Chewy Vanilla Blondies with Salted Caramel Swirl

This easy blondie recipe yields chewy, slightly gooey bars that are utterly addictive. Stir in chocolate chips, M&Ms, walnuts, or any mix-ins you prefer—these blondies are versatile and a great alternative to brownies. One bowl, no mixer required.

Updated October 11, 2024 with new photos and recipe tips

What is a Blondie?

Blondies are rich, chewy bars similar in texture to brownies but made without cocoa. They offer a buttery vanilla flavor with caramel-like undertones and can be studded with chocolate chips, caramel bits, toasted nuts, or sprinkles. A well-made blondie has a shiny, crinkly top and a tender, slightly gooey center.

Ingredients and why they matter

Here’s a quick breakdown of the ingredients used and what they contribute to the final texture and flavor:

• Melted butter – Provides rich flavor and, when used melted, helps make the blondies chewy and fudgy. Measure first, then melt.
• Brown sugar – Adds moisture and a butterscotch/caramel note. Light brown sugar works well, or use a mix of dark and white sugar if desired.
• Vanilla extract – Essential for flavor since there’s no cocoa to provide depth.
• Eggs – Bind ingredients and add tenderness; room temperature eggs give the best results.
• Flour – Use the correct amount to avoid dry or greasy bars. Spoon and level or weigh your flour for accuracy.
• Cornstarch – A small amount adds extra chewiness and tenderness.
• Salt – Balances sweetness and enhances flavor.

How to make blondies

This is a straightforward, no-mixer recipe. Follow these steps:

1. Preheat the oven to 350°F (180°C). Line a 9×13 inch pan with parchment paper, leaving an overhang for easy removal, or lightly grease the pan.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until no pools of butter remain on the surface.
3. Whisk in the eggs and vanilla until the mixture is smooth and no pieces of egg remain.

4. Gently whisk in the flour, cornstarch, and salt until there are no lumps or streaks of flour.
5. Fold in chocolate chips or your chosen mix-ins.

6. Spread the batter evenly in the prepared pan and smooth the top.
7. Bake for 24–28 minutes. The top should look set and shiny; bake time varies by oven and how gooey you prefer the center.

Tip: For an 8×8 inch pan, halve the recipe. Bake time will be slightly shorter because the blondies are thinner.

Storage: Cool completely, then slice and store in an airtight container for up to 5 days. Blondies freeze well—slice, freeze in an airtight container, and thaw in the fridge.

Troubleshooting: If bars look greasy, the ingredients may not have been fully combined or too much butter was used. Mix thoroughly and measure carefully.

Soft, chewy, and slightly gooey—these chocolate chip blondies are hard to resist.

Equipment

• 9×13 inch (23 x 33 cm) baking pan

Ingredients

• 1 cup unsalted butter (226 g), melted and cooled
• 1 cup light brown sugar (210 g)
• 3/4 cup granulated sugar (150 g)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups + 2 tablespoons all-purpose flour (266 g)
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips (270 g) or other mix-ins

Instructions

1. Preheat oven to 350°F (180°C). Line a 9×13 inch pan with parchment or foil, leaving an overhang, or lightly grease the pan.
2. Whisk together melted butter and both sugars in a large bowl.
3. Whisk in eggs and vanilla until smooth and uniform.
4. Stir in flour, cornstarch, and salt, making sure there are no clumps.
5. Fold in chocolate chips or other mix-ins.
6. Spread batter into the prepared pan and smooth the top.
7. Bake 24–28 minutes, until the top is set and shiny and a toothpick comes out with a few moist crumbs.
8. Lift the bars from the pan using the parchment overhang and cool on a cutting board. Peel back the paper and slice with a sharp knife. For clean slices, cool fully (about 1–2 hours).

Notes

1. Baking pans: Glass or ceramic pans may add 3–5 minutes of bake time.
2. Make-ahead: Store in an airtight container up to 5 days or freeze slices for longer storage. Thaw in the refrigerator.
3. Nutrition: Nutrition facts are estimates based on 15 pieces per pan.

Nutrition (per serving, estimated)

Calories: 344 kcal; Carbohydrates: 47 g; Protein: 3 g; Fat: 16 g; Saturated Fat: 10 g; Sugar: 33 g; Sodium: 99 mg.