Blonde Brownies
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These blonde brownies (also called blondies) are chewy on the inside with the perfect crinkle top. They’re full of gooey chocolate chips and are made with just 8 ingredients, one bowl, and no mixer required!
Although I LOVE a good fudgy chocolate brownie, these blonde brownies make me want to sing from the rooftops. Whether you’re an edge piece person, middle piece person, or a corner piece person, these blondies will make you do a happy dance.
You can use white chocolate chips in the chocolate chip blondies, or you can enjoy them plain – they’re delicious either way! If you’re looking for a small batch version of this recipe, be sure to check out my small batch blondies!
Why You’ll Love My Blonde Brownies
- These chewy blondies are quick and easy to make. They’re done in under 40 minutes from start to finish!
- This recipe uses just 8 ingredients, one bowl bowl, a whisk, and a well greased baking pan. No mixer needed!
- You can make these blondies with dairy ingredients, or you can make them completely dairy free!
- If you love the texture of brownies – look no further: these have that same fudgy gooey texture!
Ingredients Needed
- Butter: you can use regular butter or dairy free butter. This recipe has been tested both ways!
- Chopped Chocolate: Feel free to use chopped semisweet chocolate or semisweet chocolate chips. You can also use white chocolate chips (use vegan white chocolate chips if you are making this recipe dairy free).
- Flour: I’ve tested this recipe with all purpose flour. If you need to make this recipe gluten free, then you can try using gluten free 1-1 all purpose baking flour.
- Vanilla Extract: If possible, I recommend using real vanilla extract, since it gives the blondies a wonderful vanilla flavor.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Preheat the oven to 350° Farenheit and line an 8×8 square baking pan with parchment paper.
In a microwave safe mixing bowl, melt the butter. Add both sugars to the bowl and whisk for a few minutes until the texture resembles a paste and pulls away from the side of the bowl.
Step Two: Add in the egg and vanilla extract and continue whisking.
Step Three: Add in the flour and salt and gently mix until the dry ingredients are just incorporated. Be careful not to over-mix, as this will affect the texture of the blondies! Carefully fold in the chocolate and pour the batter into the baking pan.
Step Four: Bake for 25-35 minutes, or until a toothpick in the middle comes out almost clean. There shouldn’t be any wet batter on it, but there may be a few wet crumbs. This means they are ready! Let the blondies cool completely before slicing.
Expert Tips
- Prepare your baking pan properly: Line the baking pan with parchment paper so that the blondies don’t stick to the bottom! If you skip this step, you’ll likely end up with a mess and pieces of blondie will stick to the bottom of the pan.
- Properly measure your flour – I strongly recommend using a $15 kitchen scale to weigh your dry ingredients. If you aren’t using a scale, use the scoop and level method.
- Do not over-mix: The batter only needs to be mixed until the dry ingredients are just combined. This is key because over mixing will significantly change the texture of the blondies!
- Don’t over-bake: In my oven, these blondies are done in 27-30 minutes. But your oven will be different, so it’s important to keep checking on them every few minutes after the 25 minute mark! The blonde brownies are ready when the top is crinkly and a toothpick inserted in the middle comes out almost clean.
- Let them cool completely before slicing- I know it’s hard to wait – but if you try to remove the blonde brownies from the pan or slice them too early you’ll have a gooey mess. The blondies will continue to firm up in the pan once you’ve removed them from the oven.
Storage Instructions
These blonde brownies should be stored in an airtight container for up to 4-5 days. They also freeze wonderfully!
To freeze them, wrap the blondies in plastic wrap (tightly) then in tin foil, then place in an airtight freezer bag and freeze for 1-2 months. Let them thaw on the counter.
More Blondie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Blonde Brownies
Ingredients
- ¾ cup (158 g) butter (vegan or regular), melted
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- ½ tsp salt
- 1¾ cup (220 g) all purpose flour
- ½ cup (80 g) chopped dark chocolate (dairy free or regular)
Instructions
- Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the blondies from the pan later.
- Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
- Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
- Add the eggs and vanilla and mix again.
- Pour the flour and salt into the bowl and mix with the whisk until just combined (it should only take about a minute). This is important, because over-mixing at this stage will affect the texture of the blondies!
- Gently fold in the chopped chocolate until just combined.
- Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl.
- Bake for 25-35 minutes. The top of the blondies should be crinkly and when you insert a toothpick in the middle the toothpick should not come out clean. The blondies are ready when the toothpick has a few wet crumbs, but not wet batter.
- Let the blondies cool completely before slicing. Enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Just perfection.
Can you use an air fryer to make these?
I have not tested this with an air fryer, so I can’t personally recommend, but if you give it a try let us know how it worked for you!
My first time making these brownies. They are delicious!! Will definitely be making these again. I added chocolate chips and cream white chips and walnuts. Baked in a 9×9 metal pan.
Thank you Terry 🩵
Absolutely scrumptious, next time I make I’m tempered to brown the butter- or have you tried that? If so what was the outcome?
I have not tested it that way but sounds delicious! Let us know if you give it a try and if it works for you!
Do you use salted or unsalted butter?
Hi Tamara! You can use either, if you prefer a sweeter blondie, use unsalted. I personally like desserts to be on the slightly less sweet side so I often am fine with salted butter. Either is fine though based on your personal preference.
Best dessert ever, can’t stop making them.
Hi Andrew! I’m so happy to hear you enjoyed these brownies! Thank you for your review 😊
Delicious!! My second time making these and they’ve always been a hit with the kids and the adults!
Thank you Marina! I love to hear that these were a hit 😊
OMG these are absolutely amazing!! I literally make them about 1x a week.
I just have 1 question tho! For the standard recipes, it says it makes 16 blondies and the calories listed are 267kcal… does that mean it’s 267 cals per blondie? Because that would mean that for the 8×8 pan, there’s over 4000 cals O_o. If you could help me with this that would be amazing!!
Again I love this recipe!!
Hi Sophia! So glad you enjoyed this recipe 🥰 The calories listed are per serving, so if you were to cut a 8×8 pan into 16 blondies each would be about 267 calories… so yes, a whole pan of blondies would be quite a lot!
Doubled the batch and made for Eid yesterday. They came out perfectly 💯
A simple dessert that feels like a warm hug at every bite!
Only difference I made was to use 50:50 dark and white chocolate chips instead of chocolate chunks.
Hi Amna! Thank you for your review! Love the idea of using dark and white chocolate chips 😊
Best cookies I’ve ever made! Thanks for this amazing recipe 🙏
Hi Jasmine and thank you for your review! So glad you enjoyed them!
These were delicious! I found followed the recipe as per the tiktok instructions and they came out perfectly, just like in the video! They’re super simple but delicious and the cook time is perfect for the solid and cooked through but still soft and squishy center. Will definitely make again, perfect for a snack to bring over to friends! I will say after about a day or two they did get a little bit dry so I’d suggest consuming pretty immediately once they’re made 🙂 Thanks for this amazing recipe!
I’m so happy you loved them! Thanks for leaving a review!
this is seems like a really easy recipe! just 2 questions though, I dont have light brown sugar but i do have Dark brown and regular sugar, is it alright if i do half of each? like 1/2 cup of regular sugar and 1/2 cup of dark brown sugar?
and second question, is alright to use dark chocolate? I absolutely love dark chocolate in anything so Im just asking
Hi! You can definitely use dark chocolate instead of semisweet! If you have dark brown sugar just replace it 1:1 for the light brown sugar. So that would be 1 cup dark brown sugar, 1/2 cup white sugar. Enjoy!
I am so excited to try this recipe! Can I use a 9×13 pan instead or would they come out too thin?
If you want to use a 9×13 pan, double the recipe 🙂 Enjoy!