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Make homemade blondies in a matter of minutes with my decadent, best blondies recipe.

Gemma’s Best Ever Blondies

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My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.

Hi Bold Bakers!

I have a secret… Although I don’t often admit it, I actually prefer butterscotch to chocolate. I know all of you chocolate-loving Bold Bakers are thinking no way, lady – wellmy Best Ever Blondie Recipe might just convert you. Decadent, chewy butterscotch makes this hands-down the best blondies recipe.

What is the Difference Between a Blondie and a Brownie?

If you’ve never tasted one before you might be asking what is a blondie and how is it different than a brownie. Well, it’s really simple and it’s pretty genius. A blondie is a fudgy baked bar with the same textural elements of a brownie. Brownies are balanced with a magic ratio of oil, sugar, flour, chocolate, and eggs. A bit of flour, rich eggs, and sweet sugar provide brownies with moisture and allow them to cook without being “set” entirely. These elements form that unmistakable fudge center and can be found in a blondie as well. While a brownie uses dark chocolate to flavor the batter, blondies get their blonde color and butterscotch flavor from caramel-like brown sugar, aromatic vanilla extract, and rich white chocolate. The result is a unique caramel flavor and brownie texture, hence “blonde brownies” or blondies.

Blondie Recipe

How Do You Make a Blondie?

What makes this one of my best desserts is not just the taste but the simplicity of its process. This blonde brownie recipe is a foolproof, one-bowl recipe that can be made in under 15 minutes. Because this blondie recipe is made with such simple baking ingredients, it’s the kind of treat that can be made at the drop of a hat. I love to make these blondies for all kinds of occasions but I am known to make them for no reason at all. For your blondies, start by mixing together melted butter and brown sugar. After that, crack in your eggs and be generous with your vanilla. Then, fold in the flour and the white chocolate chips. That’s it! After baking in the oven for 30 minutes, your blondies will come out golden brown on top and thick and chewy in the center. Chocoholics, prepare to swoon.  You are about to have a new favorite dessert!

Best Ever Blondies

How to Make Brown Sugar

Should you be unable to find brown sugar in your country, be sure to check out my homemade brown sugar recipe. With just two ingredients, throwing together your own brown sugar is simple. I personally love to make my own basic ingredients as it means I never run out of building blocks for a great dessert.

Blondies Sundae

What Can I Add to Blondies?

I love the flavor of these so much that I don’t really think they need anything else. That being said, feel free to add your favorite nuts and toppings to take these blondies above and beyond.

Check out these recipes for more Big and Bold flavor:

4.36 from 181 votes
Gemma's Best Ever Blondies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.
Course: Dessert
Cuisine: American
Servings: 9
Author: Gemma Stafford
  • 1 cup (8oz/225g) butter, melted
  • 2 cups (12oz/340g)brown sugar
  • 2 eggs , room temperature
  • 1 tablespoon vanilla extract
  • 2 cups (10oz/284g) all-purpose flour
  • 1 teaspoon salt
  • 11/2 cups (9oz/255g) white chocolate chips
  1. Preheat your oven to 350oF (180oC). Butter and line an 8 x 8 inch tin with parchment paper and set aside.
  2. Melt the butter in the microwave for 25-30 seconds or in a pot on the stovetop.
  3. In a medium bowl whisk together the melted butter and brown sugar.
  4. Make sure that the mixture isn't hot, then stir in the egg and vanilla.
  5. Using a spatula, mix in the flour and salt. Once the batter is evenly combined fold in the white chocolate chips.
  6. Transfer the batter into your lined tin, and bake for roughly 30 minutes, until the top is golden brown, and the middle is just set. To achieve the perfect blondie on the inside you want to make sure you bake then for just the right amount of time and don't over bake them.
  7. Allow the blondies to completely cool in the tin before removing from the parchment paper and cutting.
  8. Cut the blondies into 9 squares and enjoy warm preferably. Cover and store at room temperature for up to 3 days.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Bhagyashree Rathi on June 17, 2019 at 7:43 am

    Hi Gemma, these look amazing! Can i substitute the eggs in this recipe by using an ingredient from your egg substitutes chart?

