Brownies & Bars, Gemma's Best Recipes

Gemma’s Best Ever Blondies

4.39 from 255 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

4.39 from 255 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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Brenda
Guest
Brenda
14 days ago

Can not rate yet as I have a question first please. Can this same recipe be made without any type of chips or nuts and will it affect the measured amount of other ingredients by leaving out the 1 1/2 chips? My husband wants Blondie’s with no chips and or nuts but still moist and succelent like a chocolate brownie.

Belinda
Guest
Belinda
24 days ago

i substituted butterscotch chips and added 2 tablespoons of scotch to the batter. they smell fabulous and taste so rich and decadent!

Mary Frances
Guest
Mary Frances
24 days ago

Do you have a favorite white chocolate chip?

Member
Home Baking Association
24 days ago

National Blondie Day may have been yesterday but we just couldn’t let “Gemma’s Best Ever Blondies” recipe slip by! Great recipe and a huge crowd pleaser! Thanks @biggerbolderbaking

Mai
Guest
Mai
24 days ago

Hi Gemma ,i just want to ask if I can use brown butter for this recipe?

Member
Kristina Petras
25 days ago

Just made a batch for our birthday boy, he turns 23 tomorrow! He loves Gemma’s Blondies!

MarliePE
Member
MarliePE
1 month ago

I just made these and they are… AMAZING! Super fudgy and moist and juuuuusssttt a bit chewy around the edges. Definitely going to make these again! I had to sub margarine for the butter (realized I didn’t have enough butter after I started), and had to bake an extra 8 minutes as a result, but wow are they good!!

Malaika
Guest
Malaika
1 month ago

THis turned out great however when I cook the blondies they Are really raw but taste fantastic. What should I do to make them like yours

Iana Jean
Guest
Iana Jean
2 months ago

Is it okay not to put chocolate? You said in the video that it’s important but I really don’t have it at home. And I’m actually making it for my brother’s birthday(i need a lot of it lol) so it will be expensive if I buy a lot of chocolate 😅

RF74
Member
RF74
2 months ago

Yesterday was my first try and was perfect . Smooth flat top. Today I baked 3 batches. First two batches turned out very wrinkled and very greasy. It sank after cooling even I baked them longer than yesterday. Very good inside and oily outside. Eggs were not at room temperature which might affected it. Butter mixture was not warm. The batter was like cookie dough. The 3rd batch used room temperature eggs. Got better but still wrinkled on top, not so perfect as yesterday. Any idea what I did wrong? It’s killing when I cannot get it right. Hope you… Read more »

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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