Best Blondie Brownies + Tips for Baking Success!

Published Categorized as Journal

As a lifelong dessert lover, I feel your pain when you crave those beautiful and buttery bars but find none in your kitchen. So trust me, with a few know-hows, you can create your own and have everyone begging for your blondies. I’ll share secrets I’ve picked up for achieving perfect centers with crispy edges every time. Consider this your blondie masterclass and soon, your friends and family will be wow-ed by your baking skills!

Best Blondie Brownies + Tips For Baking Success!

Table of Contents

What Are Blondies?

Blondies are a delicious baked dessert that resembles the chocolatey goodness of a traditional brownie but with a sweet vanilla and butterscotch twist. Often baked in a pan like brownies and then cut into bars or squares, blondies have a distinct flavor and texture all their own.

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Blondies vs Brownies

The first bite of a blondie reveals a chewy, dense texture similar to a brownie. But while traditional fudgy brownies or chewy brownies have an intense chocolatey richness from the cocoa powder and chocolate, blondies get their blond coloring and primary flavor from brown sugar and vanilla. You’ll often taste delicious butterscotch notes in blondies as well from the interplay of butter, brown sugar, and vanilla extract. This gives them a sweet flavor reminiscent of butterscotch candy or cookies.

The lack of chocolate is what distinguishes a blondie from a brownie and gives them their name (“blonde bwornie” is such a ccute term, actually).

While the sugar, eggs, butter, and flour bind a blondie together into bars like a brownie, the flavor is less intense and fudgy. Blondies have a more subtle sweetness and a melt-in-your-mouth texture contrasted to the intense chocolaty density of a brownie. Some blondie recipes can sneak in chocolate chips or swirls for extra decadence! But a classic blondie highlights the brown sugar, vanilla, and butter flavors.

The Best Blondies Have Crispy Edges

A sign of perfectly baked blondies? Crispy edges with a fudgy, moist center.

Since blondies have less cocoa powder than brownies to retain moisture, it can be tricky getting this ideal texture. Baking your blondies just until the center sets but remains fudgy yields the best, melt-in-your-mouth texture.

Like brownies, temperature is key. Don’t underbake blondies or else they’ll seem more cake-like and wet instead of fudgy. Overbaked blondies can dry out quickly. So keep a close eye on your blondies as they bake until the edges look crispy but the centers still jiggle slightly. This ensures soft, fudgy centers with that slight crunch you want around the edges.

Creative Blondie Customizations

Part of the fun of blondies is reinventing them with different mix-ins! While chocolate chips make a frequent cameo, other delicious add-ins include butterscotch chips, toffee, pecans, peanut butter, white chocolate chunks, and more. 

For the recipe I have today, for example, I used peanuts as well as chocolate chips.

You can also creative swapping out the traditional vanilla extract for almond, maple, orange, or other flavor extracts. 

You can also have fun drizzling your finished blondies with caramel, chocolate, or peanut butter sauces on top as they cool. The chewy yet slightly crumbly texture of blondies makes them a perfect canvas for enjoying with ice cream, milkshakes, or on their own! However you top or reinvent them, blondies offer a sweet departure from traditional brownies. 

Blondies pair beautifully with so many flavors!

Best Blondie Brownies + Tips For Baking Success!

Ingredients

Blondies may seem simple, but using the right ingredients is key to baking up the perfect bars. While the base ingredients like flour, sugar, eggs, and butter remain consistent in most recipes, you can customize and substitute ingredients to suit your needs.

But more on that later!

The Core Four

Most blondie recipes center around four key ingredients:

  • Flour – All-purpose flour allows blondies to achieve that soft, cake-like texture while providing some structure so they hold together in bars. Bread flour can dry them out.
  • Sugar – Granulated white and brown sugars not only sweeten blondies but also help achieve that signature chewy texture. The brown sugar also gives blondies their butterscotch flavor.
  • Butter – Butter is essential for rich flavor and moisture. Stick with unsalted butter and avoid using margarine or spreads.
  • Eggs – Eggs act as a binder and add protein and moisture. Stick with large eggs.

Getting the balance of these four ingredients right makes all the difference in texture. Under-mixing can yield a crumbly blondie while over-mixing produces a tougher, rubbery texture.

Mix-Ins & Flavorings

While vanilla extract is a must for flavoring blondies, you can get creative with additional mix-ins:

  • Chocolate chips – No need to stick to semisweet! Try milk, dark, or white chocolate chunks.
  • Nuts – Pecans, walnuts, and peanuts all pair nicely with blondies.
  • Spices – A pinch of cinnamon brings warmth.
  • Citrus zest – Brighten up blondies with orange or lemon zest.