    • Gemma Stafford on June 17, 2019 at 5:02 pm

      Hi Bhagyashree! When you sub eggs out of a recipe you have to think about the other ingredients. Condensed milk is a liquid sugar! this would throw out the sugars in the recipe and it would be over sweet, I would not use that here. I think I would use curd/yogurt/applesauce as a first choice. You can use banana but again you may need to adjust the sugar a touch. This is a dense bake, that means that it does not rely on eggs for leavening, just for richness and to bind. This matters too.
      I hope this is of help to you,
      Gemma 🙂

      • Bhagyashree Rathi on June 17, 2019 at 10:15 pm

        Yes it did! Thank you so much 🙂
        Love watching your videos. They’re so informative and to the point!
        Love from India ❤️

        • Gemma Stafford on June 18, 2019 at 2:03 am

          Love to you in India too, it is good that you are here with us,
          Gemma 🙂

  2. Alexis on June 14, 2019 at 3:09 am

    Hi! Can I refrigerate the dough before baking it? It appears that we lost gas and I can’t bake it today

    • Gemma Stafford on June 14, 2019 at 1:26 pm

      For this particular recipe, yes. You can refrigerate the batter as there are no leavening agents to worry about. Gemma 😊

      • Alexis on June 22, 2019 at 11:50 am

        Thank you! Great recipe btw the blondies taste amazing! This is my new favorite. Pls make more easy and delicious recipes

  3. Anonymous on June 1, 2019 at 12:55 am

    Hi Gemma! Can i sub the brown sugar with palm sugar?
    P.S. This recipe is BOMB. Lots of love <3

    • Gemma Stafford on June 2, 2019 at 12:26 pm


      Yes I don’t see why not. Along as it’s not rock hard and broken up like brown sugar.


  4. MrsMetters on May 15, 2019 at 1:41 am

    Hi Gemma!

    For some reason I couldn’t comment on the best ever Brownies page, so I thought I’d ask you on here.. do you have a recipe for Fudgey Guinness Brownies? If not, pleeeeeeease please please could you give us one?!
    Many thanks!

    • Gemma Stafford on May 15, 2019 at 11:32 am

      hi there,
      no, sadly, I do not have one on my channel. In Ireland, Guinness has been used in beef stews, and in chocolate cake, but brownies are not at all traditional in Ireland, more of an American thing. That said, it would be a great marriage, I will add this to my ‘to do’ list. Thank you for this idea,
      Gemma 🙂

  5. Rana Othman on May 13, 2019 at 12:09 pm

    Hi Gemma,
    I LOVE this recipe so much. You’ve definitely converted me away from only chocolate, these blondies are so butterscotchy and delicious and better than any other blondie I’ve ever had.

    I’ve made this recipe several times and it’s always a huge success, but today I made them for my new job and everyone fell in love with them, so I had to share a picture. For toppings, I added a little bit of chocolate chips, white chocolate chips, butterscotch chips, caramel bits, walnuts, and pecans. I know it sounds like a lot but it gives it such interesting layers of flavors to compliment the butterscotchy goodness.

    Thanks for all your recipes, Gemma, I can’t wait for your cookbook!


    • Gemma Stafford on May 14, 2019 at 12:58 pm

      Hi Rana,

      I am right there with you because these are top of my list of desserts! The additions of those chips and nuts is some sort of genius!

      Thank you for pre-ordering the book xx

  6. Vikki Eckersall on April 28, 2019 at 6:02 am

    Hi. I wasn’t too Make these as a layer with brownies on top. Would halving the recipe work for this?

    • Gemma Stafford on April 28, 2019 at 6:32 pm

      Yes Vikki, you can half this recipe no problem.


  7. Peppermint Passion on April 25, 2019 at 5:19 pm

    Hi Gemma,
    I was surprised you did not add butterscotch baking chips?
    Wondering is okay to add butterscotch chips?
    The brown sugar measuring it out do you pack it in the measuring cup and you indicate 2 cups (12 oz) ?

