These chewy blondie bars are the perfect mix of rich caramel flavor and buttery sweetness, made simple with one-bowl preparation.
Packed with energy-boosting carbs and customizable with protein-rich nuts, fiber-filled dried fruits, or antioxidant-rich dark chocolate, they can be tailored for both indulgence and nourishment.
With wholesome ingredients, balanced fats, and a satisfying chewy texture, these bars are a quick, easy, and crowd-pleasing treat ideal for everyday baking or meal prep.
Quick Blondie Bars
Equipment
- 1 × 9×9-inch baking pan (or 9×13-inch for thinner bars)
- 1 × Large mixing bowl
- 1 × Wooden spoon or spatula
- 1 × Measuring cups and spoons
- 1 × Parchment paper or foil (for lining)
- 1 × Wire cooling rack
Ingredients
- 1 cup 227 g unsalted butter, melted (or salted butter, omit extra salt if using)
- 1 ½ cups 300 g packed brown sugar (light, dark, or a mix)
- 2 large eggs room temperature
- 1 large egg yolk
- 2 –3 teaspoons 10–15 ml vanilla extract
- 2 ½ cups 315 g all-purpose flour, unbleached
- 1 teaspoon 4 g baking powder
- 1 teaspoon 5 g kosher salt
- ½ – 2 cups 80–320 g mix-ins (choose from chocolate chips, toffee bits, chopped nuts, dried fruit, or candy pieces)
Instructions
- Prepare Your Baking Pan: Start by preheating your oven to 350°F (175°C). While the oven heats, line your chosen baking pan with parchment paper or aluminum foil, leaving enough overhang on the sides to lift the blondies out after baking. This not only makes slicing easier but also prevents sticking. For thicker, chewy blondies use a 9×9-inch pan (or 7×11-inch pan), and for thinner, more bar-like blondies use a 9×13-inch pan. Lightly grease the parchment or foil for extra insurance.
- Melt the Butter: In a large heat-safe mixing bowl, melt 1 cup (227 g) of butter until fully liquid. You can do this in the microwave in 20–30 second bursts or on the stovetop over low heat. For a deeper, nuttier flavor, consider browning the butter: allow it to cook a bit longer until it turns golden brown and smells toasty. This step enhances the overall richness of the blondies.
- Combine Butter and Sugar: Add the 1 ½ cups of packed brown sugar directly into the warm melted butter. Using a sturdy wooden spoon or spatula, stir the mixture until it looks glossy and smooth. This step dissolves the sugar crystals slightly, creating the signature chewy texture blondies are loved for. Don’t rush—mix until no visible clumps of sugar remain.
- Add the Eggs and Vanilla: Crack in two whole eggs and an additional egg yolk, one at a time. Stir thoroughly after each addition to fully incorporate them into the batter. Adding eggs gradually ensures a smoother, more stable mixture. Then, pour in 2–3 teaspoons of vanilla extract and stir until the batter becomes thick, creamy, and slightly glossy. The vanilla adds depth of flavor that enhances the caramel notes from the brown sugar.
- Mix Dry Ingredients Separately: In a separate medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. Whisking aerates the flour and evenly distributes the leavening and salt. This ensures the blondies bake evenly and have a balanced taste in every bite.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet butter-sugar mixture. Add it in about one cup at a time, stirring gently but thoroughly with each addition. Mixing slowly prevents overworking the batter, which can make blondies tough instead of chewy. Stop as soon as no streaks of flour remain. The batter should be thick, dense, and spreadable.
- Fold in the Mix-Ins: Choose your favorite add-ins—chocolate chips, toffee bits, chopped nuts, dried fruit, or candy pieces—and gently fold them into the batter. Use anywhere from ½ cup to 2 cups, depending on how loaded you want your blondies. Folding ensures even distribution without deflating the thick batter. This step makes the recipe endlessly customizable to your taste or occasion.
- Spread Batter into the Pan: Transfer the thick batter into your prepared baking pan. Since blondie batter is dense, spreading can be tricky. To make it easier, place a sheet of parchment paper, wax paper, or even plastic wrap on top of the batter and press it gently with your hands or a spatula to smooth it evenly to the edges. This technique keeps the batter from sticking and ensures an even thickness for uniform baking.
