Everything you adore about butter cake, now in a soft, fudgy blondie. These blondies are the perfect base for any mix-in you crave.
Buttery, fudgy, and almost effortless to make, these classic blondies are a guaranteed crowd favorite, and they freeze perfectly so you’re never far from the best sweet treats.
Best of all, this simple blondie recipe serves as the ideal blank canvas, ready for endless delicious variations, like these White Chocolate Raspberry Blondies and Chocolate Chip Blondies.
Blondies are the American classic you didn’t know you needed, like butter cake transformed into a dense, chewy bar. Generous butter and brown sugar give them an ultra-moist crumb and a gorgeous caramel hue.
We’ll hold off on white chocolate and other add-ins for now (those come later!), but this basic recipe is all you need for perfectly fudgy, moist blondies. Trust me, they’re every bit as addictive as brownies.
Similar to my collection of Brownies and Bars, this blondie recipe only requires a handful of simple pantry-staple ingredients. Check out the recipe card below for full details:
BAKING TIP: Bake these blondies in a square pan lined with parchment paper, with the paper extending well over two sides. This way it’s easy to lift it out once cooled down.
Melt the butter and add the sugar to a bowl of a stand mixer. Mix until smooth.
Add the eggs, one by one, while mixing in between.
Add the vanilla and mix on high for 2-3 minutes. Add in the flour and salt.
Pour the smooth batter into the prepared baking dish. Spread evenly with a spatula.
The biggest difference between blondies and brownies lies in the use of chocolate. Brownies are made with chocolate and/or cocoa powder, giving them an unmistakable brown color and a rich chocolate flavor.
A basic recipe for blondies is made without chocolate and is therefore much lighter in color. Nevertheless, it is an option to mix pieces of chocolate into the blondie batter, but that naturally applies to brownies as well.
Another thing that characterizes a blondie recipe is the use of (light) brown sugar, which gives the moist cookies a deeper caramel flavor. In my brownie recipe, you will see that I use mostly white sugar, but also some brown sugar and a tablespoon of molasses for extra moistness.
TIP: The shorter you bake the blondie, the moister it becomes. Always let the blondie cool completely and set before slicing it.
Store these blondies in an airtight container for up to 3-4 days outside the fridge.
Yes, they freeze well for up to 3 months. I like to wrap individual blondie squares in plastic wrap so that I can defrost the exact number of blondies at any given time.
To prove just how versatile this simple base recipe can be, I’ve rounded up the most irresistible blondie variations out there. Trust me, you won’t want to miss these.
This recipe is tailored to the use of light brown caster sugar, resulting in the most delicious blondies. If you only have dark brown caster sugar at home, I recommend combining it with white, fine granulated sugar. For the best result, use 175 grams/6 oz. of dark brown caster sugar and 175 grams/6 oz. of fine granulated sugar.
Absolutely! Use about 100 grams/3.5 oz. of white chocolate and chop it into coarse pieces. It is even more convenient to use (high-quality) white chocolate chips; they are indispensable in my pantry.
Instead of mixing chopped white chocolate into the batter, consider melting it over a double boiler and drizzling it over the cooled blondies as a delicious topping!
Other tasty add-ins you can mix into the blondie batter for extra flavor and texture could include:
Cookie crumbs and sprinkles are also great to sprinkle over the top of the blondies.
I usually make this blondie recipe in a square 20 x 20 cm (8×8-inch) baking pan. If you have a different baking pan in mind, you can use the ‘convert recipe’ button in the recipe card or go directly to my recipe converter. Enter the size of the baking pan of the current recipe and the size of the baking pan you have in mind. The tool will then calculate how much of the ingredients you need. If you use a much larger baking pan (or a much smaller one), please keep in mind that the baking time will change. This is something you need to monitor carefully yourself.
It’s normal for your blondies to appear slightly undercooked by the time they are ready to come out of the oven. If you leave them for longer, they risk drying out. Just like with brownies, you will see a thin, crispy layer on top of the blondies. The sides feel firm and the inside is still a bit softer (but it shouldn’t wobble).
It is important to let the blondies cool completely and preferably leave them overnight (covered) in a relatively cool place so that they firm up properly. That is when the blondies taste their best.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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