You know that moment when a serious sweet tooth strikes, and only something rich, chewy, and buttery will do? That’s the magic of a blonde brownie. We’ve gathered 18 irresistible recipes that are perfect for satisfying those cravings, from classic versions to fun new twists. Get ready to find your next favorite treat—your oven is calling!
Classic Butterscotch Blonde Brownies
Sometimes, the simplest recipes bring back the warmest memories—like these classic butterscotch blonde brownies that remind me of baking with my grandma on lazy Sunday afternoons. Seriously, there’s something magical about that rich, caramel-like flavor paired with a chewy, tender crumb that just feels like a hug in dessert form. I still make these whenever I need a quick sweet fix or want to impress guests without spending hours in the kitchen.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup butterscotch chips
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Melt 1 cup unsalted butter in a saucepan over medium heat until fully liquid.
3. Stir 2 cups light brown sugar into the melted butter until smooth and combined.
4. Let the butter-sugar mixture cool for 10 minutes to avoid cooking the eggs.
5. Beat in 2 large eggs one at a time, mixing well after each addition.
6. Stir in 1 tsp vanilla extract until incorporated.
7. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
8. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix.
9. Gently fold in 1 cup butterscotch chips, reserving a handful for the top.
10. Spread the batter evenly into the prepared pan using a spatula.
11. Sprinkle the reserved butterscotch chips over the top for extra melty pockets.
12. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
13. Cool the brownies completely in the pan on a wire rack before slicing.
These blonde brownies have a wonderfully chewy texture with crispy edges and a deep, buttery butterscotch flavor that’s not overly sweet. Try serving them warm with a scoop of vanilla ice cream for an indulgent twist, or pack them in lunchboxes for a nostalgic treat that always disappears fast.
White Chocolate Macadamia Nut Blonde Brownies
Gosh, there’s something magical about the combination of white chocolate and macadamia nuts that always transports me back to my first bakery job. I remember sneaking bits of white chocolate when the head baker wasn’t looking, and now I’ve perfected this blonde brownie recipe that captures that same delightful flavor combination in every fudgy bite.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup white chocolate chips
– 1 cup chopped macadamia nuts
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a medium saucepan over low heat until completely liquid.
3. Remove the saucepan from heat and immediately stir in 2 cups light brown sugar until fully incorporated.
4. Let the butter-sugar mixture cool for 5 minutes to prevent cooking the eggs.
5. Whisk in 2 large eggs one at a time, ensuring each is fully combined before adding the next.
6. Stir in 1 tsp vanilla extract until evenly distributed throughout the mixture.
7. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
8. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
9. Gently fold in 1 cup white chocolate chips and 1 cup chopped macadamia nuts.
10. Spread the batter evenly into your prepared baking pan using an offset spatula.
11. Bake at 350°F for 25-30 minutes until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.
12. Cool the brownies completely in the pan on a wire rack for at least 1 hour before cutting.
Rich, buttery squares emerge with that perfect chewy texture that blonde brownies are known for, while the toasted macadamias provide a satisfying crunch against the creamy white chocolate pockets. These are fantastic served warm with vanilla ice cream, or cut into smaller pieces for elegant dessert platters at gatherings.
Salted Caramel Blonde Brownies
Gosh, I still remember the first time I tried salted caramel – it was at a tiny bakery in Seattle during a rainy afternoon, and I’ve been obsessed with recreating that perfect sweet-salty balance ever since. These blonde brownies capture that magic in every gooey bite, and they’ve become my go-to treat for potlucks and cozy nights alike. I love how the caramel swirls create beautiful marbling that always impresses guests without requiring fancy baking skills.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 tablespoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup salted caramel sauce
– 1 teaspoon flaky sea salt
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Melt 1 cup unsalted butter in a medium saucepan over medium heat until completely liquid, about 3-4 minutes.
3. Remove the saucepan from heat and immediately stir in 2 cups light brown sugar until the mixture is smooth and glossy.
4. Let the butter-sugar mixture cool for 10 minutes – this prevents the eggs from cooking when added.
5. Whisk in 2 large eggs one at a time, making sure each is fully incorporated before adding the next.
6. Stir in 1 tablespoon vanilla extract until evenly distributed throughout the batter.
7. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
8. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined – be careful not to overmix.
