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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:

4.6 from 8 reviews
Gemma's Best Ever Blondies
 
Prep time
Cook time
Total time
 
My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.
Recipe type: Dessert
Cuisine: American
Serves: 9
Ingredients
  • 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
Instructions
  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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Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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67 Comments

  1. Missidrew on June 22, 2018 at 5:28 am

    Can’t wait to make these this weekend! All of your recipes are so easy! Thank you so much for being my go my for dessert recipes!! My family and friends thank you too 😊

    • Gemma Stafford on June 22, 2018 at 8:55 pm

      Omg you are in for a treat! these are amazing.

      Thanks for trying my recipes.
      Best,
      Gemma.

  2. Michaela on June 21, 2018 at 12:52 am

    Wow! Another fantastic recipe, Gemma. These are so luscious and fudgy in the middle! I added chopped walnuts to break the sweetness up and it’s really complemented the flavours, surprisingly so. I’d definitely agree with leaving these to cool completely as recommended – if not, they will look as though they’re undercooked when first taken out of the oven. If you leave them to cool they’ll turn into fudgy heaven 🙂 Loved these!

    • Gemma Stafford on June 21, 2018 at 12:45 pm

      You got it!!! It’s all about timing with these guys. Err on under done and they will set up perfectly.

      One of my favorite recipes. My camera man has made them 3 times.
      Gemma.

  3. Carol on June 20, 2018 at 4:17 am

    Hi Gemma,
    I made these blondies for a Father’s Day celebration and they were a hit. Everyone loved them!! I thought they were so delicious. As always, thanks for sharing your delicious recipes and for answering all of my questions.
    Best,
    Carol

    • Gemma Stafford on June 21, 2018 at 12:41 pm

      Really delighted to hear that, Carol!

      Thanks for letting me know,
      Gemma.

  4. Marianne08 on June 16, 2018 at 8:39 am

    I love how this recipe is simple yet packed with flavour. I’m a brownie gal through and through, so I’ll never switch loyalties. However, I baked this for my husband and some friends for Fathers’ Day, and it was a hit. One friend commented that he was transported to heaven for awhile after eating it. Now there’s a butterscotch lover for you 🙂

    • Gemma Stafford on June 17, 2018 at 3:11 am

      Hi Marianne,
      Boys! haha, they love a sweet treat, so nice of you to make something that would not be your first choice!
      Thank you for this very kind review of this recipe, I appreciate it,
      Gemma 🙂

  5. Joan on June 16, 2018 at 12:40 am

    Hi gemma! I really loved this recipe so much! I actually started to make the microwave mug version of this and decided i had to have a whole batch of it to share with my family 🙂 i love the fact that it’s so easy to make and requires so little cleanup 🙂

    • Gemma Stafford on June 16, 2018 at 1:56 am

      Hi Joan,
      Great, I am really happy oyu liked this recipe. Thank oyu for this kind review,
      Gemma 🙂

  6. Akshara on June 15, 2018 at 10:59 am

    Hi Gemma,

    I have a convection oven. Can I use it with the same temperature you’ve mentioned?

    • Gemma Stafford on June 16, 2018 at 3:29 am

      Hi there,
      If your oven is fan assisted then you can drop the temperature back by 10C/20F. Fan forced convection ovens tend to be hotter than a traditional baking oven.
      Good question, I hope you enjoy this recipe,
      Gemma 😉

      • Akshara on June 21, 2018 at 11:12 pm

        Thanks for letting me know 😀

  7. Michaela on June 14, 2018 at 7:02 am

    Hi Gemma, thanks for the recipe! Would either light or brown sugar work well in this recipe? Which type did you use in your recipe video?

    • Gemma Stafford on June 14, 2018 at 7:54 pm

      Hi Michaela,

      I used light brown but you can use either. Don’t use white however, it needs to be brown sugar.

      Gemma.

  8. Becca on June 12, 2018 at 7:31 pm

    I tried this in the microwave using the timing from your microwave brownie in my silicone round. I needed a bigger round, lol. But it was delicious! Took 7 minutes in a 1300 watt microwave. I love your recipes and videos! Thank you!

    • Gemma Stafford on June 14, 2018 at 8:18 pm

      Hi Becca,

      I’m really thrilled to hear that! That was really smart 🙂

      Gemma.

