The Best Blondie Recipe Ever

Layered Blondies
Diana Rattray. Diana Rattray
Ratings (23)
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: Makes About 20 Squares

This brown sugar bar has all the gooey and chewy goodness we expect from blondies, and the shortbread crust holds them together and adds crunch.

The shortbread crust makes these blondies buttery and extra special. Mini semisweet chips were used in the pictured blonde brownies, but regular chocolate chips may be used as well.

Ingredients

  • For the Shortbread Crust
  • 1 cup/4 1/2 ounces all-purpose flour
  • 1/2 cup/4 ounces butter (softened)
  • 1/4 cup light brown sugar (packed)
  • For the Blondie Topping
  • 1/2 cup/4 ounces butter (melted and cooled)
  • 1 cup light brown sugar (packed)
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup/4 1/2 ounces all-purpose flour
  • 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.

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

  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.

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

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

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

Make the Blondie Topping

  1. Gather the ingredients.

  2. In a mixing bowl with electric mixer, beat the cooled melted butter and brown sugar until smooth.

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

  4. Combine the 1 cup of flour, 1/8 teaspoon of salt, baking soda, and baking powder.

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

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

Assemble the Blondies

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

  2. Then carefully spread or pat to cover evenly.

  3. Bake for about 25 to 28 minutes longer, or until set and lightly browned.

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

  5. Serve and enjoy!