This recipe for blondies is chewy brown sugar cookie bars studded with dark chocolate chunks and baked to gooey perfection. A super easy treat that’s perfect for parties, bake sales or as an after school snack.
I often make bar cookies when I’m looking for a sweet treat, they’re so easy to make and you don’t have to bake multiple batches like you do with traditional cookies. I often make Oreo bars, rocky ledge bars, or these decadent blondies.
I’m all about a good brownie, but I love blondies just as much! They’re the brown sugar cookie version of their chocolate brownie counterparts. This version is loaded with plenty of chocolate chunks for a fantastic treat that’s good any time of the day.
What is a blondie?
A blondie is a type of bar cookie that is similar to a brownie, except the primary flavoring is brown sugar rather than chocolate. Blondies are soft and chewy, and can be served plain or with other flavorings mixed in such as chocolate or nuts.
How do you make blondies?
This is a one bowl recipe that starts with melted butter and brown sugar. The dry ingredients are added to the wet ingredients and blended together until a smooth dough forms. The final addition is a generous amount of semisweet chocolate. The blondies go into the oven to bake, then once they’re cool you can cut your treats into squares to serve.
How do you know when blondies are done?
You can tell when blondies are done because they’ll start to pull away from the sides of the pan and the edges will be light brown. Be sure not to overcook your blondies or they might turn out overly hard and dry. You can also insert a toothpick into the middle of your pan to test for doneness. If the toothpick comes out with just a few crumbs attached your bars are ready!
- I chop up bars of high quality baking chocolate (such as Ghirardelli) to make the chocolate chunks for this recipe.
- Blondies will keep for up to 5 days at room temperature in an airtight container.
- I prefer to use dark brown sugar as it gives a richer taste, but if you only have light brown sugar, that will also work just fine.
I went simple here by adding the classic semisweet chocolate to this recipe. That being said, you can customize your cookie bars by adding any number of ingredients to the mix.
- Chocolate: Instead of using semisweet chunks, try chocolate chips, milk chocolate, white chocolate, butterscotch chips or peanut butter chips.
- Candy: You can make candy bar blondies by using M&M’s, chopped peanut butter cups or toffee bits.
- Nuts: Feel free to add some nuts such as pecans, walnuts or almonds.
Can you freeze blondies?
Blondie bars are a great candidate for the freezer! Cut up your bars, then wrap them individually in plastic wrap and store in a resealable bag in the freezer for up to 2 months. Blondies are a versatile treat that are always a welcome addition to any occasion!
More great dessert recipes
- 12 tablespoons unsalted butter melted
- 1 1/2 cups dark brown sugar packed
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chunks divided use
- cooking spray
- Preheat the oven to 350 degrees F. Line a 9 or 10 inch square pan with parchment paper, leaving an overhang on each side.
- Coat the parchment lined pan with cooking spray.
- Place the butter and brown sugar in a large bowl and whisk until combined. Whisk in the eggs and vanilla extract until mixture is smooth.
- Add the flour, baking powder and salt to the bowl. Stir gently until just combined.
- Fold 1 1/2 cups of chocolate chunks into the dough.
- Spread the dough in an even layer in the prepared pan. Press the remaining 1/2 cup of chocolate chunks into the top of the dough.
- Bake for 20-25 minutes or until blondies are light golden brown and a toothpick inserted into the center comes out with just a few crumbs attached.
- Let the blondies cool. Use the parchment overhang to remove the slab of cookie from the pan and cut into squares. Serve.