Irresistible Chewy White Chocolate Blondies: Your New Favorite One-Bowl Recipe

Are you searching for a dessert that’s rich, incredibly chewy, and bursting with delightful vanilla flavor? Look no further than this exceptional blondie recipe! These bars offer the beloved fudgy texture of classic brownies but are wonderfully reimagined with sweet vanilla instead of chocolate. Each bite is a symphony of buttery goodness, beautifully complemented by generous pockets of melted white chocolate chips. Best of all, this is an incredibly easy, one-bowl recipe, making it absolutely perfect for a spontaneous weeknight baking session or when you need a crowd-pleasing treat without a lot of fuss.

Once you try these homemade blondies, you’ll understand why they quickly become a staple in your baking repertoire. They’re simple to make, yet yield a sophisticated flavor and a satisfyingly dense, chewy consistency that’s hard to resist. The golden brown exterior often boasts a delicate, crackly top, much like a perfectly baked brownie, which gives way to a soft, gooey interior. Get ready to bake a batch of pure happiness!

*Post and pictures updated October 2022*

What Exactly Is a Blondie? The “Blonde Brownie” Explained

If you’re new to the world of blondie bars, prepare for an absolute revelation! Think of a blondie as the delightful “blonde cousin” to the traditional chocolate brownie. While brownies are celebrated for their deep cocoa flavor, blondies shine with a rich, buttery, and intense vanilla profile. They are essentially brownies that are vanilla-flavored rather than chocolatey, offering a unique and equally satisfying experience.

This particular blondie recipe excels at delivering that coveted fudgy, dense, and ultra-chewy texture that makes classic brownies so irresistible. We’ve painstakingly crafted it to mimic that perfect chewiness, ensuring every bite is moist and satisfying. And yes, we’ve even managed to recreate that desirable crackly top that signals a perfectly baked bar! This signature crackle adds a delicate crispness that contrasts beautifully with the tender interior.

The beauty of blondies lies in their versatility. You can whip up this easy blondie recipe any time of year, for any occasion – from casual family desserts to impressive potluck contributions. They are incredibly adaptable, allowing you to customize them with an array of mix-ins to suit your taste or the season. Whether you’re a vanilla purist or love adding extra treats, these blondies are a canvas for your baking creativity.

Essential Ingredients for the Best Blondie Recipe

This recipe truly stands out as the best for blondies, not only because of its impeccable flavor and spot-on texture but also due to its minimal ingredient list and the convenience of being a one-bowl wonder. Everything comes together quickly, making cleanup a breeze. While detailed instructions and precise measurements are provided in the recipe card at the end of this post, here’s a deeper dive into the key ingredients and their roles:

• Unsalted Butter: Using unsalted butter is crucial as it gives you complete control over the total salt content in your blondies, allowing you to perfectly balance the flavors. It’s melted, which contributes to the fudgy texture. If you only have salted butter on hand, simply reduce the added salt in the recipe to about 1/8 teaspoon or a tiny pinch to avoid an overly salty taste. Ensure the melted butter is slightly cooled before combining with other ingredients.
• Brown & Granulated Sugar: The magic of these blondies comes from a balanced blend of both brown and granulated sugars. Brown sugar is a game-changer; its molasses content adds incredible depth of flavor, moisture, and is key to achieving that signature chewy texture. Granulated sugar, on the other hand, contributes to the overall sweetness and helps create the beautiful crackly top and crisp edges. This combination ensures a complex flavor profile and desirable texture.
• Eggs: Eggs are essential for binding the ingredients together, adding richness, and providing structure to the blondies. For best results, use large eggs at room temperature. Room temperature eggs emulsify more easily with the melted butter and sugars, creating a smoother, more uniform batter and preventing a dense, rubbery texture.
• Pure Vanilla Extract: As vanilla is the star flavor of blondies, using high-quality pure vanilla extract is non-negotiable. It provides the warm, aromatic, and comforting notes that define this dessert. Don’t skimp on this!
• All-Purpose Flour: When measuring your flour, precision is paramount. Always use the “spoon and level” method: spoon the flour into your measuring cup and then level it off with a straight edge. Do NOT scoop the flour directly from the bag, as this compacts it, leading you to use too much. Excess flour results in dry, cakey blondies, rather than the dense, fudgy texture we’re aiming for.
• Baking Powder: Unlike some classic brownie recipes, these blondies benefit from a small amount of baking powder. It provides a slight lift, preventing the bars from being too dense, but not so much that they become cake-like. It helps achieve that perfect, slightly risen yet supremely chewy bar.
• Salt: A pinch of salt is vital. It doesn’t just add salinity; it enhances all the other flavors, particularly the sweetness of the sugars and the richness of the butter and vanilla. It creates a more balanced and complex taste experience.
• White Chocolate Chips: While optional, white chocolate chips are a fantastic mix-in for these blondies. They melt beautifully, adding creamy pockets of sweetness and a delightful textural contrast. Their mild, vanilla-like flavor complements the blondie base perfectly. Feel free to swap them out for another baking chip of your choice, such as semi-sweet chocolate, butterscotch, or peanut butter chips, depending on your preference.

