Blondies Recipe

This is the best chewy blondie recipe! Buttery, soft, and simple to make (no mixer required!) I think you’re going to really love these!

This recipe is very similar to my well-loved chocolate chip cookie bars and is every bit as good! My Blondies recipe includes options for mixing in chopped nuts or white chocolate chips, but these cookie bars taste just as good without any add-ins at all. Be sure to check out my how-to video at the bottom of the recipe!

If you’ve been following my Instagram stories you already know that Zach and I are fostering three 7-week old puppies. They are the cutest, goofiest, fluffballs I’ve ever seen, but they’re also exhausting, so excuse me if a few of my sentences are a little incoherent today. Bonus puppy pics at the bottom of the post!

Buttery, soft, chewy, loaded with your favorite add-ins, these cookie bars are packed with flavor and they are the perfect easy snack when you need a dessert in a pinch. Fortunately today’s recipe is super simple because I don’t know that I’d have the brainpower to focus on anything even mildly complex right now, but I do have a few tips and other info I want to share with you.

Best Blondie Recipe

This is the best chewy blondie recipe! These cookie bars include the option of adding white chocolate chips and nuts, but they taste just as good without any add-ins!Be sure to check out the VIDEO at the bottom of the recipe!

Prep: 15min

Total: 40min

Yield: 15

Serving Size: 1 blondie (calorie count includes nuts and chips)

Nutrition Facts: servingSize 1 blondie (calorie count includes nuts and chips), calories 370 kcal, Carbohydrate 46 g, Protein 4 g, Fat 20 g, Saturated Fat 11 g, Cholesterol 70 mg, Sodium 181 mg, Fiber 1 g, Sugar 29 g, unSaturated Fat 7 g

Ingredients:

• 1 cup unsalted butter (melted (226g))
• 1 ¼ cup brown sugar* (tightly packed (250g))
• ½ cup sugar ((100g))
• 2 large eggs + 1 egg yolk (room temperature preferred)
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons cornstarch
• ½ teaspoon baking powder
• 1 teaspoon salt
• ⅔ cup white chocolate chips ((115g))
• 1 cup chopped walnuts ((130g))

Instruction:

1. Preheat oven to 350F (175C) and line a 13×9 pan with parchment paper**
2. Combine melted butter and sugar in a large bowl and stir well.
3. Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.
4. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
5. Gradually stir dry ingredients into wet until completely combined.
6. Fold in white chocolate chips and nuts, if using.
7. Spread blondie batter into prepared pan and transfer to oven.
8. Bake on 350F (175C) for 25-30 minutes*** or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
9. Allow to cool before cutting and enjoying

Blondies

Total: 0 1h5min0

Yield: 16 blondies

Serving Size: 1 of 16 servings

Nutrition Facts: servingSize 1 of 16 servings, calories 292, Fat 15g, Saturated Fat 8g, Carbohydrate 38g, Fiber 1g, Sugar 27g, Protein 3g, Cholesterol 46mg, Sodium 154mg

Ingredients:

• 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups packed dark brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs, lightly beaten
• 1/2 cup toasted walnuts, coarsely chopped
• 1 cup plus 2 tablespoons bittersweet chocolate chips
• Flaky sea salt, to garnish

Instruction:

1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
2. Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
3. Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

Chocolate Chip Pecan Blondie Recipe

Part cookie, part brownie — who doesn’t love blondies?

Yield: Makes 16 squares

Serving Size: 1 square

Nutrition Facts: servingSize 1 square, calories 166, Fat 9 g, Carbohydrate 22 g, Protein 2 g, Saturated Fat 5 g, unSaturated Fat , Sugar 15 g, Fiber 1 g, Sodium 81 mg, Cholesterol 27 mg

Ingredients:

• 1 stick (½ cup) unsalted butter, melted
• ½ cup packed dark brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, spooned into measuring cup and leveled-off
• ½ teaspoon salt
• ¾ cup semisweet chocolate chips
• ½ cup chopped pecans (optional)

Instruction:

1. Preheat the oven to 350°F degrees. Line an 8-inch square baking pan with an 8×11-inch piece of parchment paper, leaving a 2-inch overhang on two sides. You’ll have to create seams in the corners and along the edges of the pan to get it to stay put (you can always add a few dots of butter underneath if necessary).
2. In a large bowl of an electric mixer, beat the melted butter with the brown sugar and granulated sugar until well combined, about 2 minutes. Beat in the egg and vanilla. On low speed, mix in the flour and salt until just blended. Stir in the chocolate chips and nuts. Transfer the batter to the prepared pan and spread evenly with a rubber spatula.
3. Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool. Using the parchment overhang, lift the blondie “cake” from the pan and transfer it to a cutting board; cut into 16 squares. Store the blondies in an airtight container at room temperature or freeze for longer storage.
4. Freezer-Friendly Instructions: The blondies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Blondie Recipe