Why Are Your Blondies Dry? The #1 culprit is overbaking! This blondie recipe has been my go-to for decades—gooey, chewy, and packed with caramel flavor. After years of perfecting it, I’m sharing my best tips for getting that melt-in-your-mouth texture every time (including how to avoid overbaking!). Trust me, you’ll want to bookmark this one-bowl wonder!
One bowl (no mixer required) blondie cookies take less than a half an hour to bake. Grab my other simple one-pan bar recipes, too! Basic Fudge Brownies, Sugar Cookie Bars or these Salted Chocolate Graham Bites.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Prep: 15 min • Bake: 25-30 min • Total: 40-45 min
Cuisine Inspiration: Classic American dessert with a caramel twist
Primary Cooking Method: Oven-baked—because nothing beats the aroma of freshly baked treats
Dietary Info: Not exactly diet-food, but I use clean and organic ingredients, so it’s the best indulgence
Key Flavor: Buttery, brown sugar goodness with a hint of vanilla
Skill Level: Totally beginner-friendly (just remember: underbake slightly for that perfect gooey center!)
Why You’ll Love This Recipe (And Why It Works)
I’ve been making these blondies for decades—long enough to know exactly how to get that gooey center, chewy edges, and rich caramel flavor every single time. And trust me, if your blondies have ever come out dry or crumbly, you’re not alone. The number one question I hear is:
👉 “Why did my blondies turn out dry?”
The answer? Overbaking.
Here’s the secret:
Pull them out of the oven when the center still looks a little underdone. Don’t worry—they’ll continue baking as they cool, locking in that soft, gooey texture. If you wait until they look fully baked, you’ll end up with dry blondies. And nobody wants that.
But that’s not the only key to success:
- Use real butter. It adds the rich flavor that makes blondies irresistible, and stay away from blends (anything soft coming out of the fridge isn’t pure butter). Skip the margarine—trust me on this one.
- Measure your flour correctly. Spoon it into the measuring cup and level it off—packing in too much flour leads to dry, cakey blondies.
- Mix by hand. Overmixing can make blondies tough. Stir just until the ingredients are combined, and you’re good to go.
Follow these tips, and you’ll get blondies that are gooey, chewy, and absolutely perfect—every single time. So grab that mixing bowl, preheat your oven, and let’s bake up a batch of blondie bliss!
What’s the Difference between a Blondie and a Brownie?
The main difference between blondies and brownies is brownies have the addition of chocolate whether melted or in cocoa form and blondies are rich in buttery, brown sugar and vanilla flavors.
I don’t shy away from chocolate recipes, like my easy One Bowl Brownies, my Triple Chocolate Dream Torte, or this incredibly easy Chocolate Chocolate Chip Bundt cake.
BUT, blondies take the cake for me, or the bar cookie, or whatever…blondies rock! Even my husband, a chocolate lover, loves these — he calls them “Fat Pills!” 😉
Whether you are at sea level, 1,000 feet or 8,500 feet, do not over bake your blondie bars! Remove from the oven when the edges are just turning golden, pulling away slightly from the edge of the pan, and the center still looks slightly unbaked. They will firm up as they cool.
Blondie Brownie Recipe Ingredients
- Butter | The real stuff, nothing soft coming from the fridge. Melted!
- All-Purpose Flour | I used organic unbleached all purpose flour, I have found unbleached works best in baking.
- Brown Sugar | I used light brown, but for a more caramel flavor you could certainly use dark brown.
- Eggs | You need some lift and chew with your chewy blondies, the eggs help!
- Mix-Ins | see above for ideas, I have used butterscotch chips, Heath bar bits, chocolate chips, and malted milk balls.
Get the full recipe in the recipe card below.
Mix-in ideas for blondie bars
Rule of thumb, add up to 2 cups of your favorite mix-ins, as few as ½ cup or none at all, you design this designer gooey cookie bar!
- Chocolate Chip Cookie Bars | add up to two cups semi-sweet chocolate chips
- Butterscotch Blondies | Add up to 2 cups butterscotch chips
- Toffee Blondies | Add one 10 oz bag Heath bar toffee bits (I used Heath bits and butterscotch chips in this batch below! WOW!)
- Got Nuts | Add chopped walnut, hazelnuts, macadamia nuts, or pecans — or your favorite nuts or chips!