    Thank you

    • Gemma Stafford on April 25, 2019 at 8:47 pm

      Kathy, absolutely yes add in butterscotch chips. The reason I didn’t is because in a lot of countries you can’t find them so I stuck to whip. Just replace the same amount of white for butterscotch.


      • Kathy on April 26, 2019 at 11:58 am

        Hi Gemma,

        I appreciate you getting back with me so quickly .

        However, still wondering about the brown sugar is it 2 cups packed brown sugar ?

        Thank you Kathy

        • Gemma Stafford on April 27, 2019 at 8:19 am

          Hi Kathy,
          I hardly ever pack a cup usually I scoop, loosely. A little more or less will make little enough difference.
          I hope this is of help,
          Gemma 🙂

          • Kathy on April 27, 2019 at 7:25 pm

            Hi Gemma,
            Good to know .
            Looking forward to trying this looks so yummy.

            Thank you

  8. Guhan on April 21, 2019 at 3:22 am

    Made these today. Absolutely delicious! Thank you!

    • Gemma Stafford on April 21, 2019 at 5:14 am

      I am really happy to have this lovely review, thank you Guhan,
      Gemma 🙂

  9. Natalie on April 15, 2019 at 11:45 pm

    Also can I use oat flour instead of all-purpose flour? I checked on the internet and it said to do around 30% of the amount.

    • Gemma Stafford on April 16, 2019 at 1:58 pm

      Yes, you can. That will work well.

  10. Natalie on April 15, 2019 at 11:33 pm

    Hi Gemma! I am a beginner baker (only a child) and I am really looking forward to baking these blondies. I’ve actually never tried making a blondie or brownie so I hope this works well. Just a quick question, but am I able to use milk chocolate or peanut butter filled chocolate instead of white chocolate chips? Thank you <3

    • Gemma Stafford on April 16, 2019 at 2:05 pm

      For this you can really use any kind of chip that you like?

  11. Sabrina on April 15, 2019 at 4:35 am

    Although I’ve had sucess with other recipes on the site, unfortunately these didn’t work out for me. Even though I baked them for 45 minutes, they were still underbaked in the middle, even though the perimeter were nice and golden. They came out greasy and overly sweet. I’ll try to put them back in the oven to see if they can be salvaged, but if I ever make another attempt, I’ll definitely cut back the sugar by about half.

    • Gemma Stafford on April 15, 2019 at 12:15 pm

      Thank you for the feedback, let me know how they come out when they’re done.

      • Sabrina on April 18, 2019 at 7:00 pm

        Hi Gemma,

        Thanks for following up. Well although my blondies didn’t quite turn out, I did manage to salvage them into something more like a candy/toffee-ish yumminess. I broke them into smaller pieces and put it back in the oven. Not sure why it didn’t set properly the first time,but they were nice to munch on.

        • Gemma Stafford on April 19, 2019 at 5:42 am

          Hi Sabrina,
          Phew! well saved, I am happy to hear they were not wasted,
          Gemma 🙂

  12. Ayesha on April 7, 2019 at 12:49 am

    Hi Gemma!

    Should I use light brown sugar or dark brown sugar?

    Ayesha 🙂

    • Gemma Stafford on April 7, 2019 at 2:00 am

      Hi Ayesha,
      Light brown sugar for blondies.
      Gemma 🙂

  13. Denise on April 4, 2019 at 9:55 pm

    Hi! I got the recipe from my sister who baked up the perfect blondie. When I made them exactly to the recipe, they came out way under baked. The top was done, but the inside was very under done. They had completely cooled before I realized this, so I put them back in for an additional 15 minutes, but covered the top loosely with foil. When I took them out, they were still under done. So they went back in for another 10 minutes, covered. They are warm now, the top is very dark, but not burnt, so fingers crossed they turn out at all. Not sure what happened here!

    • Gemma Stafford on April 5, 2019 at 1:45 pm

      Hi, this is very odd, it might be that your oven baked unevenly. How did they come out?

      • susan withem on May 29, 2019 at 5:56 pm

        do u think that the recipe was unsuccessful cuz u did not ad a leveling agent ex. baking powder

        • Gemma Stafford on May 30, 2019 at 1:21 am

          not for this recipe, Susan. Blondies and brownies don’t tend to have rising agents.


