Why You’ll Love Blonde Brownies Recipe

I love this recipe because it’s quick to make and delivers bakery-style blondies with very little effort. I like the soft, chewy center paired with crisp edges, and the balance of sweet white chocolate and nutty pecans makes every bite satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

⅔ cup unsalted butter,, melted
2 large 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

Directions

I start by preheating my oven to 325°F and greasing a 9×13-inch baking dish evenly with butter. I melt the butter and let it cool slightly so it doesn’t scramble the eggs.

In a large mixing bowl, I whisk the eggs and egg yolk until smooth. I add the brown sugar and vanilla extract and whisk until fully combined. I slowly pour in the cooled melted butter while whisking, creating a smooth mixture.

I add the flour, cornstarch, baking soda, and salt, and whisk just until everything is combined, making sure not to overmix. I gently fold in the white chocolate chips and chopped pecans until evenly distributed.

I pour the batter into the prepared baking dish and bake for 25 to 30 minutes, until the top is golden and a skewer inserted into the center comes out mostly clean. I remove the blondies from the oven and let them cool completely before slicing.

Servings and Timing

I make this recipe to serve 12 people. Prep time takes about 10 minutes, bake time is around 30 minutes, cooling time is about 2 hours, and total time comes to roughly 2 hours and 40 minutes.

Variations

I sometimes swap the pecans for walnuts or almonds depending on what I have on hand. When I want extra sweetness, I mix in butterscotch chips or caramel bits. I also like adding a pinch of cinnamon for a subtle warm flavor.

Storage/Reheating

I store leftover blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. I enjoy them at room temperature, but I sometimes warm individual pieces briefly for a softer texture.

FAQs

Can I make these blondies ahead of time?

I often bake them a day in advance since the flavor improves once they’ve fully set.

Why do I need an extra egg yolk?

I find the extra yolk makes the blondies richer and more chewy.

Can I use dark brown sugar instead of light?

I can, and it gives the blondies a deeper caramel flavor.

How do I know when they’re done baking?

I look for golden edges and a mostly clean skewer with a few moist crumbs.

Can I leave out the nuts?

I sometimes skip the pecans, and the blondies still turn out great.

Can I freeze blondies?

I freeze them tightly wrapped for up to 3 months and thaw at room temperature.

Why shouldn’t I overmix the batter?

I avoid overmixing to keep the blondies soft and tender.

What size pan works best?

I always use a 9×13-inch baking dish for even thickness.

Can I add more white chocolate chips?

I occasionally add a little extra for a sweeter result.

Why do they need to cool so long?

I let them cool fully so they set properly and slice cleanly.

Conclusion

These blonde brownies are one of my go-to desserts when I want something sweet, chewy, and comforting. I love how simple ingredients come together to create a treat that’s perfect for sharing, snacking, or serving at gatherings.