Chewy Blondie Bars
These easy blondie bars are so chewy and full of rich butterscotch flavor! With only 6 simple ingredients and 5 minutes of prep, they’re the ultimate treat to make year-round.
After 11 rounds of recipe testing, 4 pounds of flour, and 6 pounds of sugar, this version came out to be the best blondie recipe. They’re so flavorful, chewy, dense, and not too sweet. Everyone who’s tried one said it’s the best blondie they’ve ever had. Someone even told me it “tasted just like mom’s,” which is the best compliment I could ever ask for.
So if you’re looking a delicious blondie recipe, give this one a try! The batter mixes in 5 minutes and bakes in about 30 minutes. For the best results, let them cool completely—once fully set, they become incredibly chewy and flavorful.
And make sure to subscribe to stay tuned for more—I have more blondie recipes coming your way! But if you can’t wait & are interested in more easy bars and brownies, try out my gluten-free matcha brownies, chewy snickerdoodle bars, s’mores marshmallow bars, or chewy s’mores blondie bars!
❤️ Why You’ll Love This Recipe
- It’s only 6 ingredients, and you probably already have all of them in your kitchen!
- You won’t need any special equipment. Simply mix everything in one bowl with a whisk, then bake.
- It’s a crowd favorite! This blondies recipe has been my go-to for parties because of how simple and quick they are to make. Everyone who’s tried my blondie bars has absolutely loved them!
Ingredients
To make the best blondie bars from scratch, you’ll need the following ingredients:
- Any type of neutral oil, like canola or vegetable will work in this recipe. If you don’t want to use oil, you can sub in melted unsalted butter. This will yield softer, cakier blondie bars.
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too!
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Chewy Blondie Bars
Step 1: Add brown sugar to bowl and break apart any large clumps. Whisk in oil, eggs, and vanilla until completely smooth.
Step 2: Stir in flour and salt, mixing until no dry spots remain.
Step 3: Transfer blondie batter to lined 8″x8″-inch baking pan. Bake at 350°F/177°C for 35-40 minutes. To test if it is done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it’s finished baking.
Step 4: Let fully cool in pan. Cut into 16 squares and enjoy!
For full instructions, see the recipe card below.
“This is one of the best things you’ve ever made.” – my boyfriend and professional Bites by Bianca taste tester 🤗
Blondie Bar FAQs
Brownie batter is made with chocolate (cocoa or melted chocolate) and granulated sugar. Blondie bars do not have chocolate in the batter and are made with brown sugar.
Both can have mix-ins, like milk or white chocolate chips, M&M’s, crushed pretzels, etc.!
Blondies are known for their sweet butterscotch & molasses flavor, which comes from the brown sugar.
Since dark brown sugar has higher molasses content than light brown sugar, blondies made with dark brown sugar will have a slightly richer flavor profile. You can use either in this recipe.
They can last at room temperature in an airtight container for up 5 days. See my storage instructions on how to freeze blondies.
Yes, absolutely! You can check out my chewy Biscoff blondie recipe, or try adding around ½-1 cup of different mix-ins, like chocolate chips, M&M’s, marshmallows, etc.
Storage
- Room temperature: Store cooled blondie bars in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled blondies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen blondies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
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Thank you so much! -Bianca ❤️
📖 Recipe
Easy Chewy Blondie Bars
Equipment
- Kitchen scale/measuring cups
- Measuring spoons
- 8×8-inch baking pan
- Parchment Paper
- large mixing bowl
- whisk
- spatula
Ingredients
Dry Ingredients:
- 1 ½ cup (187.5 g) all-purpose flour
- 1 ¾ tsp (10.5 g) table salt or fine sea salt
Wet Ingredients:
- 1 ¼ cups (275 g) brown sugar dark or light; packed
- ½ cup (112 g) oil any neutral oil like canola
- 2 (2) eggs room temperature
- 1 tablespoon (13 g) vanilla paste or extract
Instructions
- Preheat oven to 350°F/177°C. Spray and line an 8×8-inch metal baking pan with parchment paper.
- In a large mixing bowl add 1 ¼ cups brown sugar. Break up any clumps with your hands or whisk. Then, whisk in ½ cup oil, 2 eggs, and 1 tablespoon vanilla until smooth.
- Add in 1 ½ cup all-purpose flour and 1 ¾ tsp table salt. Mix until no dry spots remain.
- Pour blondie batter into lined baking pan and use spatula to evenly spread it out. Bake for 35-40 minutes and remove from oven. To test if it is done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it's finished baking.
- Allow to fully cool in pan for about one hour. It is well worth the wait because when they're warm, they're more cake-like. But once fully set, they're super chewy!
- Remove blondies from pan and cut into 16 squares. Enjoy! 🙂
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too.
- If you don’t want to use oil, you can sub in melted unsalted butter. This will create a softer, cakier blondie bar.
- Room temperature: Store cooled blondies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled blondies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen blondies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
This recipe was so well-loved by my taste testers. One person said it “tasted just like his mom’s”, which was a very endearing compliment!