You’ll fall in love with this blondie recipe! Chewy-gooey and fudgy, with a rich, caramel brown sugar taste. They’re the best blondies ever!

Best Blondie Recipe

Mmm, blondies.

Don’t you just love that crackly top? And that gooey center, so fudgy and buttery, with the deep, caramel-y brown sugar flavor?

I find them completely irresistible!

And the fact that they’re so easy to make, and infinitely adaptable is just the icing on the cake.

Classic Blondie Recipe


Blondies are a simple bar cookie, similar to a brownie but without the chocolate.

(If you’re looking for an AMAZING brownie recipe, check out this one: Brownies from Scratch. They’re a top favorite at my house!)

In place of the chocolate you get the most amazing brown sugar flavor. It almost tastes like caramel, or toffee, or even butterscotch. So scrumptious!

And they’re great with all sorts of add-ins. For the bars you see here, I used white chocolate chips and hazelnuts. Yum!

But you could also try throwing in a handful of chocolate chips, or M&M’s, or sprinkles (to make a funfetti version). Or any kind of nut! We love blondies with walnuts or macadamias.

You can do any combination of chips, nuts, or candy. The possibilities are limitless!

Brown Sugar Blondies Recipe


This is a really easy blondie recipe.

Start by whisking the brown sugar, melted butter, eggs, and vanilla together until smooth.

Then, add the flour, leavening, and salt.

Toss in whatever add-ins you like, and bake it all up until crackly on top, chewy around the edges, and gloriously soft and fudgy towards the center.

Chewy Blondies Recipe


If you’d like to make gluten-free blondies, just replace the all-purpose flour with a gluten-free flour blend that subs 1:1 for regular flour. Here are a few good options:

For a dairy-free option, use your favorite vegan butter substitute.


I like my bars to be on the thicker side, so I usually bake them in a 9×9-inch square pan. But these blondies can also be baked in a 9×13-inch pan.

If you go that route, the blondies will come out thinner, and they probably won’t need to bake quite as long. You’ll know they’re done when the edges are set, but they’re still a bit soft in the center.

Chewy Blondies Recipe

I hope you love this blondie recipe! And I want to know all about how you make it your own, so leave me a comment and let me know what add-ins you used, if any!

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Best Blondie Recipe
3.07 stars (15 ratings)

Blondie Recipe

Servings: 12
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
You'll fall in love with this blondie recipe! Chewy-gooey and fudgy, with a rich, caramel brown sugar taste. They're the best blondies ever!


  • 2 cups (440 g) brown sugar, loosely packed (I used 1 1/2 cups light brown + 1/2 cup dark brown)
  • 1 cup (227 g) unsalted butter, melted
  • 2 large eggs
  • 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon (0.5 teaspoon) baking soda
  • 1/2 teaspoon (0.5 teaspoon) kosher salt
  • 1 cup (88 g) chips, (chocolate, butterscotch, white chocolate, etc)*
  • 1 cup (144 g) chopped nuts, (walnuts, pecans, hazelnuts, macadamias, etc.)*


  • Preheat the oven to 325 degrees F.
  • Mist a 9x9-inch baking pan with non-stick spray, and line it with parchment paper.
  • Place the brown sugar, butter, eggs, and vanilla in a large bowl and whisk until smooth.
  • Fold in the flour, baking powder, baking soda, and salt.
  • Stir in chips/nuts (if using), and transfer the batter to the prepared baking pan, smoothing it in an even layer.
  • Bake for 40-45 minutes, or until set around the edges but still soft towards the center.
  • Cool completely and cut into squares.
Serving: 1blondie, Calories: 464kcal, Carbohydrates: 58g, Protein: 5g, Fat: 24g, Saturated Fat: 10g, Cholesterol: 67mg, Sodium: 206mg, Potassium: 172mg, Fiber: 1g, Sugar: 36g, Vitamin A: 510IU, Vitamin C: 0.2mg, Calcium: 78mg, Iron: 1.8mg
Cuisine: American
Course: Dessert
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  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.