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    Home » Recipes » Desserts » Brownies & Bars » Blondie Recipe

    Blondie Recipe

    Published: June 10, 2020 · Modified: Oct 23, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These easy blondies are rich, soft, chewy cookie bars with lots of brown sugar, vanilla, and white chocolate chips. They whip up in a snap and are guaranteed to please!

    A group of blondies with white chocolate chips on a plate.
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    Blondies with white chocolate chips on a marble table.
    Three blondies on a green and white porcelain plate next to a glass of milk.
    Two white chocolate chip blondies next to a glass of milk.
    Two blondies on a porcelain plate.
    THree white chocolate blondies staked on a marble counter.
    Lots of white chocolate chip blondies stacked on parchment paper.
    A freshly baked blondie before getting cut into bars.
    Two blondies on a blue and white plate.
    A blondie on brown parchment paper.
    A stack of blondies with a bite taken out of the top.
    Three blondies on a porcelain plate.

    Bars are such a fun treat to make; these blondies are for all the people who love caramel, vanilla and white chocolate. Basically like a brownie but without the chocolate!

    What You’ll Need for This Recipe

    Ingredients for making blondies on a counter.

    Butter: I used unsalted butter but if you’re going to use salted butter halve the salt used in the recipe.

    Vanilla Extract: Use a nice vanilla if possible it’s one of the main flavors you’ll taste.

    White Chocolate Chips: You can use chips or roughly chop a bar of white chocolate for this recipe. Butterscotch and peanut butter chips are popular substitutions you might like to try. 

    How to Make Blondies

    Wet and dry ingredients getting combined in separate bowls.

    1. Preheat oven to 350F and line a 9×9 inch baking dish with parchment paper. Combine the flour, baking soda, and salt in a medium bowl then whisk together and set aside.

    2. Melt the butter in a large bowl then add the granulated and light brown sugars. Whisk into a slurry; I did this by hand but you can definitely use an electric hand mixer or a stand mixer.

    Flour getting added to a brown sugar butter mixture.

    3.  Add the vanilla and eggs to the butter mixture and mix very well. You’ll see the mixture lighten in color and become quite smooth after mixing.

    4. Dump the flour mixture in then use a spatula to mix until almost combined.

    White chocolate chips mixing into blondie batter.

    5. Add the white chocolate chips minus a handful, which you’re reserving for later, and mix to distribute. As you fold the chips in you can mix in any errant bits of flour in the batter.

    6. Transfer the dough to your lined 9×9 inch baking dish and smooth out to the edges. Top with a handful of the reserved white chocolate chips and bake at 350F for 30-35 minutes. You’ll see the edges rise and appear set, a skewer inserted in the middle of the blondies will come out mostly clean.

    Two blondies on a blue and white plate. The top one has a bite taken out.

    Pro Tips for this Recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • It is COMPLETELY essential to line your baking dish. If you don’t have parchment paper you can use foil instead.
    • Add a cup of walnuts or pecans for a nice crunch.
    • A sprinkle of flaked sea salt on top just after baking provides a nice bit of contrast.
    • Love that gooey brownie texture? Try under-baking your blondies a bit and enjoy!

    A group of blondies stacked on white parchment paper.

    Frequently Asked Questions

    What is the difference between a brownie and a Blondie?

    Chocolate! Brownies are a chocolate-lover’s dream while blondies have more of a vanilla/brown sugar vibe. Both can be soft and gooey or cakey in texture.

    What do they taste like?

    Blondies have big notes of brown sugar and vanilla. They’re like a cross between a cookie and a brownie with a caramel-like flavor.

    Are they supposed to be gooey?

    So there are two schools of thought here. You can bake your blondies through for a cookie-like texture OR you can leave your blondies a bit underdone for a fudgey, soft middle. If you like them soft then make sure to let them cool before cutting as the interior will not be set yet.

    How long do they keep for?

    If stored in a sealed container your blondies will  keep for three days at room temperature. They can also be frozen and stored for two months. I think they’re best slightly warm so go ahead and give them 30 seconds in the microwave before enjoying. 

    If you love this recipe try these out!

    • chocolate chip cookie bars on a piece of parchment paper.

      Chocolate Chip Cookie Bars

    • three white chocolate macadamia nut cookies stacked on a plate

      White Chocolate Macadamia Nut Cookies

    • A stack of chocolate brownies next to a glass of milk.

      Brownie Recipe

    • Cheesecake brownies with a chocolate swirl on parchment paper.

      Cheesecake Brownies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    If you’ve tried this Blondie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    A blondie with white chocolate chips on a ppiece of parchment paper.
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    5 from 235 votes

    Blondie Recipe

    These soft and chewy blondies are beyond easy to make and full of white chocolate chips, with notes of brown sugar, caramel, and vanilla.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 24 bars
    Calories 195kcal
    Author John Kanell

    Equipment

    • 9x9 inch pan

    Ingredients

    • 2 1/2 cups all-purpose flour 300g
    • 1 tsp baking soda
    • 1 tbsp corn starch
    • 1 tsp salt
    • 3/4 cup unsalted butter 170g, melted
    • 1  cup light brown sugar 200g, packed
    • 2/3 cup granulated sugar 133g
    • 2 eggs large, room temperature
    • 1 tbsp vanilla extract 15mL
    • 1 cup white chocolate chips 150g

    Instructions

    • Set oven to 350F. Line an 9x9 inch baking sheet with parchment paper and melt the butter you'll need for the recipe in a large bowl.
    • Add the flour, salt, baking soda, and corn starch to a medium bowl then whisk together and set aside.
    • Pour the melted butter into a large bowl. Add the white and brown sugars and whisk together, they'll form a somewhat thick slurry.
    • Add the eggs and vanilla to the butter mixture and mix together well.
    • Dump the dry mixture into the wet and mix until almost combined then stir in all but a handful of the white chocolate chips, mixing so they're distributed.
    • Transfer the dough to an 9x9 inch baking dish lined with parchment paper and spread toward the edges giving it a rough smooth. Top with the reserved white chocolate chips.
    • Bake for about 35 minutes at 350F. The cookie bars are done when the edges are set and golden brown and a toothpick or skewer inserted into the center comes out mostly clean. Let the cookie bars cool in the pan for about an hour before removing and cutting.

    Video

    Notes

    • It is COMPLETELY essential to line your baking dish. If you don't have parchment paper you can use foil instead but don't try to skip this or get away with butter and flouring the pan.
    • Add a cup of walnuts or pecans for a nice crunch.
    • A sprinkle of flaked sea salt on top just after baking provides a nice bit of contrast.
    • Love that gooey brownie texture? Try under-baking this a bit and enjoy!

    Nutrition

    Serving: 1bar | Calories: 195kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 165mg | Potassium: 53mg | Fiber: 1g | Sugar: 19g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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