Blondies recipe featuring a hearty dose of brown sugar, made entirely in one bowl—no mixer required! You can find a recipe for a small batch or a big batch of blondies below. Everyone loves these chewy blondies with a wafer-thin crispy sugar crust on top!
I am late to the blondie game, spending too much time obsessing over my brownies for two. I worship brownies in any form—oreo brownies, raspberry brownies, peppermint brownies, blackberry cheesecake brownies, and vegan brownies. You get me—rich, dark chocolatey fudge brownies are my love language.
This Blondie Recipe is oh-so good
But what happens when you make them without cocoa powder? You get a blonde brownie with rich vanilla flavors!
What are blondies?
What are blondies? Blondies are similar to brownies--they’re thick, dense, fudge-like and chewy, but they do not contain cocoa powder. Essentially, they are brownies made without chocolate. They rely on brown sugar, eggs and vanilla for their unique flavor instead of chocolate.
Blondie vs Brownie: What's the difference?
Brownies contain cocoa powder and chocolate, while blondies do not. Blondies have the same richness and chew as a brownie, but the flavors are vanilla and brown sugar instead of chocolate. The ingredient list is very similar, minus the chocolate components. You can absolutely add chocolate chips, butterscotch chips or white chocolate chips to these chewy blondies.
What does a blondie taste like?
A blondie tastes like a dense vanilla, caramel chewy treat. The brown sugar provides the majority of the flavor, so be sure to use dark brown sugar. You can substitute light brown sugar, however, and they will still be delicious.
The incredible part about my blondie recipe is that it develops a wafer-thin crisp sugar crust on top, just like brownies do! Try them once, you'll be hooked!
Why are they called blondies?
They’re called blondies because they lack the brown cocoa powder of brownies. They’re blonde with vanilla and brown sugar, not brown.
What you'll need for this Blondie Brownies Recipe
- Butter. One stick, 8 tablespoons/ 4 ounces of unsalted butter that has been melted and cooled slightly.
- Brown Sugar. For maximum rich flavor, I use dark brown sugar for my blondies recipe. It has slightly more molasses than light brown sugar, but either will work for this recipe.
- Vanilla Extract. This blonde brownies recipe uses 1.5 teaspoon of vanilla extract, which is quite a bit. Use a high-quality Bourbon vanilla for the best flavors here. I don’t recommend baking with artificial vanilla.
- Eggs. For chewy blondies, use one whole egg plus one egg yolk.
- Flour. One and a half cups of all-purpose flour that has been fluffed, scooped into a cup and leveled off with a knife.
- Baking Powder. Yes, we only need baking powder, no baking soda for this recipe.
- Optional: You can stir in ½ cup of chocolate pieces or ½ cup of chopped nuts, if you like.
How to make Blondies
I wanted to share a step by step method for this recipe, because I wanted to show how easy it is! Plus, you can make everything in one bowl!
- Preheat the oven to 350, and line the 8-inch pan with parchment paper in one direction.
- In a bowl, stir together the melted butter and brown sugar until well blended.
- Add the vanilla and salt, and stir to combine.
- Sprinkle the flour and baking powder evenly on top of the butter mixture, and fold it together. Then, stir briskly for about 30 seconds with a wooden spoon to incorporate the flour and activate the gluten.
- Finally, stir in any additions, like chocolate chips and nuts (if using)
- Bake the blondies on the center rack in the oven for 24-26 minutes. Use a toothpick to test for doneness—you don’t want the toothpick to come out dry; some moist crumbs clinging is what you’re looking for. Let the blondies cool in the pan, and then slice into 9 pieces and serve.
Blonde Brownies Recipe tips
I'm choosing to add an extra egg yolk to make these blondies super gooey, but if you want regular blondies, use one whole egg plus one egg yolk. For super gooey blondies, add one whole egg plus two egg yolks. Save the egg whites for another recipe!
I frequently add toasted pecans to these blondies.
After baking, let the bars cool in the pan. Then, slice and serve. If you made them in the 8" pan, you get 9 big squares; if you used the bread loaf pan, you get 4--perfect for portion control, right?
They're delicious, either way!
Blondie Brownies Recipe storage
How long do blondies stay fresh?
Blondies stay fresh in an airtight container for up to 5 days on the counter at room temperature. Place a slice of bread in the container to keep them soft and moist.
Blondie Brownies FAQs
It’s a bit of personal preference here—I like to under-bake my blondies so they stay gooey on the inside. You can even take it a step further and add a third egg yolk to make them super gooey.
