Classic Vanilla Blondies

Introduction

Classic Vanilla Blondies are the golden, buttery, chewy cousins of brownies—minus the cocoa and brimming with pure, unadulterated vanilla richness. Unlike their chocolate counterparts, blondies celebrate simplicity: a tender, dense crumb studded with pockets of melted butter, caramelized sugar notes, and an unmistakable aromatic warmth from high-quality vanilla. They strike the perfect balance between cake-like softness and bar-cookie chewiness—neither too dry nor overly fudgy—and deliver nostalgic comfort in every square. Whether served warm with a scoop of vanilla bean ice cream, packed into lunchboxes, or gifted in a festive tin, classic vanilla blondies evoke timeless home baking at its most inviting and universally beloved.

The History

Blondies trace their origins to the late 19th and early 20th centuries in the United States, emerging as a natural evolution of the brownie—but with a pivotal twist: the intentional omission of chocolate. While the first documented brownie recipe appeared in the 1896 edition of Fannie Farmer’s Boston Cooking-School Cook Book, early versions were often molasses- or caramel-based, yielding a lighter, tan-colored bar. By the 1900s, recipes for “blonde brownies” or “butterscotch squares” began appearing in regional cookbooks and women’s magazines, frequently built upon a base of brown sugar, butter, eggs, and flour—with vanilla added not just for flavor but as a signature aromatic anchor. The term “blondie” itself gained widespread traction by the 1930s and 1940s, especially as packaged brownie mixes (like those from Duncan Hines and Betty Crocker) introduced simplified formulas that inspired countless homemade adaptations. Notably, vanilla blondies rose in popularity during wartime rationing, when cocoa was scarce but pantry staples like sugar, butter, and vanilla extract remained accessible—solidifying their place as an enduring American pantry classic rooted in resourcefulness, versatility, and quiet sophistication.

Ingredients Breakdown

Every exceptional batch of classic vanilla blondies begins with intentionality—not just in measurement, but in ingredient selection and function:

Unsalted Butter (1 cup / 2 sticks / 227g): Provides richness, moisture, and structure. Melted (not browned, unless specified in variations) for optimal integration; unsalted allows precise control over sodium levels.
Granulated Sugar (1 cup / 200g): Adds sweetness, tenderness, and contributes to crisp edges and fine crumb texture. A portion may be substituted with light brown sugar for deeper molasses notes and increased chew.
Packed Light Brown Sugar (½ cup / 100g): Introduces moisture, acidity (from molasses), and complex caramel undertones. Its hygroscopic nature helps retain blondie softness for days.
Large Eggs (2, room temperature): Act as emulsifiers and leavening agents—binding fat and liquid while contributing to lift and density. Room temperature ensures even incorporation and prevents re-solidification of melted butter.
Pure Vanilla Extract (2 tsp, plus optional ½ tsp vanilla bean paste or seeds from 1 pod): The soul of the recipe. Real Madagascar or Tahitian extract delivers floral, creamy, and woody nuances far beyond imitation versions. For extraordinary depth, scrape in real vanilla beans—the tiny black specks are visual proof of authenticity and elevate aroma exponentially.
All-Purpose Flour (1¼ cups / 156g, spooned & leveled): Supplies gluten for structure without toughness. Overmixing or over-flouring leads to cakiness or dryness—precision in measuring is non-negotiable.
Baking Powder (½ tsp): A subtle but essential lift—just enough to prevent leaden density while preserving chew. Omitting it yields a heavier, more fudge-like bar; doubling creates unwanted airiness.
Finely Ground Sea Salt (¾ tsp): Enhances sweetness, balances richness, and amplifies vanilla’s complexity. Flaky sea salt sprinkled on top before baking adds a delightful textural and flavor contrast.
Optional Add-Ins: While traditional blondies are minimalist, a modest ½ cup of toasted walnuts, pecans, or macadamia nuts adds crunch and nutty depth. White chocolate chips (¾ cup) or dark chocolate chunks (for contrast) are popular—but strictly optional in the *classic* formulation.

Crucially, this recipe avoids common pitfalls: no sour cream or yogurt (which veer toward “blondie cake”), no corn syrup (unnecessary for moisture here), and no excessive leavening (which undermines the hallmark chew). It honors tradition through restraint and reverence for ingredient integrity.

