The Best Fudgy Blondies Recipe (Chewy&Easy!)
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I love to bake some sweet treats every once in a while. Normally when the boys and I want to bake something we make our tried and true Fudgie Brownie recipe. I wanted to try something new a few weeks ago and found a few recipes for fudgy blondies. I’d never heard about fudgy blondies before that moment so I was eager to try a few recipes.
Of course, I wanted to make my own recipe and did a bit of testing before writing my adjusted version down for you guys! I added maple syrup and browned butter for that deep, rich taste that we love in our fudgy brownies (those also have browned butter).
I hope you like these chewy blondies as much as our family does! If so please let me know in the comments or send me an email. I love to hear from you!
Love this recipe? Pin it for later or share it with a friend!
Ingredients for these Fudgy Blondies
These chewy blondies are made with very basic ingredients. When you’re used to cooking from scratch you most likely have them all in your pantry.
Light Brown Sugar
- Light brown sugar has a small amount of molasses. Molasses are a byproduct of the process of refining sugar. When the extracted juices from sugar beets and sugar canes are boiled down you get molasses and sugar crystals. By adding a bit of molasses to granulated sugar you get a sugar with a deeper, and richer taste.
- When you don’t have light brown sugar on hand, you can also use regular granulated sugar or caster sugar. Do mind that the molasses in the light brown sugar makes the chewy blondies slightly denser and fudgier than granulated sugar will do.
Flavor Boosters for Your Fudgy Blondies
- In this recipe, I used chocolate chips, but you can also use nuts, dried fruits, coconut flakes, or anything else you’d like. The best mix-ins for chewy blondies are the ones you’ll love the most!
- I did not try to bake these blondies without mixing any chocolate chips in the dough, but I think the chewy blondies will be too thick if you don’t use any. The add-ins will give the blondies some texture, which I really liked.
- You can also adapt this recipe to the seasons, try to add a tbsp of pumpkin spice or a vanilla pod.
Delicious Rich Browned Butter
- By browning the butter before using it in this recipe, you will deepen the taste of the blondie. If done correctly, you taste the rich browned butter in the blondies. If done incorrectly, the blondie will become bitter when you have burned butter.
Sea Salt Flakes
- I love the taste of salt in sweet baked goods like these blondies. It will enhance the flavor and, in my opinion, make it more interesting. So, do sprinkle some salt flakes on top of the blondies.
What You’ll Love About This Recipe
Supplies You’ll Need for this Blondie Recipe
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
How to Make Brown Butter Blondies
Making these blondies is super simple, and you won’t even need a mixer! Just a bowl, a spatula, and a little bit of patience while they bake. Here’s how to do it:
Preheat your oven to 350°F/175°C and line a baking pan with parchment paper for easy removal.
Brown the butter—this step is key! Melt it in a pan over medium heat, stirring constantly, until the bubbles disappear, and the butter turns golden brown and smells nutty. Remove it from the heat and let it cool slightly.
Mix the wet ingredients in a bowl and whisk together the browned butter, brown sugar, maple syrup, eggs, and vanilla extract until smooth.
Add the dry ingredients, the flour, baking powder, and salt, to the same bowl as the wet ingredients.
Gently mix everything together, and stir until just combined. Don’t overmix!
Fold in your flavor boosters. I used chocolate chips, but you can mix in nuts, dried fruit, or even white chocolate chunks.
Spread the batter into your prepared pan and smooth it out evenly.
Bake for 25 – 30 minutes, you want the edges golden and the center just set.
Put the baking pan on a wire rack and let it cool before slicing, if you can wait, that is!
Tips for the Best Blondies
- Don’t skip the browned butter—it makes a huge difference in flavor!
- Use parchment paper—this makes it easier to lift the blondies out of the pan for slicing.
- Don’t overbake! If they look slightly underdone in the center, that’s perfect. They’ll set as they cool. If the center is still too gooey after cooling to room temperature, put the blondies in the fridge overnight. They’ll set even more. Slice them when they get out of the fridge for perfect lines.
- Customize them—swap out the chocolate chips for white chocolate, butterscotch chips, or toasted pecans.
If you love these chewy blondies, check out my fudgy brownies!
How to Store Blondies
If you don’t eat them all right away (no judgment if you do!), here’s how to keep them fresh:
- Room temperature: Store in an airtight container or ziplock bag for up to 4 days.
- Fridge: Keeps for up to a week, though they’ll firm up a bit.
- Freezer: Wrap individually and freeze for up to 3 months—just thaw at room temp before eating.
Love This Recipe? Let Me Know!
I hope you enjoy these fudgy blondies as much as my family does! If you try them, leave a comment below or send me an email—I’d love to hear how they turned out for you.
And if you want to save this recipe for later, don’t forget to pin it on Pinterest or share it with a friend!
Chewy Blondies
Print Recipe
Equipment
- 1 Mixing bowl
- 1 Spatula or spoon
- 1 Baking pan
- Parchment paper
Ingredients
- 1¼ cup light brown sugar 250 grams
- 1 tbps maple syrup
- 1½ stick unsalted butter 170 grams
- 1 tbsp vanilla extract or beans from 1 vanilla pod
- 2 eggs
- ½ tsp baking powder
- 1½ cups all-purpose flour 200 grams
- ½ tsp salt
- 1 cup chocolate chips or other flavor boosters! about 180 grams
- Flaky sea salt to taste
Instructions
- Preheat your oven to 350°F/175°C. Grease and line a baking pan with parchment paper for easy removal.
- Brown 1½ sticks (170 grams) of butter, this step is key! Melt it in a pan over medium heat, stirring constantly, until the bubbles disappear, and the butter turns golden brown and smells nutty. Remove it from the heat, transfer it to the mixing bowl, and let it cool slightly.
- Mix 1¼ cups (250 grams) of light brown sugar, 1 tbsp of maple syrup, 1 tsp of vanilla extract, 1 egg, and 1 egg yolk in a bowl, and whisk together with the browned butter.
- Add the 1½ cups of flour, baking powder, and salt, to the same bowl as the wet ingredients.
- Gently mix everything together, and stir until just combined. Don’t overmix!
- Fold in your flavor boosters, I used chocolate chips, but you can mix in nuts, dried fruit, or even white chocolate chunks.
- Spread the batter into your prepared pan and smooth it out evenly.
- Bake for 25 – 30 minutes, you want the edges golden and the center just set.
- Put the baking pan on a wire rack and let it cool before slicing. (If you can wait, that is!
Love to bake some sweet treats? Try my authentic Dutch Syrup waffles.
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
