These homemade blondies are rich, buttery, and chewy. They’re the perfect treat for game days, birthday parties, and potlucks—especially when you want a chocolate-free dessert.
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Blondies are often referred to as non-chocolate brownies, which I find silly. Blondies are a dessert with their own unique deliciousness and personality.
What is a blonde?
While brownies rely on chocolate for their flavor, For blondes, it’s all about the brown sugar. This gives the blondies their unmistakable molasses taste.
Since brown sugar is the key flavor here, I recommend using dark brown sugar. However, it’s also okay to use light brown sugar
Chewy, rich, and flavorful blondes, when prepared right, are a delicious dessert that’s hard to resist.
Suggestions and substitutes for blondies
Since we first published this recipe, so many of you have written with your own suggestions and substitutions. Thank you! Here are a few favourites:
- Swap out the butterscotch chips for chocolate chips, peanut butter chips, or white chocolate chips
- Add chopped walnuts (traditional) or other chopped nuts
- Add a tablespoon of orange zest
- Add some coffee extract or some coffee powder
- Add half a teaspoon of cinnamon
- Add dried fruits like chopped cherries
- For softer, more cake-like bars, use cake flour instead of all-purpose flour
- Top with caramel glaze for an extra treat
- Brown the butter before adding
- For gluten-free, swap the flour 1:1 for gluten-free all-purpose flour
Whatever ingredients you choose, keep it to 1 cup or less without having to adjust the baking instructions.
Small batch is best!
This recipe only makes a small batch in an 8×8-inch pan, so you don’t have to worry about being tempted by dozens of goodies waiting for you.
If you want to make more blondies, double the recipe and bake in a 9×13-inch pan. Increase the baking time to 25 to 30 minutes.
How to store and freeze blondies
Store the cooled blondies in an airtight container at room temperature. They keep for about a week.
Wrap the cut blondies in plastic wrap to freeze, then place in an airtight container or freezer bag. Freeze for up to three months. Thaw at room temperature.
Try these other great bar cookies!
- 7-layer wands
- Peanut Butter Swirl Brownies
- Juicy chocolate brownies
- Blueberry Crumb Bars
- Carmelitas
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Check out this Blondies recipe
Is brown sugar a must?
In short, yes! What if you can’t find brown sugar in your pantry? Don’t fret! You can easily make your own dark brown sugar. All you have to do is combine 1 cup of regular white granulated sugar with 2 tablespoons of molasses. (To make light brown sugar, just use 1 tablespoon of molasses.) Too easy, right?
By the way, we’re talking about brown sugar in America here. Keep in mind that this is different than brown sugar in other parts of the world. What is called “brown sugar” in other countries may simply be unrefined natural sugar and must not contain molasses.
The perfect blondie texture
The comparison to brownies can be confusing. Blondies are meant to be dense and chewy and don’t have the same texture as brownies, which are more cakey and fluffy.
You’ll see that this blondie recipe only uses 1/2 teaspoon baking soda and 1/8 teaspoon baking soda. They shouldn’t rise much at all.
And the brown sugar gives the blondies an almost toffee-like flavor.
For the best blondies, brown your butter!
For an extra nutty flavor, brown the butter as you melt it. Here’s a little introduction to browning butter.
From the editors of Simply Recipes
Classic blondies
ingredients
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1/2 Cup (112g) buttermelted
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1 Cup (220g) solid packed up dark brown sugar
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1 big egg, beaten easily
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1 teaspoon vanilla
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1/2 teaspoon baking powder
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1/8 teaspoon baking soda
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prize Salt
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1 cup (128G) all purpose flour
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1/3 Cup (60g) Butterscotch chips (chopped walnuts and chocolate chips are just as tasty)
method
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Preheat the oven and prepare the casserole dish:
Preheat the oven to 175°C. Grease a 20cm x 20cm pan with butter and flour.
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Make the dough:
Whisk together melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk to combine.
Add the flour, baking soda, baking powder and salt and mix everything together. Add the butterscotch chips or other mixture (up to 1 cup total).
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Bake blondies:
Pour into the pan and spread evenly. Bake for 18 to 25 minutes or until a tester inserted in the center comes out clean.
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Cool and serve:
Let cool down. Cut into squares or rectangles and serve.
LEFTOVERS! Store blondes in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
| nutritional information (per serving) | |
|---|---|
| 147 | calories |
| 7g | Fat |
| 20g | carbohydrates |
| 1g | protein |
