Name: Blondie
Yield: 16

This satisfying Blondie Recipe is thick, chewy, and straightforward to customize with your favorite mix-ins like nuts, candy, or anything you love.

Author’s Note

The Blondies That Stole My Brownie-Loving Heart

As a true chocolate lover, I usually reach for brownies first…but this Blondies recipe might just steal the top spot. They still have chocolate in them, but you know what I mean, right?!

This recipe is inspired by Inspired Taste‘s famous blondies, and it’s hands down the best I’ve ever had (and I’ve tried a lot!). Here’s why:

It’s so straightforward to switch things up. Just swap out the chocolate chips and nuts for a whole new treat!
It comes together quickly with only a few simple ingredients.
The texture is perfection! Dense, chewy, and honestly addicting.

Ingredients

Unsalted butter: Browning adds rich flavor to these blondies. If you’ve tried these Brown Butter Oatmeal Cookies, you know how good browned butter can be!
Light brown sugar: Avoid dark brown sugar, it tends to be too moist for this recipe.
Vanilla bean paste: Vanilla extract works well too. Try almond or maple extract for a unique blondie flavor.
Large egg: Keeps this blondie recipe together and moist.
Salt: Boosts and balances sweetness, don’t skip it!
All-purpose flour: Mix just until combined for soft, tender blondies.
Chocolate chips: Use your favorite! Semi-sweet, milk, dark, or white.
Nuts: Use any nuts you like, but roasted and salted ones add more flavor.

The butter being browned for this blondie recipe and then mixed in with the sugars.

How To Make This Blondie Recipe

Prep the pan and oven to 350°F, then line an 8×8-inch pan with parchment.
Brown the butter in a light-colored pan, then let it cool.
Mix in sugar, egg, vanilla, and salt until smooth and creamy.
Fold in flour, chocolate chips, and nuts to form a thick batter.
Spread in the pan and bake for 25–27 minutes until the edges turn golden and set. Cool, slice, and enjoy!

An egg being whisked into the wet ingredients and then all the dry ingredients and toppings being mixed in.

Tips For Making This Blondie Recipe

Brown the Butter: Use a light-colored pan to spot browning. Scrape every bit into a bowl since those flecks add flavor.
Fold Gently: Don’t overmix or the blondies won’t stay soft.
Cool First: Let blondies fully cool in the pan before cutting to avoid crumbling.
Line the Pan: Parchment makes lifting and cutting easier and keeps the bottom golden.
Use Light-Colored Pan: Ensures even baking and prevents over-baking.

The blondie recipe being baked up in a pan.

Storage

Blondie Recipe Storage

They’re softest and chewiest the same day they are made.
For leftovers, store in an airtight container at room temp for 2-4 days.
To freeze, wrap each blondie individually and place in a large zip-top bag. Freeze for up to 3 months.