Chewy Blonde Brownies Recipe: Soft, Buttery Bars

Sweet and irresistible Blonde Brownies are a cocoa-free take on classic brownies. These vanilla blondies are studded with white chocolate chips and crunchy pecans, making them an easy, portable treat that’s perfect for lunchboxes, picnics, or bake sales.

Why You’ll Love This Blonde Brownies Recipe

• A fresh twist on a favorite: If you enjoy brownies, you’ll love blondies. These bars showcase vanilla, brown sugar, and white chocolate instead of cocoa, offering a different but equally satisfying flavor profile.
• Flexible recipe: The base is easy to adapt — swap pecans for walnuts, add chopped candy, or use semisweet chocolate chips. It’s a great starting point for many variations.
• Perfect for packing: These bars travel well, so they’re ideal for school lunches, picnics, or potlucks.

What Are Blondies?

Blondies are bars with a texture similar to brownies but without cocoa powder. They’re often described as vanilla-based brownies and typically rely on brown sugar for a deep, caramel-like sweetness rather than the darker flavor of traditional brownie recipes.

Recipe Ingredients

Below is an overview of the ingredients used in this recipe. Exact measurements and full instructions follow in the recipe card.

• Unsalted butter (melted)
• Large eggs and an additional egg yolk
• Light or dark brown sugar
• Pure vanilla extract
• All-purpose flour
• Cornstarch (for structure)
• Baking soda
• Kosher salt
• White chocolate chips (or chopped white chocolate)
• Chopped pecans

How to Make Blonde Brownies

These blondies are straightforward to make. Follow these steps for tender, flavorful bars.

• Prepare: Preheat the oven to 325°F and grease a 9×13-inch baking dish (lining with parchment makes removal easier). Melt the butter and let it cool slightly.
• Whisk: In a large bowl, whisk the eggs until smooth. Add the brown sugar and vanilla, whisking to combine.
• Add butter: Slowly whisk in the slightly cooled melted butter until the mixture is smooth.
• Combine: Add the flour, cornstarch, baking soda, and salt. Whisk until just combined; avoid overmixing.

• Fold in add-ins: Gently fold in the white chocolate chips and chopped pecans until evenly distributed.
• Bake: Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until the top is golden and a tester inserted near the center comes out mostly clean.
• Cool and cut: Allow the blondies to cool completely (about 2–3 hours or overnight for best texture), then slice into squares and serve.

• Serve: These blondies are rich and best enjoyed in small squares alongside coffee or milk.

Tips & Variations

• Line the pan: Parchment paper makes it easy to lift the entire slab out for neat slicing.
• Make ahead: Blondies keep well and can be made up to 2 days in advance; refrigerate or freeze for longer storage.
• Try different chocolate: Swap white chocolate for semisweet or milk chocolate chips, or mix types for contrast.
• Swap nuts: Use walnuts, almonds, or pistachios instead of pecans, or try a nut mix.
• Fun add-ins: Fold in chopped candy bars, mini M&Ms, or chopped peanut butter cups for extra variety.

Proper Storage

• Counter: Store in an airtight container at room temperature for up to 5 days.
• Refrigerator: Keep in an airtight container for up to 1 week.
• Freezer: Individually wrap pieces in plastic, place in a freezer-safe bag or container, and freeze for up to 3 months. Thaw in the refrigerator before serving.

More Easy Desserts

• Chocolate Rice Krispie Treats
• Cream Cheese Brownies
• Easy Apple Crisp
• Banana Cookies with Chocolate Chips