9. Pour the batter into your prepared pan and spread it evenly into all corners.
10. Drizzle 1/2 cup salted caramel sauce over the batter in zigzag patterns.
11. Use a knife to gently swirl the caramel through the batter, creating marbled patterns without mixing completely.
12. Sprinkle 1 teaspoon flaky sea salt evenly across the top of the batter.
13. Bake for 25-30 minutes until the edges are golden brown and the center appears set but still slightly soft.
14. Cool the brownies completely in the pan on a wire rack for at least 2 hours before slicing.
Finally, these brownies develop an incredible chewy texture with crispy edges after proper cooling. The caramel pockets stay wonderfully gooey against the dense, buttery base, creating that perfect contrast I crave. For an extra special treat, I sometimes warm individual squares for 10 seconds and serve them over vanilla ice cream – the way the warm caramel melts into the cold cream is absolutely heavenly.
Peanut Butter Swirl Blonde Brownies
Diving into my kitchen on a crisp autumn afternoon always puts me in the mood for baking something cozy and nostalgic. There’s something magical about the combination of peanut butter and brown sugar that takes me right back to childhood snack times. I’ve been perfecting this recipe for years, tweaking it until the swirls were just right and the texture achieved that perfect chewiness.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/4 cup granulated sugar
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds until fully liquid.
3. Combine melted butter with 2 cups light brown sugar in a large mixing bowl, stirring until smooth.
4. Beat in 2 large eggs one at a time until fully incorporated into the butter mixture.
5. Stir in 2 teaspoons vanilla extract until evenly distributed throughout the batter.
6. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a separate bowl.
7. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
8. Spread two-thirds of the brownie batter evenly into the prepared baking pan.
9. Warm 1/2 cup creamy peanut butter in the microwave for 20 seconds to make it easier to swirl.
10. Drop spoonfuls of warmed peanut butter over the brownie batter layer.
11. Dollop the remaining brownie batter between the peanut butter portions.
12. Use a knife to swirl the layers together in a figure-eight pattern, creating marbled effect.
13. Sprinkle 1/4 cup granulated sugar evenly over the top of the swirled batter.
14. Bake at 350°F for 25-30 minutes until the edges are golden brown and the center springs back when lightly touched.
15. Cool the brownies completely in the pan on a wire rack for at least 2 hours before cutting.
Remarkably tender with that signature crackly top, these blonde brownies offer the perfect balance between sweet caramel notes and salty peanut butter richness. The marbled layers create pockets of pure peanut butter bliss that contrast beautifully with the chewy brown sugar base. Try serving them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert that will have everyone asking for the recipe.
Maple Bacon Blonde Brownies
Now, I have to confess something—I’m a total sucker for anything that combines sweet and salty, and these Maple Bacon Blonde Brownies are my latest obsession. They’re the perfect treat for when you want something a little indulgent but not overly rich, and I love whipping them up on lazy weekends when the house fills with that cozy, baking aroma.
Ingredients
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 3/4 cup light brown sugar, packed
– 1/4 cup pure maple syrup
– 1 large egg
– 1 teaspoon vanilla extract
– 4 slices cooked bacon, crumbled
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until well combined.
3. In a separate large bowl, combine 1/2 cup melted unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup pure maple syrup, stirring until smooth.
4. Beat in 1 large egg and 1 teaspoon vanilla extract until the mixture is fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain; avoid overmixing to keep the brownies tender.
6. Fold in 4 slices of crumbled cooked bacon, distributing it evenly throughout the batter.
7. Spread the batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
9. Let the brownies cool in the pan on a wire rack for at least 30 minutes before slicing; this helps them set for cleaner cuts.
10. Cut into squares and serve.
Oh, the texture is just dreamy—chewy and soft with little crispy bacon bits that add a savory surprise. I love serving these warm with a drizzle of extra maple syrup or alongside a scoop of vanilla ice cream for the ultimate sweet-and-salty dessert experience.
Toasted Coconut Blonde Brownies
Baking these toasted coconut blonde brownies always reminds me of my grandmother’s kitchen, where the scent of coconut would fill the air every Sunday afternoon. I’ve adapted her original recipe over the years, adding my own twist with that irresistible toasted coconut topping that makes these bars truly special. There’s something so comforting about pulling a pan of these golden-brown treats from the oven, knowing you’re about to enjoy the perfect balance of chewy and crispy textures.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup sweetened shredded coconut
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan with butter or cooking spray.
