These golden, soft, and chewy blonde brownies (blondies) will definitely make it to your “favorite dessert list”! No mixer required to make this super easy and simple recipe.

About This Recipe

Blonde brownies, popularly called blondies are just like your chocolate chip brownies, but instead of chocolate, they are flavored with vanilla. These blondies have a golden hue and are loaded with the goodness of white chocolate chips and walnuts.

My recipe makes the softest, moist, dense, and super chewy blonde brownies. These can be prepared using simple ingredients, do not require a mixer (a wire whisk is all you need), and comes together in under 45 minutes.

The blissful combination of brown sugar, butter, and vanilla adds a caramelesque flavor that makes this dessert irresistible.

Prepare them for birthdays, potlucks, picnics, lunch box treats, or gift them during festivals such as Christmas, New Year’s, etc.

Looking for more easy brownie recipes, then try these

• Banana Pudding Brownies

Blonde V/S Brownies

By now we know that the main difference between these two is the chocolate. In the chocolate brownies, you will find an intense flour of chocolate, whereas in the blonde brownies you will find a more prominent vanilla flavor.

The brownies due to the use of cocoa powder have a dark brown color, whereas blonde brownies have a golden hue to them. The use of brown sugar is also more prominent in the blonde brownies when compared to the chocolate ones.

Ingredients

Flour – The base is prepared using all-purpose flour, and it delivers the best chewy and dense texture. You can definitely try these with whole wheat flour or any preferred gluten-free flour, but the taste and texture will have a slight difference.

Butter – I have used unsalted butter but you can use salted butter too. The blondies will have a hint of salty taste in that case.

Vanilla Extract – Use the best quality vanilla extract.

Sugar – I have used a combination of dark brown and light brown sugar, but you can use any one of them too. I prefer adding dark brown sugar as it makes the brownies richer, sweeter and gives them a chewy texture.

Chocolate Chips & Walnuts – White chocolate chips and walnuts add a perfect crunch. You can also add dark chocolate chips, sprinkles, m&m’s, toffee bits, coconut flakes, caramel chunks, and other nuts like almonds, pecans, etc. A mixture of these add-ons also works great.

Others – You will also need eggs and cornstarch. To make these brownies eggless, replace each egg with 2 tablespoon plain yogurt or 2 tablespoon flax seeds eggs.

How To Make Blonde Brownies

Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper.

Combine 1 cup melted unsalted butter, 1-¼ cup dark brown sugar, and ¼ cup light brown sugar in a large bowl and stir well using a wire whisk.

Add 2 large eggs, and 2 teaspoon vanilla extract and stir until completely combined. Set aside.

In a separate medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoon cornstarch, and 1 teaspoon baking powder.

Stir dry ingredients into wet until completely combined.

Fold in ½ cup of white chocolate chips and 1 cup of chopped walnuts.

Spread blondie batter into the prepared pan. Keep the pan in the middle rack of the oven and bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.

Allow it to cool before cutting. Serve warm or at room temperature.

Pro Tips By Neha

It is completely ok if the middle is a bit soft after baking. It will firm up on its own as the blondies cool down.

You can easily double or triple the recipe!

Use a combination of brown and light sugar, for perfect sweetness and a better texture.

Do not over mix the batter. It can incorporate too much air into the batter which will change its texture.

Serving Suggestions

Serve blonde brownies on their own or with a scoop of vanilla/chocolate ice cream for dessert. You can even pack it in lunch boxes as a mid-week treat!

Storage Suggestions

Blondies will last at room temperature for about 2 days, and then in the fridge for about a week. Store them in an air-tight container! Serve them chilled, at room temperature or reheat in the microwave until nice and warm.

To freeze, cover them in cling film once they cool down, then in foil and freeze for about 3 months. Thaw them overnight in the refrigerator and enjoy.

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