Home » Recipes » Desserts » Brownies & Bars »

Blondie Recipe

Blondie Recipe

Published: June 10, 2020 · Modified: Oct 23,

2020 by John Kanell
This post may contain affiliate links. Please read our
disclosure policy.

These easy blondies are rich, soft, chewy

cookie bars with lots of brown sugar, vanilla,
and white chocolate chips. They whip up in a
snap and are guaranteed to please!

596
SHARES

Jump to Recipe Print Recipe

···

Bars are such a fun treat to make; these

blondies are for all the people who love
caramel, vanilla and white chocolate.
Basically like a brownie but without the
chocolate!

WHAT YOU’LL NEED FOR

THIS RECIPE

···

Butter: I used unsalted butter but if you’re

going to use salted butter halve the salt
used in the recipe.

Vanilla Extract: Use a nice vanilla if possible

it’s one of the main flavors you’ll taste.

White Chocolate Chips: You can use chips

or roughly chop a bar of white chocolate for
this recipe. Butterscotch and peanut butter
chips are popular substitutions you might
like to try. 

HOW TO MAKE BLONDIES

···

1. Preheat oven to 350F and line a 9×9 inch

baking dish with parchment paper. Combine
the flour, baking soda, and salt in a medium
bowl then whisk together and set aside.

2. Melt the butter in a large bowl then add

the granulated and light brown sugars.
Whisk into a slurry; I did this by hand but you
can definitely use an electric hand mixer or a
stand mixer.

3.  Add the vanilla and eggs to the butter

mixture and mix very well. You’ll see the
mixture lighten in color and become quite
smooth after mixing.

···

4. Dump the flour mixture in then use a

spatula to mix until almost combined.

5. Add the white chocolate chips minus a

handful, which you’re reserving for later, and
mix to distribute. As you fold the chips in you
can mix in any errant bits of flour in the
batter.

6. Transfer the dough to your lined 9×9 inch

baking dish and smooth out to the edges.
Top with a handful of the reserved white
chocolate chips and bake at 350F for 30-35
minutes. You’ll see the edges rise and
appear set, a skewer inserted in the middle
of the blondies will come out mostly clean.

···

PRO TIPS FOR THIS

RECIPE
Measure your flour correctly! Adding
too much flour to the recipe is the most
common mistake. The best, and easiest
way to measure flour is by using a scale.
If you don’t have one then fluff your
flour with a spoon, sprinkle it into your
measuring cup, and use a knife to level
it off.

It is COMPLETELY essential to line your

baking dish. If you don’t have
parchment paper you can use foil
instead.

Add a cup of walnuts or pecans for a

nice crunch.

A sprinkle of flaked sea salt on top just

after baking provides a nice bit of
contrast.

Love that gooey brownie texture? Try

under-baking your blondies a bit and
enjoy!

···

FREQUENTLY ASKED
QUESTIONS

WHAT IS THE DIFFERENCE

BETWEEN A BROWNIE AND A
BLONDIE?

Chocolate! Brownies are a chocolate-lover’s

dream while blondies have more of a
vanilla/brown sugar vibe. Both can be soft
and gooey or cakey in texture.

···

WHAT DO THEY TASTE LIKE?

Blondies have big notes of brown sugar and

vanilla. They’re like a cross between a cookie
and a brownie with a caramel-like flavor.

···

ARE THEY SUPPOSED TO BE

GOOEY?

So there are two schools of thought here.

You can bake your blondies through for a
cookie-like texture OR you can leave your
blondies a bit underdone for a fudgey, soft
middle. If you like them soft then make sure
to let them cool before cutting as the interior
will not be set yet.

HOW LONG DO THEY KEEP

FOR?

If stored in a sealed container your blondies

will  keep for three days at room
temperature. They can also be frozen and
stored for two months. I think they’re best
slightly warm so go ahead and give them 30
seconds in the microwave before enjoying. 

IF YOU LOVE THIS RECIPE

TRY THESE OUT!

CHOCOLATE CHIP WHITE

COOKIE BARS CHOCOLATE
MACADAMIA NUT
COOKIES

BROWNIE RECIPE CHEESECAKE

BROWNIES

···

If you’ve tried this Blondie recipe then

don’t forget to leave a rating and let me
know how you got on in the comments
below, I love hearing from you!

