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blondies sliced and stacked on parchment.


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  • Author: Lindsey Farr
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 20 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


An easy chewy blondie recipe made in 30 minutes! A simple bar cookie flavored with butter, brown sugar and vanilla that is soft, chewy and stays fresh for over a week!


Units Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 cup unsalted butter, melted, 2 sticks
  • 1 cup dark brown sugar, packed (226g)
  • 1 cup light brown sugar, packed (226g)
  • 1/2 cup butterscotch chips, optional


  1. Preheat the oven to 325°F convection (with the fan) or 350°F conventional (no fan). Spray and line a 9-inch square (for thicker blondies) or a 9 x 13-inch rectangular (for thinner blondies) baking pan with crisscrossed parchment paper. Letting one side overlap the edge to make wings. I clip these wings down with small metal binder clips to keep them from folding over the blondies while baking. The non-stick spray just sticks the paper to the pan.
  2. In a medium bowl, whisk together flour, baking powder, soda and salt. Set aside.
  3. In a separate large bowl whisk together eggs, vanilla extract, butter and sugar until homogenous. Pour all the dry ingredients into the egg mixture and fold it in using a rubber spatula. The mixture thickens too much to use the whisk. Fold in butterscotch chips if desired.
  4. Pour blondie batter into prepared pan and spread out with an offset spatula.
  5. Bake in preheated oven, for 15-20 minutes or until puffed and beginning to brown on the edges. The bake time will vary depending on the pan you choose to use. The 15-20 minutes is for a 9×13 inch metal pan. If you are baking in a pyrex or glass dish, they will need an extra 5 minutes or so.  The same goes for baking thicker blondies in a 9-inch square dish.
  6. Cool completely in pan before removing. Refrigerating the cooled blondies before slicing will give you perfect slices.


Yield – 9x 13 inch baking dish, 20 blondies

Technique – Be sure to whisk the eggs well to emulsify the batter.

Variations – Swirl in caramel or peanut butter, or try adding a nut or candy as a mix0in

Storage – Store baked and cooled blondies well wrapped or in an airtight container at room temperature for a week, refrigerated for 10 days or frozen for up to 3 months.
The freezer is the best option for preserving the fresh taste and texture. Unless I am serving them the day or the day after they are made, I cool the blondies, refrigerate, cut and then wrap very well and freeze.