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!
Blondie Tips
- 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.
Blondie Variations
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
Blondies Recipe
Ingredients
- 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
Instructions
- 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.
Jamie says
I made these for my family over the summer and now they get requested for any family gathering. I’m currently making 5 pans of them for a wedding reception this weekend. So yummy and so easy!
Debbie says
I made these and added chopped walnuts! They were so good! I did freeze some and they thawed and still tasted perfect!
Mary Barnes says
Can you use light brown sugar instead of dark brown?
Sara says
Yes that’s fine!
Tom Zannelli says
I’ve tried half a dozen Blondie recipes from the web. This is the best. Better than “The Beat Blondie Recipe”. For me, it’s the author’s proportions of sugar, flour and butter that are spot on. The Blondies came out moist and tender with the right amount of sweetness. No, I didn’t change a thing as other people love to do, and then write a review abouttom a recipe that resembles nothing like the one they say they are reviewing.
Jacque Hooper says
Made these for my daughter’s birthday party and they were a huge hit! A wonderfully sweet treat, indeed!
Taylor says
Blondies are the best!! I could eat this whole pan! 🙂
Tilly says
The big chunks of chocolate in these just make them the best i’ve ever had!
Tisha says
Love the option of being able to freeze these!! SO yummy!!!
Jere Cassidy says
Ok, I was sold at the first picture. I love that you use Ghiradelli and chopped up the bar because there is nothing better than big chunks of delicious chocolate.
Neha says
Man these look so chewy on the outside and that inside is just so irresistible! Need them in my life, yum!!
Heidy says
Just wanted to let you know how much. I enjoy your blog! This recipe is the perfect sweet treat for the weekend. I haven’t had Blondies in years!
Anna says
These are the best blondies I’ve ever had! So rich and delicious!
lauren kelly says
These look so incredible! Blondies are my favorite!
Katerina @ diethood .com says
Oh my goodness, these look SO good!! I can’t wait to try them!
Gabs says
This looks so yummy. Good presentation. The video made my life easy in following the whole process