This Blondie Recipe has been my go-to cookie bar recipe for decades—gooey, chewy, and packed with caramel flavor. After years of perfecting it, I’m sharing my best tips for getting that bakery-quality texture with every bite. It’s a one bowl dessert recipe that anyone can easily make.
⭐️⭐️⭐️⭐️⭐️ Reader Jill Raved: “Made these last night, turned out perfect. So moist, chewy and delicious. I mixed in coconut, pecans and milk chocolate chips. I will continue to make these again.”
Confession: I Underbake My Blondies on Purpose (Here’s Why!)
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. After numerous rounds of testing (and eating, of course!), the secret is removing them from the oven when the center still looks a little underbaked. They will set perfectly as they cool for the best bite. Nobody likes dry blondies!
My favorite thing about these blondies it how quick they are to make. With 15 minutes and one bowl (no mixer required), they’re ready to go into the oven! This makes dessert achievable any night of the week. In fact, I recently made a batch and pressed unwrapped caramels into the center before baking and sent them to our son (he loves blondies).
Grab my other simple one-pan bar recipes, too! Basic Fudge Brownies, Sugar Cookie Bars or these Salted Chocolate Graham Bites.
⭐️⭐️⭐️⭐️⭐️ Reader Review: “Really outstanding chewy moist blondies the way my husband loves them! Nothing ‘cakey’ about them at all. I took special care not to overbake. I followed the recipe to a tee and added Heath Bar Bits and a cup of toasted pecans. I’ll serve them warm with vanilla ice cream!” – William
Why You’ll Love This Recipe
- 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.
- Customize your blondies. I give you many mix-in ideas to make these your own!
- Mix by hand with no special equipment. Over-mixing can make blondies tough. Stir just until the ingredients are combined, and you’re good to go.
What’s the Difference between a Blondie and a Brownie?
The main difference between a blonde brownie and brownies is brownies have the addition of chocolate whether melted chocolate or in cocoa powder 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!” 😜
Kathleen’s Tip: 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.
Ingredients
- Butter | The real stuff, nothing soft coming from the fridge. Melted! See my notes to brown your butter if you choose! I typically use salted butter in my baking, but unsalted butter may be used.
- All-Purpose Flour | I used organic unbleached all-purpose flour, I have found that unbleached works best in baking. I and readers have had success using gluten-free flour as well, I like adding a little oat flour for taste and texture.
- 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! Bring them to room temperature.
- Mix-Ins | see above for ideas, I have used butterscotch chips, Heath bar bits, chocolate chips, and malted milk balls.
- Flaky Sea Salt: In my opinion, I think this takes it over the top!
Get the full recipe in the recipe card below.
Add-Ins & Variations
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 gooey cookie bar!
- Chocolate Chip Cookie Bars | add up to two cups semi-sweet chocolate chips, or your favorite combo of chips (milk, white, dark, etc)
- Butterscotch Blondies | Up to 2 cups butterscotch chips, between the brown sugar and butterscotch chips, they are so butterscotch-y good!
- Toffee Blondies | Add one 10 oz bag Heath bar toffee bits (or try a combo)! Or go with unwrapped caramels, yum!
- Got Nuts | Chopped walnut, hazelnuts, macadamia nuts, walnuts or pecans, adds a great crunch to this easy blondie recipe.
- Fruit: Dried Cranberries or Cherries or other dried fruit along with some chips would make a spectacular blondie cookie
- M&M’s, mini Reese’s, Mini Rolo’s, Caramel pieces or chunks, Mini Snickers, Peanut Butter Chips or your favorite chopped candy bars.
- Whopper or Malteser Blondies | My personal favorite! Crush or chop 2 cups of malted milk balls in a 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!
- Caramel Butterscotch: I made up this batch by spreading half of the batter into an 8×8 pan, layering unwrapped caramels, then topping with remaing batter – sent to my son for his birthday, he was over the moon!
How to Make this Blondie Recipe
In a large bowl prep your wet ingredients: 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.
Fold in dry ingredients one cup at a time using a rubber spatula, until completely combined. Add desired mix-ins (chips, nuts, toffee, etc) stirring until just mixed in.
Spread the blondie batter into parchment or tin foil lined pan (for easier slicing). To easily “spread” batter, scoop batter into prepared baking 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 (but more of them) blondies, use a 9×13-inch pan; for thicker, chewier blondies, use an 8-inch metal pan or 9×9-inch pan or a 7×11 brownie pan.
Bake at 350° F (175° C) just until edges are golden brown and pulling away from sides of the pan, a toothpick inserted should come out with a few moist crumbs (Sea Level up to 3500 feet), see below for high altitude.
- 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.
Expert Tips
- Make sure you use 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!
- Don’t Overbake the Blondies | 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
- Brown the Butter Correctly | 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 a blend.