Step-by-Step Recipe

Preheat & Prep: Position oven rack in the center. Preheat oven to 350°F (177°C). Generously grease a 9×13-inch metal baking pan (aluminum preferred for even heating) with unsalted butter or non-stick spray, then line bottom and two long sides with parchment paper, leaving 2-inch overhangs for effortless lifting later.
Melt Butter: In a medium heavy-bottomed saucepan or heatproof bowl set over a simmering water bath (double boiler), melt butter slowly over low heat until fully liquid and shimmering—but do not let it foam, sputter, or brown. Remove from heat and let cool slightly (about 2 minutes) to avoid cooking the eggs later.
Cream Sugars & Butter: Transfer warm melted butter to a large heatproof mixing bowl. Whisk in granulated and brown sugars vigorously for 1–2 minutes until fully combined and slightly glossy—no need for electric mixers; hand-whisking ensures ideal texture control.
Incorporate Eggs & Vanilla: Add eggs one at a time, whisking thoroughly after each addition until fully emulsified and smooth (about 30 seconds per egg). Stir in vanilla extract (and scraped vanilla bean seeds, if using) until evenly distributed. The mixture should thicken slightly and appear homogenous—not separated or curdled.
Dry Ingredients: In a separate medium bowl, whisk together flour, baking powder, and salt until fully aerated and lump-free. Sift once for guaranteed uniformity—especially important if your flour has settled in storage.
Combine Wet & Dry: Using a flexible silicone spatula, gently fold dry ingredients into wet mixture in two or three additions. Mix only until *no streaks of flour remain*. Overmixing develops gluten and results in tough, cakey bars—stop the moment the batter looks shaggy and just barely cohesive. A few small flour pockets are preferable to overworked batter.
Add Optional Mix-Ins: If using nuts or white chocolate, fold them in gently with the final third of flour—this prevents sinking and ensures even distribution.
Spread & Smooth: Pour batter into prepared pan. Use an offset spatula or the back of a spoon to spread evenly into corners. Tap pan firmly on countertop 3–4 times to release air bubbles and encourage level surface. Sprinkle top lightly with flaky sea salt (about ⅛ tsp).
Bake with Precision: Bake for 30–36 minutes. Begin checking at 28 minutes: blondies are done when edges are golden brown and pull away slightly from pan sides, the center appears *set* (not shiny or wet), and a toothpick inserted 1 inch from edge comes out with moist crumbs (not wet batter), while one inserted in exact center should have *a few moist crumbs clinging*—never clean (that signals overbaking). Avoid opening oven door before 25 minutes to prevent collapse.
Cool Completely: Place pan on a wire rack. Cool *undisturbed* for 1 hour in pan—this critical step allows residual heat to finish cooking the center and sets the crumb. Then, use parchment overhangs to lift entire slab onto rack. Cool completely (at least another 1–2 hours) before cutting—warm blondies crumble; chilled blondies slice cleanly.
Cut & Serve: Using a sharp chef’s knife wiped clean between cuts, slice into 12–16 even rectangles (or 24 smaller bite-sized squares). For clean edges, chill slab in refrigerator for 20 minutes before cutting.

Tips

Butter Temperature Matters: Melted butter must be warm—not hot—to the touch (~110–120°F). Too hot = scrambled eggs; too cool = butter re-solidifies into greasy lumps. When in doubt, let it sit 3 minutes off heat.
Sugar Measurement Is Science: Always spoon sugar into measuring cup and level with straight edge. Scooping packs it down and adds up to 20% excess sugar—causing overspreading and excessive browning.
Vanity of Vanilla: Never substitute imitation extract. Seek brands labeled “pure vanilla extract” with ≥35% alcohol and visible vanilla bean sediment. Mexican or Ugandan extracts offer spicier profiles; Madagascar is classic sweet-cream.
Pan Material Impacts Outcome: Dark non-stick pans bake faster and may require reducing temp to 325°F and adding 2–4 minutes to bake time. Glass pans distribute heat differently—use only if specified in adapted versions.
Altitude Adjustments: Above 3,000 ft: reduce sugar by 1 tbsp, increase flour by 1 tbsp, add 1 extra tbsp liquid (milk or cream), and bake at 360°F for 28–32 minutes.
Don’t Skip the Parchment: It’s the single best insurance against sticking, uneven browning, and broken bars. Greasing + parchment is non-negotiable for clean release.
Underbake Slightly: Blondies continue to set as they cool. Pull them from oven when center still jiggles faintly—it firms perfectly during cooling. Overbaked blondies become dry and crumbly within hours.
Storage Wisdom: Keep cooled blondies in airtight container at room temperature for up to 4 days. For longer freshness (up to 10 days), refrigerate—wrap tightly in plastic to prevent drying. Freeze unfrosted bars for up to 3 months: layer between parchment in freezer bag, thaw at room temp 30 minutes before serving.
Reviving Stale Bars: Wrap individual blondies in damp paper towel and microwave for 8–10 seconds—they’ll regain remarkable softness and warmth.
Cutting Technique: Use a hot, thin-bladed knife: dip in hot water, wipe dry, cut, repeat. Or chill bars thoroughly—the cold firmness yields surgical precision.

