Save There's something about brown sugar that makes my kitchen smell like caramel instantly—and blondies are the whole reason I keep a jar of it in the back of my pantry. I stumbled onto this recipe years ago when I was looking for something faster than chocolate chip cookies but just as satisfying. The first batch came out almost too chewy in the center, which turned out to be exactly the texture everyone wanted.
I made these for a potluck once and forgot about them in the car for ten minutes in July heat—they somehow got even better, with the chocolate just starting to stick to everything. My neighbor who never ate sweets asked for the recipe, and that's when I knew I'd found something special.
Ingredients
- All-purpose flour (1 1/2 cups): Gives the blondies structure without making them cake-like; measure by spooning into the cup and leveling off.
- Baking powder and baking soda (1/2 teaspoon each): Work together to create that chewy-but-set texture; don't skip either one.
- Fine sea salt (1/2 teaspoon): Brings out the caramel notes and keeps everything balanced.
- Unsalted butter (1 cup, melted): Let it cool just slightly so it doesn't cook the eggs; this is the secret to that rich, fudgy center.
- Packed light brown sugar (1 1/2 cups): Pack it down when measuring to get the full amount—this is what gives you that deep caramel flavor.
- Large eggs (2, room temperature): They mix in smoother and create a more tender crumb.
- Vanilla extract (2 teaspoons): Use real vanilla if you can; it makes a difference in something this simple.
- Semisweet chocolate chips (1 cup): Use what you love; dark chocolate makes them richer, milk chocolate sweeter.
- Toasted walnuts or pecans (3/4 cup, chopped): Toasting them first brings out a nuttiness that makes the whole thing taste deeper.
Instructions
- Heat and prepare:
- Preheat your oven to 350°F and line your 9x13-inch pan with parchment paper, leaving some hanging over the edges so you can lift the whole thing out later—this is the step that saves you from struggling with a hot pan. The oven should be ready before you start mixing.
- Whisk the dry mix:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This aeration matters more than you'd think for a bar cookie.
- Cream the wet ingredients:
- In a larger bowl, whisk the slightly cooled melted butter with the brown sugar until it looks smooth and glossy—this takes about a minute. Add your eggs one at a time, whisking well between each addition so they actually incorporate.
- Fold it all together:
- Pour the dry ingredients into the wet and fold with a spatula until just combined; don't overmix or they'll be tough. The batter should come together quickly.
- Add the good stuff:
- Gently fold in the chocolate chips and nuts, keeping your hand light. You want them distributed but not crushed.
- Spread and bake:
- Pour the batter into your pan and smooth it out evenly with your spatula. Bake for 22 to 25 minutes—you're looking for a golden top and a toothpick that comes out with moist crumbs, not wet batter.
- Cool with patience:
- Let them cool completely in the pan before you lift them out with the parchment. If you cut them warm, they'll fall apart; if you wait, they'll slice cleanly.
Save The moment someone bit into one of these and got that long, stretchy pull of melted chocolate—that's when I realized these weren't just a quick dessert, they were something worth making again and again.
Why Brown Sugar Changes Everything
Light brown sugar is what separates blondies from their chocolate chip cookie cousins. It's got just enough molasses to create that deep caramel flavor that makes people pause and ask what's in them. Dark brown sugar will make them taste even richer and more molasses-forward, which some people love—experiment and find your preference.
The Texture You're Actually After
These live in that perfect space between chewy and set. Too underbaked and they're soup; too overbaked and they taste like brown sugar cookies. The moist crumb test isn't being precious—it's the difference between a bar that holds together and one that falls apart on the plate.
Making Them Your Own
The base recipe is solid, but blondies are forgiving enough to let you play around. I've made them with macadamia nuts for richness, drizzled them with melted white chocolate, and even swapped half the brown sugar for dark to see what happened. The structure holds up beautifully as long as you respect the dry-to-wet ratio.
- Nut-free versions work great if you skip them entirely and add another 1/4 cup of chocolate chips instead.
- A drizzle of melted dark or white chocolate on top adds an extra layer of indulgence that people notice immediately.
- Serve them warm with vanilla ice cream if you want to turn them into something closer to a real dessert.
Save Blondies are the kind of thing that makes a regular Tuesday feel a little more intentional. Whenever you need something that's easy but feels special, these are there for you.
Questions & Answers
- → What makes these bars chewy and buttery?
The combination of melted unsalted butter and packed brown sugar creates a moist, chewy texture with rich buttery notes.
- → Can I replace the nuts with other ingredients?
Yes, you can swap walnuts or pecans for macadamia nuts or omit them entirely for a nut-free option.
- → How do I know when the bars are perfectly baked?
Bake until the top turns golden and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- → What is the purpose of the parchment paper in baking?
Parchment paper prevents sticking and makes it easy to lift the bars out of the pan cleanly.
- → Can I enhance the flavor after baking?
Drizzling cooled bars with melted white or dark chocolate adds a delicious extra layer of flavor.