Classic Blondie Recipe

If we were neighbors, I would honestly drop a plate of these on your porch and text you something like, hey, the Classic Blondie Recipe is still warm so grab one quick. I learned this one the slightly chaotic way, back when I baked for a school fundraiser and forgot the chocolate chips, and somehow people loved them even more. Go figure. These blondies are buttery and chewy in that bendy cookie kind of way, and the middle is just a little gooey which I admit is my favorite part. I make these on the kind of weeknights when its been a day and the mixing bowl is calling my name. Also, fun fact I once cut them while they were too hot and, well, let us just say my spatula needed therapy.

Why I keep making these blondies

I make this when the house feels a bit too quiet because warm vanilla makes the place feel lived in. My family goes a bit wild for the crispy edges, I am an edge person too, though the center squares are like treasure. If I am low on mix ins, I still bake them plain and pretend I meant to. They are one bowl and no fancy gear, and honestly, the batter tastes so good that this is where I usually sneak a taste and then pretend I did not. Also, I used to overbake bars because I feared raw batter, but actually, I find it works better if you pull them when the middle still looks a touch soft. They settle while cooling.

What you need in the bowl

• 115 g unsalted butter, melted and slightly cooled, about 1 half cup. If I am in a hurry, I brown the butter for extra toasty flavor.
• 150 g light brown sugar, about 3 quarters cup packed. Dark brown works too, a bit richer. My grandmother always insisted on her favorite brand, but honestly any version works fine.
• 50 g granulated sugar, about 1 quarter cup, for a little sparkle and chew.
• 1 large egg, room temp if you remember. If not, no big deal.
• 2 teaspoons vanilla extract, I tend to splash a tad more.
• 125 g all purpose flour, about 1 cup leveled. I sometimes use 110 g and add 15 g almond flour for a faint nuttiness.
• 1 half teaspoon baking powder.
• 1 quarter teaspoon fine salt, plus a pinch for good luck.
• 100 g chocolate chips or chopped chocolate, a generous half cup. White, milk, dark, whatever you like.
• A handful of toasted pecans or walnuts, optional but crunchy.
• Flaky sea salt for finishing, optional, but I love it.

If you like reading up on baking basics, I have learned loads form King Arthur Baking and the testing deep dives at Serious Eats baking. For technique nerding, I also peek at Cooks Illustrated now and then.

Alright so how do we make them

1. Heat the oven to 350 F or 175 C. Line an 8 inch square pan with parchment, leaving a little overhang so you can lift them out. Lightly grease the sides. If you only have a 9 inch pan, reduce the bake time a smidge.
2. In a medium bowl, whisk the warm melted butter with both sugars until glossy, about 30 seconds. If you use an electric mixer it will be super smooth, but a whisk and some elbow is fine, promise.
3. Whisk in the egg and vanilla until the batter thickens slightly and looks cohesive. If it looks a bit separated, do not worry, it always does right before it comes together.
4. Sprinkle flour, baking powder, and salt over the top. Fold gently with a spatula just until no dry streaks remain. On second thought, stop even sooner if you are a chronic overmixer like me.
5. Fold in chocolate and nuts if using. This is the moment I sneak a chip or two, quality control.
6. Scrape into the pan and nudge the batter into the corners. It will be thick and cooperative. Tap the pan once to settle any bubbles.
7. Bake 20 to 24 minutes, until the edges are lightly browned and the center no longer looks wet. A toothpick should come out with moist crumbs, not dry. If it is bone dry, you went a bit long, but they will still be tasty.
8. Cool on a rack at least 20 minutes. Slide the slab out and cut into 9 big squares or 16 small. Sprinkle flaky salt if you like the sweet salty thing.

Small detour while they bake, I usually set a timer then water the plant I forgot about or check the freezer for ice cream because blondies plus a scoop is just happy food.

Little notes I learned the sticky way

• Brown sugar packs differently, so if your batter feels dry, drizzle in a teaspoon of milk. It fixes more than you would think.
• Metal pans brown nicer than glass in my kitchen. Glass still works, but I shave a minute or two off the bake and keep an eye.
• When I used cold butter, the top cracked weirdly. Melted butter gives a silkier top.
• I think these taste even better the next day, chewier, deeper flavor. If you can wait, hide a square.

Fun twists I tried

• Brown butter and espresso, 1 teaspoon instant espresso into the sugar. Cozy coffee house vibe.
• Peanut butter swirl, 2 tablespoons warmed peanut butter dolloped and swirled. Kids cheer, adults too.
• White chocolate and raspberries, a handful of berries folded in at the end. Messy but delightful.
• Miso maple, 2 teaspoons white miso whisked into the butter and a drizzle of maple. Savory sweet magic.
• Lemon zest experiment, I tried it once and the citrus fought the brown sugar. Not my best, the flavors felt confused.

Gear I use, and what to do if you do not have it

• 8 inch metal square pan gives the chewiest edges. If you only have a loaf pan, bake half the batter and reduce the time.
• Parchment paper makes lifting easy. No parchment, butter the pan really well and dust with flour, it is old school but it works.
• A scale helps with flour. But I have done plenty of scoop and level bakes here and they were grand.

Stash and storage

Keep blondies in an airtight container at room temp for 3 days. Refrigerate up to 1 week, though the texture firms. Freeze wrapped squares up to 2 months, thaw on the counter. Though honestly, in my house it never lasts more than a day.

How we like to serve

Warm, with a small scoop of vanilla ice cream and a pinch of flaky salt. My brother dunks his in cold milk, I go for a cup of coffee. If company is over, I cut them tiny and pass a plate for nibbling after dinner.

Pro tips I wish I knew sooner

• I once tried rushing the cooling time and regretted it because the center smeared and looked underbaked even though it was fine. Give it a few minutes to set.
• I once packed the flour too firmly and the bars got cakey. Now I fluff the flour, scoop, and level gently.
• I mixed the egg too aggressively with a mixer and the bars rose oddly. Gentle mixing keeps the texture dense and chewy.

Real questions you asked

Can I double this for a crowd
Yes, use a 9 by 13 pan and bake about 24 to 28 minutes. Start checking early. The edges brown faster so rotate the pan once.

Do I have to chill the dough
Nope, this is a mix and bake situation. If the batter is very warm, rest it 5 minutes so the chips do not melt on contact.

Can I make it dairy free
Use a good dairy free butter and dairy free chocolate. Flavor shifts slightly but still lovely.

Why did my blondies sink in the middle
Often from overmixing or too much leavener. Also, pulling them just a bit early can cause a dip, which I secretly like because it holds ice cream.

Can I add oats
Sure, replace 25 g of flour with quick oats. The texture gets heartier, in a good way.

Is white chocolate too sweet here
It is sweet, so I add a pinch more salt or mix with dark chocolate to balance.