The perfect Blondie is so golden, so buttery, so meltingly tender, that you'll never miss the chocolate. That's how good this bar cookie is! But of course, if you don't believe me, go ahead and add your favorite chip, chunk, or nut to the batter.
Old-fashioned bar cookies are the best! Try this recipe for Congo Bars, packed with a party of flavors and textures. Then move on to tart Lemon Bars. And maybe-- just maybe-- if you have time, whip up a batch of my Grandma's most popular recipe for No Bake Peanut Butter Bars. That's a homemade Reeses recipe that tastes dangerously close to the real thing.
Every time I make brown butter Blondies, I wonder why they didn't skyrocket to the cookie hall of fame as quickly as the Brownie did. They're chewy, tender, and easy to make...all you need is one bowl and a saucepan to melt the butter and brown sugar together.
There's no store-bought box of blondie mix to buy; it's just a handful of pantry ingredients, and the recipe practically makes itself.
Homemade Blondies are phenomenal as-is, without a single chocolate, white chocolate, or butterscotch chip. But I wouldn't stop you from mixing your own favorite ingredient to the batter, so please make sure to let me know what you added in the comments.
Doubling the recipe? Smart. Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How to make Blondies:
Before you start, you need an 8-inch square baking pan to make one batch of homemade Blondies. (If you're making a double recipe, use a 9-inch by 13-inch pan, and try extending the cooking time by 5 minutes.)
Also, in case you plan on making a double batch, I won't list specific ingredient quantities in this walkthrough. That just confuses things! See the recipe card below for the full details and instructions.
- To start, preheat the oven to 350, with an oven rack placed in the center position.
- Then 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.
- Next, 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.
- 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.
- Next, pour the batter out into the prepared pan and gently smooth the top of the batter. 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.
- 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.
Tips for making the best Blondie cookie ever:
- Don't overbake. Above all, you want the cookies to be soft and chewy. Plus they'll continue to firm up as they cool in the baking pan.
- Try dark brown sugar. You don't have to, but it does add a little extra richness.
- Like cake-like bars? Use cake flour instead of all-purpose.
- Make them often. Soon you'll have this 5-minute recipe memorized.
Irresistible Blondies Variations:
- Nigella Blondies. Add 1/3 cup chopped macadamia nuts, 2 ounces chopped white bar chocolate, and 1/2 teaspoon ground ginger to the batter.
- Ina Blondies. Add 3/4 cups chopped walnuts and 10 to 12 ounces of semisweet chocolate chunks to the batter.
- Applebee's Blondies. Mix in 1/3 cup pecans and 8 ounces white chocolate chips into the batter. Serve the Blondie warm topped with a scoop of butter pecan ice cream!
- White chocolate Blondies. Mix in 1/3 cup white chocolate chips or chopped bar chocolate to the batter.
- Chocolate chip Blondies. Fold in in 1/3 cup of your favorite cacao content of chocolate chips or chopped bar chocolate chunks into the batter.
- Peanut butter Blondies. If you can believe it, peanut butter flavored chips make Blondies even better. Use about 1/3 cup.
- Butterscotch Blondies. The butterscotch ups the butter flavor in this deeply delicious variation.
- Blondies with nuts. Chopped walnuts, pecans, or macadamia nuts.
- Or spice up Blondies in some other delicious way... freshly grated orange zest, chopped candied ginger, a little instant coffee powder, ground ginger, cinnamon, or a drizzle of caramel over the top of the cooled cookie.
Storing and freezing Blondies:
Once they're cool, store the Blondies in an airtight container at room temperature. They will keep for about a week, but I promise you they won't last that long.
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.
- 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
- 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.