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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 chewy 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.

These blondies have the same fudgy gooey texture as brownies, but without the chocolatey flavor. They are quick and easy to make and ready in under 40 minutes!

If you’re looking for a smaller portion of this recipe, be sure to check out my small batch blondies!

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 (or use vegan white chocolate chips if you are making this recipe dairy free).

Featured Reader Review

“My first time making these blondies. They are delicious!! Will definitely be making these again. I added chocolate chips and cream white chips and walnuts.” 

Terry
Read more reviews

How To Make These Blondies

butter and sugars whisked together in a glass bowl on a wooden countertop.

Whisk butter and sugars together.

wet ingredients for blondies mixed in a glass bowl.

Add eggs and vanilla!

small-batch-blondies-3

Whisk in dry ingredients, then chocolate chips.

blondie batter in a square baking pan on a wooden countertop.

Add more chocolate on top and bake!

blonde brownies sliced into squares on parchment

Expert Tips

  • Properly measure your flour – I strongly recommend using a kitchen scale to weigh your dry ingredients. If you aren’t using a scale, use the scoop and level method. Too much flour will lead to cakey blondies.
  • Don’t over-bake: In my oven, these are done in 27-30 minutes. But your oven may be different, so it’s important to keep checking on them every few minutes after the 25 minute mark!
three blonde brownies stacked on top of each other

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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 measuring your flour is crucial for that fudgy texture we’re looking for. Gram measurements are all provided above!
Baking Time: This will vary depending on your oven, as well as your pan.
If using a glass baking dish instead of aluminium, the blondies 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.