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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 – well, my Best Ever Blondie Recipe might just convert you.
Decadent, chewy butterscotch makes this hands-down the best blondie recipe.
What Is A Blondie And How Is It Different From 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 dessert is a fudgy baked bar with the same textural elements as 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 my blondie recipe 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.
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.
What You’ll Need To Make Blondies
- Tin and parchment paper
- Medium or large bowl
- Spatula
- Measuring Cups and Spoons
How To Make Blondies
Thankfully this blondie recipe is super easy to make (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat the oven.
- Butter 8X8-inch tin with parchment paper.
- Melt unsalted butter in the microwave.
- In a medium or large bowl, whisk melted butter and brown sugar.
- Stir in the egg and vanilla.
- Add the flour and salt into the bowl and mix using spatula.
- Fold in the white chocolate chips.
- Transfer batter into tin and pop in the oven for a bake time of 30 minutes.
- Once golden brown, take the blondies out and allow them to cool completely.
- Cut brownies into nine squares and enjoy.
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 dark 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.
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What Can I Add To Blondies?
I love the flavor of these best blondies so much that I don’t really think they need anything else. That being said, feel free to add your favorite nuts, like chopped walnuts, and toppings to take these blondies above and beyond.
Gemma’s Pro Chef Tips
- When melting butter be sure to cut it into small pieces first: on the stovetop, the melted butter can begin to burn before larger pieces are melted and in the microwave, trapped steam in a stick can cause the butter to explode and make a huge mess.
- The brown sugar for this recipe isn’t packed. If measuring by volume, fill the cup loosely, but for the most accurate measurement, use a kitchen scale. If you pack the brown sugar, the blondies may have too much moisture to properly set up.
- If you don’t have brown sugar, learn how to make your own here!
- We didn’t forget to add leavening – we like our blondies dense and chewy and even a little leavening will make these too cakey for our taste. However, if you prefer a lighter blondie, add 1 teaspoon baking powder to this recipe
- Blondies are best when they aren’t overbaked. Stop baking when they are just set in the middle.
- Blondies need to cool completely to be able to be cut into neat slices but they are delicious served slightly warm. Heat slices for about 10 seconds in the microwave for an extra indulgent treat.
- If you aren’t a fan of white chocolate, you can leave out the chips or replace them with semi-sweet or dark chocolate.
- If you wish, add 1 1/4 cups (6 1/4 oz/177 g) nuts of your choice, toasted and chopped, to this recipe. We love pecans for this, but walnuts and even peanuts would be delicious. (Or try our Maple Pecan Blondies!)
- For an elevated treat, try our 3 Layer Apple Pie Blondies!
Try These Brownie Recipes:
- Chocolate Peanut Butter Brownies
- Decadent Caramel Brownies
- Skillet Brownies
- Cream Cheese Brownies
- Microwave Mug Brownie
- Vegan Brownies
- Best Ever Brownies
- Full Batch Microwave Brownies
- Mug Blondie
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
Gemma's Best Ever Blondies Recipe
Ingredients
- 1 cup (8 oz/225 g) butter, melted and cooled
- 2 cups (12 oz/340 g) dark brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 cups (10 oz/284 g) all-purpose flour
- 1 ½ cups (9 oz/255 g) white chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square tin with parchment paper and set aside.
- In a medium bowl whisk together the melted butter and brown sugar until combined and no lumps.
- Next whisk in the eggs, vanilla extract and salt.
- Using a rubber spatula, fold in the flour and lastly, the white chocolate chips.
- Spread the batter evenly into your prepared tin and bake for roughly 30 minutes, until the top is golden brown and the middle is just set.
- Allow the blondies to cool completely before removing them from the tin.
- Cut the blondies into 9 squares and enjoy! Store in an airtight container at room temperature for up to 3 days. Blondies can also be frozen for up to 4 weeks.
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.
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.
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!
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!
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.
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!
I wish I’d read the reviews beforehand. I’m an experienced baker and followed the recipe exactly, used the right ingredients, and I have a fairly new high quality oven. They turned out completely uncooked even after an hour of baking, and I mean not just a little gooey in the middle like brownies and blondies sometimes are, but pretty much completely liquid aside from the edges. I don’t know how this worked for some people.
Awesome recipe. I only used 1.5c of sugar, but was a bit concerned about the vanilla extract. Your recipe calls for 1 tablespoon, but I notice in your video you only used 1 tsp. Anyhoo, it turned out perfectly. I have a fan forced oven and put the temperature at 165°c and baked for 30 minutes.
These were incredible! First time I’ve ever made any type of brownie from scratch. Great recipe, I used unsalted butter and they tasted great! Middle pieces were a little oozy when still warm but after cooling down to room temperature they were perfect!
Will definitely make again!
I never had heard of these I just love them! So yummy good change from brownies!