Recipe

Soft and Chewy Blondies

Buttery brown sugar blondies with crisp edges, a gooey center, and just enough salt to make the sweetness pop. One bowl, no mixer, maximum crowd approval.

By Matt Campbell

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4.8

A single pan of golden brown blondies with crisp edges and a gooey center on a parchment-lined baking dish

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Blondies are the laid-back best friend of brownies. Same snack energy, less cocoa drama. These are soft and chewy in the middle, deeply buttery from melted butter, and caramel-y thanks to a heavy lean on brown sugar. If you like a dessert that tastes like a warm hug but still has crisp edges you can fight over, you are in the right place.

The best part: you do not need a stand mixer, fancy ingredients, or a culinary degree. You need one bowl, a whisk, and the courage to not overbake. Trust me, the pan will look a little underdone in the center when you pull it. That is how you get that soft, chewy bite the next day.

A glass mixing bowl with glossy blondie batter and a whisk resting inside on a kitchen counter

Why It Works

Melted butter often helps the texture: It blends quickly with the sugars and supports that chewy, bar-cookie vibe.
Brown sugar brings the flavor: More molasses notes means a richer, almost toffee-like blondie without extra work.
Extra egg yolk for decadence: The yolk adds fat and emulsifiers, which nudges the center toward fudgy and tender.
Just enough flour: Measured carefully so you get structure, not a dry square pretending to be dessert.
Underbake slightly: Blondies keep cooking as they cool. Pulling them at the right moment is the difference between chewy and “nice, but why is it bread?”

Pairs Well With

Storage Tips

At room temp: Store tightly covered for up to 4 days. I like keeping them in the pan, wrapped well, because it helps the center stay soft.

In the fridge: Up to 1 week in an airtight container. They will firm up. A 10 to 15 second microwave warm-up brings back the gooey vibe.

To freeze: Wrap individual squares in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw at room temp, or microwave straight from frozen in short bursts.

Best texture tip: If stacking, separate layers with parchment so the tops do not get tacky and pull apart.

Common Questions

How do I know when blondies are done?

Look for golden edges and a center that is set but still slightly glossy. A toothpick should come out with moist crumbs, not wet batter. If it comes out totally clean, you likely went a minute or two too far.

Why did my blondies turn out cakey?

Most common culprits: too much flour (scooping directly with the measuring cup instead of spooning and leveling, or better yet weighing it), overmixing after adding flour, or overbaking. For chewy blondies, mix flour just until you stop seeing dry streaks.

Can I add chocolate chips or nuts?

Absolutely. Fold in 3/4 to 1 cup semi-sweet chocolate chips, white chocolate chips, butterscotch chips, toasted pecans, or walnuts. For a “bakery bar” vibe, sprinkle a small handful on top before baking.

Can I double the recipe?

Yes. Bake in a 9x13-inch pan. Start checking around 30 minutes, but focus on the signs: golden edges and a center that is set with a slight gloss. Depending on your oven and pan (especially darker metal), it can take closer to 35 to 45 minutes.

Do I have to use parchment paper?

No, but it makes lifting and slicing easier, and it saves you from chiseling caramelized edges out of the pan. If you skip it, grease the pan very well.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch metal baking pan (or 9x9-inch for slightly thinner blondies)
Parchment paper
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Wire rack for cooling

I started making blondies when I wanted something that felt like a big-deal dessert without turning my kitchen into a baking show set. Brownies are great, but blondies are sneakier. They look simple, then you bite in and it is all buttery caramel and salt and vanilla, with that chewy center that makes you go back “just to even out the pan.” These are my go-to when friends swing by last minute, because the ingredients are pantry basic and the payoff is wildly not.