- White Chocolate Chips, Dried Cranberries or Cherries or other dried fruit and walnuts would make a spectacular blondie cookie
- M&M’s, mini Reese’s, Mini Rolo’s, Caramel pieces or chunks, Mini Snickers, or Peanut Butter Chips
- Whopper or Malteser Blondies | My personal favorite! Crush or chop 2 cups of malted milk balls in ziplock baggie and mix in. Optional | press whole malted milk balls into just out of the oven blondies and sprinkle with a little flaky sea salt!
How to Make Blondies
- Start by melting the butter (and browning if you choose to do brown butter blondies), in a large mixing bowl or the bowl of a stand mixer, add brown sugar and melted butter and stir until smooth.
- Add eggs one at a time, mixing in well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder and salt.
- Stir in flour mixture one cup at a time, mixing into the wet mixture a little at a time, until completely combined. Add desired mix-ins (chips, nuts, toffee, etc) stirring until mixed.
4. Spread batter into parchment or foil lined pan (for easier slicing). To easily “spread” batter, scoop batter into prepared pan and using a piece of parchment, wax paper or plastic wrap, lay over top of batter and smooth to edges of pan until even, see video below for how I do it.
5. For thinner (but more of them) blondies use 9×13 inch pan, for thicker chewier blondies use a 9×9 inch pan or 7×11 brownie pan.
Bake at 350° F (175° C) (Sea Level up to 3500 feet)
- 9×13 inch pan 18-25 minutes
- 9×9 or 7×11 inch pan 25-35 minutes
Cool soft and chewy blondies on a wire rack; once completely cooled, use the parchment paper to lift them out and cut into squares.
Best Blondie Recipe Tips
- Brown Sugar | I have used all light brown sugar, half light and half dark brown sugar, the key is to use brown sugar, this gives the blondies that carmel-y, buttery chewiness!
- BAKING TIME!! | This is probably the most critical aspect, I have overbaked many a blondie (or brownie for that matter). Baked goods tend to bake faster at high altitude so I typically start checking my baked goods about 10 minutes before the lowest time given
- Melt the butter | I’ve made these with regular melted butter as well as Browned Butter (see post on Brown Butter Glaze for simple how to make brown butter), I think browned butter is my fave, but it’s an extra step, so I get it you just need to get these in your belly! Psst…please use REAL BUTTER, real butter means it’s hard coming out of the fridge, if it’s in a tub or is soft out of the fridge it’s not real butter, but a blend.
- Extra Egg Yolk | Adding an extra egg yolk adds a bit more fat content and emulsifying abilities to the batter; some people have complained that when they make blondies, the fat separates and floats to the top while baking. The fat gives baked goods extra-rich flavor and a velvety texture. The yolk also has the unique ability to bind liquids and fats together, creating an emulsion that prevents them from separating. (Source).
High Altitude for the best chewy blondie recipe
- Increase heat to 375° F (190° C) if using metal, regular pans (if dark or glass pans; keep temp at 350° F)
- 9×13 inch pan bake for 15-25 minutes
- 9×9 or 7×11 inch pans 20-30 minutes
Storing this Blonde Brownie Recipe
Store completely cooled blondies on the counter in an airtight container up to 4 days. Some say placing a piece of bread in with the blondies will keep them moist longer.
For longer storage, store in the refrigerator (up to 7 days) or freeze for up to three months. These will thaw quickly at room temperature. Or for an extra gooey treat, microwave them for a few seconds.
FAQs
Using real butter and the best ingredients you can afford will give you the best blondies! And here’s a tip: don’t be afraid to take them out of the oven a tad early – they’ll firm up as they cool, keeping that chewiness intact.
Absolutely! Chewy blondies are versatile and can be customized with various mix-ins such as chocolate chips, nuts, dried fruits, or even candies. Ensure that the mix-ins are evenly distributed throughout the batter to enhance the overall flavor and texture of the blondies.
Best drinks to serve with blondie bars
Besides an ice cold glass of milk, which is of course amazing and the best. Try a special treat with our favorite hot drinks; Starbucks White Hot Chocolate, Hot Chocolate for Two or this warm and spicy Chai Latte.
Easy Homemade Hot Chocolate Recipe (with Chocolate Chips)
A simple and delicious homemade hot chocolate with chocolate chips, this all-natural Hot Chocolate for two (or four or more) uses common pantry ingredients.