How to Master Making Chewy Blondies: A Simple One-Bowl Process

One of the many reasons to adore this blondie recipe is how effortlessly the batter comes together in a single bowl. Fewer dishes to wash after baking means more time to enjoy your delicious creation! Let’s walk through the simple steps to create these perfect chewy blondies:

1. Prepare the Baking Pan with Precision: Start by preheating your oven to 350°F (177°C). This ensures the oven is at the correct temperature when your batter is ready, promoting even baking. Line a 9×13-inch baking pan with parchment paper or aluminum foil. It’s highly recommended to leave a generous overhang on the sides – this acts as “handles” to easily lift the cooled blondies out of the pan, making slicing much simpler and cleaner.
2. Whisk Together the Wet Ingredients: In a large mixing bowl (your one and only!), combine the melted butter (ensure it’s slightly cooled to avoid scrambling the eggs), packed brown sugar, and granulated sugar. Whisk vigorously until the mixture is smooth and well combined, with no sugar lumps. Next, incorporate the room temperature eggs one at a time, whisking just until each is fully incorporated. Finally, add the pure vanilla extract and whisk briefly to distribute its wonderful aroma throughout the mixture. Avoid overmixing the eggs to maintain the desired texture.
3. Gently Incorporate the Dry Ingredients and Mix-ins: To the same bowl containing your wet ingredients, add the precisely measured all-purpose flour (remember to spoon and level!), baking powder, and salt. Mix with a spatula or wooden spoon until the dry ingredients are *just* combined with the wet. Overmixing the flour can develop too much gluten, resulting in tough, cakey blondies instead of soft and chewy ones. Once the flour is mostly incorporated, fold in your white chocolate chips (or any other desired mix-ins) until they are evenly distributed throughout the thick, golden batter.
4. Bake the Blondies to Perfection: Scoop the luscious blondie batter into your prepared 9×13-inch pan. Using an offset spatula or the back of a spoon, gently spread the batter into an even layer, ensuring it reaches all corners of the pan. Place the pan in the preheated oven and bake for approximately 28 to 32 minutes. The blondies are done when the top is set, appears lightly golden brown, and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The center might look slightly underbaked or have a slight wobble – this is perfectly normal and contributes to their fudgy texture!
5. Cool Completely for Optimal Texture: This step is absolutely critical and cannot be rushed! Remove the pan from the oven and immediately transfer it to a wire rack to cool completely at room temperature. The residual heat in the pan will continue to cook the blondies slightly (this is called carryover cooking), and as they cool, their structure will set. Attempting to slice them while warm will result in crumbly, messy bars. Allow them to cool for at least 2-3 hours, or ideally, chill them in the refrigerator for an hour after they’ve reached room temperature. Once fully cooled and set, use the parchment paper overhang to lift the entire slab out of the pan and slice into perfect, chewy bars.

