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This Classic Blondies recipe is one everyone should have in their collection! Sweet, chewy and melt in your mouth good. Nothing beats a fantastic blondie!

This Classic Blondies recipe is one everyone should have in their collection! Sweet, chewy and tender, nothing beats a fantastic blondie!

When I was growing up, my mom made blondies for everything. Church party? Make blondies. School fair? Make blondies. No reason at all? Make blondies. In fact, my mother NEVER made chocolate brownies. But don’t feel too bad for me, because her classic blondies were amazing.

Often, she would add walnuts, or even chocolate chips if she was feeling crazy. The recipe I’m sharing today is just pure blondie with no add-ins, but I won’t complain if you happen to drop a few handfuls of chocolate chips or nuts in the batter 🙂 But there is almost something magical about the smooth, pillowy texture of a blondie all by itself. (And maybe a glass of milk to wash it down.

The reason these blondies are so tender is that they only use brown sugar, which has a higher moisture content than granulated white sugar. The batter is pale brown and really thick.

Classic Blondie batter.

You can use practically any kind of oil or fat in these brownies, but different varieties do affect the appearance of the brownies. I find that butter and coconut oil cause the brownies to be a little more “wrinkly” around the edges, while vegetable oil gives it that perfect crackly crust.

Classic Blondies.

My mom’s original recipe says to bake these in a 9×11 pan. Since that is not a standard-sized pan, I have baked these blondies in both a 9×13 and 8×8 pan. If you use a 9×13 pan, you can expect rather thin blondies. I personally prefer to use an 8×8 pan so I can get nice, thick blondies. (If you use a 9×13 pan, you’ll need to reduce the baking time to about 22 minutes).

As you can see in the picture above, the blondies sink down in the middle during baking. Every pan of blondies I have ever made in my whole life has done this. I think it is just the nature of blondies. So don’t despair. All it means is that there are perfect blondies for everyone! People who like super soft blondies from the middle of the pan, and people who like the edge pieces with a little crunch. (Those are my favorite!)

Classic Blondies made with simple ingredients you already have!

These are SUPER fast to whip up, and I guarantee you already have all the ingredients right now. So the next time you need a treat in a hurry (without a trip to the store), these blondies are just the ticket!

Classic Blondies. Perfect crackly crust and chewy center.

Can’t get enough brownies and bars?

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A plate of Blondies

Classic Blondies

4.88 from 33 votes
This Classic Blondies recipe is one everyone should have in their collection! Sweet, chewy and melt in your mouth good. Nothing beats a fantastic blondie!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 squares


  • 1/2 cup vegetable oil
  • 1 1/3 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  • Preheat oven to 350 degrees F. and grease an 8x8 pan.
  • In a medium-sized mixing bowl, stir together the oil and sugar until no sugar lumps remain.
  • Add the eggs and vanilla and mix well.
  • Add the flour, baking powder, and salt, and mix until blended.
  • Pour into your 8x8 pan and bake for 30 minutes. Allow to cool completely before cutting and removing from the pan.


Calories: 181kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 20mgSodium: 13mgPotassium: 45mgFiber: 0.3gSugar: 18gVitamin A: 30IUCalcium: 20mgIron: 1mg
Keyword blondies

Classic Blondies recipe

Melissa Howell

Melissa loves inventing new ice cream flavors and helping people declutter and organize their homes. You can see her organizing e-course HERE.

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    1. 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!

  1. 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!

  2. Super easy to make and uncomplicated ingredients! These are the best blondies I have ever eaten! Everyone loved them. Thanks for sharing!

  3. 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?

    1. It’s not, it’s something the photographer and developer of the recipe added for color in the photo.

  4. If I can’t get black walnuts, I use black walnut flavoring and it gives an incredible flavor.


  5. 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.

  6. 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.

  7. Made them this weekend and they were a huge hit! Followed the recipe exact and baked for about 35 mins. Success all around! Thanks!

  8. 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. :/

    1. 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.

  9. 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

    1. Yes you can do a combo of white/brown sugar. I definitely recommend brown sugar for these though, for the best flavor.

  10. 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.

      1. 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.

        1. 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.

  11. 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!

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