Blondies

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Part cookie, part brownie—what’s not to love about a good blondie? Best of all, they’re ridiculously easy to make. They’re even easier than chocolate chip cookies (no need to chill the dough or roll it into balls) and simpler than my go-to brownie recipe since there’s no chocolate to melt.

This blondie recipe, packed with chocolate chips and pecans, is my all-time favorite. You’ll notice it doesn’t call for baking soda or baking powder—that’s intentional. Blondies are meant to be dense and fudgy, not cakey, so they don’t rise much. (And yes, the nuts are optional. My kids claim I ruin everything with nuts, but I think they add just the right crunch.)

These chocolate chip blondies are perfect for entertaining a group any time of year. Serve them up for cookouts, football-watching parties, or simply as a treat for the family. Pair them with other bar cookies, like lemon bars or brookies, for your next get together.

Blondie Ingredients

• Melted butter: Provides a rich, creamy base for the batter. Melted butter creates a denser, chewier blondie. You can also use browned butter for a nuttier flavor or swap it for coconut oil or non-dairy butter alternative if you need to make this without any dairy.
• Brown sugar and granulated sugar: Brown sugar adds moisture and a deep, caramel-like flavor, while granulated sugar sweetens and gives the blondies crisp edges and soft center. (Be sure to pack the brown sugar tightly.)
• Egg and vanilla extract: The egg binds everything together, while vanilla adds warm, aromatic flavor.
• All-purpose flour: Provides structure for the blondies. For the most accurate measurement, use the spoon-and-level method: spoon the flour into your measuring cup and level it off with a straight edge—don’t scoop directly from the bag, which can pack in too much flour.
• Semisweet chocolate chips and chopped pecans: These mix-ins add texture and flavor—melty chocolate in every bite and a subtle crunch from the pecans.

How to Make Blondies

Grab all your ingredients, line your 8-inch square baking dish with parchment paper, and preheat your oven to 350 degrees F to make this easy blondie recipe.

Step 1: Mix the butter and sugars. Combine the melted butter and both sugars in a large bowl. Beat together until well combined, about 2 minutes.

Step 2: Add the egg and vanilla. Beat the egg and vanilla into the sugar and butter mixture until fully incorporated and the mixture looks cohesive.

Step 3: Mix in the dry ingredients. Add the flour and salt and beat on low speed until just combined.

Step 4: Add the chocolate chips and nuts. Stir them into the batter until evenly distributed. If you’re skipping the nuts, feel free to add a few extra chips instead.

Step 5: Transfer the batter to the pan. Transfer the batter to the pan and spread it into an even layer. It’s a thick batter, so take your time nudging it into the corners and a spatula works best for this process!

Step 6: Into the oven it goes. Bake the bars for 25 to 30 minutes, until the top is set and lightly golden. Transfer the pan to a wire rack and let cool completely before lifting out and slicing.

Step 6: Into the oven it goes. Bake the bars for 25 to 30 minutes, until the top is set and lightly golden. Transfer the pan to a wire rack and let cool completely before lifting out and slicing.

Pro Tips and Blondie Variations

• Swap the mix-ins: These blonde brownies are so versatile! Swap all or half the chocolate chips with white chocolate chips, change the nuts or leave them out, or even add some dried cranberries. Just keep the amount of mix-ins you add to 1 1/4 cups.
• Do not overbake: You want your blondies to have that fudgy, dense texture similar to brownies. The edges should be golden and the top set, though they may look a bit soft still in the middle. The blondie bars will continue to set as they cool down.
• Line your pan with parchment paper: It makes removing the blondies a breeze and ensures cleaner slices. Be sure to leave an overhang on two sides so you can lift the whole slab out of the pan once cooled.
• Want to double the recipe? This blondie recipe works great doubled and baked in a 9 x 13 pan.

Blondies

Makes 16 squares
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup (packed) dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup chopped pecans (optional)

Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch (20-cm) square baking pan with an 8 x 11-inch (20 x 28-cm) piece of parchment paper, leaving a 2-inch (5-cm) overhang on two sides. You’ll have to create seams in the corners and along the edges of the pan to get it to stay put (you can always add a few dots of butter underneath if necessary).

In a large bowl of an electric mixer, beat the melted butter with the brown sugar and granulated sugar until well combined, about 2 minutes. Beat in the egg and vanilla. On low speed, mix in the flour and salt until just blended. Stir in the chocolate chips and nuts. Transfer the batter to the prepared pan and spread evenly with a rubber spatula.

Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool. Using the parchment overhang, lift the blondie “cake” from the pan and transfer it to a cutting board; cut into 16 squares. Store the blondies in an airtight container at room temperature or freeze for longer storage.

Notes

Freezer-Friendly Instructions: The blondies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Information

Per serving (16 servings): Calories: 166kcal, Carbohydrates: 22g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 81mg, Fiber: 1g, Sugar: 15g

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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