This Blondie Recipe is an American classic. Think chocolate chip cookie dough or a brownie without the chocolate, in a bar cookie! ABK’s 30 Minute Blondie Recipe is one you will crave and make over and over again.
Years ago, when we were first married, Grant loved “Chiffon Nut Bars” a recipe made by his mother and grandmother. They were similar to a blondie recipe- but were made with oil instead of butter. For me, Chiffon Nut Bars were good, but lacked the buttery richness of a blondie.
They were also a little bit on the thin side for me. If I’m going to eat a blondie (or something similar) I want it to be thick and chewy! So, I altered the Chiffon Nut Bar recipe and converted it to a traditional Bondie recipe, complete with melted butter for added richness and a chewy factor that will make this 30 Minute Blondie Recipe your new family favorite.
Classic Blondie Recipe and Experiments
I love this quick and easy to make 30 Minute Blondie Recipe. It’s filled with classic ingredients, to make this recipe perfection in a 9×13 pan! So easy to put together if you need a last minute dessert to take to a gathering, or for a family night treat. It can be made and baked in 30 minutes and can cool on the way to your event!
I tried several different variations and combinations of ingredients when making this recipe. I wanted the recipe to first, be easy to make in one pan. Check. I wanted the ingredients to be easily accessible in most homes. Check. Without a lot of complicated instructions. Check. I tried all types of simple add on ingredients but settled on white chips and nuts as my favorites.
The only ingredient I struggled with was the addition of one egg yolk. I try to avoid throwing away ingredients as much as possible, but 2 eggs just didn’t work. This recipe is definitely better with the additional egg yolk! Two eggs+one yolk mean Blondie texture perfection!
Think butterscotch-ey goodness in a bar. This 30 Minute Blondie Recipe also freezes like a charm, because it’s under baked and works well in the freezing and thawing process. Generally, baked goods that have a high fat content tend to taste as good, if not better, after being frozen and thawed at a later date! This blondie recipe falls into that category. Oh, and did I mention 24 servings in one pan?!
What’s the difference between a Brownie and a Blondie?
Most of the ingredients in this 30 Minute Blondie recipe are the same 8-10 ingredients you find listed in most brownie and chocolate chip cookie recipes- without the chocolate added. Butter, granulated and brown sugar, vanilla, eggs, flour, salt to name a few.
And then, there’s cornstarch. I use cornstarch in our favorite oatmeal cookie recipe. The cornstarch helps the texture of the oatmeal cookie to be a bit more tender and soft, without turning crumbly, which I believe works well in this 30 Minute Blondie Recipe as well! Many blondie recipes include the use of cornstarch to give the blondies a soft texture.
Choices and the 30 Minute Blondie Recipe
It’s easy to custom-make this 30 Minute Blondie Recipe. My favorite way to enjoy Blondies is with nuts. In the photos on this post, I used a vanilla chip (aka white chocolate chip) and also chopped pecans in one of the batches.
Blondies can also be made without any added chips or nuts. I don’t really consider adding chocolate chips to Blondies an option. In that case, I can’t really bring myself to call the dessert a Blondie, because I think that’s a chocolate chip bar cookie! Coconut, toffee bits, chopped fruit, and yes, even chocolate chips work in this recipe. Tuck this 30 Minute Blondie Recipe away, or Pin it for your next party and let me know what alterations (if any) you make!
I love to hear what you have to say about recipes on ABK, and will respond as quickly as possible to any questions and comments! Please rate this recipe using the STAR rating below as well 🙂
30 Minute Blondie Recipe
This 30 Minute Blondie Recipe is a classic that will become your family favorite bar cookie! It’s filled with chewy buttery goodness and is easy to make in just a few mintues. Melted butter is key for making the chewiest Blondies!
- 1 cup unsalted butter, cut into tablespoons
- 1 1/4 cups light or dark brown sugar
- 1/2 cup white (granulated) sugar
- 2 teaspoons vanilla
- 2 large eggs, + 1 yolk eggs, lightly beaten
- 2 1/2 cups All Purpose flour
- 1 teaspoon sea salt or kosher salt
- 1 1/2 cups total of chopped nuts or chips (butterscotch, white chocolate, coconut) SEE RECIPE NOTES**if not adding nuts or chips, add 2-3 additional tablespoons of flour
- 2 teaspoons cornstarch
Place rack in middle of oven and preheat oven to 350 degrees.
Line a 9×13 pan with foil or parchment and coat lightly with cooking spray.
Melt butter in a heavy (4 qt pan) on stove top over medium heat. When butter is almost melted, remove from heat and stir until butter melts.
Add sugars to melted butter and stir with spoon until dissolved. Add vanilla.
Add beaten eggs (2 eggs + 1 egg yolk) to butter and sugar mixture. Mix with large spoon until blended.
Add the flour, salt, nuts and/or chips (if using), and cornstarch. Fold into the butter mixture by hand until all flour has disappeared. Make sure to add the extra flour if not using nuts or chips!
Spread mixture over foil or parchment in prepared pan. Bake for 20-25 minutes or until crust forms on top and knife inserted into center of pan comes out clean or with a few moist crumbs attached. The mixture should not coat the knife. Do not over bake!
