The Best Blondie Recipe Ever

Best ever blondies with shortbread crust recipe

The Spruce / Diana Chistruga

  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: Makes About 20 Squares

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.

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.

Ingredients

  • For the Shortbread Crust
  • 1 cup all-purpose flour (4 1/2 ounces)
  • 1/2 cup butter (softened)
  • 1/4 cup light brown sugar (packed)
  • For the Blondie Topping
  • 1/2 cup butter (melted and cooled)
  • 1 cup light brown sugar (packed)
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour (4 1/2 ounces)
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup mini chocolate chips
  • 1/2 cup pecans (chopped)

Steps to Make It

Note: while there are multiple steps to this recipe, this blondie dessert is broken down into workable categories to help you better plan for preparation and baking.

Make the Shortcrust

  1. Gather the ingredients.

    Ingredients for shortbread crust
    The Spruce / Diana Chistruga
  2. Heat the oven to 350 F. Lightly grease a 8- or 9-inch square baking pan. 

    Butter pan
    The Spruce / Diana Chistruga
  3. In the food processor, combine the crust ingredients 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 with electric mixer, beat the cooled melted butter and 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 1 cup of flour, 1/8 teaspoon of salt, baking soda, and baking powder.

    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. Then 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 lightly browned.

    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.

Tip

  • When the blondies are ready, the edges will be golden brown, and the center will be slightly lighter.