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Blonde Brownies, AKA Blondies are a simple, easy rich dessert recipe. Similar to the classic chocolate brownies, Blondies are flavored vanilla instead of chocolate. Add in Chocolate chips for a fun twist, serve with ice cream or leave plain! This is the best Blonde Brownie Recipe around!
What is a Blondie?
You know the saying ‘Blondes have more fun’? Well, I’m definitely not saying I agree with that statement (I do have brown hair after all) but Blonde Brownies are one of my serious weaknesses. They might just have more fun.
Think brownie texture, but flavored VANILLA instead of chocolate. Don’t get me wrong. I love chocolate. Love love love it! I mean, If I had a spread of Chocolate Sugar Cookies, Chocolate Banana Bread, Chocolate No Bake Cookies that I could just go crazy on, I’d die a happy women.
But BLONDIES, these little things can pack a punch because you can toss anything into them and they will taste amazing. Chocolate chips (like I did when photographing for this post!), m&m’s, nuts, toffee bits, YOU NAME IT the Blondie can handle it. And if you are a huge peanut butter fan.. I have just the thing for you.. Peanut Butter Blondies!
What do Blonde Brownies taste like?
Think texture of a brownie, taste similar to the base of a chocolate chip cookie.
I personally love to toss in some chocolate chips and then top with a scoop of ice-cream. That is real deliciousness right there.
Blonde Brownies Recipe Ingredients
- Butter – I always use salted butter because that is what I keep on hand. If you only have unsalted, add an extra pinch of salt to the recipe.
- Brown Sugar – this is an all brown sugar blondie recipe, the brown sugar helps keep everything soft and chewy.
- Eggs
- Vanilla – use your favorite brand of vanilla extract. If you are an almond extract fan, feel free to substitute almond extract here.
- Salt
- Baking Powder – Baking powder will help the mixture rise just slightly and give it a soft texture.
- Flour – all purpose flour is all that we will need for this recipe.
- Add Ins – like chocolate chips, m&m’s, peanut butter chips. These are optional but always a good idea in my opinion.
How to make Blonde Brownies
- The first step is to cream together melted butter (mostly melted works great too.) and brown sugar.
- Once the butter, brown sugar are completely incorporated, add in some eggs and vanilla.
- Mix well and then add flour, baking powder, and salt. Mix thoroughly. I like to use my electric hand mixer. While this can be done by hand, the mixer makes this so quick and easy.
- This is the time to fold in any add-ins, if you’d like. Here is a list of some of my favs:
- chocolate chips
- coconut
- walnuts
- butterscotch chips
- m&m’s
- toffee
- caramel chunks
This time, I added some chocolate chips.
- Cover a 9×13 pan with tin foil and then spray the tinfoil with non-stick spray.
- Pour the blondie batter into the foil lined pan. Carefully spread the batter to cover the bottom of the pan.
- Cook for 20-25 minutes at 350° or until golden brown. Do not over bake!!
- Let cool completely at room temperature before cutting. It is easiest to use the tinfoil to help pull the entire pan of blondies out and onto the counter. This makes cutting straight and even lines super easy! Sometimes I pop the blondies into the fridge for 15 or so minutes right before cutting to make things even easier.
If you would prefer to eat the blondies while warm (preferably with a scoop of ice cream!) That is just fine and dandy, too. Just know that the blondies will not cut and serve as nicely than if they had been cool.
Blondie Brownie Variations
One good thing about finding a staple blonde brownie recipe (ahem, you just found it!) is that we are unlocking an endless amount of possibilities when it comes to brownie variations. Here are a few of my favorites:
- Reese’s peanut butter cups
- cinnamon and sugar on top
- White chocolate chips and macadamia nuts
- chocolate chips served warm with ice cream on top
Blonde Brownie Recipe Tips
My best tip for making blonde brownies is to not over complicate it! I always use my electric hand mixer and mix until things are just combined. Don’t over mix or they will be cake like and we don’t want that! We want brownie texture.
Storing Blondie Brownies
Store blonde brownies in and air tight container or zip top bag. they will store at room temperature for up to 4 days, in the fridge for up to 1 week or they will freeze for up to 3 months.
Do blondies have to be refrigerated?
No, blondies do not need to be refrigerated, however they will keep longer if you store them in the fridge.
Blondie Brownie Recipe FAQs
A blondie is a vanilla version of a brownie. While brownies are chocolate flavored, blondies are vanilla flavored.
They should be soft and chewy, but gooey means they are under baked.
If your blondies are cake like this probably means that too much air was mixed into the batter before baking.
If they don’t set, they haven’t cooked long enough. Bake for longer next time.
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Blondie Brownies
Ingredients
- 1 cup butter, melted
- 1 1/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 tsp salt
- 2 tsp baking powder
- 2 cups flour
- 1/2 cup Add-ins, like chocolate chips, optional
Instructions
- Preheat oven to 350°. Line a 9×13 pan with tin foil, spray with nonstick spray. Set aside.
- Combine the melted butter and brown sugar in a medium sized bowl.
- Add in the eggs and vanilla. Mix well.
- Add in the salt, baking powder, and flour. Mix until just combined.
- Stir in any add-ins you'd like.
- Pour the batter into the prepared 9×13 pan. Spread to cover the bottom of the pan.
- Bake at 350° for 20-25 minutes or until barely golden brown. DO NOT OVER BAKE.
- Remove from the oven, cool completely. Pull the blondies out of the pan using the aluminum foil once completely cool. Slice and serve.
Great recipe, clearly explained, thanks! First time in my nearly 70 years I made brownies from scratch. I used a 9×9 Wilton non-stick brownie pan (sold in pairs with snap-on plastic lids) sprayed with Pam, and after cooling the brownies I lay a cutting board over the pan, flipped it, and the brownies came out cleanly, in one piece.
I used butterscotch chips and Heath toffee pieces; next time I’ll either substitute chocolate chips for the butterscotch, or use all 3 as add-ins (I’m sure my grandkids will have suggestions about add-ins). I also used light brown sugar because I had some handy; next time I’ll try dark.
My first batch did come out more cakey than I’d have liked, and I assume my use of a smaller pan than the 9×13 you recommend is a factor. So next time I’ll try to compensate for the pan size by adjusting the temp and time (as per your suggestion to Brooke), and I’ll take care not to over-mix the flour. (I should’ve read the comments before baking!)
Hi Jim! Wow, I am so glad you tried my recipe! Next time, in addition to taking care that it is not over-mixed and and using the 9×13 pan, make sure that they are not over-baked as well. I love your additions and I am sure your grandkids will have great ideas. 🙂
Thanks for advice Karli, which I followed to the letter this time (9×13 foil-lined pan, don’t over-mix or over bake), and they came out perfect (“10 out of 10,” according to tween granddaughter).
Perfect! I am so happy to hear that they ranked highly with your granddaughter! Happy Baking, Jim! 🙂
Can I use parchment paper instead of tin foil?
Yes, that will work great.
How long do these keep? 🙂
Can I bake 2 pans at once? If so does the baking time differ?
Yes, if you have a convection oven or if you can fit two pans on the same rack. Good luck!
They are still good for about 3-5 days, if they last that long in your house. 🙂 Mine usually only last a day. Let me know how they turn out Molly. Thanks!