These homemade blondies taste like decadent cookies in bar form: chewy, slightly gooey, and delightfully simple. They’re quick to make, fast to bake, and provide the perfect base you can customize however you like.

What are blondies?

Blondies are essentially the blonde version of chocolate brownies. Made from flour, butter, brown sugar, eggs, vanilla, and optional mix-ins, they fall somewhere between a cookie and a bar. This recipe skips baking powder so the bars don’t rise — resulting in a dense, chewy texture.

Small-Batch Blondies Recipe

This small-batch recipe yields 12 blondies in a 9×9 inch pan, making it ideal when you want a quick, fuss-free dessert. It’s fast, reliable, and easy to adapt—basically cookie flavor in bar form without the extra work of shaping and chilling dough.

The recipe is forgiving and consistently produces excellent results. It’s great for busy days or when you want a comforting, homemade dessert without a lot of effort. Mix, press, and bake—no scooping or chilling required.

Ingredients for Chewy Blondies

• 1/4 cup (half a stick) unsalted butter, melted
• 1 cup packed brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup mix-ins of choice

The butter-to-flour ratio and the brown sugar are what give these blondies their chewy texture and deep flavor. This is a straightforward, dependable base recipe that works well with a variety of add-ins.

Everything Blondies

Use this base to create a kitchen-sink blondie: whatever you’d put in cookies can go into these bars. Some popular mix-in ideas:

• Chocolate chips
• White chocolate chips
• Pecans or walnuts
• M&M’s
• Toffee bits
• Peanut butter cups or chopped candy bars
• Sprinkles

Mix and match to suit your taste. The batter is thick and a bit sticky — it may look like there isn’t enough to cover the pan, but it spreads perfectly. If needed, press it into the pan with lightly floured hands.

Line the pan with parchment for easy removal; foil works too but can yield slightly crisper edges. The key to perfect blondies is not overbaking: the edges should be golden and set with a slightly crackled top while the center remains soft and slightly underbaked. The bars will continue to firm up as they cool in the pan.

The contrast between crisp, buttery edges and soft, chewy centers is exceptional. These are especially good warm, served with vanilla ice cream or a cold glass of milk.

This is a comfort-food recipe that’s easy to memorize and quick to prepare — it will likely become a go-to dessert once you try it.

How to store blondies

Store blondies in an airtight container or resealable plastic bag at room temperature. Properly stored, they keep their texture for about 4–5 days.

More blondies and bars recipes

• White chocolate blondie recipe
• Chocolate chip blondie recipe
• Oatmeal blondie bars
• Oatmeal chocolate chip bars
• M&M chocolate bars

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