New recipes



We think Blondies are the perfect treat for your next celebration or school event. Luckily, these Blondies take just...

We think Blondies are the perfect treat for your next celebration or school event. Luckily, these Blondies take just 10 minutes of prep before baking. Make sure to cool completely after removing from the oven.


  • 1/2 Cup Country Crock Simply Delicious
  • 1 1/2 Cup firmly packed light brown sugar
  • 2 eggs
  • 1 Teaspoon vanilla extract
  • 1 1/2 Cup all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 3/4 Cups semi-sweet chocolate chips

Blondies, also known as blonde brownies, are rich dessert bars that are made with brown sugar to give them that extra sweetness. There is no chocolate to be found in a blondie bar, but other ingredients like the butterscotch chips I added in this recipe are commonly added. In fact, blondies may have come before chocolate brownies since Fanny Farmer made ‘brownies’ without any chocolate back in 1896!

Meet Our 4 Blondie Contenders

To keep this showdown fair, I eliminated any recipes that called for mix-ins other than chocolate or nuts (Chrissy Teigen’s, for example, calls for peanut butter, while Cheryl Day’s boasts bourbon and coconut). By testing recipes with similar ingredient lists, I knew I’d be able to determine how small changes — like whether the butter is melted, softened, or browned — affected the final outcome.

Smitten Kitchen’s Blondies, Infinitely Adaptable is an adaptation of Mark Bittman’s recipe that Deb Perelman has baked with every alteration imaginable. The recipe is a favorite of our Editor-in-Chief, Faith Durand, who described these squares as a “solid tablet of butter and sugar.” With a recommendation like that, it had to go on the list.

Cook’s Illustrated is a solid source for reliable recipes (they’ve earned the top spot in several recipe showdowns), so it was no surprise when Tools Editor, Riddley Gemperlein-Schirm, said it was her go-to. It’s the only one that has you melt butter without browning it, and it includes white chocolate, which intrigued me.

Sarah Kieffer’s Brown Butter Blondies stood out for being extra in every way, and that’s why they’re a favorite of Food Editor Meghan Splawn. This recipe has it all: brown butter, extra egg yolks, toasted nuts, two types of chocolate, and a generous glug of vanilla extract. Would all of these extras add up to the best blondie of the bunch, or would it be too much of a good thing?

Lastly, I included Ina Garten’s Chocolate Chunk Blondies recipe, which is most similar to a chocolate chip cookie in that you cream room-temperature butter with the sugar. In another truly Ina move, this recipe includes massive amounts of nuts and large chunks of chocolate.

Blondie Recipe

Cook time 25 minutes to 30 minutes

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • low-sodium
  • red-meat-free
  • Calories 272
  • Fat 12.4 g (19.1%)
  • Saturated 7.6 g (37.8%)
  • Carbs 39.2 g (13.1%)
  • Fiber 0.9 g (3.7%)
  • Sugars 26.2 g
  • Protein 2.7 g (5.5%)
  • Sodium 63.0 mg (2.6%)


(1 stick) unsalted butter, melted and cooled

semisweet or bittersweet chocolate chips



Preheat the oven to 350°F and prepare an 8x8-inch baking pan. Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides like a sling.

Beat together the blondie ingredients. Place the butter, brown sugar, egg, and vanilla in a large bowl and use a sturdy whisk or electric hand mixer to mix until well-combined, about 1 minute. Add the flour, baking powder, and salt and use a large spatula to mix until just combined. Fold in the chocolate chips, reserving a few for the top if desired.

Transfer the batter to the prepared pan and bake for 25 to 30 minutes. Pour the batter into the prepared pan and smooth into an even layer. Bake until the edges are browned and pulling away from the pan, and a tester inserted in the center comes out with just a few crumbs, 25 to 30 minutes.

Cool the blondies before cutting. Cool completely in the pan on a wire rack. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 16 squares.

Recipe Notes

Storage: The blondies will keep for up to 3 days stored in an airtight container at room temperature.

If you’ve never tasted one before you might be asking what is a blondie and how is it different than a brownie. Well, it’s really simple and it’s pretty genius. A blondie dessert is a fudgy baked bar with the same textural elements as a brownie. Brownies are balanced with a magic ratio of oil, sugar, flour, chocolate, and eggs.

A bit of flour, rich eggs, and sweet sugar provide brownies with moisture and allow them to cook without being “set” entirely. These elements form that unmistakable fudge center and can be found in my blondie recipe as well.

While a brownie uses dark chocolate to flavor the batter, blondies get their blonde color and butterscotch flavor from caramel-like brown sugar, aromatic vanilla extract , and rich white chocolate. The result is a unique caramel flavor and brownie texture, hence “blonde brownies” or blondies.

What makes this one of my best desserts is not just the taste but the simplicity of its process. This blonde brownie recipe is a foolproof, one-bowl recipe that can be made in under 15 minutes.

Because this blondie recipe is made with such simple baking ingredients, it’s the kind of treat that can be made at the drop of a hat. I love to make these blondies for all kinds of occasions but I am known to make them for no reason at all.


