These Blonde Brownies are soft and chewy with a sweet butterscotch flavor. Add your favorite mix-ins – chocolate chips, nuts, butterscotch chips, and more. Our tips and tricks will help you get the perfect pan of blondies every time. This easy recipe comes together in minutes!
We are brownie obsessed around here. And although a batch of Homemade Brownies, or Peanut Butter Brownies almost always hit the spot, sometimes we want something a little less chocolaty (gasp!). Blonde Brownies are the perfect sweet treat to whip up and share. You’ll love this recipe!
This classic blondie recipe is long overdue. I make these blonde brownies so often that I have the recipe memorized. One of the fun things about blondies is that you can add any flavored chips or mix-ins that you like. I have suggestions below for creating your perfect version.
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Ingredients needed
One of the great things about this recipe is that the ingredient list is made up of basics that you likely already have on hand. Here’s what you need
- Butter: The recipe is written for unsalted butter, but if you only have salted butter you can use that instead. Just reduce the amount of added salt by half.
- Brown sugar: Light or dark brown sugar can be used interchangeably. I notice that dark brown sugar creates a more soft/gooey final texture.
- Egg
- Vanilla extract
- Flour
- Cornstarch: This helps keep the blondies soft and chewy.
- Baking powder
- Salt
- Mix-ins: More on this below.
Recipe overview
This recipe comes together quickly and easily. No mixer needed.
Begin by combining melted butter and brown sugar.
Whisk in egg and vanilla.
Stir in flour, cornstarch, baking powder, and salt.
Stir in mix-ins.
Scoop the batter into a greased 8×8 pan and press into an even layer. Bake for 20-25 minutes.
Recipe tips
- The first step of this recipe involves whisking melted butter and brown sugar. The butter should still be warm as this will help to melt the brown sugar (just a bit!) which helps create a shiny crust on top of the blondies.
- Once the flour has been added to the wet ingredients stir vigorously. This will help the flour absorb the wet ingredients and prevent the baked blondies from being greasy.
- Line the pan with foil or parchment paper for easy cleanup and removal.
- Underbake the blondies slightly. Just like brownies, the pan should be removed from the oven before they have baked all the way through. They will firm up as the cool.
What mix-ins to use for blonde brownies
- Chocolate chips or chunks
- Butterscotch chips
- Peanut butter chips
- White chocolate chips
- Chopped nuts
Tip: You can also use a combination of the above. In the blondies pictured I have used mostly chocolate chunks with a few peanut butter chips thrown in. You will need a generous ½ cup of mix-ins.
Serving and storage
Serve warm or at room temperature. Serve as-is or top with ice cream, hot fudge and/or caramel sauce.
Store tightly covered at cool room temperature for 2 days or refrigerated for 4 days. Leftovers may be frozen (double wrapped) for up to 3 months.
More brownies and bars
Recipe
Blonde Brownies
Ingredients
- ½ cup unsalted butter, melted and still warm
- ¾ cup brown sugar (light or dark), packed
- 1 large egg
- ¾ teaspoon pure vanilla extract
- 1 cup all purpose flour, see note
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- generous ½ cup mix-ins , see note
Instructions
- Preheat oven to 350°F. Line an 8×8 square pan with foil or parchment paper and spray with non-stick spray. Set aside.
- In a large bowl, whisk warm butter and brown sugar for one full minute until completely combined. It will start out with the butter settling on top of the sugar, but once you keep whisking it will come together. Add egg and vanilla extract, whisking until well combined. Remove the whisk from the bowl, tapping off any excess batter into the bowl.
- In a separate bowl, combine flour, cornstarch, baking powder and salt. Add the dry ingredients to the wet ingredients and use a rubber spatula or wooden spoon to stir until the batter is fully combined (at least 15 strokes). Stir in the mix-ins.
- Scoop the batter into the prepared pan and spread into an even layer. If desired you can place a few extra "chips" on top of the batter. Bake for 20-25 minutes, until light golden brown, and a toothpick inserted into the center comes out without batter on it (moist crumb are ok). Be careful not to overbake. Place pan on a wire rack and cool completely.
Notes
- Chocolate chips or chunks
- Butterscotch chips
- Peanut butter chips
- White chocolate chips
- Chopped nuts
- The first step of this recipe involves whisking melted butter and brown sugar. The butter should still be warm as this will help to melt the brown sugar (just a bit!) which helps create a shiny crust on top of the blondies.
- Once the flour has been added to the wet ingredients stir vigorously. This will help the flour absorb the wet ingredients and prevent the baked blondies from being greasy.
- Line the pan with foil or parchment paper for easy cleanup and removal.
- Underbake the blondies slightly. Just like brownies, the pan should be removed from the oven before they have baked all the way through. They will firm up as the cool.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Shadi Hasanzadenemati
This was such a hit! Thank you for this awesome recipe.
Katherine
These blondies are just perfect! Squidgy and flavorful!