    • Megan on April 5, 2019 at 4:48 pm

      The same thing happened to me! The edges were crisp, but the inside was WAY underdone!

      • Gemma Stafford on April 6, 2019 at 3:47 pm

        Megan, were your brownies ok? they are supposed to be doughie by nature but not ‘uncooked’ .


    • Megan on April 5, 2019 at 4:49 pm

      The same thing happened to me! The edges were crisp but the inside was WAY underdone!

  14. Binaifer on March 19, 2019 at 1:37 am

    Hi Gemma,

    I have fresh cream left over from another recipe. Do you have any topping I can make using that which would pair with the blondies. I’m not sure about a cream cheese frosting though…

    • Gemma Stafford on March 19, 2019 at 11:04 am

      Hi, you can serve these with unsweetned whipped cream but they really require no topping at all.

  15. CamilleY on March 17, 2019 at 5:42 pm

    Hello Gemma, I’m really wanting to try your recipe. They look wonderful and the reviews are good. I just have a question please. I like brownies/blondies that are more cake like. I see this recipe has no raising element. Could I possibly add something to make them more cake like and if so, what and how much do you recommend? Thank you and I look forward to hearing from you soon.

    • Gemma Stafford on March 18, 2019 at 11:27 am

      Hi, yes you can add 1 teaspoon of baking powder. You can also just bake them 5 minutes longer. Enjoy!

  16. MrsMetters on March 13, 2019 at 7:04 am

    Hi Gemma! I just want to thank you for your amazing recipes! I have tried so many & they have all turned out perfect! I’ve learned a lot from you & I’m so appreciative! I made your blondies countless times now, some original, some with added flavours like biscoff & lotus biscuits.. my latest creation is your blondies with your triple grand cookie cheesecake filling swirled around the top with added blueberries! Blueberry cheesecake blondies are a massive hit so thank you again! 👍🏼🤗

    • Gemma Stafford on March 13, 2019 at 4:09 pm

      I’m thrilled to hear that!!!! thanks for trying out the blondies 🙂


  17. Itz.ella on March 12, 2019 at 3:47 pm

    I love your bake goods. Every time I want to bake I always search you up to see if you have baked something like this before. These sound so delicious I am going to bake them as soon as I buy the ingredients tomorrow. One question not a fan of white chocolate ( I find them too sweet) so can I use semi sweet chocolate by the way i’m 12

    • Gemma Stafford on March 13, 2019 at 8:31 pm


      Yes if you don’t like white chocolate feel free to leave it out or replace it with a chocolate that you like 🙂

      Please let me know how they turn out.

  18. Anne on March 11, 2019 at 12:01 am

    Hi Gemma
    I love your recipes. They are so easy to follow.
    However I tried making the Blondies and when I put in the oven the butter started oozing out so actually had to bake it for a bit longer but even so the butter kept dripping.
    Could you tell me why this could have happened ?
    Thanks so much

    • Gemma Stafford on March 11, 2019 at 9:27 am

      Hi, that’s odd, was the butter fresh?

  19. Eleni on March 6, 2019 at 11:10 pm

    Hi Gemma! I love your recipes! They are so inspiring! I would like to make this Blondies but I have some questions before……
    1. I don’t use eggs so everytime I look for substitutes. In this recipe you suggest flax seed eggs but I can’t find this where I live. Can I use bananas or condensed milk instead? (if yes how much would it be better for this recipe?)
    2. You are using cups. How much is a cup? I mean in kg or gramms.
    I’m from Greece and I think that we measure in different ways. (I think so…. Maybe it’s my fault.)

    • Gemma Stafford on March 7, 2019 at 3:43 am

      Hi Elni,
      In this post ( you will find an egg substitute chart.
      When you sub eggs out of a recipe you have to think about the other ingredients. Condensed milk is a liquid sugar! this would throw out the sugars in the recipe and it would be over sweet, I would not use that here. I think I would use curd/yogurt/applesauce as a first choice. You can use banana but again you may need to adjust the sugar a touch. This is a dense bake, that means that it does not rely on eggs for leavening, just for richness and to bind. This matters too.
      I hope this is of help to you,
      Gemma 🙂

  20. Kayleigh Maguire on March 6, 2019 at 12:48 pm

    Hello would it be possible to substitute some of the choc chips for chopped toffee (I can’t find butterscotch chips which is what I really want to add) and is it possible to use demerara sugar instead of brown? If possible would I need to adjust any measures?

