The Best Chewy Blondies
If you love the rich, buttery flavor of a chocolate chip cookie but crave the dense, fudgy texture of a brownie, these Chewy Blondies are for you. They are the ultimate one-bowl dessert that comes together in minutes. With a crisp, crackly top and a soft, chewy center, these bars are the perfect sweet treat to bake when you need something comforting and delicious without the hassle of a complex recipe.
If you enjoy simple, classic bakes, be sure to browse my full collection of Dessert Recipes and Kid Friendly Recipes for more inspiration.
Why You'll Love This The Best Chewy Blondies
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One-Bowl Wonder: Minimal cleanup required—just mix and bake!
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Perfect Texture: We use a high ratio of brown sugar to white sugar to ensure that signature chewy, butterscotch-like bite.
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Highly Customizable: Feel free to stir in chocolate chips, chopped nuts, or even white chocolate chunks to make them your own.
Key Ingredients You'll Need
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Unsalted Butter: Melted to create that dense, fudge-like consistency.
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Brown Sugar: Essential for the deep molasses flavor and moisture.
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Large Eggs: Provide structure and help create the shiny, crackly top.
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Vanilla Extract: Use a high-quality extract to enhance the buttery notes.
How to Make The Best Chewy Blondies
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Prep: Preheat your oven to 350°F and grease an 8×8 baking pan.
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Mix: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla.
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Combine: Stir in the flour, baking powder, and salt until just combined. Do not overmix.
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Bake: Spread the batter into your prepared pan. Bake for 20–25 minutes until the edges are golden brown.
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Cool: Let them cool completely before cutting to ensure they slice into perfect squares.
For consistent, even heating and perfect browning, I always recommend using Caraway Home non-toxic bakeware—don’t forget to use code STACIE at checkout for a discount!
Stacie’s Tricks & Tips
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Watch the Bake: Blondies go from “perfectly chewy” to “overbaked and dry” in a matter of minutes. Pull them from the oven while the center still looks slightly soft.
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For the Chocoholic: While these are classic, if you want a deeper chocolate experience after these, check out my Flourless Chocolate Torte for something even more decadent.
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Need more help? For additional advice on troubleshooting tricky bakes or perfecting your technique, visit my Cooking Tips & Tricks page.
- Not a brownies, but it’s fraternal twin…the blondie! Just like a chewy brownie minus the cocoa powder! BUT I did add chocolate because I just love chocolate a CHOCO-LOT!
- Blondies can be tricky. They trick your mind because it like eating brownie, just less chocolate. These gooey, buttery, chewy squares do not disappoint when it comes to overall flavor and texture. I say add in as much chocolate chunks as you like, and if you don’t like the sea salt topping, omit and add 1/4 teaspoon to the batter. The salt you need to cut the sweetness.
- My original brownie recipe (not posted yet) calls for whole eggs + yolk, this creates a gooey texture plus a top crust which I adore on any brownie/blondie/cookie treat.
- 3/4 tablespoon is weird I know, but it was by mistake! I didn’t have enough and it only filled about 3/4 of 1 tablespoon and turned out perfectly! You can easily just eyeball it. However, it gives a caramel-butterscotch-ish taste when added with the butter and dark brown sugar that I always use. Use light brown if you prefer, the dark adds a deeper flavor!
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Bread flour, let’s talk! This create a chewy texture. You can totally use all all-purpose flour or 1/2 and 1/2 as mentioned in the recipe.
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If you are feeling a little nutty, add in some chopped pecans or for the holidays I like to use Peanut Butter M&M’s or just regular ones work too. I love anything peanut butter in these, gives more of a complex flavor and a touch of sea salt wouldn’t hurt either 😉 Anything goes in these, toffee bits, white chocolate, hazelnut spread swirled on top, or just delicious dark chocolate!
Snap a shot and post it on Instagram using #sugarfacebakes + tag @sugarfacebakes and leave a comment below the recipe letting us all know your thoughts! Pintrest is waiting for you pin this recipe, go ahead and click the red “P” 😉
Chewy Chocolate Blondie
Ingredients
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 large egg
- 1 yolk
- 3/4 tablespoon molasses
- 1/2 teaspoon vanilla extract
- 1/2 cup bread flour
- 1/2 cup all-purpose flour
- 1 cup dark chocolate, chopped
- Sea salt for sprinkling
Directions
- Pre-heat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper.
- In a large bowl, whisk melted butter and sugar together.
- Whisk in egg plus yolk. Then add molasses, and vanilla extract.
- Fold in bread flour and all-purpose flour.
- Add in 1/2 cup chopped chocolate.
- Spread batter evenly into prepared baking dish.
- Sprinkle over residual chocolate chips.
- Bake 28-29 minutes.
- Remove from oven, sprinkle with sea salt. Let sit in pan for 10 minutes.
- Lift edges to carefully remove blondies. Allow to cool at least another 20 minutes before cutting.
Frequently Asked Questions
Can I add chocolate chips to these Chewy Blondies?
Yes, you can absolutely add chocolate chips, white chocolate chunks, or even butterscotch chips to this recipe. Simply fold in 1/2 cup to 3/4 cup of your chosen mix-ins at the end, right before you pour the batter into the baking pan.
Why are my Blondies cakey instead of chewy?
If your Blondies turned out cakey, you likely used too much flour or over-mixed the batter. Using a scale to measure your flour prevents packing, and mixing until just combined keeps the texture dense and fudgy rather than airy and cake-like.
How do I store Chewy Blondies?
Chewy Blondies can be stored in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can wrap them individually and freeze them for up to 3 months. Thaw them at room temperature for a few minutes before eating.
Can I use melted margarine instead of butter?
While you can use margarine, it contains more water than butter, which can affect the final texture and flavor of the Blondies. Butter provides a rich, creamy taste and the fat content necessary for that specific chewy bite, so it is highly recommended to stick with unsalted butter for the best results.
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