Remove from oven, cool completely and remove foil or parchment from pan and cut when cooled.
- I always use unsalted butter in baking. If you only have salted butter its fine! If using salted butter, cut the amount of salt in this recipe to 1/2 teaspoon.
- **Important tip!** If not using nuts or chips in this recipe and the Blondies are plain, add 2-3 additional tablespoons of flour to the recipe.
- This recipe does not use baking soda or powder.
- I use my trusty 4 quart All Clad Saucepan for this recipe. It is heavy enough to melt the butter and large enough for mixing the ingredients all in one pan.
23 thoughts on “30 Minute Blondie Recipe”
I started mixing these up and was thinking about a cookie I’d just bought at a mall bakery that had white choc chips, coconut, and pecans…and was SO delicious. I threw in chopped pecans and coconut flakes with the white chips and wow, they turned out perfectly! Definitely keep that combo in mind if you are a coconut lover! It’s to die for.
Oh, I love that idea Megan, I’ll definitely have to try that too. Thanks for sharing!
I couldn’t believe how easy these were to make!! I added just the white choc chips this time, but at my husband’s request, I’m going to add chopped macadamia nuts next time!! My family LOVED these so much there were only a few left the next day!! Another amazing recipe, Si.
Thanks for sharing Cortnie! I love how easy these are to make and how you can add your own variations to it.
Made these. So Easy. So Yummy. Wanted to just eat the batter but controlled myself and cooked them. Gave them away. Everyone loved them.
I agree, Jolene, even the batter is hard to resist! They’re the perfect treat to share with others. Thanks for sharing,
These were absolutely delicious, a huge hit at our recent cookout. My white chocolate chips all melted before I got the batter into the pan, but that made them even more gooey and tasty!
Truly THE BEST blondie recipe ever. We took these to a funeral and even though the dessert may seem simple, everyone was obsessed. So much so that the daughters of the owners Schmidt’s Bakery and an oven fixing business texted after to ask for the recipe because they were in love. That’s how you know these are good. No, amazing!
These were a big hit with my family! It’s nice to have something in a bar without chocolate every once in a while!
I made these Blondies for a church linger-longer, and they were a huge hit! So soft and chewy and delicious. Definitely a keeper recipe!
My whole family and I love your Blondie recipe and we have made it many times. I want to make some for a birthday celebration coming up, but need to make it several days ahead of the event. I am planning to freeze these, but wondered if freeze well….meaning do they taste the same and are still chewy and moist and delicious.
Hi Kay, they should be perfectly fine if you freeze them. I would just make sure to take them out of the freezer and let them thaw for at least a few hours. Thanks for asking and for reading ABK!
This was so delicious. I’m in Australia so the measurements were a bit tricky as Our Measuring cups and spoons are different sizes. Second time I’ve made it and everyone loves it. Thank you 🙂
So glad to hear that, Maree and I’m glad you were able to make it work! Thanks for sharing,
We just discovered this recipe during the COVID-19 lockdown of 2020, as someone mentioned making it on Instagram. We have made it 3 times in the last couple of weeks. Our favorite is made with 1 c butterscotch chips and 1/2 c semi-sweet. This has quickly become a family favorite. I even received a couple of compliments from my neighbor and mom after delivering some to them (doorbell and dash style). Our neighbor said, “Oh yea, this is what I’m talking about!” Thanks Si, for your diligence in perfecting this recipe!
Si’s 30 minute blondies have definitely become a family favorite! To make and to eat! They whip up so quickly and easily with simple ingredients that are always on hand. They always turn out perfect. I like them with white chocolate chips. They are rich and chewy and oh so delicious! And the perfect brownie for my family members that are allergic to chocolate. We make these a lot!
I love that idea of using white chocolate chips, Kris, thank you so much for sharing and for reading ABK!
Great recipe, quick, flexible add ins and one pan! Normally I don’t love butterscotch or vanilla chips, but made these for my son and added coconut, too. They are delish and would be good with craisins and… even chocolate chips! Would that be considered a blondie with roots;)? Thanks!
haha!Yes, roots for sure! I’m so glad you liked this delicious and simple recipe. I love your ideas for add-ins and easy ways to switch this recipe up depending on who’s eating. Coconut sounds fantastic to me. Thank you for reading ABK!
I haven’t use the recipe because your recipe notes make no sense. “I use my trusty 4 quart All Clad Saucepan for this recipe. It is heavy enough to melt the butter without melting and large enough for mixing the ingredients in one pan.” it sounds as though you are suggesting that the pan is what you are worried about melting.
Thank you for your comment and I have updated the post instructions. I hope you love these easy and delicious Blondies! Let me know what add-ins you decide to use! Thank you for reading ABK.
These are the best! My daughter made this recipe using Kraft caramel bits, Guittard milk chocolate chips, Reese’s peanut butter chips, and pretzel rods crushed into chunky pieces. I couldn’t stop eating them. 😋
Thank you for the delicious recipe!
Wow! That is one loaded Blondie! Sounds like an amazing treat 🙂