Gemma’s Best Ever Blondies Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: These Best-Ever Blondies are the ultimate indulgence that will enchant your taste buds and bring a smile to your face in just 45 minutes!

• Rich Butterscotch Flavor: The perfect balance of caramel-like brown sugar and aromatic vanilla creates an irresistible butterscotch taste.
• Chewy Brownie Texture: These blondies have the same fudgy, chewy texture as your favorite brownies, making every bite incredibly satisfying.
• Quick and Easy: This foolproof, one-bowl recipe takes just 15 minutes to prepare using simple ingredients you likely already have at home.

If you’re a big fan of these rich, chewy treats, be sure to explore our other delightful blondies recipes. For those with special dietary needs, our Gluten-Free Blondies offer a deliciously chewy option that doesn’t compromise on flavor. If you’re short on time or just want a quick fix, try the Microwave Butterscotch Blondies for a full-size speedy treat or the Microwave Mug Blondie for an individual, no-fuss dessert. For a refreshing twist, savor the tangy Lemon Blondies, or enjoy the nutty crunch of Maple Pecan Blondies. And don’t miss the indulgent 3-Layer Apple Pie Blondies for a decadent take on a classic dessert. Each recipe brings its own unique flavor to the table, ensuring that your blondie adventures are always exciting!

IMPORTANT NOTE: This recipe was improved and updated on 8/14/2024, to include new step-by-step photography, explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.                                                                               

Table of Contents

• What is a Blondie?
• Tools You Need
• Key Ingredients
• How to Make the Best-Ever Blondies
• Gemma’s Pro Chef Tips for the Best Blondie Recipe
• Make Ahead & Storage Instructions
• What is the Difference Between Blondies and Brownies?
• Why did my blondies turn out greasy?
• FAQs (Mix-ins and More)
• Don’t Forget Our Brownies!

What is a Blondie?

Blondies are a type of dessert bar known for their sweet, caramel-like flavor and chewy texture. They offer a rich, indulgent treat with a light brown color and can be customized with various mix-ins.

• Base Ingredients: Made with brown sugar for a caramel taste, butter for richness, flour for structure, eggs to bind, and vanilla for flavor.
• Flavor Profile: Sweet and caramel-like, providing a unique and rich taste.
• Color: Light brown, from the brown sugar and butter.
• Variations: Can include mix-ins like nuts, chocolate chips, or toffee bits for extra flavor and texture.

Blondies emerged in the early 20th century as a lighter version of brownies. They became popular in the 1950s and 1960s, and many variations have been created since then. The name highlights their appearance and helps distinguish them from traditional brownies.

Tools You Need

• Mixing bowls
• Measuring cups
• Measuring spoons
• 8-inch by 8-inch square baking pan
• Wire whisk
• Spatula
• Knife

Key Ingredients

• Butter, melted and cooled

  • Butter provides richness and moisture to the blondies.
  • It also helps create a tender texture by adding fat.
  • The cooling step ensures the butter doesn’t cook the eggs when mixed.
  • We use salted butter for extra flavor but unsalted butter will also work here.

• Dark brown sugar

  • Adds a deeper, caramel-like flavor than light brown sugar due to its higher molasses content.
  • It contributes to the moist and chewy texture and enhances the golden color of the blondies.
  • Note that for my recipes I loosely pack my brown sugar. If you are concerned about the correct amount then I suggest measuring it by weight.

• Eggs

  • Room-temperature eggs blend more easily for an even mixing.
  • Eggs bind the ingredients together, providing structure and stability, and add moisture and richness to the blondies.

• Vanilla extract

  • Enhances the overall flavor by adding a sweet, aromatic note.
  • Complements the caramel flavor of the brown sugar and the richness of the butter.

• Salt

  • Balances the sweetness, enhancing the overall flavor profile.

• All-purpose flour

  • Provides the necessary structure and bulk to the blondies.
  • The gluten in the flour gives the blondies their chewy texture.
  • Helps absorb moisture from the wet ingredients, ensuring the blondies set properly.

• White chocolate chips

  • Add pockets of sweetness and a creamy texture throughout the blondies.
  • Enhance the richness and visual appeal.
  • Provide a contrast to the caramel-like flavor with their mild sweetness.

How to Make Best-Ever Blondies

Prep

1. Preheat your oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square tin with parchment paper and set aside.

Make blondie batter

2. In a medium bowl whisk together the melted butter and brown sugar until combined and no lumps.
3. Next stir in the eggs, vanilla extract and salt.

