Blondies
Buttery, chewy and irresistible
Chewy brown sugar and vanilla bars studded with white chocolate chips, ready in about 2 hours 15 minutes including cooling
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Blondies
Blondies are rich, chewy bars made with brown sugar, vanilla and butter, often filled with white chocolate chips or nuts. They are the golden cousin of the brownie, with a deep caramel flavour instead of cocoa, and make a perfect treat for tea time, coffee breaks, parties or any sweet occasion.
The chewy, fudgy texture comes from melted butter and plenty of brown sugar. Mix the batter only until combined, take the pan out while the centre is still slightly soft, and let the bars cool completely before cutting so they slice neatly.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Blondie bars, White chocolate blondies, Brown sugar blondies.
Original quantities serve 12. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Line the pan
Preheat the oven to 180°C (160°C fan). Line a 9 x 9 inch (23 x 23 cm) baking pan with parchment paper, leaving some overhang so you can lift the blondies out.
PreparationMelt and cool the butter
Melt the butter and let it cool until just lukewarm. Hot butter can scramble the eggs and spoil the chewy texture.
PreparationSet up the equipment
For Blondies, have these tools clean and ready: 9 x 9 inch (23 x 23 cm) baking pan; mixing bowls; whisk; electric hand or stand mixer (optional); spatula; measuring cups and spoons; parchment paper; cooling rack; sharp knife. Choose the cooking method before starting and use the tools for that method.
Before cookingCheck ingredients and labels
Allergen notes for this version: Milk, egg and wheat (gluten). Contains nuts if walnuts or pecans are added. Check packaged ingredients and substitutions against these notes. Measure the ingredient list for your selected servings and keep optional additions separate.
Before measuring
Step-by-step cooking method
1 Preheat the oven / Melt the butter
Preheat the oven to 180°C (160°C fan). Line a 9 x 9 inch (23 x 23 cm) baking pan with parchment paper. Melt 180 g butter and let it cool slightly until lukewarm.
2 Mix the sugars / Add the eggs and vanilla
In a large bowl, whisk together the melted butter, 200 g brown sugar and 50 g granulated sugar until well combined. Add the 2 eggs one at a time, whisking well after each addition. Stir in 2 tsp vanilla extract.
3 Combine the dry ingredients / Mix wet and dry
In a separate bowl, whisk together 180 g flour, 0.5 tsp baking powder and 0.25 tsp salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
4 Add the chocolate chips
Fold in the white chocolate chips and nuts, if using, with a spatula. Fold in any of the listed optional chocolate chips, cranberries or shredded coconut at this stage.
5 Fill the pan / Add the topping
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the extra white chocolate chips and a pinch of sea salt on top, if using.
6 Bake the blondies
Bake until the top is golden and a toothpick inserted in the centre comes out with a few moist crumbs.
7 Cool in the pan / Lift and transfer / Cool completely
Let the blondies cool in the pan so they set. Use the parchment paper to lift the blondies out of the pan and transfer them to a cooling rack. Let the blondies cool completely before cutting.
8 Cut into squares / Serve and enjoy
Use a sharp knife to cut into 12-16 squares or bars. Serve as they are or with a scoop of vanilla ice cream.
Chef’s tips
- Use melted, not hot, butter for the best chewy texture.
- Do not overbake; blondies should be slightly soft in the centre.
- Let them cool completely before cutting.
- Add a pinch of sea salt on top to enhance the flavour.
- Store in an airtight container for up to 5 days.
Common mistakes & quick fixes
- Overbaking
- This makes them dry and crumbly. Take them out when a few moist crumbs cling to the toothpick.
- Too much flour
- This gives a dense texture. Measure the flour carefully.
- Overmixing
- This makes tough blondies. Mix only until the flour disappears.
- Too little sugar
- This gives less flavour and chew. Use both the brown and white sugar.
- Cutting while warm
- They fall apart and stick to the pan. Let them cool completely first.
- Using hot butter
- It affects the texture. Let the melted butter cool until lukewarm.
Variations & serving ideas
Nuts: Try walnuts, pecans or macadamia nuts for extra crunch.
Dried fruit: Add dried cranberries or raisins for a fruity twist.
Chocolate: Use dark or milk chocolate chips instead of white chocolate.
Fudgier blondies: Bake for 2-3 minutes less for a softer, fudgier centre.
Chocolate drizzle: Drizzle with melted chocolate once cool.
Blondie sundaes: Turn into blondie sundaes with ice cream, or cut into mini blondie bites for parties.
Perfect result check
| Top | Golden with a chewy centre and evenly baked. |
|---|---|
| Flavour | Rich, buttery and caramel-like. |
| Texture | Soft and fudgy, not dry or overbaked. |
| Add-ins | Plenty of chocolate chips or add-ins in every bar. |
| Serving | Delicious on its own or with ice cream. |
Storage & reheating
| Room temperature | Up to 5 days | Store in an airtight container. |
|---|---|---|
| Freezer | Up to 3 months | Wrap well before freezing. |
| Serving | Any time | Serve at room temperature or slightly warmed, with ice cream, whipped cream or coffee. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Butter | Low heat | Just melted, then cooled until lukewarm. |
| Baking | 180°C oven (160°C fan) | Golden top; toothpick shows a few moist crumbs. |
| Cooling | No heat | Completely cool and set before cutting. |
Helpful answers before you cook
What is the difference between blondies and brownies?
Blondies are made without cocoa. They rely on brown sugar, butter and vanilla for a caramel flavour, while brownies are chocolate-based.
Why are my blondies dry?
They were probably overbaked or had too much flour. Take them out when the top is golden and a toothpick shows a few moist crumbs.
How do I make blondies fudgier?
Bake them for 2-3 minutes less and let them cool fully in the pan so the centre sets soft and fudgy.
How long do blondies keep?
Up to 5 days in an airtight container at room temperature, or up to 3 months in the freezer if well wrapped.
Can I make blondies without white chocolate?
Yes. Use dark or milk chocolate chips, nuts, dried cranberries or coconut instead, or leave them plain.
