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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:

4.41 from 35 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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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!

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Write a Comment and Review

  1. Jeff on August 13, 2018 at 5:39 pm

    Hi Gemma,
    Could you troubleshoot for me. I followed the recipe, the center was still gooey at 30 minutes. I went 45 before I pulled it , let it cool some and while the top was browned nicely, the center was very gooey, not in a good way. Any thoughts on where I might have gone wrong?

    • Gemma Stafford on August 14, 2018 at 2:33 am

      Hi Jeff,
      Tell me about your oven. It sounds like a thermostat issue. If the temperature is right then there should be no issue with the bake.
      What type of oven are you using? Is it an OTG, or a full sized one, electric or gas etc. We can figure it out,
      Gemma 🙂

  2. Rodleen on August 13, 2018 at 1:40 am

    I love your recipes. Will give the blondies a try and add some raspberries as well. Will that work?

    • Gemma Stafford on August 14, 2018 at 4:49 am

      Hi Rodleen,
      I am not sure raspberries will work so nicely with a butterscotch flavor, it is a matter of taste! I think they will also bleed into the batter and add moisture.
      I would serve them on the side, to be sure.
      Raspberries and chocolate go beautifully together, you could try that,
      Gemma 🙂

  3. Jeff on August 10, 2018 at 5:19 pm

    Hi Gemma,
    My son doesn’t do chocolate. Would butterscotch chips work?

    • Gemma Stafford on August 11, 2018 at 2:43 am

      Hi Jeff,
      Yes! and very good that would be too. Not the most available ingredient, so lucky you to find these!
      Gemma 🙂

  4. Lexi on August 10, 2018 at 4:04 pm

    You said I the video that this is the best recipe you’ve come across, so out of curiosity, where did you find it?

    • Gemma Stafford on August 11, 2018 at 2:56 am

      Hi Lexi,
      Most recipes are a development of some traditional recipe or other. We develop these recipes by adjusting ingredients, adding others, changing sauces, toppings etc. We developed this one here in my kitchen. Olivia and I work on recipes daily, testing, tasting, adjusting to find the best possible one to bring to you.
      Is this what you mean?
      FYI: If I use recipes as I find them, because they work well without any adjustment, then I reference the source.
      Gemma 🙂

  5. Lexi on August 9, 2018 at 2:31 pm

    No white sugar?

    • Gemma Stafford on August 10, 2018 at 2:29 am

      Hi Lexi,
      Not in this recipe. This tends to be a caramel type flavor, and the brown sugar helps. you can use white if you need to, but the flavor will be slightly different,
      Gemma 🙂

  6. Janis on August 3, 2018 at 7:05 am

    Jenna this recipe is delicious! I would like to double it, but seems like it will be too greasy. Advice on proportions for doubling please.

    • Gemma Stafford on August 4, 2018 at 4:15 am

      Hi Janis,
      You can reduce the fat a little in this recipe if you are doubling it, also the sugar! I think it will tolerate 2ozs reduction in both sugar and butter. It is a moist thing, and if you are using the chocolate it adds more sweetness and moisture. Go for it, it should work really well for you.
      thank you for this question,
      Gemma 🙂

  7. Binu on August 2, 2018 at 8:54 pm

    Hello, I m making this recipe with a few changes. Using 1/2 cup sourdough n 1 cup whole wheat flour to replace the flour . Used 3/ 4 cup chopped white chocolate n roasted cashews. Mashed bananas to replace eggs. The batter tastes yum. Will let you know how it turns out! Thanks for helping me create my own version for sourdough blondies! ☺️

    • Gemma Stafford on August 3, 2018 at 2:10 am

      Binu, you sound like a bold Baking Genius!
      I will be delighted to hear how this worked out for you, very interesting,
      Gemma 🙂

  8. Maansi on August 1, 2018 at 10:08 pm

    These are truly the best blondies ever. My family and friends keep asking me to make them again and again.
    I just have one question, do you use light brown sugar or dark brown? Last time I used dark brown, they tasted good but didn’t look very blonde.

    • Gemma Stafford on August 2, 2018 at 1:00 am

      Hi there,
      I use a light brown sugar. Dark brown sugar will be very high in molasses, and the flavor and color will be affected.
      I am delighted with this lovely review of this recipe, many thanks,
      Gemma 🙂

  9. Pearly on July 26, 2018 at 8:40 am

    Oh Gemma! I’ve been following you since 2014. Your brownie caramel trifle was the first dessert I experimented and what a hit it was! Post that I ventured on the best ever blondies and oh boy I’m ecstatic about the result . I wish I could speak to you so that you hear the joy in my voice. Thanks for such detailed recipes and home made recipe basics, life is so much sweeter😊

    • Gemma Stafford on July 27, 2018 at 4:02 am

      Hi Pearly,
      That is so good to hear. you have been on almost the whole journey with me so, and it has been a long road at this point.
      thank you for your lovely review of the recipes, I appreciate your kind support.
      Gemma 🙂

  10. Leslie on July 23, 2018 at 6:54 pm

    These truly are the Best Ever Blondies!! ❣️Thank you for showing us how simple they are to bake 😊and delicious to eat!

    • Gemma Stafford on July 24, 2018 at 4:12 am

      Hi Leslie,
      Thank you for taking the trouble to write this kind review, I appreciate it, and others will too,
      Gemma 🙂

  11. cathy del rosario on July 22, 2018 at 9:23 pm

    no need to add baking powder or baking soda?

    • Gemma Stafford on July 23, 2018 at 1:18 am

      Hi Cathy,
      Brownies and blondies are meant to be dense, you would not use a raising agent in this type of bake. That does not mean that you can’t, but it changes the texture.
      Thank you for being in touch,
      Gemma 🙂

  12. Lexi on July 20, 2018 at 2:18 pm

    Should I bake these in the convection setting?

    • Gemma Stafford on July 22, 2018 at 3:29 pm

      I don’t but you can if you want. Just keep an eye on them so they don’t over bake.


  13. Louise Taua on July 20, 2018 at 7:00 am

    Hi Gemma you are my inspiration.. I am a mother of 7 children and work full-time and when I come home the last thing I want to do is cook😄. 3 months ago I was searching through the internet just looking at 3 ingredient recipes and came across your cookies. That’s when I started becoming obsessed with all your recipes😆😆. I look forward to coming home to cook for my family and dessert is their favourite time😋😋 of the day. I look forward to your new recipes every week. Thank you so much for sharing your wonderful and delicious talent to the world. Gods blessings ❤️❤️… By the way we had Blondie’s for dessert 😋😋😋

    • Gemma Stafford on July 20, 2018 at 7:53 am

      Hi Louise,
      Wow! that is a very busy household indeed. There were five children in my family, and my mum’s way was to get us all cooking! That explains why I am where I am today. Harness all that energy, and one day you will be sitting back, feet up, being served! You wish <3
      Thank you for being here with us, and for giving us a picture of your family, I have to say I am smiling!
      Gemma 🙂

  14. Sydelle on July 17, 2018 at 9:30 pm

    The best Blondie’s ever😍

    • Gemma Stafford on July 18, 2018 at 2:37 am

      Hi there,
      Thank you for this very kind, succinct, review!
      I am happy to have you with us,
      Gemma 🙂

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