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!
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.
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.
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!)
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!
Can’t get enough brownies and bars?
- 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
- 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.
Melissa loves inventing new ice cream flavors and helping people declutter and organize their homes. You can see her organizing e-course HERE.
everyone’s saying they’re too salty but i used the full teaspoon and sprinkled kosher salt on top and i think they were fine 😂 i added chocolate chips though because i love salty chocolate chip anything. so good they stayed really soft but i did have to bake for 40 mins in the 8×8.
Thank you Amber! and thanks for sharing your experience!
Hi! I made these Blondies and substituted Gluten Free flour and used the 1/2 tsp Salt. I use this flour in other baked goods all the time and usually everything turns out alright. The flavor is ok but they seem a little uhm… dense. Could this be an indication that I mixed the batter too long?
Using any ingredients other than those specified in the recipe can yield a less than desirable result. Substituting the flour may be fine in some recipes and not so much in others.
Agreed. Sometimes it doesn’t work. They were great the next day. I’m keeping the recipe and will try again another day.
This was a really good base recipe. I followed it almost exactly but i ran out of vanilla extract so used half vanilla and half almond extract. And halved the amount of salt based on other reviews. I had odds and ends of different types of chips and nuts left over from holiday baking so added them and the result was a light and tasty blondie bar. Thank you for a great recipe i will use for years to come!
Thank you Michele! I love that you were able to make it work for you!
These were wonderful! Easy to make and even easier to eat! Will definitely make them again and again.
Thank you Sue!
Wow turned out amazing! I used a little less salt like the comments say and it was really good! Thanks!!
These turned out disappointingly salty. I’m glad I made a test batch before serving them to anyone else, because unfortunately I didn’t read the comments first. As another poster said, this might be good with just 1/2 or 1/4 tsp of salt. I likely won’t be trying this recipe again.
Sorry the recipe didn’t work out for you HB, but thanks for sharing your feedback.
I forgot to add…they take AT LEAST 40 minutes to bake.
These are VERY salty. I recommend only using 1/2 tsp of salt. Maybe even only 1/4 tsp. If I use this recipe again, I’ll experiment with it and let you know.
I love blondies even more than I like brownies! It’s the ultimate treat ♥ Looks sensational!