Blondies Vanilla Brownies Recipe – Best Gooey Golden Bars to Bake

The scent of warm, buttery vanilla wafting through my kitchen always gets me. There’s something magical about pulling a batch of gooey, golden blondies vanilla brownies from the oven—edges perfectly crisp, centers decadently soft. Honestly, these are the bars that made my “favorite recipes” list after just one bite. I first baked these when I was craving brownies but only had white chocolate and a splash of vanilla left in my pantry. The result? Pure bliss. Now, these blondies are a regular request from friends, neighbors, and even my picky kids (who usually turn up their noses at anything that doesn’t have chocolate chips).

What makes this blondies vanilla brownies recipe so special? For starters, it’s incredibly simple. You don’t need fancy equipment or hard-to-find ingredients. The batter comes together with just a bowl and a whisk—no mixer needed! Plus, the flavor is out-of-this-world: rich vanilla, caramel notes from brown sugar, and a plush, chewy texture that’s honestly a little addictive. And let’s face it, they’re the kind of treat you can whip up for a bake sale, a birthday, or just a Wednesday night when you need some comfort food. I’ve tested this recipe at least a dozen times, tweaking the ratios and playing with add-ins, and it’s never let me down.

So, whether you’re a seasoned baker or just getting started, these gooey blondies vanilla brownies are about to become your new go-to dessert. Trust me—once you’ve tasted these golden bars, you’ll be making excuses to bake them again and again!

Why You’ll Love This Blondies Vanilla Brownies Recipe

• Quick & Easy: These blondies come together in under 15 minutes of prep—just mix, pour, and bake. Perfect for last-minute cravings or when you need a dessert in a pinch.
• Simple Ingredients: No need to run to a specialty store. You probably already have everything in your pantry (hello, brown sugar and vanilla extract!)
• Perfect for Any Occasion: From after-school snacks to elegant brunches, these gooey bars fit in everywhere. I’ve even wrapped them up as holiday gifts, and they disappear fast!
• Crowd-Pleaser: There’s something about the chewy texture and rich vanilla flavor that wins everyone over—even the die-hard chocolate fans in my house ask for seconds.
• Unbelievably Delicious: The golden exterior gives way to a soft, gooey center that’s honestly next-level. Pair that with the sweet, almost butterscotch notes, and you’ve got dessert perfection.

This isn’t just another blondies vanilla brownies recipe. The secret is in the melted butter and just the right balance of brown and white sugar—it gives you that signature gooey texture and deep, caramel flavor. Plus, a generous dose of pure vanilla extract really takes things up a notch. I’ve tried other blondies that were too cakey or dry, but these are always moist, chewy, and just a little bit decadent. They’re the kind of treat that makes you pause after the first bite and say, “Wow, that’s good.”

If you’re looking to impress guests without breaking a sweat, or just want to treat yourself to a little mid-week joy, this blondies vanilla brownies recipe hits the spot every single time. It’s comfort food made easy, and honestly, the hardest part is waiting for them to cool before you dig in!

What Ingredients You Will Need

This blondies vanilla brownies recipe uses straightforward, everyday ingredients to create bars that are anything but ordinary. I love that you don’t need anything fancy—just some pantry staples and a little bit of love!

• Unsalted Butter (1 cup/226g, melted): Richness and the backbone of that classic blondie flavor. (Use a good-quality butter for the best results—trust me, it makes a difference!)
• Light Brown Sugar (1 1/2 cups/300g, packed): Gives the blondies their signature caramel flavor and chewy texture. Dark brown sugar works in a pinch for even more butterscotch notes.
• Granulated Sugar (1/2 cup/100g): Adds sweetness and helps create those gorgeous golden edges.
• Large Eggs (2, room temperature): Hold everything together and add a bit of lift. (Pro tip: Let them sit out for 30 minutes before using for better blending!)
• Pure Vanilla Extract (2 tablespoons/30ml): The star of the show! Don’t skimp—use real vanilla if you can. The flavor truly shines.
• All-Purpose Flour (2 cups/250g): Just enough to hold the gooey goodness together. For gluten-free, swap with a 1:1 gluten-free blend—works great.
• Baking Powder (1 teaspoon): Helps the bars rise just the right amount—gives them that perfect bite.
• Salt (1/2 teaspoon): Balances the sweetness and deepens the flavor.
• White Chocolate Chips (1 cup/180g, optional): For extra pockets of creamy sweetness. I like Ghirardelli or Guittard, but store brands work too.
• Nuts (1/2 cup/60g, chopped, optional): Pecans or walnuts add a lovely crunch (skip if nut-free, obviously).

