These blondies are soft, chewy, and filled with rich, buttery vanilla flavor. Made in one bowl with no mixer, this recipe is easy and delicious!

Jeanine
Donofrio

Phoebe
Moore

Updated: Sep 11, 2026

These blondies are chewy, fudgy, and filled with butterscotch flavor. The recipe is one of my favorite easy treats because it comes together in one bowl, calls for 8 simple ingredients, and doesn’t require a mixer. Whenever I’m craving something sweet, I can whip these up in no time.

In case you’re not familiar, blondies are essentially blonde brownies—chewy dessert bars without chocolate in the batter. Instead, these taste rich and buttery, sort of like the dough of chocolate chip cookies.

Brown butter, brown sugar, and a generous splash of vanilla create their delicious flavor. I also like to add white chocolate chips for creamy pockets of sweetness and walnuts for crunch, but this blondie recipe is customizable. Feel free to use whatever mix-ins you like!

Blondie Ingredients

Here’s what you’ll need to make this easy blondie recipe:

All-purpose flour – It makes up the base of the batter. Make sure to spoon and level it to avoid packing too much into your measuring cup.
Brown sugar – It sweetens the bars and adds caramel-like depth of flavor. I’ve made this recipe with dark brown sugar and light brown sugar, and they both work well, but dark brown sugar adds a richer molasses flavor.
Eggs + an egg yolk – They perfect the bars’ texture. The extra egg yolk makes these blondies especially soft and chewy.
Butter – For richness. Browning the butter gives these blondies delicious toasty, nutty notes.
Vanilla extract – For warm depth of flavor.
Walnuts and white chocolate chips – My mix-ins of choice! The creamy white chocolate chips pair so well with the warm vanilla and brown butter, and I love the crunch of the walnuts. Find more mix-in ideas below.
And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Blondies

You can find the complete blondie recipe with measurements at the bottom of this post. For now, here’s a quick overview of how it goes:

Start by browning the butter. It takes less than 10 minutes, and it adds the BEST toasty, nutty flavor to these blondies. Check out my guide to how to brown butter for step-by-step instructions.

Don’t feel like browning butter? Feel free to use regular melted butter instead.

Once you brown the butter, transfer it to a large heatproof bowl and allow it to cool slightly. Add the eggs, egg yolk, brown sugar, and vanilla and whisk until well combined.

Then, add the dry ingredients and mix-ins. Sprinkle the salt over the wet ingredients and stir to combine, then add the flour and mix until just combined. Fold in the walnuts and white chocolate chips.

What about baking powder and baking soda? You don’t need them for this recipe! We want these blondies to be dense and chewy—baking powder and baking soda would make them lighter and cake-ier.

Evenly spread the blondie batter in an 8×8-inch baking pan lined with parchment paper. Top with more walnuts and white chocolate chips.

Bake at 350°F until the edges of the blondies are golden brown and tiny cracks form on top, 28 to 30 minutes.

Allow to cool completely in the pan before slicing and serving. That’s it!

Find the complete recipe with measurements below.

Variations

I love the white chocolate chips and walnuts here, but they’re not the only mix-ins that would be great!

Here are a few delicious ways to change up this recipe:

Add dried fruit. Reduce the white chocolate chips and walnuts to 1/3 cup each. Add 1/3 cup chopped dried cranberries or cherries to the batter.
Try another nut. Replace the walnuts with pecans or macadamia nuts. Or skip the nuts—replace them with an additional 1/4 cup chocolate chips.
Use a different kind of chocolate, like semi-sweet or dark chocolate chips. Not chocolate, but butterscotch chips would be great here too! Some readers have also loved peanut butter chips in this recipe.

Best Blondie Recipe Tips

Brown the butter in a light-colored pan. Using a pan with a light interior will allow you to see the color of the milk solids in the butter as it browns. This will help you take it off the heat when it’s perfectly browned, not burned!
Spoon and level your flour. Too much flour will make these blondies dry and cake-y instead of moist and chewy. Spoon and level your flour to avoid packing too much into your measuring cup.
Underbake them slightly. Like brownies, blondies are best when they’re slightly underbaked. That way, they’ll set up with a perfect dense and gooey texture once they cool. It’s better to pull them out of the oven a minute too early than a minute too late.
Allow them to cool completely. The blondies will be a little underdone when you take them out of the oven. To give them time to set up, let them cool completely in the pan before slicing and serving.

How to Store Blondies

These cookie bars keep well in an airtight container at room temperature for up to 4 days.

They also freeze perfectly. Seal them in an airtight container or bag and store them in the freezer for up to 3 months! To thaw, let them sit at room temp for about an hour.