    • Gemma Stafford on March 7, 2019 at 3:02 am

      Hi Kayleigh,
      Yes! I think that will work, but the toffee needs to be able to stay soft in the bake. A fudgey toffee will work well for you,
      Gemma 🙂

  21. Kayleigh Maguire on March 6, 2019 at 7:40 am

    Hello I would really like to try this recipe they sound delicious! I have read the reviews saying these are sweet but I have a really sweet tooth I would like to try to make them with a mix of white chocolate and as I can’t find butterscotch I was thinking of chopping up some toffee instead but would this need any changes in baking time/ other ingredient measures? Many thanks for any help.

    • Gemma Stafford on March 7, 2019 at 3:25 am

      Hi Kayleigh,
      I think I got this earlier, I know, I was a bit backed up!
      you can experiment with this, divide the batter, add white choc to 1/2, chopped toffee to the other. The toffee needs to be able to soften and stay soft, choose a fudge if possible,
      Gemma 🙂

  22. Nikita Bhatia on March 4, 2019 at 3:36 am

    Hey Gemma❤️
    These blondies taste like heaven in my mouth . My family just loved it. Since I’m a health freak 😉, I wanted to know it’s nutritional information

    • Gemma Stafford on March 5, 2019 at 5:08 pm

      Hi, i’m so glad to hear that! Ill have to get back to you on that!

  23. Hassina Ali on February 19, 2019 at 9:12 am

    Hi Gemma,

    I made these day came out very tasty!
    I used plain flour as a substitute and worked too. I wanted to know if self raising flour would be ideal to use in blondes as a substitute?

    • Gemma Stafford on February 19, 2019 at 2:37 pm

      Hi, i suggest all-purpose flour for this recipe, but please do let me know what works for you!

  24. Claude on February 14, 2019 at 3:51 pm

    Made these for a Valentine’s day potluck. They turned out exactly how Gemma describes them! Rich and gooey and heavy and decadent!!! It always feels good when a recipe turns out exactly as described! And very easy to make.
    Thanks Gemma!

    • Gemma Stafford on February 14, 2019 at 5:32 pm

      Fantastic! Delighted that you loved them! It is a favorite here

  25. Hayden on February 12, 2019 at 9:33 am

    Hi Gemma,

    This recipe was my first ever blondie, I love them. I love this recipe.

    I am in the early stages of planning one-off cake stand as a fundraiser for Beyondblue, Do I have your approval to use this recipe? Happy to credit the recipe to you of course.


    • Gemma Stafford on February 12, 2019 at 10:00 am

      Of course, thank you so much for asking! Enjoy!

  26. Chan on February 9, 2019 at 7:00 am

    Can I make these blondies without any chocolate chips?

    • Gemma Stafford on February 10, 2019 at 1:53 am

      Hi Chan,
      sure you can, or add a tender nut, such as pecan or walnut. Go for it, make these your own!
      Gemma 🙂

  27. Reham Greene on February 8, 2019 at 6:47 am


    Do you think these would work with adding a cheesecake swirl in them?

    • Gemma Stafford on February 9, 2019 at 2:15 am

      Hi there,
      I cannot see the benefit! Here is a rich cheesecake recipe ( which could be served with a butterscotch sauce, also here on the website. The blondies are rich enough I think, to stand on their own.
      Thank you for the question, it got me thinking,
      Gemma 🙂

  28. Autumn on February 7, 2019 at 11:56 am

    These are delicious! The only reason I give them a four rather than a five is because they are just a touch too sweet for my taste buds. Vanilla ice cream definitely helps to cut the sweetness, though! I’m also pregnant, so it might just be that I’m hyper-sensitive to sweetness. My husband who is rather picky loved them too. Cheers!

