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5 from 48 reviews

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!

blonde brownies on parchment paper sliced into squares with one blondie facing upwards

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

ingredients needed to make blonde brownies in bowls with labels
  • 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 by step process showing how to make blonde brownies

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.

three blonde brownies stacked on top of each other

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.
blonde brownies sliced into squares on parchment

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

brownie blondies stacked on top of each other featured image

Brownie Blondies
Three White Chocolate Raspberry Blondie squares stacked with raspberries around

White Chocolate and Raspberry Blondies
Oreo blondies sliced into squares with one in the middle on its side

Oreo Blondies
Batch of biscoff blondies with one piece turned on its side so you can see the filling

Biscoff Blondies

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 on parchment paper sliced into squares with one blondie facing up
5 from 48 reviews

Blonde Brownies

Gabby Kislanko
These blonde brownies are the gooeyest chewy blondies ever. They're filled with chocolate chunks and have a perfect crinkle top!
Prep Time: 15 minutes
Bake: 30 minutes
Total Time: 45 minutes
Servings: 16 blondies
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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

8x8 inch Square Baking Pan
8×8 inch Square Baking Pan
Whisk

Video

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or the scoop and level method.
Baking Time: This will vary depending on your oven, as well as your pan.
If using a glass baking dish instead of aluminium, the blonde brownies will take longer to bake.
Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. Store sliced blondies at room temperature in an airtight container. 
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.
Calories: 267kcal, Carbohydrates: 41g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 118mg, Potassium: 91mg, Fiber: 1g, Sugar: 24g, Vitamin A: 436IU, Calcium: 22mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.