···

Print

5 from 183 votes

Blondie Recipe
These soft and chewy blondies are
beyond easy to make and full of
white chocolate chips, with notes
of brown sugar, caramel, and
vanilla.

Course Dessert
Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes
Total Time 45 minutes

Servings 24 bars
Calories 195kcal
Author John Kanell

Equipment
9x9 inch pan

···

Ingredients
2 1/2 cups all-purpose flour
300g
1 tsp baking soda
1 tbsp corn starch
1 tsp salt
3/4 cup unsalted butter 170g,
melted
1  cup light brown sugar 200g,
packed
2/3 cup granulated sugar 133g
2 eggs large, room
temperature
1 tbsp vanilla extract 15mL
1 cup white chocolate chips
150g

···

Instructions
1. Set oven to 350F. Line an 9x9
inch baking sheet with
parchment paper and melt the
 butter you'll need for the
recipe in a large bowl.
2. Add the flour, salt, baking
soda, and corn starch to a
medium bowl then whisk
together and set aside.
3. Pour the melted butter into a
large bowl. Add the white and
brown sugars and whisk
together, they'll form a
somewhat thick slurry.
4. Add the eggs and vanilla to the
butter mixture and mix
together well.
5. Dump the dry mixture into the
wet and mix until almost
combined then stir in all but a
handful of the white chocolate
chips, mixing so they're
distributed.
6. Transfer the dough to an 9x9
inch baking dish lined with
parchment paper and spread
toward the edges giving it a
rough smooth. Top with the
reserved white chocolate
chips.
7. Bake for about 35 minutes at
350F. The cookie bars are
done when the edges are set
and golden brown and a
toothpick or skewer inserted
into the center comes out
mostly clean. Let the cookie
bars cool in the pan for about
an hour before removing and
cutting.

···

Video

Notes
It is COMPLETELY essential to line
your baking dish. If you don't have
parchment paper you can use foil
instead but don't try to skip this or get
away with butter and flouring the pan.
Add a cup of walnuts or pecans for a
nice crunch.
A sprinkle of flaked sea salt on top just
after baking provides a nice bit of
contrast.
Love that gooey brownie texture? Try
under-baking this a bit and enjoy!

Nutrition
Serving: 1bar | Calories: 195kcal |
Carbohydrates: 29g | Protein: 2g | Fat: 8g |
Saturated Fat: 5g | Cholesterol: 28mg |
Sodium: 165mg | Potassium: 53mg | Fiber:
1g | Sugar: 19g | Vitamin A: 170IU | Vitamin
C: 1mg | Calcium: 28mg | Iron: 1mg
*Nutrition Disclaimer

Have you Tried this Recipe?

Tag me Today!
Mention @preppykitchen and tag
#preppykitchen!

« Panna Cotta

Penne alla Vodka »

LOAD COMMENTS

W E LC O M E TO P R E P P Y
K I TC H E N !

Thanks for stopping by! I’m John Kanell, a

husband, dad to twins Lachlan and George,
Los Angeles native, and an avid baker and
cooker of all things delicious thanks to a life
long education from my mother. This blog is
where I share all of my kitchen creations!

MORE ABOUT ME

SEARCH

search...

FOLLOW US ON

P R E P P Y K I TC H E N
NEWSLETTER

Sign up to receive recipes,

recommendations and tips straight to
your inbox!

Name

Name

Email

Email

SUBMIT

AS SEEN ON

TO P R E C I P E S T H I S
MONTH

PEANUT BUTTER MACARON RECIPE

COOKIES RECIPE

OATMEAL CHOCOLATE LEMON BARS

CHIP COOKIES

BUTTERCREAM MOIST VANILLA

FROSTING CUPCAKE RECIPE

SHORTBREAD POUND CAKE

COOKIES RECIPE

CAKE POPS VANILLA CAKE RECIPE

THE BRAND
About John

Press

DESSERT RECIPES
Cakes

Cookies

Cupcakes

Pies

All Desserts

MAIN COURSE RECIPES

Main Dishes

Side Dishes

Casseroles

InstantPot

Soups

Salads

COPYRIGHT © 2015 - 2020 PREPPY KITCHEN

| PRIVACY POLICY

EXCLUSIVE MEMBER OF MEDIAVINE FOOD