Extracts like almond, maple, peppermint, or butter rum also infuse blondies with flavor.

As mentioned already,  I used peanuts as well as chocolate chips, but feel free to customize however you wish!

Blondie Brownies Recipe

Baking up a pan of perfect blondies is easy with this simple step-by-step.

Ingredients

You’ll need:

  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1⁄2 cup unsalted butter, melted
  • 1 1⁄4 cups packed light or dark brown sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • 1⁄2 cup peanuts

Instructions

  1. Prep the pan: Grease an 8×8-inch baking pan with butter or nonstick spray. Line with parchment, leaving overhang on two sides for easy lifting.
  2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder and salt until combined; set aside.
  3. Beat wet ingredients: In a large bowl using a hand mixer, beat the melted butter and brown sugar until blended and smooth, about 2 minutes. Beat in the egg, egg yolk and vanilla until incorporated. The mixture may look slightly curdled.
  4. Add dry to wet: With the mixer on low speed, slowly mix the dry ingredients into the wet until just combined. Do not overmix. Fold in chocolate chips and peanuts.
  5. Bake: Pour batter evenly into prepared pan, smoothing the top lightly. Bake for 23-28 minutes, rotating halfway through bake time, until lightly golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  6. Cool completely: Let blondies cool completely in the pan on a wire rack before lifting out the parchment to cut into squares.
Best Blondie Brownies + Tips For Baking Success!

Tips for BEST Blondies

Here are some extra tips for blondie success:

  • Allow ingredients like butter and eggs to come to room temperature before baking for even distribution and rise.
  • Grease your pan well so blondies lift out easily when cool. Parchment paper also helps.
  • Preheat your oven fully before baking and rotate pans midway for even baking.
  • Let blondies cool completely before cutting for cleaner slices that hold together better.
  • Resist the urge to overmix the batter once the dry ingredients are added. Just mix until combined.
  • Inserting a toothpick into the center should yield moist crumbs, not wet batter, when done.
  • Letting the bars cool completely makes cutting so much easier!
  • Playing up the butterscotch flavor sets blondies apart. For rich, prominent butterscotch notes, use light or dark brown sugar instead of granulated white sugar.
  • Browning the butter slightly before using also enhances butterscotch flavor. Cook over medium heat 3-5 minutes until the milk solids at the bottom turn light brown.
  • Stir in a teaspoon of butter extract along with the vanilla to intensify flavors.

Troubleshooting Your Blondies

A few simple tweaks make all the difference between good and great blondies. Follow these pro tips for blondie success!

Nail the Texture

Nailing the right texture is key. Underbaked blondies turn out overly dense and cake-like. Overbaked blondies dry out quickly.

For fudgy centers, bake just until the edges start browning and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The centers should still look slightly underdone and jiggle a bit.

If your blondies seem too cake-y or dry, try adding an extra egg yolk to the batter next time to increase moisture and density.

For crispy edges, use a dark metal or glass baking pan which promotes even browning. Drop the oven 25°F if you notice your edges browning too quickly.

More Easy Solutions

Too crumbly? Use melted butter, avoid overmixing, or try bread flour for more gluten structure.

Didn’t spread enough? Use room temperature ingredients for even incorporation and lift.

Uneven texture? Rotate pans halfway through baking and fully preheat your oven.

Best Blondie Brownies + Tips For Baking Success!

Variations of Blondie Brownies

While classic blondies with chocolate chips suit most cookie jars, playing with fun new flavors keeps this dessert exciting. Explore inventive twists like swapping nuts, extracts, and mix-ins or even baking blondie cupcakes!

Peanut Butter Blondies

What happens when you blend blondies with peanut butter? Sheer perfection!

These bars swap some of the butter for creamy peanut butter. Fold chopped peanuts into the batter as well for extra crunch and nuttiness. The brown sugar blondie base pairs divinely with nutty peanut butter swirls.

After pouring your base blondie batter into the baking pan, dollop large spoonfuls of peanut butter over the top. Swirl it decoratively using a knife. The peanut butter melts into the batter creating a marbleized effect.

Butterscotch Blondies

For even more butterscotch intensity, stir a bag of butterscotch chips into your favorite blondie recipe. You can also replace the semi-sweet chocolate chips with butterscotch chips instead.

Butterscotch extract or butterscotch schnapps further reinforce this flavor if you love butterscotch candy notes. Just add a teaspoon to the batter along with the vanilla.