2. Spread 1 cup sweetened shredded coconut evenly on a baking sheet and toast in the preheating oven for 5-7 minutes until golden brown, stirring halfway through.
3. Melt 1 cup unsalted butter in a medium saucepan over medium heat until completely liquid.
4. Remove the saucepan from heat and whisk in 2 cups light brown sugar until the mixture is smooth and no sugar lumps remain.
5. Let the butter-sugar mixture cool for 10 minutes until warm but not hot to the touch.
6. Whisk in 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.
7. Stir in 1 teaspoon vanilla extract until evenly distributed throughout the mixture.
8. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
9. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
10. Spread the batter evenly into the prepared baking pan using an offset spatula.
11. Sprinkle the toasted coconut evenly over the top of the batter, gently pressing it in slightly.
12. Bake at 350°F for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
13. Let the brownies cool completely in the pan on a wire rack for at least 2 hours before cutting.
14. Cut into 24 squares using a sharp knife, wiping the blade clean between cuts for neat edges. Zeroing in on what makes these brownies exceptional, the toasted coconut adds a wonderful crunch that contrasts beautifully with the dense, chewy blondie base. These bars develop an even richer flavor if you let them sit overnight, and I love serving them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat.
Espresso Blonde Brownies with Mocha Drizzle
Oh my goodness, these espresso blonde brownies have become my go-to treat for coffee-loving friends! I first made them when my neighbor gifted me a bag of blonde roast coffee beans, and now they’re a staple in my baking rotation. There’s something magical about that rich coffee flavor paired with sweet white chocolate.
Ingredients
– 1 cup unsalted butter
– 2 cups white chocolate chips
– 1 cup granulated sugar
– 3 large eggs
– 2 tsp vanilla extract
– 1 ½ cups all-purpose flour
– ½ tsp salt
– 2 tbsp instant espresso powder
– ½ cup semi-sweet chocolate chips
– 2 tbsp heavy cream
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Melt 1 cup unsalted butter and 2 cups white chocolate chips together in a double boiler over medium heat, stirring constantly until smooth.
3. Transfer the melted mixture to a large mixing bowl and whisk in 1 cup granulated sugar until fully combined.
4. Add 3 large eggs one at a time, whisking thoroughly after each addition until the batter becomes slightly thickened.
5. Stir in 2 tsp vanilla extract until evenly distributed throughout the batter.
6. Sift 1 ½ cups all-purpose flour, ½ tsp salt, and 2 tbsp instant espresso powder directly into the wet ingredients.
7. Fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain, being careful not to overmix.
8. Pour the batter into your prepared pan and spread evenly with an offset spatula.
9. Bake at 350°F for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
10. Cool the brownies completely in the pan on a wire rack for at least 2 hours before slicing.
11. While brownies cool, combine ½ cup semi-sweet chocolate chips and 2 tbsp heavy cream in a microwave-safe bowl.
12. Microwave the chocolate mixture in 30-second intervals, stirring between each, until completely smooth and pourable.
13. Drizzle the mocha glaze over the cooled brownies using a spoon or piping bag in a zigzag pattern.
Heavenly doesn’t even begin to describe these brownies! The texture is wonderfully fudgy with that signature crackly top, while the espresso adds a sophisticated bitterness that balances the sweetness perfectly. I love serving them slightly warm with a scoop of vanilla ice cream for the ultimate coffee shop dessert experience at home.
Pumpkin Spice Blonde Brownies
Baking these pumpkin spice blonde brownies always reminds me of crisp autumn afternoons when I’d help my grandmother in the kitchen, the scent of warm spices filling our cozy home. There’s something magical about how pumpkin transforms simple ingredients into the most comforting treat, perfect for sharing with neighbors or enjoying with a hot cup of coffee. I love how these bars bridge that gap between summer blondies and fall flavors, creating a dessert that feels both nostalgic and excitingly new.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup pumpkin puree
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 teaspoons pumpkin pie spice
– 1 cup white chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds, then stir until completely liquid and smooth.
3. Combine the melted butter with 2 cups light brown sugar in a large mixing bowl, whisking vigorously for 2 minutes until the mixture becomes pale and creamy.
4. Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract and 1 cup pumpkin puree until the batter is uniformly orange with no streaks.
6. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
7. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour pockets remain to avoid tough brownies.
8. Gently stir in 1 cup white chocolate chips, distributing them evenly throughout the batter.
9. Spread the batter evenly into your prepared pan using an offset spatula to create a smooth surface for even baking.
10. Bake at 350°F for 25-30 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs attached.
11. Cool the brownies completely in the pan on a wire rack for 2 hours before slicing to ensure clean cuts.
Perfectly moist and tender, these blonde brownies have that signature crackly top with a soft, cake-like interior that melts in your mouth. The white chocolate chips add creamy sweetness that beautifully complements the warm pumpkin spice flavor, making these irresistible whether served warm with vanilla ice cream or packed in lunchboxes for a special treat.
Lemon Glazed Blonde Brownies
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There’s something magical about that moment when you pull a pan of blonde brownies from the oven—the sweet, buttery aroma fills the kitchen and instantly transports me back to my grandmother’s house, where she’d always have a batch waiting when I visited after school. Today’s lemon-glazed version brings a bright, zesty twist to that nostalgic treat, perfect for when you want something sweet but not overly rich. I love making these on lazy Sunday afternoons, often while sipping coffee and pretending I’m more organized than I actually am.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, melted
– 1 cup light brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
3. In a separate large bowl, mix 1/2 cup melted unsalted butter and 1 cup packed light brown sugar with a spatula until smooth.
4. Beat in 1 large egg and 1 teaspoon vanilla extract until the mixture is creamy and uniform.
5. Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring just until no flour streaks remain—be careful not to overmix, as this keeps the brownies tender.
6. Spread the batter evenly into the prepared pan with the spatula, smoothing the top.
7. Bake at 350°F for 20–25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Let the brownies cool completely in the pan on a wire rack for about 1 hour to avoid a runny glaze.
9. For the glaze, whisk 1 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest in a small bowl until smooth and lump-free.
10. Drizzle the glaze evenly over the cooled brownies using a spoon or piping bag for better control.
11. Allow the glaze to set for 15–20 minutes before slicing into squares.
Lemon zest and juice add a vibrant kick that cuts through the sweetness, giving these brownies a soft, chewy texture with just the right amount of tang. Serve them slightly chilled for a refreshing twist, or crumble them over vanilla ice cream for an easy dessert upgrade—they never last long in my house!
Cherry Almond Blonde Brownies
Now, I have to confess something – these cherry almond blonde brownies were born from a happy kitchen accident when I ran out of chocolate chips but had a jar of maraschino cherries staring at me from the pantry. Sometimes the best recipes come from those “oops” moments, and these have become my go-to when I want something sweet but not overly rich.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup chopped maraschino cherries
– 1/2 cup sliced almonds
– 1/2 cup white chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Melt the unsalted butter in a medium saucepan over low heat until completely liquid, then remove from heat immediately to prevent browning.
3. Stir the light brown sugar into the melted butter until the mixture is smooth and no sugar lumps remain.
4. Let the butter-sugar mixture cool for 5 minutes before adding the eggs to prevent them from scrambling.
5. Whisk in the 2 large eggs one at a time, making sure each is fully incorporated before adding the next.
6. Stir in the vanilla extract until evenly distributed throughout the wet mixture.
7. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening.
8. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined – don’t overmix.
9. Pat the chopped maraschino cherries dry with paper towels to remove excess moisture before adding to the batter.
10. Gently fold in the dried cherries, sliced almonds, and white chocolate chips until evenly distributed.
11. Spread the batter evenly into your prepared pan using an offset spatula for smooth results.
12. Bake at 350°F for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
13. Let the brownies cool completely in the pan on a wire rack for at least 2 hours before cutting.
Definitely let these brownies cool completely – I know it’s tempting to cut them warm, but patience rewards you with perfect squares. The chewy texture with pops of juicy cherry and crunchy almonds makes these irresistible, especially when served slightly warmed with a scoop of vanilla ice cream that melts into all the nooks and crannies.
Dark Chocolate Chunk Blonde Brownies
Ever since I discovered the magic of blonde brownies during a late-night baking session, they’ve become my go-to treat for potlucks and cozy evenings. These dark chocolate chunk versions combine that irresistible butterscotch-like flavor with pockets of rich chocolate, creating what my family now calls “brookies” – the perfect hybrid dessert that satisfies both brownie and cookie cravings in one pan.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 tbsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 8 oz dark chocolate chunks
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Melt 1 cup unsalted butter in a medium saucepan over medium heat until completely liquid, then remove from heat immediately to prevent browning.
