These delicious Blondies are thick, chewy, and made with three types of baking chips, including chocolate chips, white chocolate chips, and butterscotch chips.  

Want to try more cookie/brownie bar recipes? Try my Sugar Cookie Bars, S’mores Bars, or Oreo Bars!

A stack of blondie brownie bars.

My kids love helping me make. quick treat on the weekends and Blondies are always a favorite at our house. I usually have the ingredients I need and they’re faster to make then cookies (no rolling dough balls or cooking multiple batches).

What are Blondies?

They are a mix between a brownie (without the chocolate) and a chocolate chip cookie bar.  They are heavenly, and I love them so much I also made a Butterscotch blondie recipe that is to die for. If you’re looking for a traditional blondie recipe, this is the recipe for you!

How to make Blondies:

Combine melted butter and brown sugar. Add eggs and vanilla.

Two process photos for mixing melted butter and brown sugar, then adding eggs and vanilla.

Mix dry ingredients. Flour, baking powder, baking soda and salt. Add wet ingredients and stir.

Two process photos for mixing wet ingredients then adding dry ingredients.

Add baking chips. Press dough into greased 9×13 inch pan. 

Chocolate chips added to blondie dough, then the dough pressed into a 9x13 inch pan.

Bake at 350 degrees F for 25-28 minutes, or until a toothpick inserted in the center comes out clean.

Baked blondies cut into squares.

Storage and Freezing Instructions:

To Store: Keep in an airtight container at room temperature for 3-4 days. I think blondies taste best the day they are made, but if you want to make them ahead of time I suggest freezing them.

To Freeze: Allow blondie brownies to cool completely.  Cut them and store them in a freezer safe container for up to 3 months.

Recipe Variations:

  • Chocolate Chips: I like using three different types of chips, but you can use your favorite or leave them out! The base is a delicious and chewy cookie bar!
  • Chopped Nuts: Try throwing in some chopped walnuts.
  • Peanut Butter Blondies: Add some Reese’s pieces or peanut butter chips to the batter!

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Recipe

A stack of blondie brownie bars.
Prep 10 mins
Cook 30 mins
Total 40 mins
Add to Meal Plan

Ingredients
 
 

  • 10 Tablespoons butter , melted
  • 2 cups light brown sugar , packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (or milk chocolate chips)
  • 1/2 cup white chocolate chips*
  • 1/2 cup butterscotch chips*

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9×13-inch pan with cooking spray or line with parchment paper.
  • Mix together the melted butter and brown sugar. Add the eggs and vanilla and mix. 
  • Add the flour, baking powder, baking soda and salt and mix just until combined. 
  • Stir in the baking chips.
  • Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes before cutting.

Video

Notes

Storing Instructions: Keep blondies in an airtight container at room temperature for 3-4 days. I think these blondies taste best the day they are made, but if you want to make them ahead of time I suggest freezing them!
Freezing Instructions: Allow blondies to cool completely.  Cut them and store them in a freezer safe container for up to 3 months.
Chocolate Chips: I like using three different types of chips, but you can use your favorite or leave them out! The base is a delicious and chewy cookie bar!
Chopped Nuts: Try throwing in some chopped walnuts.
Peanut Butter Blondies: Add some Reese’s pieces or peanut butter chips to the batter!

Nutrition

Calories: 315kcalCarbohydrates: 48gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 43mgSodium: 190mgPotassium: 132mgSugar: 34gVitamin A: 275IUCalcium: 62mgIron: 1.4mg

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HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe February 2015. Updated October 2019 and August 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Nailed it! Great recipe! Soft, chew and just delicious. This is going in the regular dessert idea list.

  2. Quick question, in the information it says to do a layer of chips, and in the directions it says to mix them in. Does it matter? Would the texture be different?

    Ps. LOVE your site. We cook from it at least once a week.

    1. Thank you so much! Thanks for catching that–that is what I did years ago, but now I just add the chips into the batter before spreading it into the pan. It’s easier and tastes just as good!

      1. This happened to me too. Mine are crunchy on top and raw in the middle. Is there anything else besides checking the oven that you suggest?

        1. Cover with tinfoil and continue to cook until a toothpick inserted into the center comes out clean.

  3. I liked this recipe and mixed in nuts instead of adding white chocolate chips. The only challenge was when I added the eggs, the melted butter partially cooked them and I had to spoon out little bits of cooked eggs.

  4. 5 stars
    Wow. This recipe is the best one I’ve ever used for blondies and it was easier than I thought. The blondies came out really soft, chewy, and delicious. I will likely replace one of the 1/2 cup morsels to walnuts for added texture the next time I use this recipe. Hopefully it doesn’t ruin the wonderful flavor of this original. Thank you for sharing this recipe!

  5. 5 stars
    Wow turned out PERFECT….I did triple butterscotch oh yes! Also I didn’t have butter just margarine sadly…BUT it still turned out gorgeous…didn’t want to share with my husband lol. Thanks for the recipe!

  6. Thank you for your great recipes !
    I have a question: can I replace the melted butter with oil in the blondies recipes.
    Your brownies recipe works great that way.

  7. If I wanted to make the dough and freeze it for a later us would you suggest letting the dough defrost to room temp before baking?