  9. Tim on June 11, 2018 at 5:56 pm

    EXCELLENT recipe! These blondes taste very good! They are nice and gooey in the middle with a crisp buttery top! My only trouble was that it took quite a bit longer to bake than the recipe suggested!

    • Gemma Stafford on June 12, 2018 at 3:15 am

      Hi Tim,
      I am really happy that you like this recipe, good job you!
      I am wondering about the oven temperature, ovens vary, and over time thermostats go off too. However brownies do well at slightly lower temperatures too as they are meant to be dense. Thank you for letting me know,
      Gemma 🙂

      • Tim on June 14, 2018 at 6:10 pm

        I just got a GoodCook oven thermometer. 😀

        • Gemma Stafford on June 14, 2018 at 6:49 pm

          I have one too because I knew my oven was off and i was right 🙂

          Gemma.

  10. Addy on June 11, 2018 at 4:27 am

    Hi, Gemma!

    Thank you so much for this recipe! I’ve never even had blondies before and made these for the first time last Sunday for my D&D gaming group. I was super worried I messed up because after melting the butter I found I had used unsalted butter. And then later, I think I left the batch in the over a little too long because the edges were a lot darker (almost but not quite burnt!) than the center which was a lighter golden brown.

    But it turned out to be a very forgiving recipe and not incredibly fussy that while the top and edges were a little bit crispy, it gave the whole thing a nice shape to contrast with the chewy center. I think I’ll stick with the unsalted butter as most of them liked that it wasn’t too salty and that the brown sugar didn’t overwhelm with the sweetness.

    So again, thank you, Gemma! 😀

    • Gemma Stafford on June 12, 2018 at 4:21 am

      Hi Addy,
      I love this review! It shows that things do not have to be picture perfect to be good. It also proves that friends just love us, and the baking is just an extra! Well done you, I love this recipe too,
      Gemma 🙂

  11. Khuraim on June 10, 2018 at 11:53 am

    Hi Gemma!
    I have a question, it’s not regarding this recipe actually… I was looking to make a chocolate cake however the recipe for it calls for stout. Unfortunately I cannot consume stout or any other alcoholic beverage.. So could you please recommend me a good substitute for it?? I would highly appreciate it!

    • Gemma Stafford on June 11, 2018 at 1:58 am

      Hi there,
      Yes, and I know this recipe, and it is good too.
      Check out my ‘Best Ever Chocolate cake recipe here. I use coffee to pick up the chocolate flavor and keep the cake moist, check it out here (https://www.biggerbolderbaking.com/best-ever-chocolate-cake/). If you compare the recipes you will find a way to proceed without the alcohol.
      Thank you for being in touch,
      Gemma 🙂

  12. suzer1 on June 10, 2018 at 11:30 am

    Hi, Gemma,
    What bake time do you recommend using a convection oven?
    Thanks!

    • Gemma Stafford on June 11, 2018 at 2:07 am

      Hi there,
      In the instructions I tell you 180C/350F. This is best done in a conventional baking oven, in other words not fan assisted. If you are using tha fan oven you can drop the temperature back to 170C/330F or so.
      All will be well,
      Gemma 🙂

  13. Tina on June 10, 2018 at 4:37 am

    Hey Gemma!
    This recipe looks delicious! and i am planning on making these brownies tonight!
    Is it alright if i use milk chocolate chips instead white chocolate chips?

    • Gemma Stafford on June 11, 2018 at 5:23 am

      Hi Tina,
      Yes! Not so traditional, but it will work well for you. Chocolate chips are formulated to remain whole in the bake, so they should not bleed into the mix, a good result I think!
      Gemma 😉

  14. Lexi on June 9, 2018 at 9:35 pm

    Hello Gemma,

    I was really looking forward to making these blondies. Unfortunately, they were way too salty for my taste. I used unsalted butter, so I added 1 tablespoon of salt to make up. This was my fault, they were also underbaked. Besides underbaking it, what did I do wrong?
    Could I fix my mistakes and reevaluate my impression of these blondies?
    Thanks, Lexi

    • Gemma Stafford on June 10, 2018 at 2:43 am

      Hi Lexi,
      I have no idea why you added one tablespoon of salt to this recipe! That really is a bridge too far, even for me, and I love salt.
      A pinch of salt will work well for you, salted butter is only barely salted, actually used to help preserve it back in the day, prior to refrigeration.
      That is how you will fix it, and then follow the instructions for baking time etc.
      I am sorry this was not a good blondie for you. If you break it up, you could perhaps add it to another bake/cookie, but the salt is difficult to take out!
      Gemma 🙂

  15. Alex Gage on June 9, 2018 at 8:56 pm

    Hi Gemma, great as always! Quick question though, can I substitute butter for vegetable oil? Thanks!

