How to Make Classic Blondie Dessert Bars
Blondie dessert bars are one of those timeless treats you can always count on.
They’re chewy like brownies but without the cocoa—letting brown sugar and butter take the spotlight.
I prefer baking them with a mix of brown sugar and vanilla extract to build that warm, caramelly flavor that melts into every bite.
What’s great about blondies is how customizable they are. You can mix in chocolate chips, nuts, toffee bits, or swirl in nut butter or jam.
The texture lands between a cookie and a brownie—golden on the outside and soft inside.
Recipe Overview
| Prep Time | Bake Time | Cooling Time | Total Time | Course | Servings |
|---|---|---|---|---|---|
| 10 minutes | 25–30 minutes | 15 minutes | 55 minutes | Dessert / Snack | 12 bars |
Ingredients
| Ingredient | For 6 Bars | For 12 Bars | Alternatives |
|---|---|---|---|
| All-purpose flour | ¾ cup | 1½ cups | Gluten-free flour blend |
| Brown sugar (light or dark) | ½ cup | 1 cup | Coconut sugar |
| Butter (melted) | ¼ cup | ½ cup | Vegan butter or ghee |
| Egg | 1 | 2 | Flax egg (1 tbsp flax + 3 tbsp water) |
| Vanilla extract | ½ tsp | 1 tsp | Almond extract (¼ tsp) |
| Baking powder | ¼ tsp | ½ tsp | ½ tsp baking soda + lemon juice |
| Salt | Pinch | ¼ tsp | Sea salt or kosher salt |
| Chocolate chips (optional) | ¼ cup | ½ cup | White chocolate or chopped nuts |
Tools You’ll Need (with Alternatives in Brackets)
- Mixing bowl (or any deep container)
- Whisk or spatula (or wooden spoon)
- 8×8 inch baking pan (or 9×9 for thinner bars)
- Parchment paper (or greased foil)
- Measuring cups and spoons (or digital scale)
- Oven
How to Make Blondie Dessert Bars
This is a quick mix-and-bake recipe with no fuss. Here’s how to do it step by step:
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving a little overhang so you can lift the bars out after baking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter and brown sugar until the sugar starts to dissolve.
Add the egg and vanilla extract, and whisk again until smooth and glossy.
Step 3: Add the Dry Ingredients
Stir in the flour, baking powder, and salt. Mix just until combined—don’t overwork it. The batter will be thick but spreadable.
If using chocolate chips or any mix-ins, fold them in now.
Step 4: Bake
Spread the batter evenly in the prepared pan and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
Step 5: Cool and Slice
Allow the pan to cool for at least 15 minutes before lifting the bars out. Once completely cooled, slice into 12 squares.
They’ll be soft and chewy in the center with golden edges.
Decoration & Serving Tips
- Drizzle with melted white chocolate for extra sweetness
- Top with flaky sea salt while still warm for a balanced bite
- Serve warm with a scoop of vanilla ice cream
- Dust with powdered sugar for a clean finish
Variations to Try
- Butterscotch Blondies: Swap chocolate chips for butterscotch chips
- Nutty Blondies: Add ½ cup chopped pecans or walnuts
- Raspberry Swirl: Drop spoonfuls of raspberry jam on top before baking
- Peanut Butter Swirl: Gently swirl in 2 tbsp of peanut butter for a richer taste
Storing Tips
- Store in an airtight container at room temp for 3–4 days
- Refrigerate for up to a week for a firmer bite
- Freeze up to 2 months—wrap individually for easy grab-and-go
Extra Tips
- Don’t overbake—they should still look slightly soft in the center when you take them out
- For thicker bars, use a smaller pan and add a few extra minutes of baking
- Always cool completely before slicing to avoid crumbling
- You can double the recipe and bake it in a 9×13 inch pan
Common Mistakes & Fixes
| Mistake | Fix | Prevention |
|---|---|---|
| Dry texture | Serve with ice cream or glaze | Don’t overbake, check at 25 mins |
| Bland flavor | Add frosting or dip | Use pure vanilla and brown sugar |
| Sinks in the middle | Trim sides and reshape | Use fresh baking powder and avoid overmixing |
| Overly sweet | Pair with black coffee | Reduce sugar slightly and use unsweetened mix-ins |
These blondie dessert bars are rich, chewy, and quick to whip up—perfect for parties, after-school snacks, or just a quiet evening treat.
Give them a go and drop your version in the comments!
