These golden, crackly-top blondies are buttery, chewy in the center, and packed with rich brown-sugar flavor. They are easy to make in one bowl and are perfect for slicing into squares.
Prep Time
15 minutes
Bake Time
25–32 minutes
Total Time
40–45 minutes
Servings
12 squares
Ingredients
1 cup (226 g) unsalted butter, melted and slightly cooled
1½ cups (300 g) packed light brown sugar
½ cup (100 g) granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon, optional
1 cup (170 g) white chocolate chips or chopped chocolate, optional
½ cup (60 g) chopped pecans or walnuts, optional
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish and line it with parchment paper, leaving some overhang on the sides for easy removal.
2. Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the eggs, egg yolk, and vanilla extract. Whisk until well combined and slightly glossy.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the butter mixture. Stir gently with a spatula until just combined.
Do not overmix, as this can make the blondies tough.
4. Add Optional Mix-Ins
Fold in the white chocolate chips and chopped pecans or walnuts if using.
For the closest appearance to the pictured blondies, you can leave out the chocolate and nuts.
5. Transfer to the Pan
Spread the batter evenly into the prepared baking dish.
The batter will be thick, so use a spatula to smooth the surface.
6. Bake
Bake for 25–32 minutes, or until:
The top is golden brown and crackled.
The edges are set.
The center is slightly soft but no longer wet.
A toothpick inserted into the center comes out with a few moist crumbs.
Avoid overbaking if you want a chewy center.
7. Cool Completely
Place the pan on a wire rack and allow the blondies to cool for at least 30–45 minutes.
For especially clean slices, refrigerate them for about 30 minutes after cooling.
8. Slice
Use the parchment paper to lift the blondies from the pan.
Cut into 12 squares or 16 smaller pieces.
Nutrition Information
Approximate per serving, based on 12 plain blondies:
Calories: 365 kcal
Protein: 4 g
Carbohydrates: 52 g
Fat: 16 g
Saturated Fat: 10 g
Fiber: 1 g
Sugar: 34 g
Sodium: 170 mg
Cholesterol: 90 mg
Nutrition is approximate and will change if chocolate chips or nuts are added.
With Pecans
Adding pecans will increase calories, fat, fiber, and protein.
With White Chocolate
Adding white chocolate will increase calories, carbohydrates, sugar, and fat.
Recipe Notes
For extra chewy blondies: Use an extra egg yolk and don’t overbake.
For a crackly top: Whisk the eggs and sugars thoroughly before adding the flour.
For thicker blondies: Bake in a smaller 8×8-inch pan and increase the baking time as needed.
For gooey centers: Remove the blondies when the center still looks slightly soft.
For crispier edges: Bake 2–4 minutes longer.
For nut-free blondies: Simply omit the pecans or walnuts.
For richer flavor: Use dark brown sugar instead of light brown sugar.
For chocolate lovers: Add 1 cup of semi-sweet chocolate chips.
Storage: Store in an airtight container at room temperature for up to 4 days.
Refrigerator: Keep refrigerated for up to 1 week.
Freezer: Wrap individual pieces tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Q&A
Q: Why did my blondies turn out dry?
They were probably overbaked. Blondies continue cooking slightly as they cool, so remove them when the center has moist crumbs.
Q: Why don’t my blondies have a crackly top?
The sugar and eggs need to be mixed well. Also, make sure your baking powder is fresh.
Q: Can I use salted butter?
Yes. Reduce the added salt to about ¼ teaspoon.
Q: Can I use only brown sugar?
Yes. You can replace the granulated sugar with an additional ½ cup brown sugar. The blondies will have a deeper caramel flavor.
Q: Can I add nuts?
Yes. Add ½ cup chopped pecans or walnuts for extra crunch.
Q: Can I make these without nuts?
Absolutely. The base recipe is naturally delicious without nuts.
Q: Can I use whole wheat flour?
You can replace up to ½ cup of the all-purpose flour with whole wheat flour. Using 100% whole wheat flour may make them heavier.
Q: How do I get perfectly clean cuts?
Let the blondies cool completely, then chill them for 20–30 minutes. Use a sharp knife and wipe it clean between cuts.
Q: Can I make these gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend designed for baking.
Q: Can I make them dairy-free?
Yes. Replace the butter with a plant-based butter suitable for baking and use dairy-free chocolate if adding chocolate chips.
Q: Are these suitable for a low-carb diet?
The traditional recipe is not low-carb because it contains flour and sugar. A low-carb version would require significant substitutions such as almond flour and a suitable sugar substitute.