4. Using a rubber spatula, fold in the flour and lastly, the white chocolate chips.

Bake blondies

5. Spread the mixture evenly into your prepared pan and bake for roughly 30 minutes, until the top is golden brown and the middle is just set.

Serve blondies

6. Allow the blondies to cool completely before removing them from the tin.
7. Cut the blondies into 9 squares and enjoy!

Gemma’s Pro Chef Tips

• When melting butter be sure to cut it into small pieces first: on the stovetop, the melted butter can begin to burn before larger pieces are melted and in the microwave, trapped steam in a stick can cause the butter to explode and make a huge mess.
• The brown sugar for this recipe isn’t packed. If measuring by volume, fill the cup loosely, but for the most accurate measurement, use a kitchen scale. If you pack the brown sugar, the blondies may have too much moisture to properly set up.
• We didn’t forget to add leavening – we like our blondies dense and chewy and even a little leavening will make these too cakey for our taste. However, if you prefer a lighter blondie, add 1 teaspoon baking powder to this recipe.
• To make brown butter blondies,  you can easily replace the regular butter with browned butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty. This should take about 5-7 minutes. Once browned, remove from heat and let it cool before using.
• If you’d like to experiment with blondie brownies, swirl half of this recipe with half of our Best-Ever Brownies Recipe together in an 8*8 inch pan or a 7*11 inch pan and bake at 350°F(180°C) for 30-35 minutes or until golden brown on top, the center no longer jiggles and is JUST set to the touch.
• Note that for my recipes I loosely pack my brown sugar. If you are concerned about the correct amount then I suggest measuring it by weight.

Make Ahead and Storage Instructions

Make-Ahead Instructions:

1. Prepare the Batter:
   • Mix all the ingredients as instructed and pour the batter into your prepared baking pan. Cover tightly with plastic wrap and refrigerate for up to 24 hours.
2. Bake and Store:
   • Bake the blondies as directed. Once cooled completely, store them for future use.

Storage Instructions:

1. At Room Temperature:
   • Store the cooled blondies in an airtight containerat room temperature for up to 3 days.
2. In the Refrigerator:
   • Place the blondies in an airtight container and refrigerate for up to a week. Bring to room temperature or warm them slightly before serving.
3. In the Freezer:
   • Wrap each blondie tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 4 weeks. To thaw, leave them at room temperature or microwave in short bursts.

Make Ahead and Storage Instructions

Make-Ahead Instructions:

1. Prepare the Batter:

   • Mix all the ingredients as instructed and pour the batter into your prepared baking pan. Cover tightly with plastic wrap and refrigerate for up to 24 hours.

2. Bake and Store:

   • Bake the blondies as directed. Once cooled completely, store them for future use.

Storage Instructions:

1. At Room Temperature:
   • Store the cooled blondies in an airtight containerat room temperature for up to 3 days.
2. In the Refrigerator:
   • Place the blondies in an airtight container and refrigerate for up to a week. Bring to room temperature or warm them slightly before serving.
3. In the Freezer:
   • Wrap each blondie tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 4 weeks. To thaw, leave them at room temperature or microwave in short bursts.

What is the Difference Between Blondies and Brownies?

Blondies and brownies are both beloved bar cookies, but they differ in several key ways:

1. Flavor Base:
   • Blondies: These get their distinctive taste from brown sugar, which gives them a rich, caramel-like flavor. Often, vanilla is a key flavoring agent.
   • Brownies: The primary flavor here is chocolate. Brownies rely on cocoa powder or melted chocolate to achieve their deep, rich flavor.
2. Color:
   • Blondies: They are considered “blonde brownies” and are light or golden in color due to the absence of cocoa or chocolate.
   • Brownies: They are dark brown, thanks to the chocolate or cocoa powder used.
3. Texture:
   • Blondies: Typically have a denser and chewier texture, similar to a cookie bar. They can be cakey or fudgy, depending on the recipe.
   • Brownies: They can range from cakey to fudgy as well, but they generally have a softer and more melt-in-your-mouth quality due to the chocolate content.
4. Ingredients:
   • Blondies: Common ingredients include brown sugar, butter, flour, eggs, and vanilla. Additional mix-ins can be butterscotch chips, white chocolate chips, nuts, or toffee bits.
   • Brownies: Along with flour, butter, and eggs, brownies include cocoa powder or melted chocolate. Mix-ins can be chocolate chips, nuts, or other flavored chips.
5. Sweetness:
   • Blondies: Often sweeter due to the high brown sugar content.
   • Brownies: The sweetness level can vary, but the chocolate gives a more balanced, less sweet profile compared to blondies.

