Sweet and irresistible Blonde Brownies are a delightful twist on traditional brownies—made without cocoa. These vanilla blondies are studded with creamy white chocolate chips and crunchy pecans, resulting in an easy, portable treat perfect for lunches, bake sales, or casual desserts.
Why You’ll Love This Blonde Brownies Recipe
- A Fresh Take on a Favorite: If you enjoy brownies, you’ll love these blondies. Instead of chocolate, they highlight vanilla, brown sugar, and white chocolate for a different but equally satisfying flavor profile.
- Flexible Recipe: The base is easy to customize—swap pecans for walnuts, add chopped candy, or mix in semisweet chocolate chips for variety.
- Packable and Portable: These bars travel well and are ideal for school lunches, picnics, or sharing at parties and bake sales.
What Are Blondies?
Blondies are bar cookies baked like brownies but without cocoa powder. Think of them as a vanilla-forward brownie that relies on brown sugar and vanilla for a rich, caramel-like flavor, often finished with white chocolate or nuts.
Recipe Ingredients
Below is an overview of the ingredients used in this blonde brownies recipe. Exact amounts and full instructions appear in the recipe card further down.
- Unsalted butter (melted)
- Eggs and egg yolk (large, at room temperature)
- Brown sugar (light or dark)
- Pure vanilla extract
- All-purpose flour
- Cornstarch (for tenderness and structure)
- Baking soda
- Salt
- White chocolate chips (or chopped white chocolate)
- Pecans (chopped)
How to Make Blonde Brownies
These blondies are straightforward to prepare. Follow these concise steps for a tender, flavorful bar every time.
- Prepare: Preheat the oven to 325°F and grease a 9×13-inch baking dish (or line it with parchment).
- Melt butter: Melt the butter and let it cool slightly.
- Whisk wet ingredients: In a large bowl, whisk the eggs until smooth. Add brown sugar and vanilla, then whisk in the slightly cooled melted butter until combined.
- Add dry ingredients: Stir in the flour, cornstarch, baking soda, and salt until just combined—avoid overmixing.
- Fold in add-ins: Gently fold white chocolate chips and chopped pecans into the batter.
- Bake: Spread the batter evenly in the prepared pan and bake about 25–30 minutes, until golden and a skewer comes out mostly clean.
- Cool and slice: Let the blondies cool completely on a wire rack (2–3 hours or overnight) before slicing into squares.
Tips & Variations
- Line the pan: Use parchment paper for easy removal and cleaner edges.
- Make ahead: Blondies hold well and can be prepared up to two days before serving.
- Swap chocolate: Replace white chocolate chips with semisweet or milk chocolate for a richer contrast.
- Change the nuts: Use walnuts, almonds, or pistachios in place of pecans, or mix several kinds.
- Extra add-ins: Stir in chopped candy, mini M&Ms, or peanut butter cups for a fun, indulgent twist.
Proper Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Wrap individual squares and place in a freezer-safe container for up to 3 months; thaw in the refrigerator before serving.
More Easy Desserts
- Chocolate Rice Krispie Treats
- Cream Cheese Brownies
- Easy Apple Crisp
- Banana Cookies with Chocolate Chips
5 from 7 votes
Blonde Brownies
by Katerina | Easy Weeknight Recipes
A simple blondie recipe loaded with white chocolate chips and crunchy pecans—soft, buttery, and addictive.
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 servings
Ingredients
- ⅔ cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1½ cups light brown sugar
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup white chocolate chips
- 1 cup chopped pecans
Instructions
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Preheat the oven to 325°F. Grease a 9×13-inch baking dish with a small amount of butter or line it with parchment paper.
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Melt the butter and allow it to cool slightly.
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In a large bowl, whisk the eggs until smooth. Add light brown sugar and vanilla extract and whisk to combine. Gradually whisk in the slightly cooled melted butter until silky.
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Add the all-purpose flour, cornstarch, baking soda, and kosher salt. Stir until just combined—do not overmix.
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Fold in the white chocolate chips and chopped pecans until evenly distributed.
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Pour the batter into the prepared baking dish and spread it evenly.
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Bake 25–30 minutes, or until the blondies are golden and a skewer inserted in the center comes out mostly clean. Allow to cool completely (about 2–3 hours or overnight) before slicing.
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Slice into squares and serve.
Equipment
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Measuring cups and spoons
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9×13-inch baking dish
Nutrition
Calories: 409kcal | Carbohydrates: 50g | Protein: 5g | Fat: 22g
Nutritional info is an estimate and provided as courtesy. Values may vary depending on ingredients and preparation. Use your preferred nutritional calculator for exact numbers.
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