Variations and Customizations

While the classic vanilla blondie shines in its purity, its sturdy, buttery canvas welcomes thoughtful, balanced enhancements—always respecting the foundational texture and flavor profile:

Brown Butter Blondies: Elevate depth by browning the butter before adding sugars. Cook until golden amber with nutty aroma (5–7 min), then cool to warm before proceeding. Adds toasted, caramelized complexity—reduce vanilla to 1½ tsp to avoid overwhelming.
Lemon-Vanilla Blondies: Add zest of 1 large lemon + 1 tbsp fresh juice with wet ingredients. Replace ¼ tsp salt with lemon-infused flaky salt. Brightens richness without compromising chew.
Maple-Vanilla Blondies: Substitute ¼ cup of brown sugar with pure Grade B maple syrup (reduce other liquids by 1 tbsp). Swirl 2 tbsp warmed maple syrup into batter before baking for marbled effect.
Nutella Swirl Blondies: After spreading batter, dollop ⅓ cup warmed Nutella across surface. Drag knife in figure-eights for elegant marbling—bake as directed. Adds luxurious hazelnut-chocolate contrast.
Oatmeal-Vanilla Blondies: Fold in ¾ cup old-fashioned rolled oats (not quick oats) with dry ingredients. Adds hearty chew and subtle earthiness—ideal for breakfast-leaning versions.
Espresso-Vanilla Blondies: Dissolve 1½ tsp instant espresso powder in vanilla extract before adding. Deepens vanilla’s warmth with roasted, bittersweet nuance—no coffee flavor dominates.
Coconut-Vanilla Blondies: Fold in ¾ cup unsweetened shredded coconut (toasted first for maximum aroma) and add ¼ tsp coconut extract with vanilla.
Gluten-Free Classic Blondies: Substitute 1:1 gluten-free all-purpose flour blend (with xanthan gum included); add ½ tsp xanthan gum if blend lacks it. Increase bake time by 2–4 minutes—GF versions often need extra setting time.
Vegan Vanilla Blondies: Replace butter with refined coconut oil (1 cup), eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, rested 10 min), and use vegan-certified vanilla and sugar. Texture leans slightly more cakey but remains deeply flavorful.
Mini Blondie Bites: Spoon 1½ tbsp batter into greased mini muffin tin. Bake at 350°F for 14–17 minutes. Perfect for parties, portion control, or gifting.

Pro Tip: When experimenting, change only *one* variable at a time—and document results. True mastery lies in understanding how each modification affects moisture, structure, and flavor harmony.

Health Considerations and Nutritional Value

A single 2×2-inch classic vanilla blondie (1/16th of a 9×13 pan, ~65g) contains approximately:

Calories: 210–230 kcal
Total Fat: 10–11g (6–7g saturated)
Carbohydrates: 29–31g (24–26g sugars)
Protein: 2–3g
Fiber: 0.3g
Sodium: 130–150mg

While inherently indulgent, mindful adaptations can align blondies with diverse dietary goals—without sacrificing soul-satisfying quality:

Reduced-Sugar Option: Replace ¼ cup granulated sugar with granulated erythritol or allulose (bulking sweeteners that behave like sugar in baking). Note: texture may be slightly less chewy; add 1 tsp apple cider vinegar to counter potential aftertaste.
Higher-Fiber Boost: Substitute ¼ cup flour with oat fiber or resistant starch (not whole wheat flour, which alters texture). Increases satiety and supports gut health with zero flavor compromise.
Protein-Enriched: Add 2 tbsp unflavored collagen peptides or whey protein isolate to dry ingredients. Ensures structural integrity remains intact while adding 5g+ protein per bar.
Omega-Rich Upgrade: Replace 2 tbsp butter with walnut oil—adds nuanced nuttiness and heart-healthy ALA omega-3s.
Allergen Notes: Naturally nut-free and soy-free (check vanilla extract label). For dairy-free, use high-fat coconut milk powder + vegan butter combo. Always verify labels for gluten-free certification if needed.
Mindful Enjoyment: Blondies contain no artificial preservatives, colors, or hydrogenated oils when made from scratch. Their primary nutrients—B vitamins from eggs and enriched flour, calcium from butter, antioxidants from real vanilla—offer subtle functional benefits alongside joy. Portion awareness and pairing with fruit or yogurt transforms them into a balanced treat—not a “cheat.”