    • Gemma Stafford on February 7, 2019 at 4:27 pm

      I am delighted to hear that, this is one of my personal favorites!

  29. Jackie on February 6, 2019 at 7:23 pm

    2 cups of brown sugar or 12 oz? These are not equal measures

    • Gemma Stafford on February 7, 2019 at 4:51 pm

      Hi, it’s 2 cups required for this recipe.

  30. Ginger Mckay on February 2, 2019 at 3:38 pm

    I have these in the oven now. I’ve made these many times with various results. In my oven, 30 minutes is definitely not long enough. It takes a good 40-45 minutes at 350° to turn out perfect. This is my go to recipe for Blondies and everyone loves them! This batch is going to a Super Bowl party tomorrow…GO PATS!!!

    • Gemma Stafford on February 3, 2019 at 1:56 am

      Hi Ginger,
      I am delighted you like this recipe, and that it will be part of your Super Bowl party, how exciting, a fun night for all. I hope you are pleased with the results, of the bake and the game too 😉
      I know, ovens are tricky, it is so hard to be precise with baking times, but I am delighted that you found the right one for you.
      Thank you for being in touch,
      Gemma 🙂

  31. Ashleigh Robinson on January 31, 2019 at 9:55 am

    Ive just made these and theyve now been in the oven twice and they’re still undercooked and gooey-raw ish in the middle. What am i doing wrong 😥

    • Gemma Stafford on February 1, 2019 at 4:04 pm

      Hi there, that sounds strange, perhaps like some trouble with your oven? Are you baking them in the middle rack?

  32. Kristina P. on January 30, 2019 at 7:04 am

    Just made these Gemma, they are cooling now before I cut them, cannot wait to have one later tonight after dinner with a scoop of vanilla ice cream and some Carmel sauce drizzled on top. They look amazing and were so easy to make. The batter tasted like a chocolate chip cookie ❤️ ~ thank you again for another home run recipe!!

    • Gemma Stafford on January 30, 2019 at 1:29 pm

      I am delighted to hear that, great job! Send us a photo if you haven’t already dug in!

  33. ashley on January 27, 2019 at 9:56 am

    These were great! However, 30 minutes baking time wasnt enough. Even after cooling and setting they were very under cooked in the middle.

    • Gemma Stafford on January 28, 2019 at 2:07 am

      Hi Ashley,
      baking times are never exact, there are too many variables which change this time. The temperature of the ingredients, how your oven operates, and it seems no two are the same, opening the door too often through the bake will all affect the timing. A very few minutes too can take a bake from under baked, to just right. The important thing is to learnt to test the bake. I say do not open the oven door in the first 3/4 of the baking time. This will ensure that the bake has set up. Take a peek at it. When it looks like it is baked test it. That means a gentle touch on the top of the bake, if this feels firm to the touch it is done. You can further test with a skewer, bot in a moist bake the touch test will do it.
      Your bake was under, it needed a few more minutes.
      I am glad you liked this recipe, but sorry it was not perfect for you. You will have learned a lot by doing this. I ohpe this helps,
      Gemma 🙂

  34. SuperWiebe on January 27, 2019 at 3:49 am

    These turned out beautifully!! My husband and daughter absolutely adored them!! I even went back for another bar after dinner and a cup of coffee. Yummy!!

    My husband loves white chocolate while I am not a big fan of it as the star flavor so I made some changes to the mix ins. I used 1 cup of dark chocolate chips and 1/2 cup of white chocolate chips and I roasted 3/4 of a cup of hazelnuts and roughly choped them. I added 2 tsp of hazelnut instant coffee powder to the dry mix to help cut the sweetness of the chocolate and add a nice flavor to the batter. In addition to the vanilla extract I added 1/4 teaspoon of amaretto extract. I like adding it when I use nuts because it lends a lovley fragrance to batter and brings out the flavor of the nuts.

    I will absolutely bake these again!! Nice, easy, one bowl recipe!! Great for a quick Saturday morning project before the rest of house wakes up!!

