Blondies Recipe

This easy Blondies Recipe is made in one bowl in under 30 minutes! Chewy blondies that have a rich butterscotch flavor. 

These chewy blondies are perfectly flavored with butter, brown sugar, and vanilla! They are thick, flavorful, and made in one bowl! That’s right— a delicious blondies recipe that is quick to make and even quicker to clean up! This is one of those recipes that has been with me throughout my career, and it has withstood the test of time! 

You can frost them, mix in ALL THE THINGS, or leave them naked and perfect. If you are looking for a show-stopping caramel nut bar, take these blondies and make either cashew caramel pretzel blondies or maple pecan caramel blondies—or try both! For more one-bowl fun, try my one bowl brownies or easy chocolate cake! If you want something fresh but just as easy, try the perfectly bright lemon blondie. 

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Professional Tips for Making Classic Blondies

• Scale the dry ingredients in a separate medium bowl. Whisk together the all-purpose flour, baking powder, baking soda, and kosher salt in a bowl. Doing this ensures there are no clumps of baking soda and that the leavening agents are evenly distributed. 
• Switch from a whisk to a rubber spatula when adding the dry ingredients. This will help prevent over-mixing the batter, which will cause the gluten to develop too much and make the blondie tough. 
• Baking in a metal pan will give the blondies a better texture.  A ceramic or glass pan  will still bake a beautiful blondie, but the metal will absorb the heat faster and more evenly in the oven to help give the blondie a more even and powerful rise. 

Ingredients & Substitutions

• All-purpose flour: All-purpose flour has just the right amount of gluten to hold the blondie together and give it that perfectly chewy texture. You can also make them gluten-free by using your favorite gluten free all-purpose flour.
• Baking Powder: Double-acting baking powder reacts first when mixed with the acid and then again when heated. This helps give the bar a more stable rise than baking soda alone. 
• Baking Soda: Baking soda reacts when mixed with an acid, which in this case is the molasses in the sugars, giving the bar a fast rise in the beginning. 
• Kosher Salt: Kosher salt has the perfect salinity to enhance the flavor of the blondie without adding more sugar. 
• Large Eggs: The eggs will add fat and moisture to the blondie. They will also emulsify the batter and help create a thick, chewy texture. There is no need to add an extra egg yolk; these blondies are perfectly chewy! 
• Vanilla Extract: Vanilla extract will help aid in the butterscotch flavor of the bar. 
• Unsalted Butter: The melted butter for this recipe must be hot! It helps dissolve the sugar and makes a cohesive batter that will spread better just like in my fudgy brownies! 
• Dark and Light Brown Sugar: Using light and dark brown sugar adds sweetness and a delightful, rich molasses flavor to the blondies. You can use all dark or all light if that is what you have.
• Butterscotch Chips: The butterscotch chips are optional, but they add to the butterscotch flavor. 

See the recipe card for full information on ingredients and quantities.

Variations

• Add a swirl! Swirl with some salted caramel sauce, peanut butter, easy strawberry jam, or Nutella! Not only can you make some beautiful designs with the swirls, but the flavor combinations are endless! 
• Try them with your favorite candy: Try chopped Snickers, Health Bars, white chocolate chips, peanut butter chips, M&Ms, or your favorite candy bar. Mix them into the batter before you completely mix in the dry ingredients. Be sure to add some more on top for good measure. 
• Top with buttercream, icing, or sauce. Get inspired by my maple pecan caramel blondie or Reese’s peanut butter blondies! Top the blondie with ermine frosting, American buttercream frosting or chocolate buttercream frosting. 
• Dried fruit and nuts. This blondie would be lovely with pecans, walnuts, cashews, and macadamia nuts. I suggest toasting and chopping the nuts before adding them to the batter. Dried cherries, cranberries, or blueberries would also pair well with the nuts! 

How to Make Blonde Brownies

Use these instructions to make the perfect classic blondies every time! Further details and measurements can be found in the recipe card below.

Make the blondie:

Step 1: Line a 9×13 inch baking dish with crisscrossed parchment paper and preheat the oven to 350°F conventional or 325°F convection (with fan). I sprayed and lined my pan with one piece of parchment paper then secured the sides with metal binder clips. See image 1.

Step 2: Melt the butter in a large heat-safe bowl in the microwave or in a small pot on the stovetop. Then, add the butter to the large bowl. Whisk together to flour, baking powder, baking soda and salt in a medium bowl, if desired.

Step 3: Add the dark and light brown sugar to the melted butter and whisk until completely combined. 

Step 4: Whisk in the eggs and the vanilla extract until no streaks of eggs remain. 

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious Brownies and Bars Recipes or head straight over to my Lemon Blondies for a citrus variation! You might also enjoy these old fashioned butterscotch brownies.