft and chewy.
Rotate the pan halfway through for even browning.
Let the blondies cool completely in the pan before slicing. This allows them to set properly, making clean cuts easier. Use a sharp knife for neat squares.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Wrap individual portions in plastic wrap for grab-and-go treats.
Nutrition
Blondies are a delicious treat with a rich, buttery flavor. Here’s the nutritional breakdown per serving.
| Nutrition | Per Serving |
|---|---|
| Calories | 220 kcal |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 45 mg |
| Sodium | 150 mg |
| Total Carbs | 30 g |
| Dietary Fiber | 1 g |
| Sugars | 20 g |
| Protein | 3 g |
Chef Tips
To guarantee your blondies turn out perfectly every time, I recommend using room-temperature ingredients, as they blend more evenly and create a smoother batter.
Don’t overmix—just fold until combined to keep them tender. Line your pan with parchment for easy removal. For extra richness, brown the butter first.
Let them cool slightly before cutting to avoid crumbling. These small tweaks make a big difference!
