I am late to the blondie game, spending too much time obsessing over my brownies for two. I worship brownies in any form—oreo brownies, raspberry brownies, peppermint brownies, blackberry cheesecake brownies, and vegan brownies. You get me—rich, dark chocolatey fudge brownies are my love language.
This Blondie Recipe is oh-so good
But what happens when you make them without cocoa powder? You get a blonde brownie with rich vanilla flavors!
What are blondies?
What are blondies? Blondies are similar to brownies–they’re thick, dense, fudge-like and chewy, but they do not contain cocoa powder. Essentially, they are brownies made without chocolate. They rely on brown sugar, eggs and vanilla for their unique flavor instead of chocolate.
Blondie vs Brownie: What’s the difference?
Brownies contain cocoa powder and chocolate, while blondies do not. Blondies have the same richness and chew as a brownie, but the flavors are vanilla and brown sugar instead of chocolate. The ingredient list is very similar, minus the chocolate components. You can absolutely add chocolate chips, butterscotch chips or white chocolate chips to these chewy blondies.
What does a blondie taste like?
A blondie tastes like a dense vanilla, caramel chewy treat. The brown sugar provides the majority of the flavor, so be sure to use dark brown sugar. You can substitute light brown sugar, however, and they will still be delicious. The incredible part about my blondie recipe is that it develops a wafer-thin crisp sugar crust on top, just like brownies do! Try them once, you’ll be hooked!
Why are they called blondies?
They’re called blondies because they lack the brown cocoa powder of brownies. They’re blonde with vanilla and brown sugar, not brown.
What you’ll need for this Blondie Brownies Recipe
Butter. One stick, 8 tablespoons/ 4 ounces of unsalted butter that has been melted and cooled slightly. Brown Sugar. For maximum rich flavor, I use dark brown sugar for my blondies recipe. It has slightly more molasses than light brown sugar, but either will work for this recipe. Vanilla Extract. This blonde brownies recipe uses 1.5 teaspoon of vanilla extract, which is quite a bit. Use a high-quality Bourbon vanilla for the best flavors here. I don’t recommend baking with artificial vanilla. Salt. Eggs. For chewy blondies, use one whole egg plus one egg yolk. Flour. One and a half cups of all-purpose flour that has been fluffed, scooped into a cup and leveled off with a knife. Baking Powder. Yes, we only need baking powder, no baking soda for this recipe. Optional: You can stir in ½ cup of chocolate pieces or ½ cup of chopped nuts, if you like.
How to make Blondies
I wanted to share a step by step method for this recipe, because I wanted to show how easy it is! Plus, you can make everything in one bowl!
Blonde Brownies Recipe tips
First, decide if you’re making a big batch in an 8" brownie pan or a small batch in a 9" bread loaf pan. Then, follow the recipe below for the batch size that you choose. I’m choosing to add an extra egg yolk to make these blondies super gooey, but if you want regular blondies, use one whole egg plus one egg yolk. For super gooey blondies, add one whole egg plus two egg yolks. Save the egg whites for another recipe! I frequently add toasted pecans to these blondies. After baking, let the bars cool in the pan. Then, slice and serve. If you made them in the 8" pan, you get 9 big squares; if you used the bread loaf pan, you get 4–perfect for portion control, right? They’re delicious, either way!
Blondie Brownies Recipe storage
How long do blondies stay fresh?
Blondies stay fresh in an airtight container for up to 5 days on the counter at room temperature. Place a slice of bread in the container to keep them soft and moist.
More like these Blondie Brownies
Chocolate Chip Cookie Bars M&Ms Cookie Bars Twix Cookie Bars Sugar Cookie Bars *Reserve the egg white for another recipe.You can use light or dark brown sugar for this recipe.
Aluminum Bread Pan, 9 Inches 8 inch, Nonstick Square Cake Pan
You can use light or dark brown sugar with this recipe. Please refrain from adding the entire egg–your blondies will be cakey instead of chewy and gooey.
Aluminum Bread Pan, 9 Inches 8 inch, Nonstick Square Cake Pan
