The Best Blondie Recipe Ever

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/21/22
Best ever blondies with shortbread crust recipe

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 16 to 20 servings
Yield: 16 to 20 bars
Nutrition Facts (per serving)
234 Calories
14g Fat
27g Carbs
2g Protein
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Nutrition Facts
Servings: 16 to 20
Amount per serving
Calories 234
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 38%
Cholesterol 34mg 11%
Sodium 36mg 2%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 2g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 1mg 6%
Potassium 78mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Take your blondies to new levels by giving them a crunchy shortbread crust. These delicious blondies will amaze friends and family, and it is a recipe you'll use again and again. This brown sugar bar has all the gooey and chewy goodness we expect from blonde brownies, and with a shortbread crust, the bars have an additional layer of crunchy cookie that holds everything together and makes every bite memorable.

Ingredients

For the Shortbread Crust:

  • 1 cup all-purpose flour

  • 1/2 cup unsalted butter, softened

  • 1/4 cup light brown sugar, packed

For the Blondie Topping:

  • 1/2 cup unsalted butter, melted and cooled

  • 1 cup light brown sugar, packed

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/8 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1 cup mini chocolate chips

  • 1/2 cup pecans, chopped

Steps to Make It

Make the Shortbread Crust

  1. Gather the ingredients.

    Ingredients for shortbread crust
    The Spruce / Diana Chistruga

  2. Heat the oven to 350 F. Lightly grease an 8- or 9-inch square baking pan. 

    Butter pan
    The Spruce / Diana Chistruga

  3. In the food processor, combine the flour, butter, and 1/4 cup brown sugar for the crust and process until it clumps together. You could also use an electric mixer to combine the crust ingredients—just mix until the crumbs begin to clump together.

    Blend ingredients in food processor
    The Spruce / Diana Chistruga

  4. Pat the shortbread dough into the prepared baking pan.

    Pat shortbread dough
    The Spruce / Diana Chistruga

  5. Bake for 15 to 18 minutes until lightly browned and firm.

    Bake shortbread crust
    The Spruce / Diana Chistruga

  6. Let the crust cool in the pan on a rack while you prepare the blondie brownie topping.

    Bake shortbread crust
    The Spruce / Diana Chistruga

Make the Blondie Topping

  1. Gather the ingredients.

    Ingredients for blondie topping
    The Spruce / Diana Chistruga

  2. In a mixing bowl using an electric mixer, beat the cooled, melted butter and 1 cup brown sugar until smooth.

    Blend
    The Spruce / Diana Chistruga

  3. Beat in the egg and vanilla until well blended.

    Beat in egg
    The Spruce / Diana Chistruga

  4. Combine the flour, baking powder, baking soda, and salt.

    Mix flour
    The Spruce / Diana Chistruga

  5. Add to the brown sugar and butter mixture and stir until blended.

    Blend batter
    The Spruce / Diana Chistruga

  6. Fold in the chocolate chips and pecans, if using.

    Add chocolate chips
    The Spruce / Diana Chistruga

Assemble the Blondies

  1. Spoon small amounts of the blondie batter over the cooled crust.

    Ingredients for blondie batter
    The Spruce / Diana Chistruga

  2. Carefully spread or pat to cover evenly.

    Topping on crust
    The Spruce / Diana Chistruga

  3. Bake for about 25 to 28 minutes longer, or until set and with golden brown edges and slightly lighter center. Let cool.

    Bake blondies
    The Spruce / Diana Chistruga

  4. Cut the blondies into small squares when completely cooled.

    Cut blondies
    The Spruce / Diana Chistruga

  5. Serve and enjoy!

    Best ever blondies
    The Spruce / Diana Chistruga

How to Store and Freeze

  • Store the blondies at room temperature in an airtight container for up to 3 days.
  • If you plan to freeze a whole pan of blondies, line the pan with a length of parchment paper, leaving some overhang. When cool, remove the brownie slab from the pan. Wrap the slab in plastic wrap and then wrap in foil. Freeze for up to 3 months.
  • To freeze individual blondies, layer them in a container divided by sheets of parchment paper. Cover the top layer of blondies with parchment as well. Seal the container and freeze them for up to 3 months.
  • Bring frozen blondies (whole slab or individual squares) to room temperature on the counter before serving.

Why Are They Called Blondies?

The rich, buttery brown sugar bars are similar in texture to chocolate brownies, but the color is blonde, hence the name blondies or blonde brownies. Blondies frequently include chocolate chips or chunks and chopped nuts.

Should Blondies Be Gooey?

Blondies should not be overbaked, but you don't want to underbake them either. Remove blondies from the oven when the center is still light and somewhat soft and the edges are browned. Blondies should be moist in the center. The blondies will firm up when cooled.