Sweet and irresistible Blonde Brownies are like brownies but without the cocoa! These vanilla blondies are studded with white chocolate chips and crunchy pecans for an easy, packable treat.
Why You’ll Love This Blonde Brownies Recipe
- Fun Take On A Classic: If you love brownies, I bet you’ll love blonde brownies! Instead of chocolate, the overriding flavors are vanilla, brown sugar, and white chocolate chips for a different version of the classic chocolate brownie.
- Easily Adaptable: My blonde brownies recipe is easily adapted to whatever you wish to include! You can swap the pecans for walnuts, throw in some chopped candy bits, or even chocolate chips. Use it as a base for all sorts of adaptations.
- Great for Lunches: These sweet bars pack up wonderfully to tuck into school lunches or to bring along on picnics. I also love to take them to bake sales or class birthday parties.
What Are Blondies?
Blondies are like brownies in that they are baked in a bar shape and have a similar texture. But they don’t contain any cocoa powder. I like to think of blondies as a kind of vanilla brownie that features vanilla and white chocolate rather than dark chocolate. Another difference is that blondies typically contain brown sugar, while brownies call for white sugar.
Here’s an overview of what you’ll need for this blonde brownies recipe. Scroll to the recipe card at the end of this post for the full ingredient amounts and detailed instructions.
- Butter: I normally use unsalted butter in my baking recipes.
- Eggs and Egg Yolk: Use large eggs.
- Brown Sugar: You can use light or dark brown sugar.
- Vanilla: Pure vanilla extract will give the best flavor.
- All-Purpose Flour
- Cornstarch: Cornstarch helps to give the batter a little extra binding and structure.
- Baking Soda
- White Chocolate Chips: Or use a bar of white chocolate and chop it up as shown in the direction photos.
How to Make Blonde Brownies
Ready to whip up some delicious blonde brownies? Let me guide you through each simple and fun step to get these sweet treats baking in your oven!
- Prepare. Preheat the oven and grease a 9×13-inch baking dish. Melt the butter.
- Whisk. In a large bowl, whisk the eggs, then whisk in the brown sugar and vanilla.
- Add butter. Whisk in the melted butter.
- Combine. Whisk batter until smooth.
- Combine. Add in the flour, cornstarch, baking soda, and salt.
- Mix. Whisk the batter until just combined.
- Add add-ins. Fold in the white chocolate and pecans.
- Bake. Spread the batter in the baking dish and bake until the blondies are golden and a tester comes out clean.
- Cut. Cool the blondies on a wire rack, then slice them into squares and serve.
Tips & Variations
- Use Parchment Paper: Using parchment paper to line the baking pan ensures a clean and easy removal of the blondies.
- Make Ahead: Blonde brownies keep well, and you can make these up to 2 days before you want to serve them.
- Add Chocolate: White chocolate is lovely in these blondies, and dark chocolate is even better! You can swap semisweet or even milk chocolate chips for the white chocolate or do a combination.
- Substitute Nuts: If you don’t have pecans, you can substitute an equal amount of other chopped nuts, such as walnuts, almonds, or pistachios. Or, try a combination of different nuts.
- Other Add-Ins: Kick your blonde brownies into high gear by throwing in some sweet add-ins like chopped candy such as Snickers, Milky Way, or Mars bars. You can also stir in some mini M&Ms, chopped peanut butter cups, or Reese’s pieces for a flavor boost.
- Counter: Store blonde brownies in an airtight container on the counter for up to 5 days.
- Fridge: Place brownies in an airtight container and store them in the fridge for up to 1 week.
- Freezer: Wrap each brownie in plastic wrap, place them in a freezer-safe bag or container, and store them in the freezer for up to 3 months. Thaw the brownies thoroughly in the fridge before serving.
More Easy Desserts
- Chocolate Rice Krispie Treats
- Cream Cheese Brownies
- Easy Apple Crisp
- Banana Cookies with Chocolate Chips
- 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
- Preheat the oven to 325°F. Grease a 9×13-inch baking dish with a small amount of butter, ensuring an even coating. Set the prepared dish aside.
- In a separate container, melt the butter and allow it to cool slightly.
- In a large mixing bowl, use a whisk to beat the eggs until achieving a smooth consistency. Add in the light brown sugar and vanilla extract; whisk to incorporate. Gradually add the slightly cooled melted butter, continuing to whisk until smooth.
- Add the flour, cornstarch, baking soda, and salt to the wet mixture. Whisk the ingredients together until just combined, making sure not to overmix.
- Gently fold the white chocolate chips and chopped pecans into the batter until evenly distributed.
- Pour the batter into the baking dish.
- Bake in the preheated oven for about 25 to 30 minutes or until the blondies are golden and a skewer inserted in the middle comes out mostly clean. Remove from the oven and let the blondies cool completely before slicing (2 to 3 hours or overnight).
- After the cooling period, use a knife to carefully slice the blondies into squares and serve.