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24 Comments

Best Blondies Recipe

Kathleen

by Kathleen Pope Apr 7, 2025

Jump to Recipe

Chewy Blondies Recipe pin with a stack of gooey, chewy blondies on a wooden board.
Best Chewy Blondies on a wooden tray with malted milk balls in them.
Chewy Blondies on a cutting board with butterscotch chips sprinkled around.
Chewy Blondie recipe with english toffee Heath bits and butterscotch chips on a wooden tray.
Easy Chewy Blondies Recipe pin with images of blondies bars made two ways, with butterscotch chips and with malted milk balls.

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!

Gooey, chewy blondies stacked on top of each other.
This post may contain affiliate links. Read my disclosure & privacy policy.

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!

  • Why You'll Love This Recipe (And Why It Works)

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!” 😉

Close-up of chewy blondie recipe.

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.

Two blondies with mix-ins stacked on top of each other with parchment between.

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.

Labeled ingredients for blondie bars.
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Mix-in ideas for blondie bars

Rule of thumb, add up to 2 cups of your favorite mix-ins, as few as ยฝ 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!
Blondies made with whoppers malted milk balls.

How to Make Blondies

  1. 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.
  2. 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.
  3. 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.
Pouring melted butter over brown sugar and vanilla for blondies.
Mix together melted butter, brown sugar and vanilla.
Mix eggs in one at a time.
Mix the eggs into the butter brown sugar one at a time.
Add flour mixture into wet ingredients for blondies.
Stir in the flour mixture.

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.

Bowl spooning the blondie batter into prepared pan.
Spoon batter into prepared pan.
Blondie batter in pan, ready to bake.
Spread batter evenly into 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
Malted Milk ball blondies with one square removed.

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

How do I achieve the perfect chewy texture in blondies?

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.

Can I customize chewy blondies with different mix-ins?

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.

Homemade Hot Chocolate with chocolate chips in pretty double walled glass mugs filled with whipped cream and drizzled with chocolate.

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Starbucks White Hot Chocolate Recipe

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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!

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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!

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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! 

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If you like easy blondies you will love these recipes

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Blondie bars on tray with Whoppers -- to pin.

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Gooey, chewy blondies stacked on top of each other.

Blondie Bars

5 from 7 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 9 -16 bars
Print Pin SaveSaved!
Easy, rich, chewy gooey, blondies recipe — buttery, caramely, butterscotchy taste! If you have never made blondies this recipe is for you, easy, one bowl, chewy blondies with oodles of mix-in ideas!

Equipment

  • USA Pan Bakeware Square Cake Pan
  • Olive Wooden Spoon set from Italy
  • Anchor Hocking 2 Quart Glass Batter Bowl

Ingredients 
US Customary – Metric

  • 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
  • ยฝ- 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)
Get Recipe Ingredients

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
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

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.
*To brown butter, in small saucepan melt butter over low heat, you will hear it snap, pop, applaud for awhile. Swirl pan occasionally (but don’t walk away), it will go silent and start foaming up, once it does, keep on low heat and swirl for a minute or so until brown starts to bubble up through the foam, when it smells nutty it’s ready, remove from heat.

Nutrition

Serving: 11 serving | Calories: 463kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 493mg | Potassium: 107mg | Fiber: 1g | Sugar: 36g | Vitamin A: 683IU | Calcium: 74mg | Iron: 2mg
Gooey, chewy blondies stacked on top of each other.
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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Christine

    Fri, Aug 9, 2024 at 5:53 pm

    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.

    Reply
    • KathleenKathleen Pope

      Fri, Aug 9, 2024 at 7:38 pm

      Iโ€™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!

      Reply
  2. Taylor

    Wed, Dec 14, 2022 at 5:32 pm

    Mine came out cakey rather than gooey like a brownie. Not sure what I did wrong….

    Reply
    • KathleenKathleen Pope

      Wed, Dec 14, 2022 at 5:49 pm

      Usually too cakey comes from over baking them, or your oven might run hotter than it says. Thatโ€™s pretty common! But darn! Sorry about that!

      Reply
    • Leah

      Tue, Feb 14, 2023 at 8:56 am

      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.

      Reply
      • KathleenKathleen Pope

        Tue, Feb 14, 2023 at 10:27 am

        So sorry about that Leah, hate it when we use expensive ingredients and it doesnโ€™t turn out.
        Sounds like youโ€™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 itโ€™s easy to over bake. They should still look somewhat raw, theyโ€™ll keep baking as they cook in the pan.

        Reply
  3. Elizabeth A.

    Tue, Nov 15, 2022 at 5:40 pm

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Tue, Nov 15, 2022 at 5:41 pm

      Yay!! That makes me so happy Elizabeth!

      Reply
    • Elizabeth

      Sun, Jul 7, 2024 at 3:17 pm

      5 stars
      Doing this recipe again for the family since itโ€™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! ๐Ÿ˜ super excited for the results

      Reply
      • KathleenKathleen Pope

        Sun, Jul 7, 2024 at 3:23 pm

        Yum!!! That combo sounds heavenly!!

        Reply
  4. Julie

    Tue, Jan 25, 2022 at 5:07 pm

    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.

    Reply
    • KathleenKathleen Pope

      Wed, Jan 26, 2022 at 9:47 am

      Haha! RIGHT!? My husband takes all my extra goodies to the guys at work! Thanks for the kind comment!

      Reply
  5. Jules

    Wed, Jun 17, 2020 at 2:29 pm

    5 stars
    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!

    Reply
  6. Lynn Spencer

    Wed, Jun 17, 2020 at 1:43 pm

    5 stars
    A great base recipe that can be tailored with your favorite candy! We love the whoppers and the heath bar!

    Reply
  7. Lynn Spencer

    Wed, Jun 17, 2020 at 7:43 am

    My family loves these with the heath bar or the whoppers! Delicious!

    Reply
    • KathleenKathleen

      Thu, Jun 18, 2020 at 1:44 pm

      I adore hearing that Lynn, I’m a total sucker for Whoppers!

      Reply
  8. MICHAELA KENKEL

    Tue, Jun 16, 2020 at 9:48 am

    The malted milk balls were an amazing addition!! Thanks for the great recipe!

    Reply
  9. Jennifer Stewart

    Mon, Jun 15, 2020 at 3:02 pm

    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!

    Reply
    • KathleenKathleen

      Mon, Jun 15, 2020 at 9:15 pm

      Absolutely!! Thank you Jennifer.

      Reply
  10. Jennifer Stewart

    Mon, Jun 15, 2020 at 9:01 pm

    5 stars

    Reply
  11. Paige

    Mon, Jun 15, 2020 at 8:32 pm

    5 stars
    These are amazing!

    Reply
  12. Sandra Shaffer

    Sun, Jun 14, 2020 at 4:36 pm

    5 stars
    One batch and this became breakfast, lunch and dinner! We couldn’t quite nibbling on these. So good with a cup of coffee!

    Reply
  13. Tasia ~ two sugar bugs

    Sun, Jun 14, 2020 at 12:23 am

    Yum, yum, yum!! That version with the malted milk balls has my name written all over it! Cannot wait to try them!

    Reply
    • KathleenKathleen

      Mon, Jun 15, 2020 at 9:16 pm

      It’s my favorite too!! Thank you Tasia!

      Reply

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Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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