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A week straight, that’s how long I spent testing this blondie recipe, perfecting the flavor and texture for a chewy, not overly cakey blondie. Once I had the best blondie recipe, I broke it into easy-to-follow steps, so even the most novice baker can have perfect blondies the first time.
After developing a recipe for brown butter chocolate chip cookies, I knew I wanted to take the skills and knowledge from that recipe and make blondies with brown butter. As part of my testing, I tweaked the flour ratios and swapped the baking soda for baking powder. The baking soda made the blondies too cakey, where the baking powder gave them enough lift but allowed them to still be chewy, like the texture of a brownie.
I didn’t just stop there, I also experimented with melted butter vs browned butter. The result? Brown butter was the winner! It adds a rich, nutty flavor, enhancing the taste and aroma with notes of caramel and toffee. It also improves the texture, creating a perfect balance of crispy edges and a chewy center.
I take my recipe testing seriously, so I also experimented with baking in a glass vs metal pan. I preferred the metal pan as it produced a chewier blondie with more even baking. The glass pan yielded blondies that were cooked on the edges but too fudgy in the center.
That was some serious blondie testing, but it was so worth it! Keep reading for all of my best blondie tips, storage and freezing instructions, and more!
What is a Blondie?
A blondie is a type of dessert bar, similar to a brownie but with a vanilla flavor instead of chocolate. Sometimes blondies include mix-ins like chocolate chips, white chocolate chips or nuts. Traditionally, blondies are made with brown sugar, which gives them a rich flavor and chewy texture. Some people call them “blonde brownies”.
Blondies vs Brownies
Blondies aren’t just a different color brownie. In fact, they have several differences. Here are their key differences:
- Flavor: Blondies have a rich, buttery and caramel-like flavor while brownies deliver on chocolate flavor.
- Color: The most obvious difference is the color. Blondies are light golden-brown while brownies are dark brown.
- Key Ingredients: Blondies are traditionally made with brown sugar, while brownies use cocoa powder or melted chocolate.
- Texture: Blondies are known for a chewier, denser texture while brownies can vary in texture from cakey to fudgy, depending on the recipe.
- Sweetness: Blondies are often sweeter than brownies because they use both brown sugar and granulated sugar, whereas brownies use granulated sugar which is balanced with the bitterness of the cocoa powder.
What You’ll Love About This Blondies Recipe
Here are just a few of the reasons you’ll love this blondie recipe:
- Perfectly chewy, not overly cakey
- Caramel and toffee flavors
- Prepped in just 10 minutes
- Made with simple ingredients
- Easy-to-follow instructions
- Perfect for any special occasion, family gathering, or just because you get the craving!
Blonde Brownie Recipe Ingredients
Delicious, gooey blondies are made with simple ingredients, most of which you probably have in your kitchen already. Keep reading for all my best blondie tips and get the full recipe in the recipe card below. Here’s what you’ll need:
- Unsalted butter: brown the butter
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Brown sugar
- Granulated sugar
- Eggs
- Egg yolk
- Vanilla extract
How to Make Blonde Brownies
This easy blondie recipe is foolproof and prepped in just 10 minutes. Here are the steps to blondie perfection:
Brown the butter
- Melt butter. Start by melting butter in a small, heavy saucepan over medium heat. Make sure it doesn’t burn by using a thick-bottomed saucepan. Keep the heat at medium to ensure even browning, stirring constantly with a whisk or spatula for about 6 to 8 minutes to prevent milk solids from sticking.
- Stir continuously. As the butter melts, bubbles will appear, signaling the start of the browning process. Keep stirring until the butter turns golden brown. If the bubbling gets too intense, briefly take it off the heat to check the color accurately. You’ll notice a scent resembling toasted graham crackers or nuts.
- Remove from heat. Once you see golden-brown specks in the butter, take it off the heat immediately and transfer it to a heatproof bowl to stop the cooking. Remember, the butter will continue to brown even off the heat, so it’s better to be cautious.
Blondies
- Prep oven and pan. Preheat the oven to 350º F. Line a 9×13 inch pan with aluminum foil or parchment paper.
- Mix dry ingredients. In a mixing bowl combine the flour, cornstarch, baking soda, and salt. Set aside.
- Cream butter and sugars. In a larger mixing bowl combine the browned butter, brown sugar, and granulated sugar. Beat on medium speed for 60 seconds.
- Mix wet ingredients. Add in the eggs, egg yolk and vanilla extract, beat for 30 seconds.
- Combine wet and dry ingredients. Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.
- Bake. Pour the batter into the prepared pan and bake at 350ºF for 25-30 minutes or until the top of the bars turn golden in color and the edges look set and puffy. Remove from the oven and allow the blondies to cool for 40 minutes before cutting into squares.
Blondies Recipe Tips For Success
For best results, follow these tips:
- Don’t overbake: Blondies are done when the top of the bars turn golden in color and the edges look set and puffy.
- Use a metal pan: I tested metal pans and glass pans, and preferred the metal because it produced a chewier blondie with more even baking. The glass pan yielded blondies that were cooked on the edges but too fudgy in the center.
- For ultra-moist blondies: Cut the recipe in half and bake in a 8×8 inch pan.
- If you prefer blondies that are gooey in the middle: If you like a gooey blondie, decrease the bake time 3-5 minutes.
Blonde Brownie Recipe Variations
Another great thing about blondies is that they are great with a variety of mix-ins and variations. Here are some ideas to add:
- White chocolate chips (these are known as white chocolate blondies)
- Peanut butter chips
- Semi-sweet chocolate chips
- Butterscotch chips
- Shredded coconut
- Your favorite nuts (chopped)
Blondie Dessert Storage
Store leftover blondies at room temperature in an airtight container. They will last for up to 5 days.
How to Freeze
You can freeze these blondies for up to 3 months. Simply store in an airtight container or freezer-safe bag. I recommend placing parchment paper between layers. When you’re ready to eat them, thaw at room temperature.
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Blondie Brownie Recipe
Ingredients
- 1 cup unsalted butter, brown the butter, 226 grams
- 2 ¾ cups all-purpose flour, 330 grams
- 2 tsp cornstarch
- 1 tsp baking powder
- ¼ tsp salt
- 1 ¼ cups packed brown sugar, 266 grams
- ¼ cup granulated sugar, 50 grams
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
Brown the butter
- Start by melting butter in a small, heavy saucepan over medium heat. Make sure it doesn’t burn by using a thick-bottomed saucepan. Keep the heat at medium to ensure even browning, stirring constantly with a whisk or spatula for about 6 to 8 minutes to prevent milk solids from sticking.
- As the butter melts, bubbles will appear, signaling the start of the browning process. Keep stirring until the butter turns golden brown. If the bubbling gets too intense, briefly take it off the heat to check the color accurately. You’ll notice a scent resembling toasted graham crackers or nuts.
- Once you see golden-brown specks in the butter, take it off the heat immediately and transfer it to a heatproof bowl to stop the cooking. Remember, the butter will continue to brown even off the heat, so it’s better to be cautious.
Blondies
- Preheat the oven to 350º F. Line a 9×13 inch pan with aluminum foil or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, and salt. Set aside.
- In a larger mixing bowl combine the browned butter, brown sugar, and granulated sugar. Beat on medium speed for 60 seconds.
- Add in the eggs, egg yolk and vanilla extract, beat for 30 seconds.
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.
- Pour the batter into the prepared pan and bake at 350ºF for 25-30 minutes or until the top of the bars turn golden in color and the edges look set and puffy. Remove from the oven and allow the blondies to cool for 40 minutes before cutting into squares.
