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The Ultimate Blondie Recipe – Thick, Chewy, and Loaded with Flavor

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These classic blondies are thick, chewy, and loaded with buttery brown sugar flavor. With crispy edges, a gooey center, and endless customization options, they’re the perfect easy dessert that comes together in one bowl!

Ingredients

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  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips, butterscotch chips, or chopped nuts (optional but highly recommended!)

Instructions

  • Preheat and prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving a 2-inch overhang on two opposite sides (this makes removal so much easier!). Lightly grease the parchment or foil with cooking spray or butter.
  • Melt the butter: In a medium saucepan over low heat or in a microwave-safe bowl, melt the butter completely. Let it cool for 3-5 minutes—you want it warm but not hot, or it will cook the eggs in the next step.
  • Mix the wet ingredients: Pour the melted butter into a large mixing bowl. Add the brown sugar and granulated sugar, then whisk vigorously for about 1 minute until the mixture is smooth, glossy, and well combined. The sugar should be fully incorporated into the butter.
  • Add eggs and vanilla: Crack in the eggs one at a time, whisking well after each addition. The mixture should become lighter in color and slightly thick. Add the vanilla extract and whisk until everything is beautifully combined and smooth.
  • Incorporate dry ingredients: In a separate bowl (or directly over the wet mixture if you’re going for minimal dishes), whisk together the flour, baking powder, and salt. Pour the dry ingredients over the wet ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. Don’t overmix—stop as soon as you no longer see dry flour streaks. The batter will be thick and glossy.
  • Add mix-ins: If using chocolate chips, nuts, or other mix-ins, fold them in gently until evenly distributed throughout the batter.
  • Spread in pan: Scrape the batter into your prepared pan. Use your spatula to spread it evenly into all corners—the batter is thick, so take your time to get it level. Smooth the top as best you can.
  • Bake: Place the pan on the center rack of your preheated oven and bake for 22-28 minutes. The blondies are done when the edges are set and golden brown, the center looks just barely set (it will jiggle very slightly when you gently shake the pan), and a toothpick inserted into the center comes out with just a few moist crumbs. Don’t overbake—slightly underbaked is better than overbaked for maximum chewiness!
  • Cool completely: Remove from the oven and place the pan on a cooling rack. This is the hardest part—let the blondies cool completely in the pan for at least 30 minutes (ideally 1 hour) before cutting. They’ll continue to set as they cool.
  • Cut and serve: Use the parchment paper overhang to lift the entire block of blondies out of the pan onto a cutting board. Using a sharp knife (wipe it clean between cuts), slice into 16 squares. Serve and watch them disappear!

Notes

  • Don’t overmix: Once you add the flour, mix only until combined. Overmixing develops gluten and makes blondies tough and cakey instead of chewy.
  • Check early: Oven temperatures vary. Start checking at 22 minutes. The center should look slightly underdone—it will continue cooking as it cools.
  • Mix-in options: Feel free to use any combination of chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, chopped pecans, walnuts, toffee bits, or even M&Ms!
  • Storage: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

Nutrition

Find it online: https://focialy.com/blondie-recipe/