Amazing 1-Bowl Blondies for Joyful Baking

You know those days when you desperately need a square dessert, but you just cannot handle chocolate? I hear you! That’s why I perfected this blondies recipe. For me, these chewy vanilla bars have completely replaced the need for a traditional brownie on my dessert rotation. They have that deep, satisfying, butterscotch hug from the brown sugar, and I promise they bake up perfectly moist every single time, just like my reliable weeknight recipes. These are seriously the best way to satisfy that craving for a dense, chewy bar without ever turning on the cocoa powder. Trust me, once you try these, you’ll see why they are a staple in my busy kitchen! If you want to peek at my other chocolate chip version—which is amazing, by the way—check out my recipe for chocolate chip blondies here.

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Why You Will Love These Blondies Recipe

I know you’ve probably scrolled past a million “easy dessert squares,” but I need you to stop right here for these incredible blondies. They are everything I look for in a simple baked treat, and they really deliver on that homemade comfort food promise without making you work all afternoon.

• You won’t believe how chewy these turn out! That perfect pull and density—no cakey results here, ever.
• That rich, almost butterscotch flavor hits perfectly because we use only light brown sugar; it’s pure vanilla bliss.
• Seriously simple prep! I’m talking about mixing everything in one bowl that’s easy to clean up later. A perfect weeknight bake!
• They are a total canvas for whatever you have on hand. Need pecans? Go for it. Want white chocolate? Toss them in!
• They bake up fast—less than 30 minutes in the oven—which means less waiting for that first delicious bite.

Essential Ingredients for Perfect Blondies

Okay, let’s talk ingredients! Because these are so simple, every single component has to pull its weight. If you have decent pantry staples already, you are practically halfway there. Don’t worry about having exotic things; these are strictly home-kitchen magic. I’ve listed exactly what you need below to get that signature chewy, butterscotch flavor.

• 1 cup unsalted butter, melted
• 2 cups packed light brown sugar (yes, packed! This is key!)
• 2 large eggs
• 1 tablespoon vanilla extract (don’t skimp here!)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mix-ins (chocolate chips, pecans, or toffee bits)

Ingredient Notes and Substitutions for Your Blondies

This is where we get into the weeds a little bit, but trust me, these details guarantee success. The difference between a good blondie and a *great* one is usually just one ingredient swap or a subtle technique.

First up: that brown sugar. You absolutely must use light brown sugar here and make sure you pack it into your measuring cup. That molasses content locks in moisture, which is what gives you those amazing chewy vanilla bars instead of a dry cookie. If you use white sugar instead? You get a cakey disaster, and we don’t want that!

For the vanilla, I really suggest using the best quality you can find, maybe even a nice clear vanilla if you can get your hands on it. Since this is the main flavor profile besides butterscotch, good vanilla shines through!

As for the mix-ins, have fun! If you don’t have pecans, swapping them out for walnuts is totally fine; they give a slightly different crunch but work beautifully. If you’re feeling extra-indulgent, white chocolate chips mixed with butterscotch chips might be my secret obsession. Use what you love!

Step-by-Step Instructions for Chewy Vanilla Blondies

Alright, putting it all together is the best part! This is where my speed-baking philosophy really shines because honestly, these come together so fast. Before we even start mixing, make sure your oven is cranked up to 350 degrees F. And listen, the parchment paper overhanging the 9×13 pan is non-negotiable! Use it like little handles to lift the whole thing out later. It saves so much mess.

First, whisk those gorgeous melted butter and all that packed brown sugar—whisk hard until it looks smooth as silk. Then, beat in your eggs one at a time; don’t rush that step! Follow up with your tablespoon of vanilla. In another dish, quickly whisk your flour, baking powder, and salt together.

Now, the crucial moment! Slowly add the dry mixture into the wet. You mix until you see *just* the last few streaks of flour disappear. Stop stirring! I mean it! Overmixing these batter means you develop gluten, and suddenly, we have tough, cakey bars instead of those perfect chewy vanilla bars we want. Fold in your chips or nuts gently, spread it evenly, and pop it in for 25 to 30 minutes. This process is so straightforward; you’ll find yourself whipping up a pan whenever you have a craving!

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Baking Tips for the Best Blondies Surface

Everyone wants that slight, shimmering crackly top on their blondies, right? It gives that lovely textural contrast to the gooey inside. Accuracy with the oven temperature is huge here. If your oven runs hot, your top might set too fast and not get its shimmer.

When you test for doneness, forget the clean toothpick rule you use for cake! For these chewy dessert squares, you want the toothpick coming out with moist crumbs clinging to it, but definitely not wet goo. If the toothpick is completely clean, you’ve baked it too long, and it’s going to be dry later. We are aiming for that sweet spot where the edges look set and deep golden, but the center still feels a little jiggly. Let them cool completely—I know it’s hard—but cooling guarantees that perfect set before you slice. If you’re looking for faster weeknight recipes that don’t require oven time, make sure you check out my latest posts on quick weeknight dinners!