    • Gemma Stafford on January 28, 2019 at 1:09 am

      Hi there,
      well, this is a whole new recipe! Wow 😉
      I am delighted to hear this, I love that you are able to rock these recipes up, use them as a base, for your own inventions.
      Thank you for telling us about this, it will inspire others, and you know what I say, happy husband, happy wife, happy life!!
      Gemma 🙂

  35. Marsükaa Lancio on January 26, 2019 at 7:12 pm

    I made these and followed each step religiously, but they had a baking soda like taste to them, like when you boil soft pretzels too long. I tried it again and it still came out the same way. Please help, i really love your recipes and I’m desperate to try this one!

    • Gemma Stafford on January 27, 2019 at 2:16 am

      Hi there Marsukaa,
      There is no baking soda in this recipe. This type of bake is a dense thing, without any raising agent, and certainly not bicarbonate of soda. I have no idea why this is an issue for you. I am sorry, I am mystified!
      Gemma 🙂

      • Marsükaa Lancio on January 27, 2019 at 4:36 pm

        Ok, thank you for trying to help. I’ll try your mug version, since my oven is maybe the problem.

  36. Hydroo6215 on January 22, 2019 at 1:47 pm

    Very delicious crackly crust on top and crunchy on the bottom I added butterscotch and white chocolate very delicious

    • Gemma Stafford on January 23, 2019 at 8:50 pm

      YUM, great job!

  37. Liz on January 18, 2019 at 10:24 pm

    Way way too greasy with one cup of butter. I actually poured butter out of the pan. I also had to bake for 60 minutes. Either decrease the butter or increase flour.

    • Gemma Stafford on January 19, 2019 at 8:37 pm

      I’m sorry to hear that, usually this recipe comes out very well.

    • Hydroo6215 on January 22, 2019 at 1:48 pm

      I had no problems at all. 30 minutes and delicous

  38. Tammy on January 15, 2019 at 8:23 am

    When I was growing up, my great-grandmother always had a plate of Blondies in her cupboard, such great memories! I have her recipe and though nostalgic, it has never been just right to me. The ingredients are the same as yours, but they definitely need to be fudgier, so I’m going to try this one! (She used regular chocolate chips in hers, so I will use those instead, not a white chocolate lover). Thanks for the recipe!

    • Gemma Stafford on January 15, 2019 at 2:41 pm

      I am delighted to hear these remind you of your great grandmother, please do let me know how you go, they are one of my favorites!

      • Tammy on February 3, 2019 at 8:59 am

        I was finally able to bake these, and they are delicious! I used chocolate chips and pecans, to match my great-grandmother’s recipe, and they are exactly what I always thought my Mama’s should have tasted like. Thank you so much for the recipe, and the memories!

        • Gemma Stafford on February 3, 2019 at 10:19 am

          I am delighted I helped bring back those wonderful memories!

  39. Julie Toop on January 15, 2019 at 5:30 am

    I’ve just made these. Just curious as to whether 1 tablespoon of vanilla extract is correct and not a typing error. Seemed like a lot.

    I haven’t tastes them yet. They felt quite greasy so hoping when they cool they won’t be as greasy.

    • Gemma Stafford on January 15, 2019 at 2:36 pm

      That is correct as this really flavors the blondie. Let me know what you think once you cut into them!

      • Julie Toop on January 16, 2019 at 3:00 pm

        They tasted delicious once cooled down. Actually were much better the day after making them. I was a bit put off by the greasy oily look when they came out of the oven, and they looked fried, not baked! But they settled down and were yummy. Would you believe my kids found them too sweet! I’m usually the one who doesn’t like sweet things and I can’t stop eating them!

        • Gemma Stafford on January 16, 2019 at 4:32 pm

          I am delighted to hear that! They are very popular in my house too 😀

  40. Pcor7 on January 8, 2019 at 3:47 am

    These are definitely a winner! I used half all purpose flour, half almond flour as well as half regular brown sugar, half brown sugar swerve to make these a little healthier. I added a teaspoon of bourbon to enhance the caramel flavor. I baked them in a 9 x 6 for exactly 30 minutes. Even making these a little healthier, they were still moist, fudgy and super decadent! My family raved!!