Why did my blondies turn out greasy?

1. Too Much Butter or Oil:

   • Using more butter than the recipe calls for can result in greasy blondies. Make sure you measure the butter accurately.

2. Improper Mixing:

   • If the butter and sugar are not properly combined, the butter can separate during baking, causing greasiness. Ensure you thoroughly mix the melted butter and sugar until JUST fully blended.

3. Over-Melting Butter:

   • Over-melted butter can separate, leading to greasy blondies. Heat the butter until just melted and let it cool slightly before mixing it with other ingredients.

4. Insufficient Flour:

   • Not using enough flour can lead to an imbalance of ingredients, causing the blondies to be greasy. Flours absorb liquid differently, make sure you get a thick batter that’s not dry and does not have lumps.
5. Underbaking:
   • Underbaking can cause the butter to not fully incorporate into the blondies, leading to a greasy texture. Ensure the blondies are baked until just set and golden brown.
6. DO NOT REMOVE too early. Let it cool COMPLETELY to ROOM TEMPERATURE in the tin, the remaining heat will yield a perfect fudgy center without overcooking it.  Removing it too early will also lead to a raw result.

FAQs

1. What mix-ins can I add to blondies?

You can customize blondies with your favorite add-ons (roughly 1 1/4 cups, 6 1/4 oz/177 g).

1. Chocolate Chips:
   • Semi-Sweet or Dark Chocolate Chips: To add a rich, contrasting taste.
   • Milk Chocolate Chips: For a sweeter, milder chocolate flavor.
2. Nuts:
   • Walnuts: For a crunchy texture and slightly bitter flavor.
   • Pecans: To add a sweet, buttery crunch.
   • Almonds: For a nutty, slightly sweet addition.
   • Macadamia Nuts: For a rich, buttery crunch.
3. Dried Fruits:
   • Dried Cranberries: For a tart, chewy contrast.
   • Raisins: To add sweetness and chewiness.
   • Chopped Dried Apricots or Cherries: For a burst of fruity flavor.
4. Candies:
   • Toffee Bits: For a crunchy, caramel flavor.
   • M&M’s or Mini Peanut Butter Cups: For a fun, colorful touch.
5. Spices:
   • Cinnamon or Nutmeg: For a warm, aromatic flavor.
   • Pumpkin Pie Spice: To add a seasonal twist.
6. Coconut:
   • Shredded or Flaked Coconut: For a tropical, chewy texture.
7. Caramel or Butterscotch Chips:
   • To add a sweet, creamy flavor.
8. Marshmallows:
   • For a gooey, melty texture.
9. Cookies or Candy Bars:
   • Crushed Oreos: For a chocolatey crunch.
   • Chopped Snickers or Twix Bars: For a rich, indulgent treat.
10. Spreads:

• Swirls of Nutella, Peanut Butter, or Biscoff Spread: For a creamy, flavorful addition.

2. What type of pan is best for baking blondies?

• A metal pan is generally preferred for even heat distribution. A glass pan or ceramic pan can work but may require a longer baking time.

3. How do I prevent my blondies from sticking to the pan?

• Grease the baking pan well with butter or cooking spray, or line it with parchment paper for easy removal.

4. Can I make blondie bars gluten-free?

• Yes, you can use gluten-free flour blends or almond flour mix, you can make gluten-free blondies. Be sure to check other ingredients for gluten as well.

5. How do I know when blondies are done baking?

• Blondies are done when the top is golden brown and the middle is just set–a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for a moist, chewy texture.

6. Why did my blondies sink in the middle?

• Blondies can sink if the batter is overmixed, causing too much air to be incorporated, or if they are underbaked. Ensure even baking and avoid overmixing.

Don’t forget our Brownie Recipes:

• Chocolate Peanut Butter Brownies
• Decadent Caramel Brownies
• Skillet Brownies
• Cream Cheese Brownies
• Vegan Brownies
• Full Batch Microwave Brownies

Full (and printable) recipe below!

IMPORTANT NOTE: This recipe was improved and updated on 8/14/2024, to include new step-by-step photography, explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.

Try These Recipes!

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Gluten-Free Almond Flour Brownies Recipe

3-Layer Apple Pie Blondies Recipe