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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:

4.32 from 203 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. Shannon Dixon on September 2, 2019 at 7:18 am

    Hello wondering if I use light brown or dark brown sugar is there s difference? 🥰 Thanks xx

    • Gemma Stafford on September 2, 2019 at 10:31 am

      The difference is in the amount of molasses in each sugar. The darker brown the sugar is, the more molasses it has in it. If a recipe calls for one particular brown sugar, it means that the kind of sugar used will affect or change the flavor and the texture of the dessert you’re making. I hope this helps.

  2. Kathy on August 16, 2019 at 5:35 pm

    Hi Gemma

    I did not have white baking chips but had butterscotch and caramel baking chips so I used 1/2 cup of each Oh my incredible flavor !!!

    • Gemma Stafford on August 18, 2019 at 2:22 pm

      I’m thrilled to hear that, Kathy! Thanks so much for trying this recipe out.

      I’m all about butterscotch chips!!!


  3. Kathy on August 16, 2019 at 5:32 pm

    Hi Gemma,

    Oh my soooo good and so easy!!! Normally I turn to dark chocolate flavor but this is an incredible recipe !!!
    It could easily pass for fudge !!!

    Thank you

    • Gemma Stafford on August 18, 2019 at 2:23 pm

      This is one of my favorites Kathy. When baked just right they are better then the best fudge brownie you ever had.

      Gemma 🙂

  4. Pooja on August 13, 2019 at 10:07 pm

    I ll be honest, this is the first time I am making or tasting blondies, so I have no base recipe to compare them to. But OH MY GO! these are amazing. I am die hard chocolate fan, the brown kind, and still I loved these. Maybe a bit more than brownies themselves..(Oops! Sorry chocolate.) I am one of those people who think white chocolate is a sham, an imposer, a fox in the skin of a sheep( 😀 ). But I loved these. I added half a teaspoon of almond extract and 1/4 cup of chopped almonds. These were chewy and soft and hit all the right spots.

    I did however make a mistake. I forgot to melt butter before adding sugar. So when I had both of them in my mixer bowl, and remembered that I had to melt the butter, I put the mixer bowl on a double boiler and let the butter melt with the sugar in it. It might have melted a bit of the sugar, don’t know if it was ok or not? But they turned out amazing nonetheless. So I am guessing recipe is pretty forgiving.

    The white chocolate chunks that I added(didn’t have chips) just put it over the top. Thanks for am amazing recipe…

    • Gemma Stafford on August 15, 2019 at 2:55 am

      Haha! Pooja, this was a fabulous review, entertaining, and brought a big smile to my face!
      I am delighted you liked this recipe.
      I get what you are saying about white chocolate, and like you, I do tend to think it is not really chocolate, which of course it is not, it is largely cocoa butter, but very delicious none the less.
      Thank you for telling us about this adventure, you have a gift for baking, and writing too it seems!
      Gemma 🙂

  5. Nimerrta kandhari on August 2, 2019 at 9:58 am

    Can we replace eggs with buttermilk

    • Gemma Stafford on August 4, 2019 at 7:40 pm


      maybe in this recipe flax egg or apple sauce would be a good substitute for blondies.


  6. John on July 22, 2019 at 7:05 am

    I read the ingredients twice, and measured everything out before making it, but for some reason the batter is thinner then the videos batter. In the video it looks like a brownie batter, mine comes out thinner more like a cake batter. What am I doing wrong? It seems like 2 sticks of better is too much.

    • Gemma Stafford on July 24, 2019 at 3:06 pm

      Hi John. I am not sure what you did to get it to a batter consistency. Did you fold in the flour and the white chocolate chips? That should really thicken it. Gemma

      • John on July 24, 2019 at 4:26 pm

        I must have done something wrong, I made a new batch and it came out perfect. They are delicious. Thank you for the great recipe, I’ll be making them again.

        • Gemma Stafford on July 24, 2019 at 8:33 pm

          Fantastic!! I’m happy to hear that 🙂


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