Classic Blondies Recipe (2024)

These classic Blondies, often referred to as blond brownies, are rich, delicious vanilla brownies dotted with white chocolate. They are so incredibly quick and easy to make with many common pantry ingredients. I love to make them for bake sales, potlucks, and parties.

How to make blondies

First, lightly spray a 9×13-inch baking pan with nonstick baking spray. Line the pan with parchment paper or aluminum foil, leaving an overhang to remove the baked blondies easily. In a medium bowl, whisk together the flour, baking powder, and salt. Then in a large bowl, stir together the butter, brown sugar, granulated sugar, beaten eggs, and vanilla extract. Add the dry ingredients to the wet ingredients in several intervals stirring just until combined. Fold in the chocolate and nuts if using.

Spoon the batter into the prepared pan. Sprinkle the top with a few more white chocolate chips. Bake until the edges are lightly browned, and they start to pull away from the sides of the pan. Let the blondie cookies fully cool on a wire rack before slicing. For an over-indulgent treat, serve with a scoop of vanilla ice cream and caramel sauce.

Helpful recipe tips

• Line the pan with parchment paper, leaving a slight overhang for easy removal of the brownies once they cool. See how to line a pan with parchment paper.
• Let the melted butter cool slightly before adding it to the recipe. You don’t want the butter to cook the eggs.
• Bring the eggs to room temperature before beating them.
• Consider substituting dark chocolate chips, peanut butter chips, semi-sweet chocolate chips, or butterscotch chips for white chocolate chips.
• For a nutty flavor, add chopped walnuts, pecans, or almonds.
• For optimal texture, do not overmix the batter. Mix just until incorporated.
• Store them in an airtight container at room temperature for up to 4 days.

How to tell when blondies are done

Do not overbake the blondies. When they are done, the top will be very lightly brown, and the edges will have started to pull away from the sides. You can also use the toothpick test. Insert a toothpick into the middle, and if it comes out mostly clean with just a few moist crumbs, then they are done. An instant-read thermometer inserted in the center will read 200 degrees f.

How to freeze blondies

To freeze, first fully cool them. Once cut, place the treats on a rimmed baking sheet covered with parchment paper with a little space between each one. Put the baking sheet on a flat-level surface in the freezer. Once the bars are frozen, place them in a sturdy freezer container in the freezer for up to 3 months. This technique is known as flash freezing. It keeps the blondies from freezing in one big lump, and it allows you to remove just the amount of bars you want. Thaw covered in the fridge or on the counter overnight.

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