My Blondie recipe is the most delicious bar recipe. Easy to make and even easier to eat, this is your family’s new favorite dessert!
Bar recipes are one of my favorite desserts to make because they are so easy. You get all the deliciousness of cookies without worrying about scooping and rolling. Besides that, you can be just a little less precise with bars because you don’t have to consider how the cookies will spread.
Just about any of your favorite cookie recipes can be tossed into a pan and made into bars. But let’s start with the best blondie recipe. These are amazing and melt in your mouth. These are buttery soft and delicious, made perfect with the great taste of white chocolate thrown into the mix.
Absolutely delicious! Very light. They are perfect!
What are Blondies?
A blondie is a dessert bar made similarly to a brownie and with a similar texture, which is why they are sometimes called “blonde or blondie brownies.” Unlike brownies which are made with cocoa and chocolately, blondies are made with vanilla and brown sugar. Blondies are chewy and full of rich delicious flavor.
How to Make Blondies
Step 1: Whisk Together Dry Ingredients
Combine the flour, salt, and baking soda in a large bowl.
Step 2: Mix Wet Ingredients
Cream together the brown sugar and melted butter until it is light and fluffy using a stand mixer or hand mixer. Mix in the eggs one at a time and then the vanilla.
Step 3: Combine the Wet and Dry Ingredients
Add in the flour mixture. Be careful not to overmix.
Step 4: Add White Chocolate Chips
Carefully fold the white chocolate chips into the batter.
Step 5: Bake the Blondies
Spread the batter into a prepared baking dish. I like to cut two pieces of parchment paper, one for the length and one for the width, and then secure them in place with clips. The batter will be thick and similar to brownie batter rather than a cookie dough batter.
Tips and Tricks
- Measure your flour correctly. Spoon the flour into a dry measuring cup and then level it off with the flat end of a spatula. See the step by step of this here: How to Measure Flour.
- Let your butter cool a little. If you combine piping hot butter with eggs in the batter, the eggs will start cooking. We want to avoid that.
- Make sure your baking powder is fresh. To test its freshness, add a little water to it. It should bubble right away. If it doesn’t, replace it. Baking powder needs to be replaced every six months. Also, make sure you use baking powder and NOT baking soda.
- Add your dry ingredients to the wet ingredients all at once. Rather than adding a little at a time, add it all at once, mixing it slowly at first so it doesn’t go everywhere, and then turning it up and mixing just until the flour disappears. This lowers the risk of overstimulating the gluten which can lead to dense bars.
- Use a good baking pan. I love this one from USA Pan. Because it is a metal pan (rather than a ceramic pan or glass pan), it conducts heat better, leading to a better bar.
- Line your pan with parchment paper. I like to cut one piece for the length and one piece for the width of the pan. Leave enough that the pieces fold over the edge of the pan. I like to secure them in place with some metal clips.
- Change the mix-ins. You can swap some or all of the white chocolate chips for milk or semi-sweet chocolate chips, peanut butter chips, or butterscotch chips. Chopped walnuts would also be delicious and add some crunch.
Storing
Store this classic blondie recipe in an airtight container once they have fully cooled. They can be stored at room temperature. You will enjoy them most when you eat them within a week of baking.
Freezing
To freeze blondie brownies, bake them and allow them to cool. Cut into squares and place in a single layer in a freezer-safe bag or container. Freeze them for an hour or two. Then, use parchment paper to separate the layers and prevent them from sticking together. Store them in the freezer for up to three months and allow them to thaw before eating.
If you make this easy blondie recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Blondie Recipe
Ingredients
- 1 1/2 cups all-purpose flour (180 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups packed light brown sugar (319.5 grams)
- 12 tablespoons unsalted butter (169.5 grams) melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips (170 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 pan with parchment paper (see photo in the post), or spray lightly with cooking spray.
- In a medium bowl, whisk the flour, baking powder, and salt.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon table salt
- In the bowl of a stand mixer fit with a paddle attachment or in a large bowl with a hand mixer, cream together the brown sugar and butter, for about 3 minutes. Mix in the eggs one at a time until they are incorporated. Then add in the vanilla extract. Scrape down the sides of the bowl with a rubber spatula.1 1/2 cups packed light brown sugar, 12 tablespoons unsalted butter, 2 large eggs, 2 teaspoons vanilla extract
- Add in the flour mixture. Turn the mixer on low and mix until it is just combined enough that you can turn it all the way up to finish incorporating the flour mixture. Mix until it is just incorporated, being careful not to over-mix. Scrape down the sides and bottom of the mixing bowl.
- Mix in the white chocolate chips. Then spread the dough in the prepared pan.1 cup white chocolate chips
- Bake for 20 to 25 minutes. Allow to cool before slicing. Enjoy!
Recipe Video
Jennifer says
Absolutely delicious! Very light. Wasn’t sure about the large amount of butter but they are perfect!
I’m so glad you liked this recipe as much as I do!
Sandra says
I used butterscotch chips as I didn’t have white chocolate chips. 12 tablespoons of butter equals about 3/4 cup. Very tasty!
I’m so glad you liked them!