Exciting Recipe Variations: Customize Your Blondies!

While the classic white chocolate chip blondie is utterly delicious, this recipe serves as a fantastic base for endless customization. You can easily swap out the white chocolate chips or add other ingredients to create your unique favorite. Here are a few creative variations you can try:

• Classic Chocolate Chip: For a universally loved treat, use 1 cup of semi-sweet, milk, or dark chocolate chips instead of white chocolate. The contrast with the vanilla base is divine.
• Butterscotch Bliss: Swap in 1 cup of butterscotch baking chips for a rich, caramel-like flavor that pairs wonderfully with the blondie’s buttery notes.
• Peanut Butter Dream: Use 1 cup of peanut butter baking chips for a delightful nutty twist. You could even swirl in a tablespoon or two of creamy peanut butter into the batter before baking for an extra punch.
• Chocolate Pecan Crunch: Combine 3/4 cup of your favorite chocolate chips (semi-sweet or dark are great) with 3/4 cup of roughly chopped pecans for a textural and flavor masterpiece. Other nuts like walnuts or macadamia nuts also work beautifully.
• M&M Chocolate Chip Fun: Add a colorful and fun element by using 3/4 cup semi-sweet chocolate chips and 3/4 cup M&M’s candies. This is especially popular for parties or with kids!
• Salted Caramel Swirl: After spreading the batter in the pan, drizzle 1/4 to 1/2 cup of your favorite homemade or store-bought caramel sauce over the top, then swirl gently with a knife. Sprinkle with a touch of flaky sea salt before baking.
• Coconut & White Chocolate: For a tropical touch, add 1/2 cup shredded coconut along with your white chocolate chips.
• Birthday Cake Blondies: Fold in 1/2 cup of sprinkles (the jimmie style works best) into the batter for a festive, funfetti-style blondie.
• Cranberry Orange: For a brighter, zesty flavor, add 1 cup of dried cranberries and the zest of one orange.

Baking Pan Deep Dive: Glass vs. Metal for Perfect Blondies

When it comes to baking, the choice of pan can subtly influence your results. For this blondie recipe, both glass and metal baking dishes will yield delicious results, but it’s helpful to understand their differences:

Glass Baking Dishes: Glass pans tend to heat up more slowly than metal, but once hot, they retain heat for a longer period. This can be beneficial for even baking in some recipes. If you opt for a glass 9×13-inch pan, you typically won’t need to adjust the bake time for these blondies. Many bakers find that glass pans help achieve a uniformly cooked interior. I’ve personally used glass pans several times for this very recipe without encountering any issues, producing lovely, chewy bars.

Metal Baking Dishes: Metal pans heat up and cool down more quickly. However, not all metal pans are created equal. I strongly recommend choosing a light-colored metal pan over a dark one. Light metal pans reflect heat, which promotes a more even bake and helps prevent the edges from over-browning or burning. Dark metal pans, conversely, absorb heat more intensely and quickly. This can lead to the edges of your blondies baking and browning (or even burning) much faster than the center, potentially resulting in crispy, overcooked edges and an undercooked middle. If you must use a dark metal pan, you might consider slightly reducing your oven temperature by 25°F (around 15°C) and keeping a closer eye on the baking time to compensate for its heat absorption.

Regardless of your choice, ensure the pan is properly lined with parchment paper, as this not only aids in easy removal but also helps protect the blondies from sticking and over-browning directly against the pan’s surface.

Troubleshooting: What Causes Blondies to Sink in the Middle?

