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Blondie Bars
5 from 21 votes

Blondie Bars

Blondie Bars rely on melted butter and brown sugar to create a chewy, caramel-like base. The recipe includes both whole eggs and an additional yolk for richness, combined with vanilla and a mixture of flour, baking powder, and salt. You can customize your blondies with various mix-ins like butterscotch chips, nuts, or chocolate pieces. Baking requires careful attention to timing, especially at high altitudes, to avoid overbaking and maintain a tender center.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 9 -16 bars
Calories: 463 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter Melted (salted or unsalted, either work great, if using unsalted, add additional ¼ tsp salt.)
  • 1 ½ cups brown sugar packed (use light brown, dark brown or half of each)
  • 2 large egg room temp, let sit in bowl of warm water while you melt butter
  • 1 egg yolk
  • 2-3 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour I use organic unbleached flour in my baking, unbleached
  • 1 teaspoon baking powder aluminum free
  • 1 teaspoon kosher salt
  • 1/2- 2 cups mix-ins see options
Optional Mix-In Ideas
  • butterscotch chips or mixture of Toffee Chips and Butterscotch pictures in post
  • toffee Heath Bar chips with or without chocolate
  • chocolate chips semi-sweet, milk or white chocolate
  • walnuts pecans, almonds or peanuts, chopped
  • white chocolate chips Dried Cranberries or Cherries or other dried fruit and chopped nuts
  • M&M's mini Reese's, Mini Rolo's, Caramel pieces or chunks, Mini Snickers, Peanut Butter chips
  • malted milk balls Maltesers or Whopper malted milk balls (crushed - pictured in post)

Instructions

    Cup of Yum
  1. Preheat oven to 350° F (175° C) (see high altitude instructions below) and line desired pan (see end of instructions) with parchment paper or foil for easier slicing.
  2. Start by melting butter (1 cup) (try it with browned butter*, too) in a large mixing bowl or the bowl of a stand mixer; add brown sugar (1 ½ cups) and melted butter and stir until smooth.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla. In a separate bowl, whisk together flour, baking powder and salt. Stir in flour mixture one cup at a time, mixing into the wet mixture a little at a time, until completely combined. Add desired mix-ins (chips, nuts, toffee, etc.), stirring until mixed.
  4. Spread batter into parchment or foil lined pan (for easier slicing). To easily "spread" batter, scoop batter into prepared pan and using a piece of parchment, wax paper or plastic wrap, lay over top of batter and smooth to edges of pan until even, see video below for how I do it.
  5. For thinner blondies use 9x13 inch pan, for thicker, chewier blondies use a 9x9 inch pan or 7x11 brownie pan.
  6. Bake at 350 degrees F (see below for High Altitude Instructions) 9x13 inch pan 20-30 minutes; 9x9 or 7x11 inch pan 30-40 minutes.
  7. Blondies should just start to turn golden at edges, slightly pulling away from pan and not look quite done in middle, they will continue cooking once removed. Cool on wire rack, using parchment or foil, lift out of pan and slice into desired bars.
  8. Store in airtight container on counter up to 3 days, in fridge up to one week and frozen up to 3 months.
  9. High Altitude Baking InstructionsIncrease heat to 375 degrees F if using metal, regular pans (if dark or glass pans; keep temp at 350°)
  10. 9x13 inch pan bake for 15-25 minutes9x9 or 7x11 inch pans 20-30 minutes

Notes

  • Brown butter carefully to develop nutty flavor without burning; watch for golden bubbles and nutty smell.
  • Using real butter (salted or unsalted) is preferred; add ¼ tsp salt if using unsalted.
  • An extra egg yolk enriches the batter and helps bind ingredients, preventing fat separation.
  • Check blondies early during baking to avoid overbaking, especially at higher altitudes; remove when edges are golden and center slightly soft.

Nutrition Information

Serving 11 serving Calories 463kcal (23%) Carbohydrates 63g (21%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 91mg (30%) Sodium 493mg (21%) Potassium 107mg (2%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 683IU (14%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 9 -16 bars

Amount Per Serving

Calories 463

% Daily Value*

Serving 11 serving
Calories 463kcal 23%
Carbohydrates 63g 21%
Protein 5g 10%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 91mg 30%
Sodium 493mg 21%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 683IU 14%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.