- Bake Until Just Set: Place the pan in the preheated oven. Bake for 20–30 minutes if using a 9×13-inch pan, or 30–40 minutes for a 9×9-inch or 7×11-inch pan. Keep an eye on them during the last few minutes—blondies are best slightly underbaked in the center. Look for edges that are golden brown and gently pulling away from the pan while the middle still looks a little soft. They will continue to cook slightly as they cool.
- Cool Completely Before Cutting: Remove the pan from the oven and place it on a wire cooling rack. Let the blondies cool in the pan for at least 30–40 minutes. Cooling allows them to firm up and makes slicing much easier. Once cooled, lift them out of the pan using the parchment or foil overhang.
- Slice and Serve: Using a sharp knife, cut the blondies into 12 larger bars or up to 16 smaller squares, depending on your preference. For the cleanest slices, wipe your knife between cuts. Serve them as-is, or for an indulgent treat, pair with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Store for Freshness: Keep the blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze them individually wrapped for up to 3 months. Simply thaw at room temperature before enjoying again.
Notes
- Use real butter for the richest flavor and chewy texture; margarine or spreads won’t give the same results.
- Light or dark brown sugar both work—dark adds deeper molasses notes, while light gives a milder caramel flavor.
- Adding an extra egg yolk helps bind the batter, preventing fat separation while giving a fudgy texture.
- For easy slicing, let the blondies cool fully before cutting and use a sharp knife, wiping clean between cuts.
- Don’t overbake—remove when the edges are golden and the center looks slightly soft. They’ll finish setting as they cool.
Chef’s Secrets for Perfect Blondies
The real secret to incredible blondies lies in balance and timing. Using brown sugar instead of white is essential—it adds moisture and chewiness while giving that signature butterscotch flavor.
If you want to elevate them further, brown the butter first; this extra step brings out a nutty, caramelized depth that makes the bars unforgettable.
When mixing, avoid over-stirring once the flour is added—overmixing develops too much gluten and results in tough blondies.
Finally, trust the process and pull them out of the oven while the center still looks slightly underdone.
That’s how you achieve a soft, fudgy interior instead of a dry, cakey bar.
Serving Suggestions for Any Occasion
Blondies are endlessly versatile and can be enjoyed in many ways.
Serve them plain for a quick snack or dress them up for dessert with a scoop of vanilla or caramel ice cream.
A drizzle of chocolate or salted caramel sauce instantly transforms them into a decadent plated dessert.
For parties or potlucks, cut them into bite-sized squares and mix with other baked treats for a dessert platter.
They also pair wonderfully with coffee or tea, making them a cozy afternoon pick-me-up.
If you’re hosting, offer two or three different mix-in varieties (like chocolate chip, nutty, and fruit-studded) so guests can choose their favorite flavor profile.
Storage Tips for Lasting Freshness
Blondies keep beautifully when stored properly. At room temperature, keep them in an airtight container for up to three days—they’ll stay soft and chewy.
If you want them to last longer, refrigerate them for up to a week; just bring to room temperature before serving for the best texture.
For long-term storage, wrap individual squares in plastic wrap, then place them in a freezer-safe bag or container.
They’ll freeze well for up to three months. To enjoy later, thaw at room temperature or warm in the microwave for a few seconds to bring back that fresh-from-the-oven softness.
Frequently Asked Questions
1. Can I make blondies without mix-ins?
Yes! The base recipe is delicious on its own with a buttery caramel flavor. Mix-ins are optional but add fun texture and variety.
2. How do I know when blondies are done baking?
Check for golden edges pulling slightly away from the pan, while the center still looks soft and slightly underbaked. They firm up as they cool.
3. Can I substitute white sugar for brown sugar?
Not recommended. White sugar will make the blondies drier and less chewy. Brown sugar is key to achieving the rich flavor and texture.
4. What’s the best way to cut blondies cleanly?
Allow them to cool completely, then use a sharp knife. Wipe the blade clean between each cut for neat, bakery-style squares.
5. Can I double this recipe for a crowd?
Absolutely! You can double the ingredients and bake in a larger pan.
Just keep an eye on the baking time—it may need a few extra minutes depending on pan size.