    • Gemma Stafford on June 10, 2018 at 2:48 am

      Hi Alex,
      If you do this, and it will change the flavor and texture of this recipe, then you must reduce the amount, by about 1/3. This is because butter is not just fat, it has a proportion of milk solids too, and flavor. I think If I were to sub it I would look to a baking margarine, this will give a better flavor and finish.
      Gemma 🙂

  16. Ameerah on June 9, 2018 at 2:08 pm

    Hi gemma
    Wud be really glad if I could get the recipe for molasses
    I could get neither molasses nor brown sugar in the super market.
    Hoping to get the reply soon.

    • Gemma Stafford on June 10, 2018 at 3:12 am

      Hi Ameerah,
      Molasses is not something you can make at home. It is a by product of the sugar makning industry, what they take out to make white sugar!
      Check in your store, you may find treacle, or black strap molasses, or a molasses from palm sugar/coconut sugar. These will all do the job for you,
      Gemma 🙂

  17. Carla on June 9, 2018 at 11:41 am

    Hello. Can I use self-rising flour instead?

    • Gemma Stafford on June 10, 2018 at 3:32 am

      Hi Carla,
      Generally not. That does not mean that you cannot make a similar thing, but it will not be a dense fudgy finish. Brownies and blondies do not have a raising agent.
      I hope this is of help,
      Gemma 🙂

  18. Marissa C. on June 9, 2018 at 9:36 am

    Hey Gemma,
    This looks like such a fun recipe! Can I substitute the white chocolate chips with butterscotch chips, or would that make the butterscotch flavor too strong?

    • Gemma Stafford on June 10, 2018 at 3:40 am

      Hi Marissa,
      I think that would work really nicely for this recipe. Give it a shot, it will not be a fail.
      Thank you for being in touch,
      Gemma 🙂

  19. Ana on June 9, 2018 at 8:43 am

    Hi Gemma! I just tried this & was surprised it turned out perfect the first time. My sons loved it so much. Thank you 😄

    • Gemma Stafford on June 10, 2018 at 3:51 am

      Hi Ana,
      Great, I am really happy you got on well with this recipe, thank you for letting me know. Lucky boys!
      Gemma 🙂

  20. Carol on June 9, 2018 at 7:56 am

    Hi Gemma,
    I’m at Whole Foods & saw Guittard vanilla milk chocolate chips and was wondering if they would be good to use in your Blondie recipe .

    • Gemma Stafford on June 10, 2018 at 3:54 am

      Carol, I think they would be wonderful, you can leave out the vanilla extract, it may be a bridge too far!
      Gemma 🙂

  21. Erik on June 9, 2018 at 12:50 am

    Made these today, excellent flavor and very nice for those of us who are absolutely sick of brownies but who enjoy the texture!

    I feel as if the white chocolate is superfluous to the taste and experience, so next time I’ll leave it out. Should I adapt the recipe in any way (more butter to replace the lost fat) or would it be OK just to skip it altogether?

    Thanks for an excellent recipe!

    • Gemma Stafford on June 9, 2018 at 1:46 am

      Hi Erik,
      Thank you for this very kind review of this recipe. Yes, you can certainly leave the white chocolate chips out. Chocolate chips are formulated to stay whole in a recipe, so they really just add their own flavor and texture, you will not need to adjust the recipe in any way.
      Glad you like this one, it was long requested by bold bakers,
      Gemma 🙂

  22. Carol on June 8, 2018 at 10:09 am

    No baking powder in these? Mine came out very dense and heavy. Love your recipes and have never had a failure like this. Had to bake them an extra 5 minutes and still probably could have used a bit more time but I did not want to over-bake. I usually have to remove things from my oven a minute or two before what a recipe recommends so not sure what went wrong.
    I usually use a KitchenAid mixer but these seemed so simple they didn’t need it. I’m baffled on this one.