Ultimately, nutrition is contextual: a homemade blondie enjoyed consciously—with real ingredients and loving attention—is fundamentally different from ultra-processed alternatives. Its value lies not just in macros, but in nourishment of spirit, memory, and connection.

Ingredients

1 cup (227g / 2 sticks) unsalted butter
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ teaspoon vanilla bean paste or seeds from 1 vanilla bean pod (optional but highly recommended)
1¼ cups (156g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
¾ teaspoon fine sea salt
Flaky sea salt, for sprinkling (Maldon or similar)

Directions

Preheat oven to 350°F (177°C). Grease a 9×13-inch metal baking pan and line with parchment paper, leaving overhangs on two long sides.
In a saucepan or double boiler, melt butter over low heat until fully liquid and shimmering. Remove from heat and cool 2 minutes.
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy and well combined (1–2 minutes).
Whisk in eggs one at a time, then stir in vanilla extract and vanilla bean seeds (if using) until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Fold dry ingredients into wet mixture in two or three additions, mixing only until no dry streaks remain. Do not overmix.
Spread batter evenly into prepared pan. Tap pan firmly on counter 3–4 times. Sprinkle top lightly with flaky sea salt.
Bake 30–36 minutes, until edges are golden and center is set with moist crumbs on a toothpick. Begin checking at 28 minutes.
Cool in pan on wire rack for 1 hour. Lift out using parchment. Cool completely (1–2 hours more) before slicing.
Cut into 12–16 rectangles with a clean, sharp knife. Store airtight at room temperature up to 4 days.

FAQ

Why did my blondies turn out cakey?: Most commonly due to overmixing after adding flour (developing gluten), using too much baking powder, substituting cake flour, or overbaking. Ensure you fold—not stir—and stop as soon as flour disappears.
Can I make blondies ahead for an event?: Absolutely. Bake 1–2 days in advance. Cool completely, wrap tightly in plastic, and store at room temperature. They actually improve in flavor and moisture overnight. Re-warm slices for 10 seconds before serving for bakery-fresh appeal.
My blondies sank in the center—what went wrong?: Sinking usually indicates underbaking (center wasn’t fully set before removal) or opening the oven too early. Also check expiration dates on baking powder—old leavener causes collapse.
Can I use salted butter?: You can—but omit added salt entirely and reduce by ¼ tsp if using heavily salted butter. Unsalted gives superior control and cleaner vanilla flavor.
Why do some recipes use brown sugar only?: Using only brown sugar increases chew and caramel notes but deepens color and may mute pure vanilla brightness. Our dual-sugar approach balances sweetness, texture, and aromatic clarity.
Can I freeze unbaked blondie batter?: Yes! Portion batter into lined muffin tins or freeze entire pan (unbaked) for up to 1 month. Thaw overnight in fridge, then bake as directed—add 3–5 minutes to bake time.
How do I prevent crispy edges?: Use light-colored metal pans (not dark or non-stick), avoid over-greasing, and ensure accurate oven temperature with an oven thermometer. Rotating pan halfway isn’t recommended—it disrupts rising.
Is there a way to make them more decadent without adding chocolate?: Yes—swirl in salted caramel (¼ cup), top with a thin layer of white chocolate ganache post-bake, or brush cooled bars with warm honey-vanilla glaze (2 tbsp honey + ½ tsp vanilla + 1 tsp cream).
Can I double this recipe?: Yes—but bake in two separate 9×13 pans, not one larger pan. Doubling in a single pan causes uneven baking and dense centers. Same temperature, same timing.
What’s the best vanilla brand you recommend?: For consistency and depth: Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, Rodelle Organic Pure Vanilla Extract, or Heilala Vanilla (Tahitian or Madagascar). Avoid “vanilla flavor” or “vanilla powder” for true impact.

Summary

Classic Vanilla Blondies are a masterclass in minimalist baking—where premium vanilla, precisely balanced sugars, and careful mixing yield irresistibly chewy, golden bars with rich buttery depth and nostalgic warmth. They honor tradition through restraint, reward attention to detail, and transform simple pantry staples into moments of shared sweetness.

Whether enjoyed plain, elevated with brown butter or citrus zest, or adapted for dietary needs, their enduring magic lies in their humble perfection: tender yet substantial, sweet yet nuanced, familiar yet endlessly inspiring.