This delicious Blondie Recipe is thick, chewy, and easy to customize with your favorite mix-ins like nuts, candy, or anything you love.
Author’s Note
The Blondies That Stole My Brownie-Loving Heart
As a true chocolate lover, I usually reach for brownies first…but this Blondies recipe might just steal the top spot. They still have chocolate in them, but you know what I mean, right?!
This recipe is inspired by Inspired Taste‘s famous blondies, and it’s hands down the best I’ve ever had (and I’ve tried a lot!). Here’s why:
- It’s so easy to switch things up. Just swap out the chocolate chips and nuts for a whole new treat!
- It comes together quickly with only a few simple ingredients.
- The texture is perfection! Dense, chewy, and honestly addicting.
Ingredients
- Unsalted butter: Browning adds rich flavor to these blondies. If you’ve tried these Brown Butter Oatmeal Cookies, you know how good browned butter can be!
- Light brown sugar: Avoid dark brown sugar, it tends to be too moist for this recipe.
- Vanilla bean paste: Vanilla extract works well too. Try almond or maple extract for a unique blondie flavor.
- Large egg: Keeps this blondie recipe together and moist.
- Salt: Boosts and balances sweetness, don’t skip it!
- All-purpose flour: Mix just until combined for soft, tender blondies.
- Chocolate chips: Use your favorite! Semi-sweet, milk, dark, or white.
- Nuts: Use any nuts you like, but roasted and salted ones add more flavor.
How To Make This Blondie Recipe
- Prep the pan and oven to 350°F, then line an 8×8-inch pan with parchment.
- Brown the butter in a light-colored pan, then let it cool.
- Mix in sugar, egg, vanilla, and salt until smooth and creamy.
- Fold in flour, chocolate chips, and nuts to form a thick batter.
- Spread in the pan and bake for 25–27 minutes until golden and set. Cool, slice, and enjoy!
Tips For Making This Blondie Recipe
- Brown the Butter: Use a light-colored pan to spot browning. Scrape every bit into a bowl since those flecks add flavor.
- Fold Gently: Don’t overmix or the blondies won’t stay soft.
- Cool First: Let blondies fully cool in the pan before cutting to avoid crumbling.
- Line the Pan: Parchment makes lifting and cutting easier and keeps the bottom golden.
- Use Light-Colored Pan: Ensures even baking and prevents over-baking.
Storage
Blondie Recipe Storage
- They’re softest and chewiest the same day they are made.
- For leftovers, store in an airtight container at room temp for 2-4 days.
- To freeze, wrap each blondie individually and place in a large zip-top bag. Freeze for up to 3 months.
More Cookies And Bars:
Blondie Recipe
This blondie recipe is the ultimate quick dessert, and they taste amazing! These are my favorites, soft, chewy, and loaded with delicious mix-ins.
Equipment
- 8 x 8-inch baking pan lined
- Large pan light-colored, see note 1
Ingredients
- 8 tablespoons unsalted butter cubed
- 1 cup light brown sugar packed
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 large egg
- 1/4 teaspoon salt
- 1 cup flour
- 1 cup chocolate chips
- 1/2 cup chopped roasted pistachios or any nut
Instructions
- Preheat oven to 350°F (175°C). Spray an 8 x 8-inch pan with cooking spray, then line it with parchment paper, leaving an overhang for easy removal.
- Melt butter in a light-colored, wide saucepan over medium-high heat. Once melted, reduce to medium and stir constantly with a silicone spatula. Butter will bubble and foam. When it smells nutty and you see light-brown specks under the foam, quickly remove from heat and pour butter into a bowl, scraping all the bits from the pan. Let it cool for 5 minutes.
- Add the brown sugar to the cooled butter and whisk vigorously until the mixture resembles wet sand. Add the egg, vanilla, salt, and cinnamon, and whisk briskly until the mixture is very creamy and emulsified. Add the flour, chocolate chips, and nuts, then switch to a spatula to fold the dough until no dry streaks of flour remain. The batter will be thick.
- Spread the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 25–27 minutes, or until the edges are lightly golden and the top is set.
- Remove from the oven and let the bars cool in the pan for 10–15 minutes. Use the parchment-paper overhang to transfer the bars to a cooling rack, then remove the parchment paper. Cut into bars and serve.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Browning butter is much easier with a large, light-colored saucepan so you can see when the butter specks turn brown. This simple switch made all the difference for me!
Storage: These bars are best enjoyed on the first day when they’re fresh and soft. Store leftovers in an airtight container at room temperature—they’ll still be good the next day, but not as soft. For longer storage, you can freeze them, but they’re best fresh.
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 19.5g | Protein: 2g | Fat: 7.9g | Cholesterol: 26.9mg | Sodium: 45.2mg | Fiber: 0.6g | Sugar: 12.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the Difference Between a Blondie and a Brownie?
Blondies are lighter and with a caramel-like flavor, made with brown sugar and vanilla. Brownies are darker and taste more fudge-like, made with cocoa or chocolate.
As Chelsea’s employee I have made these Blondies and WOW! They are seriously addicting!