Blondie brownies are everything you love about a rich, chewy cookie and a gooey bar dessert in one irresistible bite. With a buttery, brown sugar base and subtle hints of vanilla and caramel, these golden treats are the perfect alternative to classic chocolate brownies. No mixer is required, and you can dress them up with white chocolate chips, walnuts, or your favorite mix-ins — or keep them plain and simple for the ultimate chewy bite.
Whether you’re baking for a party, a cozy night in, or meal-prepping your sweet tooth for the week, this foolproof blondie recipe delivers every time.
Table of Contents
💛 Why You’ll Love This Recipe
- Easy to make: No mixer, no fancy tools — just one bowl and a whisk!
- Ultra chewy texture: Thanks to melted butter, brown sugar, and a touch of cornstarch.
- Customizable: Add nuts, chocolate chips, or leave them plain.
- Perfect for parties or meal prep: These bars stay fresh for days and freeze beautifully.
- No cocoa needed: The vanilla-caramel flavor shines in every bite.
🛒 Ingredients
- 1 cup (226g) unsalted butter, melted
- 1¼ cups (250g) brown sugar, packed (light or a mix of light/dark)
- ½ cup (100g) granulated sugar
- 2 large eggs + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2¼ cups (285g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup (115g) white chocolate chips (optional)
- 1 cup (130g) chopped walnuts (optional)
👨🍳 Instructions
- Preheat oven to 350°F (175°C).
Line a 9×13 metal baking pan with parchment paper or grease and flour it lightly. - Mix the wet ingredients:
In a large bowl, stir together melted butter, brown sugar, and granulated sugar until combined. Add eggs, egg yolk, and vanilla. Mix until smooth. - Combine dry ingredients:
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually stir into wet ingredients until just combined. - Fold in mix-ins:
Gently fold in white chocolate chips and walnuts, if using. - Bake:
Spread batter evenly into prepared pan. Bake for 25–30 minutes, or until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs. - Cool completely:
Let cool in the pan before slicing into bars. Optional: sprinkle with flaky sea salt while warm.
📋 Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 40 minutes
- Yield: 24 blondie brownies
- Storage: Airtight container, room temp (4 days), or freeze up to 2 months
🔢 Nutrition Facts (Per Blondie)
- Calories: 370
- Carbohydrates: 46g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 11g
- Cholesterol: 70mg
- Sodium: 181mg
- Sugar: 29g
- Fiber: 1g
- Calcium: 30mg
- Iron: 1.3mg
Nutrition based on bars with white chocolate and walnuts.
💡 Tips & Variations
- Go nut-free: Skip the walnuts and replace with extra chips or dried fruit.
- Brown your butter: For a gourmet flavor boost, brown the butter first and let it cool before mixing.
- Chocolate swap: Use semi-sweet, dark, or milk chocolate chips instead of white.
- Add-ins galore: Try butterscotch chips, M&Ms, or toasted pecans for creative twists.
- Make them gooey: Slightly underbake by 1–2 minutes for super fudgy centers.
The Best Blondie Recipe
Equipment
- Mixing bowls
- – Whisk and spatula
- – 9×13 metal baking pan
- – Parchment paper (optional)
Ingredients
- – 1 cup 226g unsalted butter, melted
- – 1¼ cups 250g brown sugar, packed
- – ½ cup 100g granulated sugar
- – 2 large eggs + 1 egg yolk room temperature
- – 2 teaspoons vanilla extract
- – 2¼ cups 285g all-purpose flour
- – 2 teaspoons cornstarch
- – ½ teaspoon baking powder
- – 1 teaspoon salt
- – ⅔ cup 115g white chocolate chips (optional)
- – 1 cup 130g chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 9×13 metal baking pan.
- In a large bowl, stir together melted butter and both sugars.
- Add eggs, yolk, and vanilla. Mix until smooth.
- In another bowl, whisk together flour, cornstarch, baking powder, and salt.
- Stir dry ingredients into wet until just combined.
- Fold in white chocolate chips and walnuts, if using.
- Spread evenly in pan. Bake for 25–30 minutes, or until edges are golden and center is just set.
- Cool completely before slicing. Optional: sprinkle with sea salt while warm.
Notes
– Avoid overmixing for the best chewy texture.
– Store in an airtight container for 4 days or freeze for 2 months.
❓ FAQs
What’s the difference between blondies and brownies?
Blondie brownies are made without cocoa or melted chocolate. Instead, they highlight brown sugar, vanilla, and butter for a caramel-cookie flavor.
Why are my blondies cakey instead of chewy?
Cakey blondies often result from over-baking or using too much flour. Be sure to measure carefully and pull them from the oven when the center is just set.
Can I use a glass or ceramic pan?
You can, but baking time will increase by 5–10 minutes. A metal pan is ideal for even baking and golden edges.
Can I freeze blondie brownies?
Absolutely! Wrap tightly and freeze for up to 2 months. Thaw at room temp before serving.
🎉 Conclusion
These blondie brownies are the perfect buttery, chewy bar cookie that rivals any brownie — without the chocolate. Their rich, vanilla-forward flavor pairs beautifully with white chocolate, nuts, or your favorite sweet additions. Whether you enjoy them warm with ice cream or straight from the container, they’re sure to become a repeat recipe in your kitchen.