These blondies are so delicious! Buttery, melt-in-your-mouth and loaded with white chocolate chips and chopped macadamias.
This blondies recipe is extremely easy. There are no complicated steps or ingredients and they come out perfect every time.
They have that irresistible butterscotch flavor that comes about from the combination of butter and brown sugar.
Blondies are basically the blonde version of a brownie. And if you love a good blondie then also check out our fabulous biscoff blondies and Nutella blondies.
Of course if you also love brownies then check out our ultra fudgy brownies while you’re here.
What You Need To Make Blondies:
Ingredient Notes
- Light brown sugar – you can really use any brown sugar you like including dark brown sugar but it will affect the color of your blondies.
- White chocolate chips – you can use any white chocolate chips or chop up a bar or two of white chocolate into chunks and use those instead.
- Macadamia nuts – these are simply delicious in this recipe but of course if you have an allergy then simply omit them or use a different nut like chopped walnuts or pecans.
- Eggs and egg yolk – this recipe uses two full eggs and one egg yolk.
- Cornstarch – works great for softening in baked goods.
How To Make Blondies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Melt the butter and add to a bowl with the brown sugar. Whisk together.
- Add eggs, one at a time, stirring well after each egg is added, and then add the egg yolk and vanilla and stir in well.
- Sift all purpose flour into a separate mixing bowl and add cornstarch, baking powder and salt and mix together.
- Slowly add the dry ingredients in with the wet and stir in until combined.
- Add white chocolate chips and chopped macadamia nuts and fold in.
- Transfer to a 9×9 square dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) and smooth down.
- Bake at 350°F for 30-35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs (no wet batter).
- Allow to cool completely in the pan.
- When cool, drizzle with melted white chocolate and sprinkle with chopped macadamias (optional).
- Remove from the pan and cut into squares.
Recipe Tips
Baking dish – we used a 9×9 square baking dish. You can also make these in a 9×13 baking dish but the blondies will be thinner. In that case the baking time will also be reduced to around 25-30 minutes. If you use a glass baking pan then the baking time will likely be longer. Check for doneness with a toothpick. Moist crumbs are fine, wet batter is not.
White chocolate topping – this is entirely optional but it looks pretty. Melt chocolate chips or a 4-ounce white chocolate bar until melted. If the chocolate is a little too thick to drizzle then stir in a teaspoon of coconut oil (or other oil) to thin it out. Drizzle the white chocolate over the top of the blondies and then sprinkle chopped macadamias on top.
Recipe FAQ
Brownies are made with chocolate and cocoa powder whereas blondies are not. Blondies are made without any melted chocolate or cocoa powder in the batter. Blondies have a butterscotch flavor (from the brown sugar and butter combination) rather than a chocolate flavor.
To check if your blondies are done, use the toothpick test. Insert a toothpick into the center of your blondies. The toothpick should come out clean or with a few moist crumbs. If there is wet batter then it’s not done yet. The center will be soft, but there should not be any wet batter.
Keep them stored in an airtight container at room temperature for 3 days or in the fridge for up to a week.
They are freezer friendly for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
More Dessert Recipes
- Greek Yogurt Cheesecake
- Lemon Meringue Pie
- White Chocolate Chip Cookies
- Vanilla Cake
- Lemon Cookies
- White Hot Chocolate
Did you make this recipe? Be sure to leave a comment and rating below.
Blondies Recipe
Ingredients
- 1 cup Butter Melted
- 1 and ¾ cups Light Brown Sugar
- 2 Large Eggs
- 1 Egg Yolk
- 1 and ½ tsp Vanilla Extract
- 2 and ¼ cups All Purpose Flour Measured Correctly*
- 2 tsp Cornstarch
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 cup White Chocolate Chips
- 1 cup Macadamia Nuts Chopped
Topping (Optional):
- ⅔ cup White Chocolate Chips
- 1 tsp Coconut Oil Optional
- ¼ cup Macadamia Nuts Chopped
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×9 square dish with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
- Add melted butter and brown sugar to a mixing bowl and whisk together.
- Add eggs, one at a time, stirring well after each egg is added, and then add the egg yolk and vanilla and stir in well.
- Sift all purpose flour into a separate mixing bowl and add cornstarch, baking powder and salt and mix together.
- Slowly add the dry ingredients in with the wet and stir in until combined.
- Add white chocolate chips and chopped macadamia nuts and fold in.
- Transfer to your prepared 9×9 square dish and smooth down.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs (no wet batter).
- Allow to cool completely in the pan.
- When cool, melt the white chocolate for the topping. If the chocolate is too thick to drizzle, then add a teaspoon of coconut oil and stir in. Drizzle the top of the blondies with the melted white chocolate and sprinkle the chopped macadamias on top. Allow to set.
- Remove the blondies from the pan and cut into squares.
Video
Notes
- Light brown sugar – you can really use any brown sugar you like including dark brown sugar but it will affect the color of your blondies.
- White chocolate chips – you can use any white chocolate chips or chop up a bar or two of white chocolate into chunks and use those instead.
- Measure the flour correctly using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively weigh it on a food scale, click ‘metric’ below the list of ingredients to get the ingredients weight in grams.
- Macadamia nuts – these are simply delicious in this recipe but of course if you have an allergy then simply omit them or use a different nut like chopped walnuts or pecans.
- Baking dish – we used a 9×9 square baking dish. You can also make these in a 9×13 baking dish but the blondies will be thinner. In that case the baking time will also be reduced to around 25-30 minutes.
- Glass baking pans – If you use a glass baking pan then the baking time will likely be longer. Check for doneness with a toothpick. Moist crumbs are fine, wet batter is not.
- Storing: Keep them stored in an airtight container at room temperature for 3 days or in the fridge for up to a week.
- Freezing: They are freezer friendly for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
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