Pecans or walnuts toasted with cinnamon sugar echo butterscotch flavors beautifully too. Fold them into the batter or sprinkle over the top before baking.

Put more oomph in the butterscotch by using white chocolate chips – a fave of mine, personally.

Blondie Bites

For cute petite desserts, bake your blondies as cupcakes! Scoop the batter into lined muffin tins and adjust bake times down.

Top your blondie cupcakes with buttercream frosting, caramel drizzle, crushed candy pieces, or even bacon crumbles playing off the brown sugar flavors.

Mini blondie bites work great for parties, potlucks, and gift-giving at the holidays too. Talk about edible presents!

Seasonal Blondies

Infuse your blondies with seasonal flavors as well!

In summer, add lime zest and white chocolate chips. Blueberry compote or lemon curd swirls also taste refreshing.

For fall, use pumpkin pie spice and fold in caramel swirls. Candy corn pieces offer festive flecks of color too.

Peppermint extracts or crushed candy canes bring a burst of fresh winter flavor to blondies as well.

Dietary Swaps

One of the great things about blondies is how customizable they can be for different diets:

  • Gluten-free – Swap all-purpose flour for a 1:1 gluten-free blend.
  • Dairy-free – Use melted coconut oil instead of butter.
  • Vegan – Opt for dairy-free butter, plant-based milk, and eggs.
  • Low-sugar – Cut the sugar amount by 1/4 cup and add more mix-ins for sweetness instead.

Be mindful that some substitutions like coconut oil instead of butter or alternative flours will impact texture and moisture. You may need to adjust bake times as well.

Pairing Suggestions

Warm, chewy blondies practically beg to be served with a hot or cold beverage treat. Explore mouthwatering pairings to take your blondie experience over the top!

Hot Coffee Drinks

A piping hot coffee drink and a melty blondie square prove a match made in dessert heaven. The bittersweet coffee provides the perfect counterpoint to sweet vanilla blondies.

An Americano, cappuccino, or latte all make excellent choices. The mild acidity in the coffee cuts through the dense sweetness of a blondie for balance.

For ultimate indulgence, top your steaming mug with whipped cream and chocolate shavings, mimicking flavors within a blondie. Add a sprinkle of cinnamon to echo the brown sugar as well!

Iced Blended Specialties

In warmer months, break out the iced blended coffee drinks to accompany your blondies!

Iced mochas and white chocolate mochas make delightful pairings. The cold, creamy chocolate against the blondie’s warmth offers heavenly contrast.

Caramel macchiatos or almond milk shaken espressos also meld divinely thanks to shared nutty, buttery notes. Top with whipped cream for good measure!

Milk & Milkshakes

You can never go wrong pairing a chewy blondie brownie with an icy cold milkshake!

Classic chocolate and vanilla shakes prove comforting counterparts, allowing the brownie flavors to shine.

For fun twists, try peanut butter, butterscotch, or salted caramel shakes. Their flavors intermingle beautifully thanks to the brown sugar blondie base.

Of course, a simple icy cold glass of milk, sweet tea, or lemonade lets the blondie flavor take center stage as well.

Ice Cream & Toppings

À la mode transforms any dessert, and blondies are no exception! The ever-popular vanilla, chocolate and strawberry ice creams contrast and enhance in all the right ways.

For over-the-top decadence, crumble your blondie on top of the ice cream and drizzle with hot fudge, butterscotch, or caramel sauce. Sprinkle with crushed peanuts or toffee bits and dive right in with your spoon!

You truly can’t go wrong when pairing ice cream with a freshly baked blondie square. Talk about sensory overload!

Best Blondie Brownies + Tips For Baking Success!

Storing Tips

Baking up a big pan of blondies means you’ll likely have leftovers. Follow these guidelines and your leftover blondies will taste freshly baked for days! 

Happy snacking!

Short-Term Storage

For enjoying blondies over the next few days, an airtight container works well. Glass storage containers prevent moisture loss best.

Let blondies cool completely before storing. Arrange in a single layer with parchment or wax paper between layers so they don’t stick together.

Store at room temperature up to 3 days. The refrigerator makes blondies harder and impacts texture.

If reheating, do so gently to prevent drying out. Ten seconds in the microwave or a few minutes in a warm oven revives texture.

Freezer Storage

For longer blondie storage, the freezer preserves freshness for weeks.

again until ready to eat. Rearrange every few days as needed while freezing.

Once frozen solid, transfer to freezer bags or airtight freezer containers. Squeeze out excess air and seal. Properly stored, blondies last 2-3 months frozen.

