Blondie Bars, also known as blond brownies or simply "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!
⭐⭐⭐⭐⭐"Absolutely delicious! Licked clean!" - Sara
Quick Look: Easy Blondie Bars
- ⏲️Ready in: 30 minutes
- 👪Serves: Makes 16 squares
- 🥘Key Ingredients: Flour, light brown sugar, butter, egg, vanilla extract, chopped pecans, chocolate chips
- 🍳Method: Oven
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Chewy on the inside and crispy along the edges with melty chocolate chips and crunchy pecans.
- ☀️Best For: Anytime you want an easy, one-pan dessert.
- ✅Why You'll Love It: Small-batch recipe with no mixer required.
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We love all kinds of brownies and blondies! You should also check out my Biscoff Blondies and my Chocolate Peanut Butter Brownies. Both are easy, indulgent treats!
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What are Blondie Bars
Blondies are the golden, vanilla-flavored cousin of traditional chocolate brownies. Instead of getting their flavor from cocoa or melted chocolate, blondies get that delicious caramel-like flavor from brown sugar and vanilla.
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!
Brownie fans, you may also want to try my Strawberry Brownies! They're easy to make thanks to using a clever ingredient shortcut!
Why You'll Love Them
Small batch. This recipe makes an 8-inch square pan of blondies. 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?). Need more? Double the recipe and use a 9 x 13-inch pan.
No mixer required. All you need is a bowl and a whisk, making these easy blondies a fun recipe for kids to help with, too.
Treat yourself! Sometimes you just need something sweet "just because." Serve a warm blondie with a scoop of vanilla ice cream on the side or right on top. Now that is a treat, my friend!
Love cookie bars? Try my Italian Cream Cake Cookie Bars. They taste just like the classic Italian Cream Cake, except in convenient bars!
Key Ingredients
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 - the baking powder helps the brownies rise; while the salt balances the sweetness.
Vanilla Extract - use pure vanilla extract. 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
Want to change up your blondies? Here are some fun ideas for swapping out the chocolate chips or adding something extra:
- M and M candy coated chocolate candies
- white chocolate chips
- peanut butter chips
- toffee bits
- butterscotch chips
- chopped walnuts
If you're a brownie lover, be sure to try my Condensed Milk Brownies, too. They're rich, fudgy, and another easy treat when you're craving something chocolatey.
How to Make Blondie Bars
Making blondies from scratch is pretty dang simple. All you need is one bowl and a whisk!
Photo 1: Melt the butter in a microwave-safe mixing bowl. Blend in the brown sugar and egg.
Photo 2: Add flour, baking powder, salt, and vanilla. Mix well.
Photo 3: Stir in the chopped pecans and chocolate chips.
Photo 4: Spread into prepared pan.
Photo 5: Bake for 15-20 minutes or until golden brown. Let cool before slicing into squares.
Anne's Recipe Tips
Make them easy to lift from the pan. Cut a strip of parchment paper and lay it across the bottom of the pan, leaving several inches hanging over two sides. After the blondies have cooled, use the parchment as handles to lift the whole batch out before cutting. Spray the parchment lightly with non-stick cooking spray.
Use unsalted nuts. Whenever a baking recipe calls for pecans, walnuts, peanuts, or other nuts, use unsalted unless the recipe specifically calls for salted nuts.
Serving Tips
Blondies are delicious all on their own, but sometimes you want a little something extra! Here are a few of my favorite ways to serve them:
- Ice cream - A scoop of vanilla, caramel, or butter pecan ice cream on top of a warm blondie is hard to beat.
- Whipped cream - Add a dollop of freshly whipped cream for a light, creamy topping.
- Caramel sauce - Drizzle warm caramel sauce over the top for an extra-indulgent treat.
- Fresh fruit - Serve with sliced strawberries, raspberries, or bananas for a fresh touch.
- Coffee or tea - Either pairs nicely with a sweet, buttery blondie.
Love chocolate chips? My Chocolate Chip Pound Cake is another delicious dessert to try, with plenty of chocolate chips in every slice.
Blondie Bars 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.
Yes! Bake the blondies as directed, let them cool completely, and store them in an airtight container until you're ready to serve them.
Yes! Blondies freeze well. Let them cool completely, then store them in an airtight freezer-safe container or freezer bag for up to 3 months. You can freeze the whole batch or individual squares, depending on how you plan to use them.
Store cooled blondies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for 5-7 days. If you like them warm, microwave an individual blondie for just a few seconds before serving. So good!
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Recipe
Easy Blondie Bars
Equipment
- 8" x 8" matal baking pan
- large mixing bowl
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-inch 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 (do not boil the butter!). 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.½ cup butter, 1 cup light brown sugar, packed, 1 egg
- Add flour, baking powder, salt, and vanilla. Mix just until blended.¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon vanilla extract
- Stir in the chopped pecans and chocolate chips.½ cup unsalted chopped pecans, ½ cup chocolate chips
- Spread into prepared pan.
- Bake for 15-20 minutes or until golden brown and the middle is "just set." 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
Nutrition
This recipe was originally published in 2019 and was updated in 2026.
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.
Jean says
Great recipe! I use an 11x7 glass pan which works out perfectly. I cook 350 at 20 min and an additional 10 min at 375. Works great.
Anne Clark says
Yay Jean! Thank you for leaving a comment and sharing these great tips. I’m happy you enjoyed the blondies!
Carole Hale says
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 says
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!
Claudia says
15 minutes. Mine were like water on then center ! At 350. Raised to 360, 10 more minutes. Texture still wasn't brownie like, but they had great flavor.
Anne Clark says
Hi Claudia. Thanks so much for giving the recipe a try! I’m glad you enjoyed the flavor — sounds like they just needed a little tweak in baking time or the pan. A few things can cause blondies to stay soft in the middle: (1) the type of pan (glass pans bake slower than metal), (2) the size of the pan: a smaller size pan will slower, (3) the oven temperature (some ovens run a little cool), or (4) even small changes in ingredients like slightly more butter or a bit less flour. Next time, bake until the edges are golden and the center looks just set — they’ll firm up nicely as they cool.
Sara Pollak says
Absolutely delicious! Licked clean!
Anne Clark says
Yay, Sara! I'm so happy you liked the blondies! Thank you so much for leaving a comment -- it always makes my day!