Tips for Success When Making Blondies

Even though this is an incredibly easy recipe, I always have a few non-negotiable tips that I use every single time to guarantee those perfect, chewy blondies. Baking should fit into your life, not the other way around! I know how hectic things can get, balancing work and family, which is why I often rely on organized meal planning to keep my week sane.

This leads right into my first baking tip:

Don’t Panic if They Look Underdone: When you pull these blondies out of the oven, they really might look a little too soft in the middle. Resist the urge to stick them back in! They continue to bake and set up beautifully as they cool down on the counter. Taking them out at that slightly underdone stage is exactly what locks in the moist, chewy texture we are aiming for from our butterscotch brownies.

Use Room Temperature Eggs, Even Though the Butter Is Melted: This seems contradictory, I know! But incorporating the eggs into the cooled, slightly thickened butter/sugar mixture works best when the eggs aren’t ice cold. Cold eggs can shock the batter and make it seize up. Just pull them out of the fridge when you melt the butter. It helps everything incorporate smoothly.

Chilling for Cleaner Slices: If you want those picture-perfect, sharp squares, you have to resist eating them immediately. Once they are cooled to room temperature, wrap the whole slab loosely and pop it in the fridge for at least an hour. Seriously, chilling them solidifies that fudge factor, and cutting them becomes so much easier. You get clean edges every single time!

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Don’t Substitute the Vanilla! I want you to have incredible results with every single batch of blondies you make. If you try to cut corners on the vanilla extract, you lose that beautiful, subtle backbone flavor that makes them taste like authentic, buttery vanilla bars. A high-quality extract makes a noticeable difference!

Storing and Reheating Your Homemade Blondies

One of the best parts about baking up a pan of thick, chewy blondies is knowing you have dessert set for days! Unlike some delicate cakes, these bad boys actually get better the next day once the moisture settles. Because we used all that brown sugar and butter, they stay wonderfully soft, but you do need to store them the right way so that wonderful butterscotch flavor doesn’t dry out.

The absolute best way to keep these fresh is to let them cool completely—and I mean completely, edge-to-edge cool—in the baking pan before you even think about slicing them. If you try to cut them warm, they’ll just crumble apart, and you’ll end up with a sticky mess rather than those perfect squares.

Once they are fully cooled and sliced, transfer the blondies into a proper airtight container. Layer them with parchment paper or waxed paper between the layers. This stops the tops from sticking to the next layer of bars, keeping those lovely surfaces intact! At cool room temperature, tucked away in your pantry or on the counter, they stay absolutely perfect for three to four days. Really!

Now, what if you want that ultra-gooey, just-baked texture again? I totally get it! You can gently warm them up for about 10 seconds in the microwave. They will soften right up. But honestly, if you aren’t in a rush, I prefer them straight from the fridge! Chilled, they become incredibly dense and almost fudge-like, which is fantastic if you like a firmer bite to your chewy vanilla bars.

Variations on Classic Blondies

Part of what makes these easy dessert squares so wonderful is that they are essentially a delicious, chewy vanilla bar that begs you to customize! My original recipe relies on a mix of chocolate chips and pecans, but honestly, the possibilities for mix-ins in these blondies are endless. You just need to remember the rule: don’t exceed that one cup total add-in amount, or your center might not bake right.

If you’re looking to switch things up next time you bake a batch, here are some of my absolute favorite ways to twist this classic recipe. These swaps let you completely change the flavor profile while keeping that perfect texture we worked so hard to achieve!

White Chocolate and Macadamia Nuts: This combination feels instantly gourmet. The sweetness of the white chocolate really complements the deep caramel notes from the brown sugar. Use roughly chopped white chocolate chunks rather than chips for better melting!

Toffee Bits Extravaganza: If you want to lean fully into that butterscotch brownie feel, use crushed toffee bits mixed with maybe some pecans. When these bake, the toffee melts just slightly and creates these incredible pockets of smoky, crunchy flavor throughout the bar. They are stunning.

Extra Chocolate Goodness: Okay, so maybe you *can’t* skip chocolate entirely sometimes. If that’s the case, try mixing dark chocolate chips with milk chocolate chips, or even better, throw in some chopped-up M&Ms if you’re baking for the kids! You can see how I handle a dedicated version of this treat over on my chocolate chip blondies recipe page.

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A Touch of Spice: For an unexpected twist, try adding just a half teaspoon of cinnamon or a tiny pinch of ground cardamom to the dry ingredients before mixing. It gives the blondies a warm depth that pairs surprisingly well with the vanilla and butter.

No matter what you choose to fold in, these variations ensure you never get bored of making these chewy, satisfying sweet squares!

Frequently Asked Questions About Blondies

I get so many encouraging emails about how everyone is trying out this recipe, which is wonderful! But usually, after people bake them for the first time, they have a few little questions about getting that absolute *perfect* bar. I’ve gathered the top three I hear most often right here for quick reference. Don’t sweat the small stuff; baking is about having fun!

Are Blondies Healthier Than Brownies?

Oh, I get asked this one all the time! I need to level with you: when we’re talking about homemade desserts loaded with butter, sugar, and flour, you are generally looking at treats that fall into the indulgent category, whether they are blondies or their chocolate cousin. Brownies have cocoa powder, and blondies rely on that beautiful brown sugar flavor profile. If you’re trying to eat cleaner, perhaps look at my whole section on weeknight dinners instead of dessert! These blondies are made to be celebratory, not diet food, but they use simple, honest ingredients you can feel good about serving your family.