    • Gemma Stafford on June 9, 2018 at 2:54 am

      Hi Carol,
      This is meant to be a dense bake, as is a brownie. No raising agent, apart from a little lift from the beaten eggs.
      Perhaps this is not to your taste, but it is the result you will get every time. I am sorry you were disappointed in this recipe Carol. Take a look back at the video, you will see that this fudgy result is what we were aiming for,
      Gemma 🙂

  23. Chona hofilena on June 8, 2018 at 5:41 am

    Hi gemma!!thank you so much im excited to try this recipe.i tried 2 times of your best ever brownies and my kids and friends loved it so much.god bless u gemma 😘😘😘

    • Gemma Stafford on June 8, 2018 at 3:17 pm

      Hello! Im so glad to hear that you like the brownies! These blondies are amazing, I can’t wait for you to give them a try. Thanks so much for the lovely message!

  24. normabagyan on June 8, 2018 at 2:27 am

    Can i use oil insted of butter?

    • Gemma Stafford on June 8, 2018 at 3:18 pm

      Hi, yes you can. I do prefer the flavor achieved by butter but oil is a great substitute. Enjoy!

  25. Usha Goyal on June 7, 2018 at 8:52 pm

    May I know the substitute of egg ? U said flaxseed how much and how to use it ? Thanks.

    • Gemma Stafford on June 8, 2018 at 3:19 pm

      Hi, great question! Yes, a flax egg will work great here. Enjoy!

  26. Peta Triggell on June 7, 2018 at 5:58 pm

    Hi Gemma
    These are delicious!just wondering about a recipe for the pour over sauce???

  27. Carol on June 7, 2018 at 3:54 pm

    Hi Gemma,
    This recipe sounds great and I agree I like a blondie better than a brownie. Should I use dark brown sugar or light brown sugar? Also, after I grease the pan with butter and put the parchment paper on top of the butter, do I need to put additional butter on the parchment paper?
    Best,
    Carol

    • Gemma Stafford on June 7, 2018 at 5:06 pm

      Hi Carol! Im so glad to hear you’re going to give this a try. No need to butter the parchment after you line the tin, the butter is just to hold down the parchment paper so it stays in place. In regard to the brown sugar either will work. Let me know how you like the blondies. They are YUM!

  28. Prabhleen Kaur on June 7, 2018 at 2:15 pm

    hey there ,this reciepe turned out amazing…..i actually didnt expect it to be but its verry verry tasty tasty😋……i am 12 and u have always inspiered me for bigger bolder baking ….thank u 😍

    • Gemma Stafford on June 7, 2018 at 5:07 pm

      This is such a nice message, I am so glad to hear you liked them! Keep up the great baking!

  29. prabhleen on June 7, 2018 at 2:05 pm

    hey there,
    this recipie was surprisingly amazingggg!!!!! though it didnt seem as if its gonna work, but when i tried this out it turned out to be super tasty for me, caramelicious!!! 😉i am 12 years old and see all ur videos , super inspiered by u!!!😍thank u …….

    • Gemma Stafford on June 7, 2018 at 5:09 pm

      I am delighted to hear you liked them. They are so tasty! Keep up all the great baking!

  30. Molly Borden on June 7, 2018 at 12:18 pm

    Hey Gemma I really want to make this recipe but I don’t have vanilla extract Can I leave it out?

    • Gemma Stafford on June 7, 2018 at 5:11 pm

      Hi! You can exclude vanilla but first be sure to check out my recipe for homemade vanilla extract on the site – Homemade Extracts I hope this helps, enjoy!

  31. Grace on June 7, 2018 at 11:50 am

    First comment! Yay!
    Anyways, I knew this was gonna come out, (i heard about it in a comment), and I was just wondering if you could possibly do a microwave batch? There was a microwave blondie, (which i absolutely love), but I need the whole batch.
    Thanks!
    Grace

    • Gemma Stafford on June 7, 2018 at 5:13 pm

      Wow, this is a great idea! I will have to a recipe like that out, Thank you! In the meantime so glad you liked the blondies!

  32. Linda on June 7, 2018 at 10:47 am

    Such a simple recipe. 5 minutes to put it together and in the oven it went. Plenty of brown sugar but not overly sweet and finally someone put more than a teaspoon of vanilla in a recipe! Yeah! Thanks Gemma your recipes really are bigger and bolder 😀

    • Gemma Stafford on June 7, 2018 at 5:14 pm

      Hi there! Thank so you so much for this lovely message! So glad to hear you enjoyed this recipe!

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