- Why add an 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 (Best Blondie Results!)
I bake at 5280 above sea level and do not change my recipe and start checking for doneness 5 minutes early. But don’t worry, I have a team of recipes testers across the country who test all of my recipes at all elevations.
Above 7,000 feet:
- Reduce sugar by 2 tablespoons
- Increase oven temperature to 375°F (190°C) for metal pans (keep 350°F for glass or dark pans)
- Reduce bake time:
- 9×13-inch pan: 15–25 minutes
- 8×8, 9×9, or 7×11-inch pans: 20–30 minutes
Gluten-Free Blondies
Substitute 1 ¾ cups regular flour with all-purpose gluten-free flour (King Arthur is my fave), ½ cup oat flour and ¼ cup almond flour. This will yield the best flavor and texture. Make sure your mix-ins are gluten-free, bake them a few minutes less. And allow the batter to rest for 10 minutes before baking.
Storage
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, but not my favorite, the fridge tends to dry out baked goods and breads) or freeze for up to 3 months, by storing in a freezer bag. These will thaw quickly at room temperature. Or for an extra gooey treat, microwave them for a few seconds.
Common Questions
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 early – they’ll firm up as they cool, keeping that chewiness intact. Overbaking is the biggest thing to ruin a pan of blondies! Yielding cakey blondies. Also scoop and level your flour, too much flour is also a culprit to dry blondies.
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.
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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Ingredients
- 1 cup butter Melted or browned (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 large egg yolk room temperature
- 2 – 3 teaspoons vanilla extract
- 2 ½ cups unbleached all-purpose flour I use organic unbleached flour in my baking
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ – 2 cups add-ins see options
Optional Mix-In Ideas
- Butterscotch chips or mixture of Toffee Chips and Butterscotch pictures in post
- Toffee Bits Heath Bar chips with or without chocolate
- Chocolate Chips semi-sweet, milk or white chocolate
- Chopped nuts walnuts pecans, almonds or peanuts
- Dried Fruit Dried Cranberries or Cherries or other dried fruit mixed with chopped nuts
- Candies 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
Instructions
- Preheat oven to 350° F (175° C) (see high altitude instructions below) and line an 8-inch metal pan with parchment paper or foil and spray with a little spray oil. If making more thinner blondies, use a 9×13 inch pan (but bake less time)
- 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.1 cup butter, 1 ½ cups brown sugar
- Add eggs one at a time, whisking 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. No more than 2 cups worth.½ – 2 cups add-ins
- 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.
- Bake at 350°F (see below for High Altitude Instructions) 9×13 inch pan 17-25 minutes; 8×8, 9×9 or 7×11 inch pan 25-40 minutes.
- Blondies should just start to turn golden at edges, slightly pulling away from pan and look not quite done in middle, they will continue cooking once removed. Cool completely 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.
Notes
No changes needed up to 7,000 feet.
Above 7,000 feet:
- Reduce sugar by 2 tablespoons
- Increase oven temperature to 375°F (190°C) for metal pans (keep 350°F for glass or dark pans)
- Reduce bake time:
- 9×13-inch pan: 15–25 minutes
- 8×8, 9×9, or 7×11-inch pans: 20–30 minutes
Nutrition
Kristin
I cooked mine in a 9×9 inch pan for 20 minutes and they turned out perfect! I added Cadbury chocolate eggs since I had a huge bag from Easter. I am excited to make these again and try it with different add-ins!
Oooo doesn’t that sound amazing!!
Angela
glad i found this recipe, i tried to make this but i either overbaked or they had it wrong on the recipe, I will try yours next time
Glad you found this too Angela, trust the timing. They go lickity split from perfect to dry! They really do set up as they cool. Since every oven is different you may have to just play with your timing. Hope you love them!
Donna
Yummy and chewy!! I even made them using Gluten-free All Purpose Measure for Measure Flour (King Arthur), and I’m very happy with this decadent treat! I did brown butter, half each light and dark brown sugar, and add-ins were milk chocolate and peanut butter chips along with a few dark chocolate chunks. Baked in a 7×11 inch parchment-lined pan for about 25 minutes. Really delicious!
Nom-nom-nom Donna. Can I come over! Thanks for your sweet comment!
Jill
Made these last night, turned out perfect. So moist, chewy and delicious. I mixed in coconut, pecans and milk chocolate chips. I will continue to make these again.
Whoop!! Love hearing that Jill! Thank you!
William Wilson
Really outstanding chewy moist blondies the way my husband loves them! Nothing “cakey” about them at all. I took special care not to overbake.
I followed the recipe to a tee, and added Heath Bar Bits and a cup of toasted pecans.
I’ll serve them warm with vanilla ivpce cream!
Well done on not overbaking!! The biggest culprit in dry bars!! Thanks for your kind comment!!
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!