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Classic Blondies are chewy, buttery, and always a crowd favorite. Customize them with your favorite mix-ins or enjoy them as is. This Blondie recipe uses only one bowl, no mixer, and it’s totally foolproof!
Perfect for bake sales, birthdays, packing in lunches, or enjoying alongside tea, Blondies are the perfect dessert bar.
For more crave-worthy treats, try my German Chocolate Cake Brownies or Snickerdoodle Cookie Bars next.
Why I Love This Recipe
- Buttery, gooey, delicious – These Blondie bars have a decadent vanilla-caramel flavor that hits the spot every time.
- Quick and easy – All you need is one bowl, a handful of pantry staples, and just 5 minutes of prep!
- Customizable – Add chocolate chips, nuts, or your favorite mix-ins.
- Crowd-pleaser – Kids and adults both go back for seconds (or thirds!).
RECIPE WALK-THROUGH
How To Make Blondies
See the recipe card below for full, detailed instructions
Preheat oven to 350°F and spray an 8”x8” baking dish with non-stick spray.
Add the wet ingredients (melted butter, brown sugar, egg, and vanilla) to a large bowl and whisk until combined.
Add the dry ingredients (flour, baking powder, and salt) and mix until combined.
Pour batter into the baking dish and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Cool completely, cut into bars, and serve!
Serving Suggestions
Once they’ve cooled, cut the blondies into squares or triangles and enjoy them as is, or go all out and top with a scoop of vanilla ice cream or whipped cream and a little caramel drizzle!
Storage Tips
The Best Way to Store Leftovers
Blondies can be stored covered at room temperature for 3 days.
To freeze: Wrap squares tightly in plastic wrap, followed by foil, and freeze in a freezer bag for up to 1 month. Foil helps prevent freezer burn better than plastic wrap alone.
Recipe Tips
- For perfectly gooey blondies, check them after 20-25 minutes, the edges should appear cooked and crispy, and the toothpick will come out with some wet crumbs on it.
- Mix-ins are completely optional. I recommend adding a heaping ½ cup of mix-ins (no more than ¾ cup TOTAL) of any combination you’d like. Some suggestions: chocolate chips (dark, semi sweet, or milk), white chocolate chips, peanut butter chips, butterscotch chips, mini marshmallows, pecans, walnuts, cranberries, and crushed pretzels.
- Sprinkle with a bit of sea salt after baking if desired.
More Bar Recipes
- Chocolate Peanut Butter Cake Mix Brownies
- Snickerdoodle Brownies
- Strawberry Lemon Blondies
- Magic Layer Brownie Bars
Want more delicious treats you can make in no time?
Classic Blondies
Ingredients
- 8 tablespoons (1 stick) Salted butter, melted
- 1 cup Dark brown sugar firmly packed (you can also use light brown sugar)
- 1 Egg
- 1 ½ teaspoon Vanilla extract
- 1 cup All purpose flour scooped
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- Optional: heaping ½ cup mix-ins, like butterscotch or chocolate chips, chopped nuts *see notes
Instructions
- Preheat oven to 350℉. Spray an 8”x8” baking dish with non-stick spray. Line with parchment paper for easy removal if desired.
- Add melted butter and brown sugar to a large bowl, whisk until combined.
- Add egg and vanilla, whisk until combined.
- Add the flour, baking powder and salt, mix until combined. Fold in ½ cup of the mix-ins if using.
- Pour batter into prepared baking dish, smooth with a silicone spatula or spoon. Dot the top with any remaining mix-ins.
- Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
- Cool completely on a wire rack, overnight is best. Remove from pan if desired, cut into bars or triangles and serve.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Such an easy to follow recipe and the blondies are delicious. I don’t usually keep butter in the house so I like that you can use oil instead.
Nice! Thanks for stopping by Hannah.
Can I double the recipe and use a cookie sheet?
If you want to double the recipe, I recommend using 2 pans or bake in a 9×13″ pan. I haven’t personally tested a baking sheet so I’d worry it would spill over the sides. But if you give it a try I’d love to hear how it works out for you!
Easy to make and customize with added flavours like almond etc. I threw in a few wafers and caramel.pieces and it turned out amazing!
Nice! Thanks for stopping by Sifa.
Delicious! I added frozen blueberries, so Blueberry Blondies are Best!
Awesome feedback Yankeleh! Thanks for stopping by.
Super easy to make and uncomplicated ingredients! These are the best blondies I have ever eaten! Everyone loved them. Thanks for sharing!
You are so welcome Michelle! Thanks for stopping by.
Im not sure if i did something wrong but the batter is really thick. I followed the recipe to a T and it came out thick. Is it supposed to be thick before baking?
Yes bars like Blondies or brownies are typically a thicker batter.
What flower is on top/ what you used garnish
Was wondering if it’s edible
It’s not, it’s something the photographer and developer of the recipe added for color in the photo.
This recipe sounds amazing. I dont have any vegetable oil could I use canola oil instead ??
thanks so much 🙂
Yes canola oil is a perfectly good substitute.
Amazing recipe so chewy and delicious!
Thank you Mel!
If I can’t get black walnuts, I use black walnut flavoring and it gives an incredible flavor.
Thanks
This recipe was easy and delicious. Instead of the standard square pan, I used a new pan that makes 12 individual square blondies. I just cut the bake time in half. Yummy.
Nice! Love the feedback, thanks for stopping by Patricia.
Can I add butterscotch chips to this recipe?
Sure, they would pair well with the flavors.
These were really delicious! I only had dark brown sugar so used half white sugar. I also added walnuts because I like them. I adjusted slightly out of necessity but this is a really good recipe and I’ll definitely make again.
Awesome feedback Candice! Thanks for stopping by.
I made two batches. One with light brown sugar and one with dark brown sugar. Both were delicious. The dark brown sugar bars had a bit more depth of flavor. But the light brown sugar bars were lighter tasting. Again, both were delicious and so easy to customize.
Made them this weekend and they were a huge hit! Followed the recipe exact and baked for about 35 mins. Success all around! Thanks!
You are so welcome Tracie! (Awesome feedback) Thanks for stopping by.
Mine came out more cakey, less gooey than yours. I don’t know why. I used the same size pan and cooked for about 25 minutes. The only thing I had to sub was canola oil and dark instead of light brown sugar. :/
Hi Mars, My guess is it didn’t cook long enough, which could indicate an oven issue (every oven is different and can be slightly off). I actually just made these a few weeks ago and they came out great.
Hi, Thanks for posting the recipe. Can I use a 50/50 combination of gran sugar and dark brown sugar? Do I need to change the amount if I do? thanks
Yes you can do a combo of white/brown sugar. I definitely recommend brown sugar for these though, for the best flavor.
Best, best, best blondies ever! Thank you for this fabulous recipe- I have made it more times than I can count!
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Nice! Thanks for stopping by Natalie.
Hi, are they supposed to be eggy? Mine turned out eggy. I added less salt and made some crispy sugar on top. They are good btw.
I’m not sure what you mean by “eggy.” They should be dense and chewy.
Hi, what I mean is they tasted more of the eggs…I’m not sure if it should taste like that or the eggs I used are too big, lol.
Hi Mai, I’m not sure why they would taste like eggs. You want to use large eggs, and the blondies should be chewy and sweet.
loved the recipe. replaced the vegetable oil with cannabis infused vegetable oil and added chocolate chips. Cannabis infused chocolate chip cookie bars; can’t really go wrong there!