3. Tip: When measuring brown sugar, pack it firmly into the measuring cup for accurate results that create that signature chewy texture.
4. Whisk 2 cups light brown sugar into the melted butter until the mixture is smooth and no sugar lumps remain.
5. Let the butter-sugar mixture cool for 5 minutes before adding eggs to prevent them from cooking prematurely.
6. Beat in 2 large eggs one at a time, mixing thoroughly after each addition until fully incorporated.
7. Stir in 1 tablespoon vanilla extract until the mixture becomes fragrant and well combined.
8. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
9. Tip: Whisking dry ingredients separately ensures even distribution of leavening agents for consistent rising.
10. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain.
11. Gently fold in 8 ounces dark chocolate chunks, reserving a handful for sprinkling on top before baking.
12. Spread the batter evenly into your prepared pan using an offset spatula for smooth, consistent thickness.
13. Sprinkle the reserved chocolate chunks across the surface, pressing them lightly into the batter.
14. Tip: For perfectly clean cuts, chill the baked brownies for 20 minutes before slicing with a sharp knife.
15. Bake at 350°F for 25-30 minutes until the edges are golden and the center appears set but still slightly soft.
16. Cool completely in the pan on a wire rack before lifting out using the parchment paper overhang.
My favorite thing about these blonde brownies is how the chewy, caramel-like base contrasts with those melty dark chocolate pockets. They’re fantastic served slightly warm with a scoop of vanilla ice cream, or cut into small squares for an elegant dessert platter at your next gathering.
Snickerdoodle Blonde Brownies
Zesty cinnamon sugar and soft, chewy blondies come together in these irresistible Snickerdoodle Blonde Brownies. I first made these on a chilly autumn afternoon when I was craving something sweet but didn’t want to fuss with cookie dough—now they’re my go-to for potlucks and cozy nights in. Honestly, the hardest part is waiting for them to cool before digging in!
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tbsp granulated sugar
– 2 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds, or until fully liquid.
3. Tip: Use a whisk to stir 2 cups light brown sugar into the melted butter until smooth—this prevents graininess.
4. Crack 2 large eggs into the mixture and add 1 tsp vanilla extract, then whisk again until fully combined.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
7. Tip: Avoid overmixing to keep the brownies tender and chewy.
8. Spread the batter evenly into the prepared pan with the spatula.
9. In a small bowl, mix 2 tbsp granulated sugar with 2 tsp ground cinnamon.
10. Sprinkle the cinnamon-sugar blend evenly over the batter.
11. Tip: Lightly press the topping with your palm so it sticks during baking.
12. Bake for 25–28 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
13. Let the brownies cool completely in the pan on a wire rack for 1 hour before slicing.
Gooey, warm, and fragrant with cinnamon, these brownies have a soft, dense crumb that pairs perfectly with a cold glass of milk. I love serving them slightly warmed with a scoop of vanilla ice cream for an easy dessert that feels extra special.
Banana Bread Blonde Brownies
Remember that time I had three overripe bananas staring at me from the counter, begging not to be wasted? That’s exactly how these banana bread blonde brownies were born—when my love for moist banana bread collided with my craving for chewy, buttery blondies. I’ve found this recipe works perfectly for those “I need something sweet but not too complicated” moments, especially since I always seem to have these ingredients on hand.
Ingredients
– 1 cup mashed ripe bananas
– 1/2 cup unsalted butter, melted
– 1 cup light brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup white chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, combine 1 cup mashed ripe bananas, 1/2 cup melted unsalted butter, and 1 cup packed light brown sugar using a whisk.
3. Add 1 large egg and 1 teaspoon vanilla extract to the banana mixture, whisking until fully incorporated.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
5. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined—be careful not to overmix.
6. Gently fold in 1/2 cup white chocolate chips until evenly distributed throughout the batter.
7. Spread the batter evenly into your prepared pan using the spatula.
8. Bake at 350°F for 25-30 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
9. Let the brownies cool completely in the pan on a wire rack before cutting into squares.
These brownies have this incredible chewy texture with pockets of melted white chocolate that contrast beautifully with the moist banana bread base. I love serving them slightly warm with a scoop of vanilla ice cream, or honestly, they’re perfect just as they are with my morning coffee—if any manage to last until the next day!
