Brownies & Bars, Gemma's Best Recipes

Gemma’s Best Ever Blondies

4.46 from 449 votes
My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.
Make homemade blondies in a matter of minutes with my decadent, best blondies recipe.

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:

Watch The Recipe Video!

Gemma's Best Ever Blondies

4.46 from 449 votes
My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.
Author: Gemma Stafford
Servings: 9
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.
Author: Gemma Stafford
Servings: 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

  • Preheat your oven to 350oF (180oC). Butter and line an 8 x 8 inch tin with parchment paper and set aside.
  • Melt the butter in the microwave for 25-30 seconds or in a pot on the stovetop.
  • In a medium bowl whisk together the melted butter and brown sugar.
  • Make sure that the mixture isn't hot, then stir in the egg and vanilla.
  • Using a spatula, mix in the flour and salt. Once the batter is evenly combined fold in the white chocolate chips.
  • 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.
  • Allow the blondies to completely cool in the tin before removing from the parchment paper and cutting.
  • 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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Comments & Reviews

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Laura
Guest
Laura
4 months ago

Mine came out oozy and raw despite the skewer being 100% clean. The flavour was nice but inedible due to being raw and oozy. I would say there is too much salt though – perhaps salted butter with no added salt or unsalted butter with added salt would be better. I followed this recipe exactly and I have absolutely no idea what happened.

Sarah
Guest
Sarah
2 months ago

These are absolutely delicious and are a firm family favourite.

I do have a question though, anyone know how many calories are in this please.

Tessa
Guest
Tessa
2 months ago

I made this for the first time yesterday and they turned out perfect!!! I didn’t use salted butter though and that worked perfectly for me! I also added half a cup of butterscotch chips and they were delectable! Thanks so much, Gemma for your easy to follow, delicious recipes!

grace
Guest
grace
2 months ago

if anyone is thinking of making this, add 1 teaspoon baking powder and half teaspoon baking soda. without it, this recipe came out gooey and raw no matter how long I baked it because there are no levelling agents!

Sabrina
Guest
Sabrina
1 year ago

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.

Member
Brenda Toso-Fortey
1 month ago

I never had heard of these I just love them! So yummy good change from brownies!

Harmony Logian
Guest
Harmony Logian
2 months ago

I’m going to make these right now so I will come back and give a review but I have a question. Is the brown sugar packed or just scooped loosely? Thanks Gemma for another wonderful recipe! I’ve been baking up a storm during quarantine and everyone loves your recipes!

C B
Guest
C B
28 days ago

Could this be made in a 21/22 cm square tin? That is all I have. Thanks!
C

Rachel
Guest
Rachel
1 month ago

These are DELICIOUS. I use chunks of white chocolate because I can never find chocolate chips. They are soooo gooey and yummy in the middle. We had them with some raspberry sorbet and it was just amazing!

Stephanie Norman
Guest
Stephanie Norman
1 month ago

Love these! Have made these twice now! Can you freeze these xx

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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