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These classic chewy blondies are flavored with butter, vanilla and brown sugar, and they are made in one bowl! They are soft in the middle and crispy around the edges. Perfect easy blondies every time!

Classic Chewy Blondies stacked close up

We aren’t going to chit chat about those blondies even if their amazingness does transcend my own nostalgia. We are going to chit chat about the classic chewy blondies of my thirties: thick, chewy, and deeply flavored with brown sugar, butter and vanilla.

And if I didn’t have you at flavorful and chewy (who are you?!? ?), then maybe the fact that all you’ll need is one bowl with a whisk will get your attention. Yes, that is right. You only have to wash one dish!

When I was a line cook at Marc Forgione I subsisted almost solely on these blondies for a solid 3 months. I was working the entremet station, which was the hottest station on the line because you were crammed between the meat flattop and two ovens. In detail, in front of you were your own 3 burners, a woodfired mini grill and the salamander cranking at full heat in your face. In the summer the line clocked in at over 130°F. So when I say it was hot, I mean you could cook an egg on your hand.

It isn’t just the heat, but it is the stress and pressure of a kitchen cranking at full velocity. As my own mini-break, I kept a little deli container of blondie scraps in my refrigerator (called a lowboy) and every so often I would take a bit of cold blondie scrap out and pop it in my mouth. So for a mere millisecond, I savored the cold, sweet, butterscotch goodness. I let the sweetness and happiness spread over my tastebuds.

Chef interrupted my reverie: “FIRE two steak, 4 venison, 6 chickens, a hali followed by the party.”

Break’s over!

This classic chewy blondie recipe is in fact the one I use at the restaurant. The very same one that I kept in my lowboy as a line cook. And luck for you, it can be your own secret mini-break too! These classic chewy blondies are everything you want in a blondie. They are soft with the perfect chew and that illusive skin on the top! If you are an edge person (you know who you are!), these have the best edges.
Known to convert even the most stalwart middle brownie person! ??‍♀️

Easy, fast, delicious. You can frost them with a cream cheese frosting for cookies if you want, mix in ALL THE THINGS like these Reese’s peanut butter blondies, or just leave them naked and perfect.

Classic Chewy Blondies stacked close up
5 from 2 ratings

Classic Chewy Blondies

These classic chewy blondies are flavored with butter, vanilla and brown sugar, and they are made in one bowl! They are soft in the middle and crispy around the edges. Perfect easy blondies every time!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 16 Bars

Ingredients 
 

Makes: 9 x 11inch rectangle

Instructions 

  • Preheat oven to 325°F. Line a quarter baking sheet (or 9 x 11 -inch baking pan) with crisscrossed parchment paper. Letting one side overlap the edge to make wings.
  • Whisk together flour, baking powder, soda and salt. Set aside.
  • Whisk together eggs, extract, butter and sugar until homogenous. Fold in dry. Fold in chips.
  • Pour into prepared pans.
  • Bake 325°F, for 15-20 minutes or until puffed and beginning to brown on the edges. The bake time will vary depending on the pan you choose to use. If you are baking in a pyrex or glass dish, they will need an extra 5 minutes or so.

Video

Nutrition

Calories: 302kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 208mg | Potassium: 68mg | Fiber: 1g | Sugar: 32g | Vitamin A: 388IU | Calcium: 48mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 302
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These classic chewy blondies are flavored with butter, vanilla and brown sugar, and they are made in one bowl!
Seven Layer Bars Stacked.
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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10 Comments

  1. I am a bit confused.
    A 1/4 sheet pan is about 13X9 but your recipe indicates a 8X6 but that a 9 inch square pan could be used. What is the best size pan to use for this.
    The recipe looks great and I love butterscotch blondies so I would love to give this a try.

    1. Hi Nikki! Happy to see you again! I apologize for any confusion; I was trying to make it flexible for whatever anyone had at home! I hate when people feel tethered to using a specific pan. You can use any and it will just change the thickness along with the bake time. To get the half inch thick blondies that I did, bake them in a 1/4 sheet pan or a 9×11 rectangular baking pan. I think the recipe is a typo because I don’t own a 6×8! I’ll fix that. Happy baking!

      1. perfect thank you for the very prompt reply. Can’t wait to make these for a meeting on Saturday!

          1. 5 stars
            is it possible to give more stars?
            I do have a confession to make.
            I did not have butterscotch chips, and I was going to use semi sweet cuz I thought that would be awesome but I stumbled across some of the English Toffee I made, I think it was your recipe as a matter of fact. Anyway I chopped that up and in it went.
            Not sure if I would make these with anything but toffee from now on.
            FYI 13X9 pan and they did take a bit longer than the 15-20 minutes. And I used a trick from a brownie recipe I have that instructs you to rap the pan on the oven rack half way through baking. I think this deflates and makes them a bit less cakey.
            Anyway awesome recipe.

          2. Aww thanks, Nikki! I think toffee bits sound even better than butterscotch chips! I live for a toffee moment! Phenomenal idea. Thanks for stopping back by to let me know how it went! ~L

  2. Is this thicker than your other butterscotch brownie recipe? The long lost recipe? Your answer would be helpful.

    1. I am so sorry about that snafu! We updated it as soon as we saw your comment. The correct recipe should be in the post now.