Table of Contents
  1. Get ready for the best blondies recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other dessert recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Classic Blondies Recipe

This classic blondies recipe is the ultimate convergence of a chocolate chip cookie with a brownie. With flavors of butter and vanilla, these blonde-colored bars will be a new favorite dessert to whip up. They’re made all in one bowl and feed a crowd!

Get ready for the best blondies recipe.

Ultimate fudgy brownies are the gooey chocolatey decadence that is an easy go-to. Easily overlooked is the blondie. A little secret? A blondie is a brownie without cocoa powder. The absence of cocoa may give someone reason enough to throw the idea away. Why have a brownie without cocoa? If this is your question, I think you need to understand what a good, perfect blondie should be. This blondie is simple. Easily stirred together in one bowl. The absence of cocoa is not boring or bland but instead allows the buttery vanilla flavors to shine. This blondie is rich but not dense and full of chocolate chunks and chips. Both the bar and the folded-in chocolate are able to impart flavor without overpowering one another. The result is a blondie that is as crave-able as the brownie. Two equally delicious recipes and both deserve equal playing time.

White marble surface with white baking dish filled with baked blondies with two pieces of blondies on small white palates with glass of milk.

Everything you’ll need to make this recipe.

  • Brown sugar will impart the desired caramel-like, creamy texture to the brownies. A small amount of molasses is added to create brown sugar, and this extra moisture also is imparted in the blondies.
  • Vanilla extract brings out the buttery richness in the blondies. The better the vanilla extract, the better the flavor.
  • Baking powder is not traditional in a blondie recipe, but it does add some lightness. A small amount lightens the texture.
  • Chocolate chunks and chocolate chips are added for large pockets of gooey chocolate and intense flavor. Use semi-sweet or bittersweet, depending on personal preference.
White marble surface filled with all ingredients needed to make blondies including flour, butter, eggs, brown sugar, chocolate, and more.

Here’s how to make this recipe.

  1. Melt the butter. In a small saucepan, melt the butter over medium-low heat on the stovetop. Once the butter has melted, remove it from the heat and allow it to cool slightly before mixing it into the rest of the ingredients.
  1. Mix together wet ingredients. In a large bowl, add the eggs and whisk them until they become well combined. Add in the brown sugar and vanilla extract, and whisk those into the eggs until combined. Once whisked, add in the slightly cooled butter and mix until incorporated. At this point, the batter will be pretty thin in texture.
  1. Mix together dry ingredients. To the wet ingredients, add the flour, baking powder, and salt. Using a whisk, mix together the dry ingredients with the wet ingredients. The batter will be much thicker but will still have a slight thinness to it.
  1. Chop up chocolate. Chop up the bar of chocolate into roughly-sized shards. The irregular sizes and shapes will create pockets of chocolate that will be a surprise in each bite. To the batter, add the shards of chocolate and the chocolate chips, reserving a handful of chocolate chips to sprinkle on top later. Fold the chocolate into the batter, making sure not to break the chocolate down, which would discolor the batter.
  1. Bake the blondies. Pour the batter into a greased 9×13 baking dish and spread out to an even layer. Sprinkle the reserved chocolate chips on top of the batter. Place the dish in the preheated 350°F oven and bake for 25 to 35 minutes. Once baked, remove the pan from the heat and let the blondies cool before slicing.

These pro tips will make this recipe a success.

  • When melting the butter, make sure to melt it slowly. If melted too quickly, butter can tend to splatter and spit, which can leave burns if the liquid comes in contact with skin. Additionally, if cooked too hard, the butter can brown, which is not desired in this recipe. For best results, use medium-low heat to melt the butter.
  • Make sure that any clumps of brown sugar are thoroughly broken down. If clumps are left, they’ll create pockets of brown sugar that will not be desirable once baked. If the clumps do not break down when whisking, simply let the brown sugar sit with the eggs and vanilla extract, and the liquid will soften any remaining clumps, making them easier to whisk.
  • When measuring out the flour, take your measuring cup and add the flour to it with a separate scoop. Allowing the flour to lightly fall into the measuring cup rather than pushing it down into the flour with the cup will ensure that the flour is light in texture and that too much is not added.
  • For the chocolate, do not add the chocolate powder that was created when chopping the chocolate into the batter. This will discolor the batter and resulting blondie.
Side profile of baked blondie showing interior texture with chocolate chips dotted throughout with white background.

Frequently asked questions about this recipe.

Can these blondies be baked in a 9×9 or 8×8 baking dish for a thicker, more deluxe-style bar?

Yes, this recipe can be made in a smaller square baking dish. The blondies will be dense, and the baking time must be adjusted.

How long do these blondies last once baked? Can they be frozen and then thawed when ready to eat?

