Chewy buttery blondie bars (Printable format)

Rich chewy bars packed with buttery brown sugar, chocolate chips, and crunchy nuts for a classic treat.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, melted and slightly cooled
06 - 1 1/2 cups packed light brown sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract

→ Mix-ins

09 - 1 cup semisweet chocolate chips
10 - 3/4 cup chopped toasted walnuts or pecans

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
03 - In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
04 - Fold dry mixture into wet ingredients using a spatula, mixing until just combined.
05 - Gently fold in chocolate chips and chopped nuts.
06 - Spread batter evenly into the prepared pan.
07 - Bake for 22 to 25 minutes, or until top is golden and a toothpick inserted into the center comes out with moist crumbs.
08 - Allow blondies to cool completely in the pan before lifting out with parchment paper and cutting into bars.

# Expert Advice:

01 -
  • They're done in under an hour from scratch, so you can satisfy a sweet craving without the commitment.
  • One bowl method means minimal cleanup while you're already thinking about dessert.
  • That chew-to-crisp ratio is addictive—they somehow stay soft for days if you can stop eating them.
  • The caramel notes from brown sugar make them feel more sophisticated than they actually are.
02 -
  • Overbaking by even two minutes turns the edges hard and the center dry—that toothpick test with moist crumbs is everything.
  • Brown sugar has a way of settling, so pack it into your measuring cup firmly or you'll end up with bars that taste flat and won't hold together.
  • Room temperature eggs are non-negotiable here; cold eggs won't emulsify properly and the batter separates.
03 -
  • If your brown sugar has hardened, microwave it for 10 seconds with a damp paper towel to soften it before measuring and packing.
  • Toasting your nuts yourself rather than buying pre-toasted walnuts or pecans makes a tangible difference in depth and flavor.
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