It can be disheartening to pull your beautiful blondies from the oven only to see the middle collapse as they cool. If your blondies look perfectly risen around the edges but then sink down in the center, it’s typically due to one of a couple of common baking culprits:

• Overmixing the Eggs: Eggs contribute to the structure and rise of baked goods. If you overmix the eggs in the batter, especially after combining them with sugar, you can incorporate too much air. While some air is good, an excessive amount creates an unstable structure. As the blondies bake, this trapped air expands, creating a light, airy texture. However, when the blondies cool, this excessive air causes the structure to collapse, leading to a sunken middle. To avoid this, whisk the eggs just until they are fully incorporated and the mixture is smooth, but stop before it becomes too frothy or light.
• Underbaking the Bars: This is perhaps the most frequent cause of a sunken center. If you pull the blondies out of the oven before the center has had adequate time to bake through and set its structure, it won’t be strong enough to support itself as it cools. The edges might look firm and golden, but the core is still too moist and unset. As a result, gravity takes over, and the middle collapses. To prevent underbaking, ensure you bake the blondies until the top is set and lightly browned, and a toothpick inserted into the center comes out with moist crumbs, not wet batter. If you notice sinking, try baking them for an additional 2-5 minutes next time, keeping a close watch. Remember, a slight wobble in the center is okay, but it shouldn’t be liquid.

Planning Ahead: Can This Recipe Be Made in Advance?

Life can be busy, and sometimes you need desserts that fit into your schedule. The good news is, these blondies are fantastic for making ahead!

Baking in Advance: Absolutely! You can certainly bake these blondies and enjoy them throughout the week. Once they are completely cooled, slice them into bars and store them properly.

Storing Leftovers: Store leftover blondies in an airtight container at room temperature for up to 5 days. For longer freshness, you can place a piece of parchment paper between layers of blondies to prevent sticking. If your kitchen is particularly warm, or if you prefer a firmer texture, you can store them in the refrigerator, which may extend their freshness slightly.

Freezing for Later: Blondies freeze exceptionally well! Once completely cooled and sliced, arrange the bars in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Then, transfer the frozen blondies to a freezer-safe airtight container or heavy-duty freezer bag. They will keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them to room temperature on your counter for an hour or two before serving. You can also gently warm them slightly in the microwave for a few seconds for a gooey, fresh-baked feel.

Preparing Batter in Advance: I generally do not recommend preparing the batter in advance and refrigerating it to bake at a later date. The texture can be affected by chilling the batter for extended periods, as the butter solidifies and the leavening agent may lose some potency. For the best results, mix the batter and bake immediately.

Adjusting the Batch Size: Can This Blondie Recipe Be Halved?

Yes, absolutely! This blondie recipe is quite forgiving and can be easily halved if you’re baking for a smaller crowd or simply want fewer delicious treats around the house. When halving the recipe:

• Ingredients: Simply divide all ingredient quantities by two.
• Baking Pan: You’ll want to bake the halved recipe in an 8×8-inch (20×20 cm) baking pan. This size is ideal for accommodating a smaller amount of batter while maintaining the proper thickness for a fudgy blondie.
• Bake Time: The bake time should remain roughly the same, ranging from 28 to 32 minutes. However, as oven temperatures can vary and smaller batches sometimes bake a little faster or slower, it’s crucial to use your best judgment. Start checking for doneness a few minutes earlier, around the 25-minute mark. Look for the same visual cues: a set, lightly browned top, and a toothpick inserted into the center coming out with moist crumbs.

More Easy Dessert Bar Recipes to Try!

If you loved these blondies, you’re in for a treat! Explore these other fantastic and easy-to-make dessert bar recipes from our collection:

• Classic Chocolate Chip Cookie Bars: All the joy of cookies in an easy-to-slice bar form.
• Small Batch Brownies: Perfect for when you need a chocolate fix but don’t want a huge pan.
• Scotcheroos: A no-bake classic with peanut butter, butterscotch, and chocolate.
• Carmelitas: Decadent oat bars layered with gooey caramel and chocolate.
• Snickerdoodle Bars: The beloved cinnamon-sugar cookie flavor transformed into a soft, chewy bar.

Recipe Video