Blondies

Blondies are like a brownie without the chocolate: Sweet, golden, and buttery, these easy bars are made with just 6 simple ingredients (7 if you add love).

A stack of blondies on a cooling rack.

Recipe ingredients:

Labeled Blondie bar ingredients in bowls.

Step-by-step instructions:

  1. To start, preheat the oven to 350, with an oven rack placed in the center position. Make a “sling” out of foil to line the baking pan, and treat the inside of the pan with nonstick spray. This will help you lift the cookies out of the pan when they’re finished baking. Mix together the flour and salt in a bowl and set it aside.
    A square baking pan lined with tin foil.
  2. Stir the brown sugar and the butter together in a saucepan over medium heat. Keep stirring as the butter melts and the sugar dissolves into the butter. Once that happens, cook (keep stirring!) for one minute. Let the mixture come to a bubble, without actually boiling. Remove from the heat and let cool for about 10 minutes.
    Butter and brown sugar combined in a black pan with a whisk.
  3. Once slightly cool, add the egg and vanilla to the butter/sugar and stir. Then add the flour mixture and stir until the batter is just combined.
    Flour being added to the brown sugar and butter mixture.
  4. Next, pour the batter out into the prepared pan and gently smooth the top of the batter.
    Blondie batter in a square baking pan lined with tin foil.
  5. Bake at 350 degrees for 25 to 35 minutes, just until a toothpick inserted into the middle of the cake comes out clean, with only a few crumbs attached. The center should bounce back a bit when gently pressed.
    Blondies in a baking pan lined with tin foil.
  6. Then remove from the oven and allow to completely cool on a wire rack. Finally, you can lift it out of the pan and cut into squares.

Recipe tips and variations:

  • Don’t over-bake. Above all, a homemade Blondie should be soft and chewy. They’ll continue to firm up as they cool in the baking pan.
  • Storing: Once cool, store the Blondies in an airtight container at room temperature. They will keep for about a week (if they last that long).
  • Freezing: To freeze, wrap the cut-up Blondies tightly in plastic wrap, then transfer to an airtight container or freezer bag. Freeze for up to three months. Thaw at room temperature.
  • White chocolate: For bites of extra sweetness, stir 1/2 cup white chocolate chips into the batter before baking.

Square cut blondies on a cooling rack.

Other amazing cookie bar recipes:

Blondies on a stack on a cooling rack.

Blondies

Blondies are like a brownie without the chocolate: Sweet, golden, and buttery, these easy bars are made with just 6 simple ingredients (7 if you add love).
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 16 bars
Calories: 163kcal
Author: Meggan Hill

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 1/2 cups packed light brown sugar
  • 1 large egg plus 1 large egg yolk at room temperature
  • 1 1/2 teaspoons vanilla extract

Instructions

  • Adjust oven rack to the middle position and preheat oven to 350 degrees. Line an 8-inch square baking pan with a foil sling and coat with nonstick spray. 
  • In a medium bowl, mix flour and salt together. Set aside.
  • In a saucepan over medium heat, combine the butter and brown sugar. Heat, stirring often, until the sugar has dissolved. Continue to cook about 1 minute longer; the mixture should bubble but not boil. Cool slightly, about 10 minutes.
  • To the cooled mixture, add egg, egg yolk, and vanilla and stir with a wooden spoon to combine. Add the flour mixture and stir until just combined.
  • Pour the batter evenly into the prepared pan and smooth the top. Bake until the center is springy to the touch and a toothpick inserted into the center comes out clean with a few crumbs attached, about 25 to 35 minutes. Do not over bake.
  • Cool completely in pan on a wire rack, about 2 hours. Remove from pan using foil sling and cut into 16 squares. 

Notes

  1. Don't over-bake. Above all, a homemade Blondie should be soft and chewy. They'll continue to firm up as they cool in the baking pan.
  2. Storing: Once cool, store the Blondies in an airtight container at room temperature. They will keep for about a week (if they last that long).
  3. Freezing: To freeze, wrap the cut-up Blondies tightly in plastic wrap, then transfer to an airtight container or freezer bag. Freeze for up to three months. Thaw at room temperature.
  4. White chocolate: For bites of extra sweetness, stir 1/2 cup white chocolate chips into the batter before baking.

Nutrition

Serving: 12" x 2" bar | Calories: 163kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 114mg | Potassium: 43mg | Fiber: 1g | Sugar: 20g | Vitamin A: 271IU | Calcium: 22mg | Iron: 1mg
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  1. Amy

    This recipe is fantastic! I made it for my new next door neighbors the day after they moved in but was able to sample one or two myself. So delicious! I could not believe how easy they were to make. I followed the recipe exactly and they turned out perfect. 25 minutes in the oven was all it took. Two hours to cool and then they were easy to cut and now I need to make some for my family. Thanks for the simple but fantastic recipe! My husband said the only way they would be better would be with a scoop of vanilla ice cream on the side.5 stars

    1. Meggan

      Hi Amy! I definitely agree about the ice cream :) I love that you made them for your new neighbors. So nice!

  2. Ann

    WOW, I can’t believe this recipe. These were so easy and so unexpectedly the best blondie I’ve ever had. Will make again and again! 5 stars

  3. Sara

    10 stars! My husband had never had a blondie and said it was the best bar dessert he has ever had. Filing this recipe away for a rainy day (or probably sooner!)5 stars

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