Blondie Bars, or as some people call them "blondies," are very similar to brownies except you don't use cocoa. Instead, you use brown sugar which gives them a rich, cookie-like flavor and texture. They're buttery, chewy, and packed with chocolate chips and chopped pecans. Yum!
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You'll love this easy one-pan dessert because it's versatile and perfect for any occasion! Chewy on the inside and slightly crispy around the edges!
Attention all brownie fans, please check out my new recipe for Strawberry Brownies! They're easy to make thanks to using a clever ingredient shortcut!
This recipe was originally published in 2019 and was updated in 2025.
What are Blondie Bars (Brownies)
Blondies offer a twist on the classic chocolate brownie. Blondies boast a golden color, deep vanilla flavor, and a dense, chewy texture. Instead of putting melted chocolate or cocoa into the batter, you simply stir in chocolate chips.
These blonde brownies are similar to chocolate chip cookie bars. No matter what you call them, they are delicious and everyone will love them. Some say these are the best blondies this side of the Mississippi!
We love all kinds of brownies and blondies! You should also check out my Biscoff Blondies and my Chocolate Peanut Butter Brownies. Both are rich and indulgent!
Reasons to Love Them
This is a small batch blondie bar recipe, using an 8" x 8" square pan. You can double the recipe if needed; use a 9" x 13" pan instead. I make a small batch for the house because if I made more, we'd eat more (likely all in one day! Y'all think I'm kidding?).
Kids love to help in the kitchen. These easy brownie blondies are perfect for when the kids want to help make a dessert. No mixer is required; just a bowl and a whisk are needed and a little help with measuring. Adult supervision is required any time a stove or oven is used.
Simply treat yourself to something sweet "just because." Serve with a scoop of vanilla ice cream on the side or on top. Now that is a treat, my friend!
Love cookie bar recipes? Try my Italian Cream Cake Cookie Bars. They taste just like the classic Italian Cream Cake, except in convenient bars!
Ingredients You'll Need
Here's everything you need to make this classic blondie bar recipe!
Butter - use the real stuff! Margarine does not perform as well!
Light Brown Sugar - light brown is better than dark brown for this recipe, but if dark brown sugar is all you have, then use it. The dark brown sugar will provide a much stronger molasses-type flavor.
Egg - the egg binds all the ingredients together and adds richness to the recipe.
All-Purpose Flour - do not substitute with self-rising flour as the results won't be the same.
Salt and Baking Powder - these work with the flour to make the brownies rise.
Vanilla Extract - use pure vanilla extra. The fake kind can not compare!
Chopped Pecans - or use walnuts (or leave out the nuts altogether).
Chocolate Chips - semi-sweet or milk chocolate.
Recipe Substitutions and Add-ins
These brownie blondies are incredibly versatile when it comes to swapping out the chocolate chips or adding additional ingredients. Here are some excellent options.
- M and M candy coated chocolate candies
- white chocolate chips
- peanut butter chips
- toffee bits
- butterscotch chips
- chopped walnuts
How to Make Blondie Bars
Making blondies from scratch is pretty dang simple and straightforward. All you need is one bowl and a whisk!
Recipe Tips
For easy removal of the brownies from the pan, I suggest cutting a strip of parchment paper and laying it inside the pan/dish before putting the dough in the pan. Leave several inches of parchment paper overlapping the pan so you can use as handles later to lift the brownies out of the pan after they've cooled. Be sure to spray the parchment paper with non-stick cooking spray.
Whenever a baking recipe calls for nuts (pecans, walnuts, peanuts, etc.), always use unsalted nuts unless the recipe specifically calls for the salted version.
Serving Tips
Blondies can be enjoyed on their own as a delicious treat, but they also can be served with a little something extra! Here are some ideas for what to serve with blondies:
- A scoop of vanilla, caramel, or butter pecan ice cream on top of a warm blondie brownie is hard to beat.
- Dollop some freshly whipped cream on top of the blondie brownie for a light and creamy addition.
- Drizzle warm caramel sauce over the blondie brownie for extra sweetness and flavor.