The Best Christmas Morning Chai Recipe (Dutch Bros)
Dutch Bros Christmas Morning Chai recipe is not just for Christmas! A chai latte that is spicy and flavorful chai tea mixed with half and half and swirled with white chocolate syrup. Delicious hot or cold.
Starbucks White Hot Chocolate Recipe
A quick and easy recipe on how to make a Starbucks White Hot Chocolate recipe at home. Save time and money, by making this fast copycat white hot chocolate recipe in the comfort of your own home.
Favorite bar cookie recipes
Basic Fudge Brownies with Fudge Frosting Option
Remember those lunch lady brownies? These are the ones! Soft, fudgy and oh so chewy! And that frosting is the best!
Easy Strawberry Brownies Recipe with Frosting
Got 5 minutes? Make these easy Strawberry Brownies with luscious strawberry frosting – I think of these more as strawberry blondies, soft, fudgy brownies but made with strawberry cake mix instead!
Best Peanut Butter Cup Chocolate Chip Blondies
This one-bowl peanut butter blondie recipe makes drool-worthy, soft, and chewy bars stuffed with peanut butter cups no less – perfect for peanut butter bar lovers!
If you like easy blondies you will love these recipes
- Cake Batter Chocolate Chip Cookies
- Edible Cookie Dough
- Oatmeal Sandwich Cookies
- Giant Soft Pumpkin Cookies
- Pumpkin Cheesecake Bars Recipe {with Streusel topping}
- Brown Butter Buckeye Bars
- Triple Chocolate Cookies
Like this recipe?
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Equipment
- USA Pan Bakeware Square Cake Pan
- Anchor Hocking 2 Quart Glass Batter Bowl
Ingredients
- 1 cup butter Melted (salted or unsalted, either work great, if using unsalted, add additional ¼ teaspoon salt.)
- 1 ½ cups brown sugar packed (use light brown, dark brown or half of each)
- 2 large eggs room temp, let sit in bowl of warm water while you melt butter
- 1 egg yolk
- 2-3 teaspoons vanilla extract
- 2 ½ cups unbleached all-purpose flour I use organic unbleached flour in my baking
- 1 teaspoon baking powder aluminum free
- 1 teaspoon kosher salt
- ½- 2 cups mix-ins see options
Optional Mix-In Ideas
- Butterscotch chips or mixture of Toffee Chips and Butterscotch pictures in post
- Toffee Heath Bar chips with or without chocolate
- Chocolate Chips semi-sweet, milk or white chocolate
- Chopped walnuts pecans, almonds or peanuts
- White Chocolate Chips Dried Cranberries or Cherries or other dried fruit and chopped nuts
- M&M’s mini Reese’s, Mini Rolo’s, Caramel pieces or chunks, Mini Snickers, Peanut Butter chips
- Malted Milk Balls Maltesers or Whopper malted milk balls (crushed – pictured in post)
Instructions
- Preheat oven to 350° F (175° C) (see high altitude instructions below) and line desired pan (see end of instructions) with parchment paper or foil for easier slicing.
- Start by melting butter (1 cup) (try it with browned butter*, too) in a large mixing bowl or the bowl of a stand mixer; add brown sugar (1 ½ cups) and melted butter and stir until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla. In a separate bowl, whisk together flour, baking powder and salt. Stir in flour mixture one cup at a time, mixing into the wet mixture a little at a time, until completely combined. Add desired mix-ins (chips, nuts, toffee, etc.), stirring until mixed.
- Spread batter into parchment or foil lined pan (for easier slicing). To easily "spread" batter, scoop batter into prepared pan and using a piece of parchment, wax paper or plastic wrap, lay over top of batter and smooth to edges of pan until even, see video below for how I do it.
- For thinner blondies use 9×13 inch pan, for thicker, chewier blondies use a 9×9 inch pan or 7×11 brownie pan.
- Bake at 350 degrees F (see below for High Altitude Instructions) 9×13 inch pan 20-30 minutes; 9×9 or 7×11 inch pan 30-40 minutes.
- Blondies should just start to turn golden at edges, slightly pulling away from pan and not look quite done in middle, they will continue cooking once removed. Cool on wire rack, using parchment or foil, lift out of pan and slice into desired bars.
- Store in airtight container on counter up to 3 days, in fridge up to one week and frozen up to 3 months.