For this easy dessert recipe, you’ll need these ingredients:

  • FLOUR: I mean… flour is kind of a necessary ingredient for baked goods!
  • BAKING SODA: Baking soda helps your brownies take shape into the perfect texture.
  • SALT: Just a bit of salt for the science-y part of baking, haha!
  • BUTTER: Make sure to use softened unsalted butter for the most delicious results!
  • SUGAR: You’ll need granulated and light brown sugar for the perfect balance of sweet.
  • VANILLA: And of course – you need vanilla to create that blondie flavor!
  • EGGS: A couple eggs will help bind everything together, make sure they’re room temp.
  • WHITE CHOCOLATE CHIPS: And of course you need white chocolate chips! Both for baking in and to top them with.

Blondies Recipe

Blondies are one of the easiest recipes to make, require hardly any mixing but always turn out perfect. With their crackly top and gooey centres it&rsquos hard to stop at just one.

Shop this Recipe

  • 2 Sticks | 225g | 1 Cup Butter
  • 2 Cups | 400g Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla Essence
  • 2 Cups | 250g Flour
  • ½ tsp Salt
  • 1 Cup White Chocolate Chips
  1. Melt the butter in a saucepan or in the microwave. Mix with brown sugar until smooth.
  2. Crack the eggs into the bowl with the butter and sugar on at a time, mixing well in between each addition until incorporated. Add the vanilla essence and mix until combined.
  3. Add the flour and salt to the mixing bowl and fold together until just about combined. Pour in the chocolate chips and fold again until well incorporated.
  4. Pour into a lined square pan and bake in 180C | 350F oven for 30 minutes. Leave to cool completely in the pan before slicing into 16 squares.

The best blondie recipe ever. My kids are obsessed.

Thursday 12th of March 2020

Is the butter salted or unsalted? TIA

Monday 18th of November 2019

Hi . I really want to try this blondie recipe. Do you use plain flour or self raising flour? Thank you, May ❤️

Tuesday 12th of November 2019

Recipes by Carina

Hi, I'm Carina! I'm a professionally trained Chef, Food Photographer, and a lover of creating recipes! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. Here I share everything from classics to new interesting flavours so come join in!

If you are wondering what a “blondie” is, here’s everything you need to know. A blondie recipe like this one is similar to a chocolate brownie, but it is made with brown sugar, butter, and vanilla rather than cocoa, giving it a butterscotch flavor instead of the standard chocolate one.

It gets the name “blondie” because it is a blonde brownie, instead of a brown brownie. The consistency of a blondie is just like a brownie. It is rich, dense, and chewy. Just like brownies, this blondie recipe can be made with or without nuts, and with or without butterscotch chips. In my opinion, butterscotch chips do give it that extra buttery sweet flavor.

The best part about this blondie recipe is they are so easy to make! The prep time is less than 5 minutes and then you can make the sauce while the blondies are in the oven. The sauce can be stored in the fridge, but make sure you heat it up in the microwave for 30 seconds before serving.

Insider’s tip: it is very important to make sure that the blondies cool all the way before you cut them. It is hard to wait because they smell so good coming out of the oven, but trust me, it is worth it.

If you happen to somehow have any leftovers, the blondies can be stored in an airtight container on the counter, or covered with plastic wrap.

Ingredients for soft blondies

You’ll only need 6 ingredients that you probably already have in your pantry and fridge to make these tasty blondies! We used chocolate chips here, but you can use whatever you have on hand–walnuts, butterscotch chips, candy, nutella, white chocolate, chocolate chunks…the list goes on. Scroll down for some more suggestions!

  • Unsalted Butter
  • Brown Sugar
  • Eggs
  • Vanilla
  • Baking Powder
  • Flour
  • Chocolate Chips (optional)

20 of Our All-Time Best Brownie and Blondie Recipes

Are you a brownie lover or a blondie fan? Perhaps like us you think both are absolutely delicious, which is why we're here to celebrate our all-star blondie and brownie recipes.

The basic structure of these treats differs in just two main ingredients&mdashthere's team chocolate and team brown sugar. Blondies get their color and nutty flavor from brown sugar, vanilla extract, and brown butter. And blondies have a sweet butterscotch flavor while brownies are, of course, purely chocolate. Brownies are typically fudgier than soft, chewy blondies though we have recipes that offer varitions on the texture of each. Butter features prominently in both these bar cookies.

What's ahead? First off we're sharing classics like Chewy Brownies, which are crisp on the outside with a rich, fudgy, and totally decadent interior. It's a brownie recipe that takes the spotlight at dinner parties and as an indulgent lunchtime snack. On the blondie side of things, you'll find that our Butter-Pecan Blondies are just what you'd expect from this classic treat, with the happy addition of toasted pecans for crunch. If you're in the mood to change it up a bit, Fudgy Turtle Brownies should do the trick. Layered with sweet caramel sauce and pecans, they're a decadent bar cookie. For a most surprising brownie recipe, these Slow Cooker Triple-Chocolate Brownies can't be beat. They're hands-off as they bake on low for four hours. And when you need to serve a crowd, try these Big-Batch Triple-Chocolate Brownies.

After you look through these 20 brownie and blondie recipes, the only choice you'll have to make is which to bake first.

Watch the video: Blondie - One Way Or Another Cruella OST