the best blondies recipe

A quick and easy recipe for the BEST chewy blondies EVER! Perfect crisp crackly top, super fudgy centre, chewy & gooey in the middle, studded with pools of melted dark chocolate, toasted walnuts and bursting with sweet cherries, these blondies are the ultimate no-fuss dessert!

It’s no secret I love brownies and bars and I think you do too.  Over the years, we’ve cooked up no-bake brownies, better-for-you brownies, choc hazelnut bars, choc coconut slice, Christmas brownies, goji chocolate power bars and today, we’re adding the ultimate blondie recipe to our baking repertoire!

What are blondies?

Blondies are a sweet dessert bar that resemble traditional brownies.  Blondies are made from flour, dark brown sugar, butter, egg and vanilla.  Just like brownies, blondies are buttery, soft, fudgy and mouth-wateringly delicious.  However, blondies contain no cocoa and are instead flavoured with dark brown sugar giving blondies a distinctive molasses flavour that everyone loves.  So basically, blondies are brownies vanilla based alter-ego. 

How to make blondies

You know me, I love a no-fuss, super-simple recipe and blondies are just that!  Easy!  This recipe makes blondies that are rich, buttery, wonderfully fudgy with a perfectly crispy crackly top.  These blondies are melt-in-your-mouth delicious.  They taste like deep, rich, buttery caramel thanks to the clever combination of browned butter, vanilla bean and dark brown sugar. 

These blondies are infinitely adaptable and can be loaded with your favourite add-ins.  I added toasted walnuts, fresh cherries and dark chocolate to this recipe but you can customize the recipe with any chocolate, dried fruit, and nuts you like.  Fresh raspberries and white chocolate are another delicious flavour combination my family loves!

Blondies are super simple to make (no mixer required).  You simply need one bowl, a good whisk and 25 minutes in the oven.  Easy peasy.

Blondie Ingredients

Dark Brown Sugar lends blondies sweetness as well as deep rich notes of caramel butterscotch flavour.

Brown Butter adds its unmistakable magical rich nutty toasted flavour to these blondies.  It also helps to create the rich and delicious texture blondies are famous for.

Vanilla bean and Cinnamon work together to lend sweet warm perfumed aromas and flavour to the blondies.  Delicious.

Egg provides structure to the blondies, makes them lovely and tender and helps to raise the blondies just a little.

Flour we add just enough flour to these blondies to give the blondies structure without losing their wonderfully fudgy gooey quality.

Sea salt brings out the best characteristics and flavour of the blondies.

Making the blondie batter

Start by browning the butter.  Browned butter is easy to make, all you need is 5 minutes.  Place butter into a saucepan over low-medium heat and cook (swirling occasionally) until the butter is foaming, light brown in colour and smells wonderfully nutty.

Pour the brown butter into a bowl, add the dark brown sugar, egg, vanilla and salt and whisk to combine.  Add the flour and cinnamon and whisk again until lusciously combined.  Fold through the add-in’s.

Baking blondies

Pour the batter into a 20cm x 20cm tin lined with baking paper and bake for 20-25 minutes.  PLEASE, do not over bake the blondies.  The blondies are ready to come out of the oven when they look set, slightly golden, and slightly cracked. 

The goal is to have crisp blondie bars on the outside of the pan with more gooey bars in the centre.  To make this happen pull the blondies out of the oven once the edges are browned but the middle still looks slightly underdone. You’ll be glad you did.

To make the best blondies recipe ever, follow these simple steps…

Begin by preheating oven to 180 C (350 F) and line a 20 cm x 20 cm tin with baking paper. Set aside.

Place butter into a saucepan over medium heat. Cook until the butter is melted, foaming, slightly browned and smells wonderfully nutty.

Place the brown butter, dark brown sugar, egg, vanilla and salt into a bowl and whisk to combine.

Add the flour and cinnamon and whisk to combine.

Gently fold through the add-ins. I added fresh cherries, dark chocolate and toasted walnuts to my blondie batter.

Pour the blondie batter into the prepared tin and bake for 20-25 minutes or until slightly golden, set and a little cracked.

Place the pan onto a wire rack and allow the blondies to cool completely in the pan. Cut into 16 and enjoy.

MORE DELICIOUS BARS, BROWNIES SLICES

no bake brownies

strawberry bars

no bake choc coconut slice

chocolate brownies

goji chia pistachio power bars

no-bake chocolate hazelnut bars

raspberry oat bars

blueberry lemon coconut oat bars

carrot cake porridge bars

pumpkin choc oats bars

apricot and pistachio quinoa bars

★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!

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