Blondies are buttery sweet bars that are packed with white chocolate chips, semisweet chocolate chips and chopped pecans.
Can you believe that I have not posted a classic blondies recipe? If I’m being honest, this wasn’t a recipe that was introduced to me as a child. What can I say… I preferred chocolate brownies instead. Now that I know how many flavor are packed in a blondie, I love them just as much.
So what are blondies? Blondies are a cross between brownies and chocolate chip cookies. They are baked in a pan like brownies, but they have the flavor of chocolate chip cookies. Most bars contain chocolate chips (sometimes both semisweet and white chocolate) as well as nuts (usually walnuts, but I prefer pecans).
What’s the difference between a brownie and a blondie? In one word, chocolate. Blondies are sometimes called “blonde brownies” because they do not have any cocoa powder or chocolate to give it that dark chocolate color. Instead, blondies are flavored with vanilla and brown sugar.
How to make blondies from scratch
Blondies require the following ingredients: flour, baking powder, salt, brown sugar, butter, eggs, vanilla, chocolate chips, white chocolate chips and pecans. Follow these instructions to make the best blondie bars:
- Preheat oven to 350° F. Line a 13-inch by 9-inch baking pan with parchment paper and set aside.
- Whisk dry ingredients together. Flour, baking powder and salt and set aside.
- Whisk brown sugar and melted butter together. Mix about one minute until sugar absorbs the butter.
- Add eggs and vanilla. Mix just until combined.
- Stir in flour mixture. Use a spatula so not to overwork the batter.
- Stir in chocolate chips and nuts. Again, just until combined.
- Bake for 22 minutes. Blondies are done when the top is golden brown and shiny. When a toothpick is inserted in the center, it comes out clean with little to no crumbs.
Frequently asked questions
Blondies should be stored in an airtight container at room temperature for up to five days. The bars may also be kept in the refrigerator for up to a week.
Yes, blondies may be frozen for up to one month. Once the bars have cooled, use the edges of the parchment paper to lift the bar out of the pan. Don’t cut the bars. Wrap the whole bar in plastic wrap, then aluminum foil.
Brown sugar and eggs make a chewy dessert bar. Avoid over mixing the batter otherwise the bars will become dense.
Yes, you can add only nuts, but there won’t be as much diverse flavor. Increase quantity of nuts to 2 cups for this recipe.
More dessert bar recipes
If you like these blondie bars, I suggest trying these similar recipes. Nutella blondies have a chocolate hazelnut filling. If you like coconut, you have to try these pecan coconut blondies. And for you chocolate lovers, check out my fudgy brownies.
This blondies recipe is a favorite of mine. It can be made without an electric mixer and has plenty of sweet flavor in every bite! Did you enjoy this recipe? Be sure to tag @ifyougiveablondeakitchen on social media so I can see your dessert!
- 1 ½ cups (187 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170 g or 12 Tbs) unsalted butter,, melted and slightly cooled
- 1 ½ cups (300 g) packed light brown sugar
- 2 large eggs,, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (80 g) semisweet chocolate chips
- ½ cup (80 g) white chocolate chips
- 1 cup chopped pecans, (or walnuts)
- Preheat oven to 350° F. Line a 13-inch by 9-inch baking pan with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, whisk together melted butter and brown sugar. Stir vigorously for about 1 minute until the sugar absorbs the butter. Add eggs and vanilla. Mix until combined.
- Stir in flour mixture with a wooden spoon or spatula. Mix just until combined. It's okay if there are a couple pockets of flour. That will disappear when you add the chocolate and nuts.
- Stir in semisweet chocolate chips, white chocolate chips and chopped pecans. Transfer batter to prepared baking pan. The batter will be thick, but can be spread with an offset spatula.
- Bake bars for 22 to 24 minutes or until the top is golden and shiny. Place pan on a wire rack to cool completely. Cut bars into four rows by 6 columns to yield 24 bars.