    • Gemma Stafford on January 8, 2019 at 5:06 pm

      YAY, i am delighted to hear that, these are one of my favorites too!

  41. Henderly on January 7, 2019 at 9:55 pm

    Way too much butter. Came out greasy and couldn’t eat them. That was a waste of too many good ingredients. Very disappointing.

    • Gemma Stafford on January 8, 2019 at 3:34 pm

      Hmm that hasn’t been the case for use here, im sorry to hear that. Are you sure you used the right amount of butter’

  42. Carolyn on January 2, 2019 at 11:28 am

    I’ve used many different blondie recipes over the years, but never quite found one that matched my expectations. This one exceeded them! Blondies are my husband’s favorite treat and he has been raving over these. This is my go-to recipe from now on.

    • Gemma Stafford on January 2, 2019 at 11:46 am

      YAY i am delighted to hear that! Enjoy, they are very popular in my house too!

  43. Karen on December 30, 2018 at 7:52 pm

    Hi Gemma!

    My house smells so wonderful right now! I think I may have made a mistake though. They are still cooling but seem very gooey. I did pack the sugar. Is that where I may have gone wrong? I stole a corner piece and it is delicious so I will be trying them again! 🙂

    • Gemma Stafford on December 30, 2018 at 8:37 pm

      Hi there! Yes these are very fudgey in the center, they should set over time. If they are too gooey for your liking id say bake them an extra 5 minutes next time. Enjoy!

  44. Michele Roberson on December 25, 2018 at 9:05 am

    Can you use self rising flour? And leave out the salt?

    • Gemma Stafford on December 26, 2018 at 7:07 am

      Unfortunately no as self raising flour will make these cakey and not fudgy. Best to use the flour given.


  45. Lauren on December 22, 2018 at 8:36 pm

    Hi Gemma!
    I don’t have a 8×8 pan, can I double the recipe for a 13×9?

    • Gemma Stafford on December 23, 2018 at 3:36 pm

      yes absolutely. You might have to bake them for a little less time as they are thinner.


  46. Neil Boulton on December 22, 2018 at 3:53 am

    What should the consistency of the blondies be like? Mines super stuck and not like a liquid?

    • Gemma Stafford on December 22, 2018 at 5:51 pm

      After baking they should be fudgey like a regular brownie. Let me know how you go!

  47. Amie Nobles on December 18, 2018 at 10:35 am

    I really enjoy your videos,especially when you teach how to make butter, cream cheese and other things typically bought from the store. Love the from scratch taste and joy of making it. Merry Christmas and Happy New Year

    • Gemma Stafford on December 18, 2018 at 5:34 pm

      Thank you so much for the kind words! Happy holidays to you as well!

  48. Jennifer on December 6, 2018 at 11:42 am

    Typically when I try making something new I try many recipes until I land on the best one. This is my third recipe and have made ones with the chips on top and in the batter. I did these with a twist, I added chocolate and peanut butter chips and chopped pecans. They are fantastic! Incredibly fast and easy. I’ll let my man taste these (he has another recipe batch at the fire station today) and if he gives the seal of approval. these will go in the coveted recipe book.
    Thank you!!

    • Gemma Stafford on December 6, 2018 at 4:32 pm

      WOW, that sounds awesome! Great idea! Enjoy and send us a photo next time!

  49. Anonymous Person on December 4, 2018 at 9:23 am

    Thank you Gemma, I was looking for a blondie recipe for my dad because he wanted me to make blondies for him as a Christmas gift. I came to the right place.

    • Gemma Stafford on December 4, 2018 at 10:11 am

      It’s my pleasure 😀 Enjoy!

  50. Beth Flores on December 4, 2018 at 12:07 am

    I love your BLONDIES!!! I’m trying different shapes (bear, cupcake and flower).
    I will be giving them as new year gifts to my church mates

    • Gemma Stafford on December 4, 2018 at 3:21 am

      Hi Beth,
      Ah! that sounds lovely, well done you.
      Happy Christmas and New Year to you and your mates, sounds like you have a great community around you,
      Gemma 🙂

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