These are the perfect bar to freeze. Once baked and cooled, store in an airtight container for up to 6 months in the freezer. To serve, remove from the freezer the night before and allow the bars to thaw overnight.

Can the chocolate chips be left out if a completely “blonde” blondie is desired?

Yes, the chocolate can be adjusted or removed from the recipe for a buttery bar that will be delicious.

Metal spatula holding serving of blondie with chocolate chips dotting the top with rest of blondies below in background with yellow napkin.

Watch how to make this recipe.

More dessert recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

White baking dish filled with baked blondies with two pieces removed showing the interior texture of the dessert with yellow napkin to the side.

Classic Blondies

5 from 10 votes
This classic blondies recipe is the ultimate convergence of a chocolate chip cookie with a brownie. With flavors of butter and vanilla, these blonde-colored bars will be a new favorite dessert to whip up. They’re made all in one bowl and feed a crowd!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 15 servings

Ingredients

  • cup unsalted butter
  • 2 large eggs
  • 2 cups light brown sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • ¾ tsp kosher salt
  • 4 oz bar semi-sweet chocolate
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Grease a 9×13 baking dish and set it aside.
  • Melt the butter and set it aside to cool.
    ⅔ cup unsalted butter
  • In a large bowl, whisk the eggs until they are smooth. Add the brown sugar and vanilla extract and whisk to incorporate. Then whisk in the slightly cooled melted butter until the mixture is smooth.
    2 large eggs, 2 cups light brown sugar, 2 tsp vanilla extract
  • Add the flour, baking powder, and salt. Whisk until the batter is just combined with a few dry streaks remaining. There is no need to overmix.
    2 cups all-purpose flour, ½ tsp baking powder, ¾ tsp kosher salt
  • Cut the chocolate bar into irregular pieces. Add the pieces of cut chocolate, leaving behind the powdery small bits. Pour in the chocolate chips and fold the chocolate into the batter.
    4 oz bar semi-sweet chocolate, 1 cup semi-sweet chocolate chips
  • Pour the batter into the prepared baking dish. Bake in the preheated 350°F oven until the blondies are golden and a skewer inserted in the middle comes out mostly clean, 25-35 minutes. Remove from the oven and cool for 20 minutes before slicing.

Notes

  • When melting the butter, make sure to melt it slowly. If melted too quickly, butter can tend to splatter and spit, which can leave burns if the liquid comes in contact with skin. Additionally, if cooked too hard, the butter can brown, which is not desired in this recipe. For best results, use medium-low heat to melt the butter.
  • Make sure that any clumps of brown sugar are thoroughly broken down. If clumps are left, they’ll create pockets of brown sugar that will not be desirable once baked. If the clumps do not break down when whisking, simply let the brown sugar sit with the eggs and vanilla extract, and the liquid will soften any remaining clumps, making them easier to whisk.
  • When measuring out the flour, take your measuring cup and add the flour to it with a separate scoop. Allowing the flour to lightly fall into the measuring cup rather than pushing it down into the flour with the cup will ensure that the flour is light in texture and that too much is not added.
  • For the chocolate, do not add the chocolate powder that was created when chopping the chocolate into the batter. This will discolor the batter and resulting blondie.

Nutrition

Serving: 1servingCalories: 357kcal
Course Dessert
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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10 Comments

  1. Love how you explain this easier recipe, and how you give details on why you melt the butter, or slowly measure in the flour, etc. Little tips like this to make these Blonde bars even better.

  2. 5 stars
    Hi Caleb.
    My daughter is a high school wrestling manager, and needed cookies for a tournament that she’s working. I had just seen your instagram post for blondies, and told her we had to try them. They turned out beautifully! Thanks so much for sharing all your wonderful recipes. I’m a small town Iowa girl with farm family roots, so appreciate your stories so much about cooking, baking, and gardening, decorating, and collecting with family. ❤️

  3. 5 stars
    Delicious and easy! I used milk chocolate Hershey bars for the shards! Worked well! Love, love, love all your recipes!

  4. 5 stars
    Kaleb,
    Made your Blondie recipe and it was so easy and delicious!! Took them to a girls night out and got rave reviews!
    Thank you!!

  5. 5 stars
    I made these with Caramel Sea Salt Baking Chips (instead of chocolate chips and shards) and they were amazing!
    Such an easy and quick dessert!
    Thanks Kaleb!

  6. Hi Kaleb I really enjoy you on instagram. I love your farm and your cozy kitchen . You are so down to earth and sweet. I just made your blonde brownies and you’re right they were delicious. Thank you for sharing all your favorite recipes and stories. Terri Erb

  7. 5 stars
    I will be making blondness for superbowl
    Thanks for the recipe
    I have been following you for ever my cooking and all your tips makes everything so much easier and fun
    Thank you❤️