For the perfect amount of gooey blondie, test the center with a toothpick at 23 minutes—if it has moist crumbs clinging to it and a small amount of wet batter at the bottom, it's perfect. You're still going to let the blondies cool in the pan to continue cooking.
If they’re not gooey, they were over-baked. Remember that we’re letting them cool in the pan completely, so they will continue to cook out of the oven. Remove them from the oven when moist crumbs are still clinging to a toothpick.
Cakey blondies can be a result of too much liquid in the batter, over-baking, or under-stirring.
First and foremost, follow the recipe instructions and only add 1 egg plus 1 egg yolk. That means you'll have an extra egg white leftover when making this recipe. Resist the urge to just dump it in—you'll get cakey blondies.
If you need a way to use it, I have recipes that use leftover egg whites.
Over-baking the blondies can make them cakey, unfortunately. To prevent over-baking, insert a toothpick in the very center of the blondies. If it comes out with moist crumbs clinging to it, remove the blondies from the oven. If no crumbs cling to the toothpick, your blondies have been baked too long.
One of the reasons this blondies recipe is special is because it calls for you to stir the batter for 50 strokes to combine the flour. This extensive stirring activates the gluten in the flour and makes the blondies super chewy! This is the opposite of making cakes--you want to stir cakes as little as possible so they are light and fluffy (and well, cakey!) Cakes and cookie bars are quite opposites, aren't they?
This could be personal preference, but I say YES! A good blondie should be chewy, gooey in the middle and firm around the edges.
If you want to add an additional egg yolk to this recipe to make the blondies super gooey, you can! Just to clarify, that would be 1 whole egg plus 2 egg yolks. Try it if you like gooey blondies!
Cookie bars are less fudge-like, and are meant to be sliced into squares and resemble a cookie in texture. Blondies are gooey and chewier than cookie bars.
More cookie bars you might like:
- 8 tablespoons unsalted butter, melted
- 1 ½ cups dark brown sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon fine sea salt
- 1 large egg + 1 egg yolk*
- 1 ½ cups flour
- ¾ teaspoon baking powder
- Optional: ½ cup chocolate chips and/or ½ cup chopped nuts
- Preheat the oven to 350°F and ensure a rack is in the middle position of the oven.
- Line a 8" square pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.
- In a medium bowl, stir together the melted butter and brown sugar with a wooden spoon until well blended. Add the vanilla and salt, and stir to combine.
- Next, add in the whole egg plus egg yolk; stir to combine.
- Sprinkle the flour and baking powder evenly on top and fold it together. Do 50 brisk strokes with a wooden spoon to incorporate the flour and activate the gluten.
- Finally, stir in any additions, like chocolate chips and nuts (if using).
- Bake for 24-26 minutes. Use a toothpick to test for doneness—you don’t want the toothpick to come out dry; some moist crumbs clinging is what you’re looking for. Let the blondies cool in the pan, and then slice into 9 pieces and serve.
*Reserve the egg white for another recipe.
You can use light or dark brown sugar for this recipe.
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Amount Per Serving: Calories: 390Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 199mgCarbohydrates: 54gFiber: 2gSugar: 35gProtein: 5g
- 3 tablespoons unsalted butter, melted
- ½ cup brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla
- ¼ teaspoon fine sea salt
- ½ cup flour
- ¼ teaspoon baking powder
- Optional: ¼ cup of chocolate chips and/or ¼ cup nuts
1. Preheat the oven to 350°F and ensure a rack is in the middle position of the oven.
2. Line a 9" x 5" x 3" bread loaf pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.
3. In a medium bowl, stir together the melted butter and brown sugar with a wooden spoon until well blended. Add the vanilla and salt, and stir to combine.
4. Next, add in the egg yolk; stir to combine.
5. Sprinkle the flour and baking powder evenly on top and fold it together. Do 50 brisk strokes with a wooden spoon to incorporate the flour and activate the gluten.
6. Finally, stir in any additions, like chocolate chips and nuts (if using).
7. Bake for 17-19 minutes. Use a toothpick to test for doneness—you don’t want the toothpick to come out dry; some moist crumbs clinging is what you’re looking for. Let the blondies cool in the pan, and then slice into 4 pieces (or 8 small pieces) and serve.
You can use light or dark brown sugar with this recipe.
Please refrain from adding the entire egg--your blondies will be cakey instead of chewy and gooey.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 356Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 116mgSodium: 214mgCarbohydrates: 43gFiber: 2gSugar: 29gProtein: 6g