Easy Blondie Bars Recipe

Several baked and sliced blondies stacked on a white rectangular platter.

Classic Blondies are made with flour, brown sugar, butter, vanilla, chopped pecans, and chocolate chips. This recipe is easy, versatile, and perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings squares

Calories 171kcal

Author Anne Clark

Equipment

8" x 8" matal baking pan
large 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-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

How to Avoid Sunkin Blondies

Several things can cause blondies to be undercooked or sunkin in the middle:

(1) the type of pan (glass pans bake slower than metal) so if you use a glass pan, increase the oven temp by 25 degrees F and bake for an additional 5-15 minutes.

(2) the size of the pan: a smaller size pan than 8x8 will need more bake time. Keep checking for doneness at 5-minute increments.

(3) the oven temperature (some ovens run a little cool) so bake time will need to be adjusted for that. On the flip side, an oven that is too hot will bake the outside too quickly, leaving the middle undercooked.

(4) even small changes in ingredients like slightly more butter or a bit less flour will effect the structure of the baked blondies so be sure to properly measure the ingredients (no eye-balling!).

Best tip: Be sure to bake until the edges are golden and the center looks just set — they’ll firm up nicely as they cool.

More add-in ideas!

M and M candy coated chocolate candies

white chocolate chips

peanut butter chips

toffee bits

butterscotch chips

chopped walnuts

Storing

Store baked blondie bars in an airtight container on the counter for 3 days.

Nutrition