Red Velvet Blonde Brownies with Cream Cheese Frosting
Just when I thought red velvet couldn’t get any better, I discovered these blonde brownies that combine that classic flavor with a chewy, fudgy texture that’s simply irresistible. I first made these for my niece’s birthday party last month, and let me tell you, they disappeared faster than you can say “cream cheese frosting” – which, by the way, is the perfect tangy complement to the sweet cocoa base. There’s something magical about how the vibrant red color peeks through when you cut into these squares, making them perfect for holidays or just when you need a little extra cheer in your day.
Ingredients
– 1 cup unsalted butter
– 1 ½ cups granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 tbsp red food coloring
– 1 ¼ cups all-purpose flour
– ¼ cup cocoa powder
– ½ tsp salt
– 8 oz cream cheese
– 2 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds until completely liquid.
3. Whisk 1 ½ cups granulated sugar into the melted butter until fully incorporated.
4. Beat in 2 large eggs one at a time, mixing thoroughly after each addition.
5. Stir in 1 tsp vanilla extract and 1 tbsp red food coloring until the batter is uniformly red.
6. Sift together 1 ¼ cups all-purpose flour, ¼ cup cocoa powder, and ½ tsp salt in a separate bowl.
7. Gradually fold the dry ingredients into the wet ingredients until no flour streaks remain.
8. Spread the batter evenly into the prepared pan using a spatula.
9. Bake at 350°F for 25-30 minutes until the edges pull away from the pan and a toothpick inserted comes out with moist crumbs.
10. Cool the brownies completely on a wire rack for 1 hour before frosting.
11. Beat 8 oz cream cheese with an electric mixer on medium speed for 2 minutes until smooth.
12. Gradually add 2 cups powdered sugar while mixing on low speed to prevent clouds of sugar.
13. Mix in 1 tsp vanilla extract until the frosting is creamy and spreadable.
14. Spread the cream cheese frosting evenly over the cooled brownies.
15. Refrigerate for 30 minutes to set the frosting before cutting into squares.
Something about the contrast between the dense, moist brownie and the light, tangy frosting creates this perfect balance that keeps you coming back for just one more piece. The crimson interior makes these especially festive for Valentine’s Day or Christmas gatherings, though honestly, they’re welcome any day of the week in my house. I love serving them slightly chilled so the frosting holds its shape beautifully against the fudgy base.
Oatmeal Raisin Blonde Brownies
Haven’t you ever wished you could combine the comforting chewiness of oatmeal raisin cookies with the rich, buttery goodness of blonde brownies? I certainly have, especially during those cozy fall afternoons when my kitchen becomes my happy place. This recipe came about after one too many batches of regular cookies left me craving something denser and more satisfying.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup old-fashioned rolled oats
– 1 cup raisins
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a medium saucepan over medium heat until completely liquid.
3. Remove the saucepan from heat and immediately stir in 2 cups light brown sugar until the mixture is smooth and glossy.
4. Let the butter-sugar mixture cool for 5 minutes to prevent cooking the eggs.
5. Whisk in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Stir in 2 teaspoons vanilla extract until evenly distributed throughout the batter.
7. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
8. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
9. Gently mix in 1 cup old-fashioned rolled oats and 1 cup raisins until evenly distributed.
10. Spread the batter evenly into your prepared pan using an offset spatula.
11. Bake at 350°F for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
12. Cool the brownies completely in the pan on a wire rack before cutting into squares.
Chewy, buttery, and packed with plump raisins, these blonde brownies have that perfect balance between cookie and cake textures. The oats add wonderful chewiness while the brown sugar creates that signature caramel flavor that makes these impossible to resist. I love serving them warm with a scoop of vanilla ice cream for the ultimate comfort dessert.
Gingerbread Spiced Blonde Brownies
Last weekend, I found myself craving that nostalgic gingerbread flavor but wanted something quicker than traditional cookies. After digging through my grandmother’s recipe box, I decided to create these blonde brownies that capture all the warm spices in a chewy, buttery bar – they’ve quickly become my new holiday baking obsession.
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
- Melt 1 cup unsalted butter in a medium saucepan over medium heat until completely liquid.
