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Home » Recipes » Desserts » Brownies / Bars » Classic Blondies Recipe

Classic Blondies Recipe

Published on July 6, 2018, Updated November 5, 2018 by Melissa Howell | 59 Comments

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Classic Blondies recipe

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?

  • Chocolate Peanut Butter Cake Mix Brownies
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Want more delicious treats you can make in no time?

  • Cashew Cornflake Clusters
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Classic Blondies

Melissa Howell
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!
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16 squares

Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

Classic Blondies recipe

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  1. Pat C says

    February 8, 2021 at 7:49 am

    Can I add butterscotch chips to this recipe?

    Reply
    • Kristin Maxwell says

      February 8, 2021 at 4:06 pm

      Sure, they would pair well with the flavors.

      Reply
  2. Candice says

    January 31, 2021 at 3:13 pm

    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.

    Reply
    • Kristin says

      February 1, 2021 at 8:37 am

      Awesome feedback Candice! Thanks for stopping by.

      Reply
  3. Tracie says

    January 19, 2021 at 2:58 pm

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

    Reply
    • Kristin says

      January 21, 2021 at 8:46 am

      You are so welcome Tracie! (Awesome feedback) Thanks for stopping by.

      Reply
  4. Mars R says

    December 19, 2020 at 6:40 pm

    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. :/

    Reply
    • Kristin Maxwell says

      December 20, 2020 at 1:08 am

      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.

      Reply
  5. Pault says

    November 1, 2020 at 11:31 am

    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

    Reply
    • Kristin Maxwell says

      November 1, 2020 at 8:42 pm

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

      Reply
  6. Natalie says

    September 19, 2020 at 3:06 am

    Best, best, best blondies ever! Thank you for this fabulous recipe- I have made it more times than I can count!
    N×

    Reply
    • Kristin says

      September 19, 2020 at 11:58 pm

      Nice! Thanks for stopping by Natalie.

      Reply
  7. Mai says

    September 13, 2020 at 9:17 am

    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.

    Reply
    • Kristin Maxwell says

      September 15, 2020 at 10:28 pm

      I’m not sure what you mean by “eggy.” They should be dense and chewy.

      Reply
      • Mai says

        September 15, 2020 at 11:37 pm

        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.

        Reply
        • Kristin Maxwell says

          September 18, 2020 at 11:21 pm

          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.

          Reply
  8. oliv says

    July 8, 2020 at 10:40 pm

    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!

    Reply
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