How Can I Make My Blondies More Like Butterscotch Brownies?

That rich, deep butterscotch flavor we all crave when we talk about those amazing butterscotch brownies comes almost entirely from that light brown sugar. If you want to push that flavor even further—and I do!—you can swap out about half a cup of the regular light brown sugar for dark brown sugar. The molasses in the dark brown gives it an extra layer of rich, almost burnt sugar flavor that really pushes it into that deep caramel territory.

How Can I Get the Perfect Chewy Vanilla Bars Texture?

Ah, the texture question! This is the golden secret to making truly great chewy vanilla bars versus something that ends up dry or cakey. It all comes down to two things, which I’ve hammered home a few times because they are that important. First: Measure your light brown sugar tightly packed. Second, and this applies to almost all bar cookies: stop mixing when it’s just combined. As soon as you dump the dry ingredients into the wet, mix only until the streaks disappear. Overmixing activates the gluten in the flour, making the bars tough instead of wonderfully chewy. If you are dealing with slightly drier results, make sure you aren’t overbaking! That toothpick should always have tiny, moist crumbs attached when you pull them out.

Why Do My Blondies Sink in the Middle?

If your blondies are sinking dramatically after you pull them out, it’s almost always a baking time issue, or sometimes an oven temperature issue. If they look done on the outside but collapse when they cool, they needed just five more minutes in the oven. Remember, we are looking for moist crumbs, not wet batter, when testing! Trust the set edges more than the toothpick when you check the very center during the final two minutes. If your oven cycles run a little cold, that can also cause them to collapse as the structure hasn’t fully set before cooling begins. For general deep-dive advice on rich, fudgy baked goods, my take on fudgy brownies might offer some insight into structure, too!

Nutritional Estimates for These Blondies

I always want to be transparent with you all about what we are eating, though remember, as a home cook and not a registered dietitian, these numbers are just estimates based on standard ingredient measures! When you make these blondies recipe, how much you add in terms of mix-ins (like pecans or toffee bits) or how you cut the final squares can change these numbers quite a bit. This information is just here to give you a rough idea of what you are looking at per serving.

For serving size estimates, I calculated these based on getting 16 nice, standard squares out of the 9×13 pan, just like the recipe says. These are definitely a lovely, satisfying afternoon treat, so enjoy them guilt-free!

• Serving Size: 1 square
• Calories: 250
• Sugar: 18 grams
• Fat: 13 grams
• Saturated Fat: 8 grams (Yep, that’s the butter talking!)
• Carbohydrates: 32 grams
• Protein: 3 grams
• Sodium: 110 mg

Please know that these estimates are based on the basic recipe without fancy additions. For example, adding extra butterscotch chips or using salted butter instead of unsalted will definitely shift those fat and sodium numbers. When I make these chewy vanilla bars for a party, I usually don’t even bother tracking it—they disappear too fast! But for those who are tracking the bigger picture, I hope this helps you slot these treats into your week!

Share Your Homemade Blondies Experience

I really, truly hope you love making these easy dessert squares just as much as I love eating them! My kitchen truly feels happier when there’s a pan of fresh blondies cooling on the counter. This recipe means so much to me—it’s simple, it’s reliably good, and it always brings smiles to the faces around my table.

I’ve done my best to make sure every single step for these chewy vanilla bars is clear, but I always learn something new when I hear from you! When you finish baking your batch of blondies, come on back and tell me all about it. Did they stay wonderfully chewy? Were they gone in five minutes flat?

I’d love to know what mix-ins you decided worked best for your crew. Are you sticking with the classic chocolate chips, or did you try something wild like pretzels or dried cherries? Drop a rating right here on the recipe card—five stars if they make you happy!

And oh, if you snapped a picture of your gorgeous, golden-brown squares, please share! Tag me on social media or shoot me a quick note through my contact page. Seeing your homemade creations brings me so much joy. Happy baking, friends, and I can’t wait to hear how your incredible homemade blondies turned out!

Chewy Vanilla Blondies Recipe

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Make these easy, chewy vanilla bars that taste like butterscotch brownies. This recipe uses simple pantry staples for a satisfying dessert.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, melted
• 2 cups packed light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mix-ins (chocolate chips, pecans, or toffee bits)

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Instructions

1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk the melted butter and brown sugar together until smooth.
3. Beat in the eggs one at a time until fully combined. Stir in the vanilla extract.
4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in your chosen mix-ins, like chocolate chips or nuts.
7. Spread the batter evenly into the prepared baking pan.
8. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
9. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
10. Cut into squares and serve.

Notes

• For extra flavor, use high-quality vanilla extract.
• If you are looking for quick weeknight meals instead of baking, consider using meal planning to organize your week.
• To get a slightly crackly top, make sure your brown sugar is tightly packed when measuring.

Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 18
• Sodium: 110
• Fat: 13
• Saturated Fat: 8
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 1
• Protein: 3
• Cholesterol: 45