- Remove the saucepan from heat and immediately stir in 2 cups light brown sugar until fully dissolved.
- Let the butter-sugar mixture cool for 5 minutes to prevent cooking the eggs.
- Whisk in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 1 teaspoon vanilla extract until the mixture is smooth and uniform.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined and no flour streaks remain.
- Spread the batter evenly into the prepared pan using a spatula to create a smooth surface.
- Bake for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Cool the brownies completely in the pan on a wire rack for at least 1 hour before cutting.
Remarkably chewy with crisp edges, these brownies deliver that classic gingerbread warmth without being overpowering. The buttery base perfectly balances the spice blend, making them ideal for serving warm with vanilla ice cream or packing in holiday gift tins.
Rocky Road Blonde Brownies with Marshmallows
Finally, after years of testing countless brownie recipes, I’ve created what my family now calls “the ultimate treat” – these Rocky Road Blonde Brownies with Marshmallows. I actually developed this recipe during a rainy weekend when my kids were begging for something sweet, and now it’s become our go-to dessert for movie nights. There’s something magical about how the marshmallows get all toasty on top while the brownie stays fudgy underneath.
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup semisweet chocolate chips
– 1 cup chopped walnuts
– 2 cups mini marshmallows
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds, then stir until completely liquid.
3. Combine the melted butter with 2 cups light brown sugar in a large mixing bowl, whisking vigorously for 2 minutes until smooth and glossy.
4. Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
5. Stir in 2 tsp vanilla extract until the mixture is evenly combined.
6. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt to ensure even distribution.
7. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix – this keeps the brownies tender.
8. Gently stir in 1 cup semisweet chocolate chips and 1 cup chopped walnuts until just distributed throughout the batter.
9. Spread the batter evenly into your prepared pan using an offset spatula for smooth results.
10. Bake at 350°F for 25 minutes, until the edges are golden but the center still appears slightly underdone.
11. Remove from oven and immediately sprinkle 2 cups mini marshmallows evenly over the hot surface.
12. Return to oven for 3-4 minutes until marshmallows are puffed and lightly toasted – watch closely as they can burn quickly.
13. Cool completely in the pan on a wire rack for at least 2 hours before cutting into squares.
What makes these brownies truly special is the contrast between the chewy, butterscotch-flavored base and the gooey toasted marshmallows on top. The walnuts add a satisfying crunch that plays beautifully against the melted chocolate chips throughout. For an extra indulgent twist, try serving them warm with a scoop of vanilla ice cream – the combination of hot and cold is absolutely heavenly.
Chai Latte Blonde Brownies
Crisp autumn afternoons always have me craving something warm and spiced, and these Chai Latte Blonde Brownies were born from one such cozy craving. I was experimenting with my favorite chai blend while baking last week, and the result was this incredible fusion of rich, spiced tea flavor with the chewy texture of classic blonde brownies. Honestly, my kitchen has smelled like a fall dream ever since!
Ingredients
– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tbsp chai tea concentrate
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cardamom
– 1/4 tsp ground cloves
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a medium saucepan over medium heat, swirling occasionally until fully liquid.
3. Remove the melted butter from heat and immediately stir in 2 cups light brown sugar until completely dissolved and smooth.
4. Let the butter-sugar mixture cool for 5 minutes to prevent cooking the eggs.
5. Beat in 2 large eggs one at a time, mixing thoroughly after each addition until fully incorporated.
6. Stir in 1 teaspoon vanilla extract and 2 tablespoons chai tea concentrate until well combined.
7. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cloves.
8. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined and no flour streaks remain.
9. Spread the batter evenly into your prepared pan using a spatula, ensuring it reaches all corners.
10. Bake at 350°F for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
11. Cool the brownies completely in the pan on a wire rack for at least 1 hour before slicing.
Zesty with warm spices yet wonderfully chewy, these brownies have that perfect crackly top that gives way to a soft, dense interior. I love serving them slightly warm with a dollop of vanilla ice cream that melts into all those chai-spiced crevices, creating the ultimate autumn dessert experience that feels both familiar and excitingly new.
Summary
Mouthwatering and versatile, these 18 blonde brownie recipes offer something for every sweet tooth. Whether you’re craving classic butterscotch or creative mix-ins, there’s a perfect treat waiting for you. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to share these delicious ideas on Pinterest for fellow bakers to enjoy!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
