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!
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.
WHAT ARE BLONDIES?
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!
HOW TO MAKE BLONDIES
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.
VARIATIONS ON THIS BLONDIE 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:
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
For a dairy-free option, use your favorite vegan butter substitute.
HOW TO BAKE THIS BLONDIE RECIPE IN A DIFFERENT SIZED PAN
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.
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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- 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.