Chewy buttery blondie bars (Printable)

Buttery bars packed with brown sugar, chocolate chips, and crunchy nuts offering caramel richness.

# What You 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

# How-To Steps:

01 - Preheat the 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 the flour, baking powder, baking soda, and salt until evenly mixed.
03 - Whisk melted butter and brown sugar in a large bowl until smooth and glossy. Add eggs one at a time, whisking after each, then stir in vanilla extract.
04 - Fold the dry ingredient blend into the wet mixture using a spatula, mixing just until combined.
05 - Gently fold in chocolate chips and nuts until evenly distributed.
06 - Spread the batter evenly in the prepared pan and bake for 22 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out with moist crumbs.
07 - Allow to cool completely in the pan before lifting out with the parchment and slicing into bars.

# Expert Advice:

01 -
  • They're ridiculously easy to make and come together in about 40 minutes from start to finish.
  • The texture is perfectly chewy without being dense, and that brown sugar delivers caramel notes that feel almost indulgent.
  • They keep for days in an airtight container, though honestly they rarely last that long.
02 -
  • Don't overbake—moist crumbs are your target, not a dry toothpick, or you'll end up with something closer to a cookie cake than a chewy blondie.
  • The brown sugar needs to be truly packed into your measuring cup, otherwise your blondies will be too cakey and you'll miss that deep caramel flavor that makes them special.
03 -
  • Room temperature eggs make all the difference in how smoothly everything combines; if you forget, just set them in warm water for five minutes.
  • Melting the butter first and letting it cool slightly keeps your eggs from scrambling when you whisk them together, and it creates a silkier overall batter.
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