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Classic Blondie Bars Recipe

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Crispy on the outside and dense and fudgy on the inside, these are the best blondies I’ve ever had! They have a caramel and butterscotch flavor, but are much easier to make!

You can add blondies to the long list of classic desserts that I just never got around to trying for some inexplicable reason. Before trying blondies, I just imagined they would taste like brownies, but without the delicious chocolaty flavor! BUT blondies turned out to be an amazing dessert on their own.

What are blondies?

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    Before trying blondies, I went on a googling spree asking “what do blondies taste like????” But with more question marks. After trying them myself, I can best describe blondies as tasting like a mixture of fudge and caramel! They weren’t as similar to brownies as I thought they would be, aside from the similar texture.

    When it comes to the flavor, brownies tend to taste more fudgy, while blondies taste more caramel or butterscotch like. What’s amazing about blondies is the fact that they taste like caramel! No need for candy thermometers to get the taste of caramel and butterscotch when you have blondies.

    blondie batter in baking dish

    How to store blondies:


    Blondies are best kept at room temperature to avoid having the butter harden up. Blondies will keep for up to 3 days at room temperature in an airtight container.

    You can store blondies in the fridge, but I recommend heating them in the oven (or at least letting them come up to room temperature) for best taste and texture! The blondies will keep for up to 1 week in an airtight container in the fridge.

    blondies baked

    You can also freeze blondies for up to 3 months! Keep in a freezer safe, airtight container or plastic bag. To defrost, leave out at room temperature for a few hours, or in the fridge overnight. I recommend warming in a preheated 350°F oven for about 5 minutes before enjoying. Blondies are best served warm!

    Blondies variations:

    If you ask me, NOTHING beats a few slices of plain blondies with a scoop of vanilla ice cream!

    While plain blondies are delicious, there are like a million different ways you can change these blondies up! Some variations include:

    • chocolate chip blondies
    • peanut butter blondies
    • nut blondies (peanuts, walnuts, almonds, walnuts, etc)
    • banana blondies
    • white chocolate blondies
    • pumpkin blondies
    • brown butter blondies
    • butterscotch blondies
    • lemon blondies
    • strawberry lemon blondies
    • birthday cake blondies
    • banana bread blondies
    • salted caramel blondies
    • blueberry blondies
    • strawberry blondies
    • raspberry blondies

    Pfew, I’m out of breath! And those are just top of mind!

    blondies baked

    If you liked these blondies, you may also like some of these other recipes:

    Watch: How to make blondies:


    Classic Blondies Recipe

    Crispy on the outside and dense and fudgy on the inside, these are the best blondies I've ever had! They have a caramel and butterscotch flavor, but are much easier to make!
    Prep Time 10 minutes
    Bake Time 20 minutes
    Total Time 30 minutes
    Servings 16 squares

    Ingredients

    • 1/2 cup (1 stick) unsalted butter, melted
    • 1 cup light or dark brown sugar, packed * see notes
    • 1 large egg, at room temperature
    • 1 teaspoon pure vanilla extract
    • 1 cup all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt

    Instructions

    • Preheat your oven to 350°F. Grease and line a 9×9 inch baking dish with parchment paper. Set aside.
    • In a large bowl, combine your melted butter and brown sugar. Whisk together until incorporated. Add in your egg and vanilla extract. Whisk until combined.
    • Add your flour, baking soda, and salt to the wet ingredients. Fold the dry ingredients into the wet ingredients until just combined and you no longer see dry streaks of flour.
    • Pour the blondie batter into your prepared baking dish. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on the outside and a skewer inserted into the center comes out with just a few moist crumbs. Cool slightly before slicing and serving.

    Notes

    * Both light and dark brown sugar work perfectly for blondies. Use light brown sugar if you like a milder caramel flavor and dark brown sugar for more caramel punch!

    Enjoy!



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