- High Altitude Baking InstructionsIncrease heat to 375 degrees F if using metal, regular pans (if dark or glass pans; keep temp at 350°)
- 9×13 inch pan bake for 15-25 minutes
9×9 or 7×11 inch pans 20-30 minutes
Notes
- Melt the butter | I’ve made these with regular melted butter as well as Brown Butter (see post on Brown Butter Glaze for simple how to make brown butter), I think browned butter is my fave, but it’s an extra step, so I get it you just need to get these in your belly! Psst…please use REAL BUTTER, real butter means it’s hard coming out of the fridge, if it’s in a tub or is soft out of the fridge it’s not real butter but a blend.
- Extra Egg Yolk | Adding an extra egg yolk adds a bit more fat content and emulsifying abilities to the batter, some people have complained that when they make blondies the fat separates and floats to the top while baking. The fat gives baked goods extra-rich flavor and a velvety texture. The yolk also has the unique ability to bind liquids and fats together, creating an emulsion that prevents them from separating. (Source)
- Brown Sugar | I have used all light brown sugar, half light and half dark brown sugar, the key is to use brown sugar, this gives the blondies that carmel-y, buttery chewiness!
- BAKING TIME!! | This is probably the most critical aspect, I have overbaked many a blondie (or brownie for that matter) and things have a tendency to bake faster at altitude so I typically start checking my baked goods about 10 minutes before the lowest time given. So whether you are at sea level, 1,000 feet or 8,500 feet, do not overbake these babies! Remove them from the oven when the edges are just turning golden, pulling away slightly from the edge of the pan and the center still looks unbaked slightly.
Nutrition
Christine
Based on the last two comments and my own results, I think there’s simply too much flour for these to be chewy. Next time I will cut down on the flour by at least half a cup.
I’m so sorry you had that experience Christine. My experience is over baking removes the chewiness and makes them cakey. Let me know if you try with less flour though!
Taylor
Mine came out cakey rather than gooey like a brownie. Not sure what I did wrong….
Usually too cakey comes from over baking them, or your oven might run hotter than it says. That’s pretty common! But darn! Sorry about that!
Leah
I’ve made these twice now. And they came out cakey both times. I even cut the baking powder down. I’ll try lowering the oven temp next time, super bummed though.
So sorry about that Leah, hate it when we use expensive ingredients and it doesn’t turn out.
Sounds like you’ve been over baking them, try taking them out 5-8 before you think they are done. It could also be that your oven needs calibrating- most ovens run hot or cold so it’s easy to over bake. They should still look somewhat raw, they’ll keep baking as they cook in the pan.
Elizabeth A.
About to make these for the SECOND time!! I love them! My mix ins are peanut butter chips, chocolate chips and walnuts! So easy to make and so so so good!
Yay!! That makes me so happy Elizabeth!
Elizabeth
Doing this recipe again for the family since it’s such a big hit! Had several fresh blueberries from the garden this year so mix ins this time are blueberries, choc chips, and walnuts! 😍 super excited for the results
Yum!!! That combo sounds heavenly!!
Julie
These Blondies are the best! So easy and delicious with the browned butter! I mixed chocolate chips, butterscotch and chopped pecans. I need to give some away before eat the whole pan on this snowy day.
Haha! RIGHT!? My husband takes all my extra goodies to the guys at work! Thanks for the kind comment!
Jules
First you had me at brown butter…but I quickly moved into toffee chips and malted milk balls. I made a pan of these into bars and they disappeared in a nanosecond!
Lynn Spencer
A great base recipe that can be tailored with your favorite candy! We love the whoppers and the heath bar!
Lynn Spencer
My family loves these with the heath bar or the whoppers! Delicious!
I adore hearing that Lynn, I’m a total sucker for Whoppers!
MICHAELA KENKEL
The malted milk balls were an amazing addition!! Thanks for the great recipe!
Jennifer Stewart
These are so great when you are craving brownies but can’t handle all the chocolate. I can handle it and still love these blondies!
Absolutely!! Thank you Jennifer.
Jennifer Stewart
Paige
These are amazing!
Sandra Shaffer
One batch and this became breakfast, lunch and dinner! We couldn’t quite nibbling on these. So good with a cup of coffee!
Tasia ~ two sugar bugs
Yum, yum, yum!! That version with the malted milk balls has my name written all over it! Cannot wait to try them!
It’s my favorite too!! Thank you Tasia!