Calling all brownie fans — if you enjoy rich, chewy bars, you need to make these Brownie Blondies. They capture the dense texture you love in classic chocolate brownies but feature a buttery, butterscotch-forward flavor and a silky cream cheese icing for extra indulgence.
Today I’m sharing a new favorite: Brownie Blondies (or Blondie Brownies). Whether you call them blondies or brownies, these bars are sure to become a household staple.
Brownies rank just behind chocolate chip cookies as a family favorite, and these blondies deliver that same comforting, dense texture with brown sugar as the star ingredient rather than cocoa.
Unlike traditional brownies, which rely on melted chocolate or cocoa, blondies use brown sugar to create their caramel-like depth. Some variations add white chocolate — try my unicorn bars or strawberry lemon blondies for other takes on the classic.
The cream cheese icing makes these bars extra rich. If you prefer a simpler bar, skip the frosting and stir in 1 to 1 1/2 cups chopped pecans or walnuts before baking for added texture.
This easy blondie recipe yields chewy, satisfying bars that freeze well and travel nicely — one of the best dessert recipes to keep on hand.
Why you’ll love this easy recipe
- Simple, pantry-friendly ingredients and no special equipment required
- Quick to prepare with clear step-by-step directions
- Easy to adapt with a variety of add-ins
Ingredients & substitutions
The full ingredient list with measurements appears in the recipe card below. A few notes to help ensure consistent results:
- All-purpose flour — measure using the spoon-and-level method for best texture (see below).
- Brown sugar — light brown sugar works beautifully; use dark brown sugar for a deeper molasses note.
- Butter — salted or unsalted is fine. Butter should be softened to room temperature, not melted. Softening in the microwave can change the texture.
- Eggs — use large eggs at room temperature for even mixing and structure.
- Vanilla extract — pure vanilla provides the best flavor, though imitation vanilla will work.
How to measure flour using a measuring cup
- Fluff the flour in its container or bag with a spoon to loosen it.
- Spoon the fluffed flour into the measuring cup until heaping.
- Use a straight edge to level off the excess for an accurate measure.
Step-by-step instructions
Preheat oven to 325°F.
This recipe is baked in a 9×13-inch pan, producing a generous batch of bars.
Line a 9×13-inch baking dish with parchment paper, leaving an overhang so you can lift the blondies from the pan easily.
You can mix this recipe by hand with a wooden spoon, but a hand mixer or stand mixer speeds the process and yields a lighter texture.
In a large bowl or the bowl of a stand mixer, beat the softened butter and brown sugar together on medium until light and fluffy. I recommend the mixer for the best result.
Beat in the eggs one at a time, then add the vanilla and mix until combined.
Whisk the flour and salt together in a small bowl. Add the dry ingredients to the wet in three additions, mixing on low speed until just combined and scraping the bowl with a spatula as needed.
Transfer the batter to the prepared pan and spread it evenly with a spatula.
Bake at 325°F for about 35 minutes. The center should be set but may still be slightly soft; it should not jiggle. Test with a cake tester or toothpick.
Cool on a wire rack for at least 30 minutes before adding the icing.
For the icing: In a medium bowl, beat softened cream cheese and butter together until smooth. Add the packed brown sugar and powdered sugar and beat on low until incorporated, then increase speed to medium and mix until the frosting is creamy and lump-free.
Spread the cream cheese icing over the cooled blondies. Use the parchment overhang to lift the slab from the pan, then let the icing set about 20 minutes before slicing.
Place the blondies on a cutting board and slice with a sharp knife. They’re delightful with a tall glass of milk or a cup of coffee, and excellent topped with vanilla ice cream.
Storage instructions
These blondies store well but may not last long! Keep them in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Freezing instructions
Freeze bars in an airtight container for up to two months. Thaw at room temperature before serving.
Variations
Chocolate Chip Blondies — fold in 3/4 cup white chocolate, butterscotch, or semisweet chips, or use chocolate chunks. Omit the cream cheese icing if you prefer.
Walnut Blondie Brownies — stir 1 1/2 cups chopped walnuts or pecans into the batter before baking for added crunch and flavor.
Maple Glazed Blondies — skip the cream cheese icing and drizzle a maple glaze over cooled bars for a different sweet finish.
FAQs
Traditional brownies include melted chocolate or cocoa powder in the batter. Blondies rely on brown sugar for their caramel-like flavor and color.
Some blondie recipes include melted white chocolate folded into the batter, which adds sweetness and a different texture compared to plain blondies.
Blondies should have a moist, chewy interior but should be fully baked — not undercooked or overly gooey.
Yes. Store brownies in an airtight container for up to two months. For extra protection, wrap the container in aluminum foil before freezing.
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Brownie Blondies
5 from 3 reviews
- Author: Sandra Flegg
- Total Time: 45 minutes
- Yield: 12 to 16
Description
Sweet butterscotch flavor and a rich cream cheese frosting — these Brownie Blondies are easy to make and freeze well for later enjoyment.
Ingredients
1 cup butter, softened at room temperature
2 1/4 cups packed brown sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
For icing:
250 g cream cheese, softened at room temperature (half package)
1 tablespoon butter, softened
1 1/4 cups powdered sugar
3 tablespoons packed brown sugar
Instructions
- Preheat oven to 325°F.
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a large bowl or mixer, beat butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- In a small bowl, whisk flour and salt together.
- Gradually add the dry ingredients to the wet in three additions, mixing on low until just combined.
- Spread batter into the prepared pan and smooth the top.
- Bake 35 minutes at 325°F. The center should be set but slightly soft — not jiggly.
- Cool on a wire rack at least 30 minutes before frosting.
- For the icing: beat cream cheese and butter until smooth, add brown sugar and powdered sugar, beat on low to combine, then increase speed until creamy.
- Spread icing over the cooled blondies, lift from pan using parchment, and let set about 20 minutes.
- Slice into squares with a sharp knife and serve.
Notes
- Storage: Store blondies in an airtight container or tightly wrapped in the refrigerator up to 5 days. Bring to room temperature before serving.
- Freezing: Freeze in an airtight container for up to two months. Thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 large brownie
- Calories: 404
- Sugar: 38.9 g
- Sodium: 113.8 mg
- Fat: 19 g
- Saturated Fat: 11.2 g
- Trans Fat: 0 g
- Carbohydrates: 54.6 g
- Fiber: 0.5 g
- Protein: 4.7 g
- Cholesterol: 94.7 mg