- Serve sliced fruit such as strawberries, raspberries, or bananas alongside the blondie brownie for a cheery touch.
- A cup of coffee or tea pairs nicely with blondie brownies, balancing out the sweetness with a bit of bitterness.
Presentation Tips
Blondie bars are a treat to the taste buds, but they can also be eye candy! Here are some fun and simple presentation ideas.
- Classic squares are always nice, but you can also use a round biscuit cutter for circles.
- Arrange the blondies on a beautiful plate or wooden board. Add a few edible flowers, fresh mint sprigs, or a scattering of powdered sugar for flair.
- Cut the blondies into small cubes and layer them in mason jars with whipped cream or caramel sauce for a dessert parfait.
Recipe FAQs
Some have questions, I have answers to the most common things people want to know about blondies. If you have a question, please let me know! I'll try my best to find the answer.
Mix up the brownie blondie batter the day before you plan to bake them. Actually, it will last for up to 3 days in the refrigerator. Store covered. I like to use the BPA-free glass containers with locking lids. Check out this 18 piece set of glass food storage containers with snap locking lids. Love them!
If you freeze the dough, it will last for up to 3 months. When you're ready to bake the blondies, thaw the dough in the refrigerator, then place on your countertop and allow to come to room temperature. Then bake as directed.
Store baked blondies in an airtight container on the counter for 3 days. You can also refrigerate baked blondies for 5-7 days. When ready to enjoy a refrigerated brownie, place it on a microwave-safe place and heat in the microwave for just a few seconds. Very good!
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Recipe
Easy Blondie Bars Recipe
Equipment
- 8" x 8" baking pan
- large glass mixing bowl
- measuring cup(s)
- measuring spoons
- whisk
Ingredients
- ½ cup butter
- 1 cup light brown sugar, packed
- 1 egg
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup unsalted chopped pecans
- ½ cup chocolate chips
Instructions
- Preheat oven to 350. Spray an 8 x 8 pan with non-stick cooking spray. I suggest cutting a strip of parchment paper and laying it inside the pan/dish as well, leaving several inches of overlap so you can use as handles later to lift the brownies out of the pan after they've cooled. This helps with easy removal of the cooked blondies from the pan. Be sure to spray the parchment paper with non-stick cooking spray as well if you choose to use it.
- Melt the butter in a microwave-safe mixing bowl for about 30 seconds. Blend in the brown sugar and egg. A whisk works well for the blending. No need for an electric mixer unless you just want to use one...but don't overmix. Blend just enough for the ingredients to mix well.
- Add flour, baking powder, salt, and vanilla. Mix well.
- Stir in the chopped pecans and chocolate chips.
- Spread into prepared pan.
- Bake for 15-20 minutes or until golden brown. Let cool before slicing into squares. If you used the parchment paper, gently lift the entire brownie out of the pan using the sides of the parchment paper as handles.
Notes
- M and M candy coated chocolate candies
- white chocolate chips
- peanut butter chips
- toffee bits
- butterscotch chips
- chopped walnuts
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Sara Pollak
Absolutely delicious! Licked clean!
Anne Clark
Yay, Sara! I'm so happy you liked the blondies! Thank you so much for leaving a comment -- it always makes my day!
Carole Hale
Followed the recipe exactly. Blondies are hard as a rock and very little rising, especially in the middle! I'm at 4,500' so don't know if that has anything to do with it. Very disappointed.
Anne Clark
Hi Carole. The high altitude is almost certainly the culprit. Baking at 4,500 feet (or higher) can cause all sorts of issues, even with well-tested recipes like this one. Baking at higher elevations can be tricky because moisture evaporates faster, and baked goods often need a few small tweaks like slightly less sugar or leavening, a little more liquid, and a shorter bake time. That could explain why they turned out hard and didn’t rise in the middle. I haven’t tested this recipe at high altitude, but I’ll add a note for other readers and look into recommended adjustments. I know how frustrating it is when a recipe doesn’t turn out, and I appreciate your feedback!