My family goes bonkers for these blondies. They are gooey, fudgy in the middle, and taste like rich, buttery caramel. Use melted butter, which is excellent, or you can add extra flavor by browning your butter first. I’ve shown how to brown butter for blondies below.
Key Ingredients
Butter: Makes these rich and delicious. For an extra toasty flavor, brown the butter, as in our video. I also explain how to make brown butter here. Brown sugar: Makes our blondies taste like sweet caramel. I love using dark brown sugar when making these for even more flavor. Egg: Provides structure and makes our blondies fudgy in the middle. Use a room-temperature egg (or close to it) for the best results. It mixes much better into the batter. To quickly warm up your egg, place it in a bowl of lukewarm water for 5 minutes before adding it to the batter. Vanilla and salt: Make these taste amazing. If you have almond extract on hand, add a little dash (it’s delicious). Flour: I use all-purpose flour, which provides some structure, although I don’t use much of it. Like when making our favorite brownies, we only add a little flour to the batter (more flour results in a cakey, drier texture). Chocolate chips: I love chocolate chip blondies, but I’ve provided tips for using other add-ins to our recipe.
How to Make the Best Blondies
Blondies are super simple to make. You’ll start with your butter. I love to brown my butter for brown butter blondies, but plain melted butter will work in this recipe, too. If you want to brown your butter, swirl it in a saucepan over medium-low heat. It will melt, turn foamy, and finally start turning brown. When your butter looks light brown and smells nutty, it’s ready! Whisk the butter into the sugar, then add the egg, vanilla, and salt. When that’s blended, stir in the flour and the chocolate chips. Our blondie batter is thick, so you might need to spread it in your baking pan (I use an 8-inch x 8-inch pan). Then bake them in a 350°F oven until the edges look dry and the middle looks shiny and slightly underbaked. Just like brownies, the blondies will continue to cook and firm up in the middle as they cool. I love how fudgy and gooey these blondies turn out. With our recipe, the blondies will be around 1/2-inch thick. We love them this way, but if you want to make thicker blondies, add some baking powder to your batter (tips for baking powder are below the recipe).
Storing Homemade Blondies
Keep your baked blondies in an airtight container at room temperature for 2 to 3 days. Or store them in the fridge for 2 weeks. You can also freeze blondies for up to 3 months! I like wrapping them individually so I can take one or two out of the freezer.
More Bars and Cookies
Easy Chocolate Chip Cookies (my favorite) Peanut Butter Cup Cookie Bars Milky Way Stuffed Cookies Easy One-Bowl Brownies
1 cup (190g) lightly packed dark or light brown sugar 1 large egg at room temperature 1 teaspoon vanilla extract 1/4 teaspoon almond extract, optional 1/4 rounded teaspoon fine sea salt, decrease a little if sensitive to salt 1 cup (130g) all-purpose flour 1 cup (170g) chocolate chips 1/2 cup optional extras like toasted nuts, dried fruit, or shredded coconut 2Melt the butter or make brown butter (brown butter adds a toasted flavor). To brown butter, add the butter to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan. It will melt, get a little foamy, and finally turn golden brown. Remove it from the heat when the butter is light brown and smells nutty. 3Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty. Set aside for a few minutes to cool. 4When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color. 5Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour. 6Stir in the chocolate chips and any additional add-ins like nuts or dried fruit. 7Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps. 8Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked, 20 to 30 minutes. 9Cool to room temperature before removing from the pan — this step is essential and helps the blondies set. Cut into 16 squares. Don’t be surprised if the blondies have not risen much (they should be about 1/2-inch thick). These are intended to be dense, rich, and a little fudgy.