Thaw overnight in the refrigerator or a few minutes at room temp. The microwave makes leftover blondies rubbery. Enjoy within a few days for best quality once thawed.

Preventing Staleness

A few tips help blondies stay fresher longer:

  • Allow bars to cool completely before storing to prevent condensation
  • Use an airtight container at room temp or the freezer
  • Place wax paper between layers to prevent sticking
  • Bring to room temp before serving for best texture
  • Avoid refrigerator storage which dries out blondies faster

Blondies Baked Like a Baker!

With a basic recipe, a few handy tips, and a little practice, you can make these blond beauties that offer endless ways to serve up smiles. Experiment with flavors, play with textures and pairings, and most importantly – have fun! 

Now that you know how to bake your own, put your skills to use baking a fresh pan to share! Bring blondies along to potlucks, parties, and family dinners – these crowd-pleasing squares guarantee requests for the recipe!

FAQs

What’s the difference between a blondie and a brownie?

Blondies are made with brown sugar and vanilla for a rich, butterscotch flavor, without cocoa powder, resulting in a golden color. Brownies, on the other hand, include cocoa or melted chocolate, giving them their signature dark color and chocolatey taste. The textural difference is minimal, both chewy, dense, and sometimes cake-like.

What is a blonde brownie made of?

A blondie is typically made of flour, brown sugar, butter, eggs, baking powder, and vanilla. It often includes mix-ins like chocolate chips, nuts, or white chocolate chunks. The brown sugar and vanilla provide its distinctive butterscotch flavor and golden color.

Why is it called a blondie brownie?

A blondie is also called a “blonde brownie” due to its pale color compared to the traditional brownies we know.

What’s the difference between a blondie and a Brookie?

A blondie is a vanilla-based, butterscotch-flavored bar, while a Brookie merges brownie and cookie dough for a dual-flavored, textured treat. The key difference lies in the combination of flavors and textures in a Brookie versus the singular butterscotch flavor of a blondie.

Print

Blondie Brownies Recipe

Baking up a pan of perfect blondies is easy with this simple step-by-step.

  • Author: Anna
  • Prep Time: 15 mins
  • Cook Time: 28 mins
  • Total Time: 43 mins
  • Yield: 1 tray (16 servings) 1x
  • Category: dessert

Ingredients

Scale
  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1⁄2 cup unsalted butter, melted
  • 1 1⁄4 cups packed light or dark brown sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • 1⁄2 cup peanuts

Instructions

  1. Grease an 8×8-inch baking pan with butter or nonstick spray. Line with parchment, leaving overhang on two sides for easy lifting.
  2. In a medium bowl, whisk together the flour, baking powder and salt until combined; set aside.
  3. In a large bowl using a hand mixer, beat the melted butter and brown sugar until blended and smooth, about 2 minutes. Beat in the egg, egg yolk and vanilla until incorporated. The mixture may look slightly curdled.
  4. With the mixer on low speed, slowly mix the dry ingredients into the wet until just combined. Do not overmix. Fold in chocolate chips and peanuts.
  5. Pour batter evenly into prepared pan, smoothing the top lightly. Bake for 23-28 minutes, rotating halfway through bake time, until lightly golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  6. Let blondies cool completely in the pan on a wire rack before lifting out the parchment to cut into squares.

Notes

  • Allow ingredients like butter and eggs to come to room temperature before baking for even distribution and rise.
  • Grease your pan well so blondies lift out easily when cool. Parchment paper also helps.
  • Preheat your oven fully before baking and rotate pans midway for even baking.
  • Let blondies cool completely before cutting for cleaner slices that hold together better.
  • Resist the urge to overmix the batter once the dry ingredients are added. Just mix until combined.
  • Inserting a toothpick into the center should yield moist crumbs, not wet batter, when done.
  • Letting the bars cool completely makes cutting so much easier!
  • Playing up the butterscotch flavor sets blondies apart.

Nutrition

  • Serving Size: 1 piece
  • Calories: 330 kcal
  • Sugar: 29 g
  • Sodium: 173 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 54 mg

Keywords: blondie brownies

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Published
Categorized as Journal

By Anna

Anna Brooks, the voice behind CooksDream.com, is a seasoned writer and editor with an insatiable love for food. While not a professional chef, her culinary adventures and unique insights have captivated readers for years. Anna believes in the transformative power of food, stating it "feeds the soul." Dive into her writings for a mix of inspiration, entertainment, and culinary wisdom. Author Pinterest Facebook Twitter Instagram YouTube Tumblr Reddit Quora

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