Ingredient Tips: If you want to make these dairy-free, swap in vegan butter. For a richer bar, use dark brown sugar or add a handful of butterscotch chips. And if you’re feeling wild, toss in a pinch of cinnamon or a swirl of peanut butter—the blondies can handle it!

Honestly, the best part about this blondies vanilla brownies recipe is how forgiving it is. Forgot to soften your butter? No problem, just melt it. Out of white chocolate chips? Skip them or add your favorite mix-in. These bars are all about easy, joyful baking.

Equipment Needed

• Mixing Bowl: One large bowl will do—no fancy stand mixer needed. I use my trusty glass bowl for easy cleanup.
• Whisk or Wooden Spoon: A good whisk helps combine everything smoothly, but a sturdy spoon works if that’s what you’ve got.
• Measuring Cups and Spoons: Accurate measurements are key for that gooey center. A digital scale is even better for precision (especially with flour).
• 8×8-inch (20×20 cm) Baking Pan: This size gives you thick, chewy bars. You can use a 9×9-inch for slightly thinner blondies—just reduce baking time by a few minutes.
• Parchment Paper: For easy lifting and zero sticking. If you’re out, grease the pan well with butter or nonstick spray.
• Spatula: Great for scraping every last bit of batter—waste not, want not.

Alternative Equipment: If you don’t have parchment, aluminum foil works in a pinch (just grease it first). I’ve made these in a glass Pyrex and metal pans—both work, but metal gives crisper edges. For easy cleanup, choose dishwasher-safe bowls and utensils.

Maintenance Tip: To keep your pans in top shape, avoid using metal utensils that can scratch nonstick surfaces. I always hand wash my favorite baking pans just to keep them lasting longer!

How to Make Blondies Vanilla Brownies

1. Preheat the Oven:
   
   Set your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a little overhang on the sides for easy removal. (If using foil, grease it well.) This step keeps your blondies from sticking and makes cleanup a breeze.
2. Melt the Butter:
   
   In a microwave-safe bowl, melt 1 cup (226g) unsalted butter. Let it cool slightly—just enough so it’s warm but not hot to the touch. (Hot butter can scramble your eggs—learned that one the hard way!)
3. Mix Sugars and Butter:
   
   Pour the melted butter into a large mixing bowl. Add 1 1/2 cups (300g) light brown sugar and 1/2 cup (100g) granulated sugar. Whisk together until the mixture is smooth and glossy—about 1 minute. You’re looking for a shiny, caramel-like base.
4. Add Eggs and Vanilla:
   
   Add 2 large eggs (room temperature) and 2 tablespoons (30ml) pure vanilla extract. Whisk until fully incorporated, about 30 seconds. The batter should be thick and slightly lighter in color.
5. Combine Dry Ingredients:
   
   In a separate bowl (or right on top of the wet ingredients), add 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gently fold the dry ingredients into the wet mixture using a spatula. Don’t overmix—stop when you see the last streaks of flour disappear.
6. Add Mix-Ins:
   
   If using, fold in 1 cup (180g) white chocolate chips and 1/2 cup (60g) chopped nuts. This is where you can get creative—swirl in a spoonful of peanut butter or sprinkle on some flaky sea salt for a gourmet touch.
7. Spread and Bake:
   
   Pour the batter into your prepared pan. Use a spatula to smooth the top—it should be thick and sticky. Bake for 28-32 minutes, or until the edges are golden and set, and a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake! The center should be slightly underdone for that gooey texture.
8. Cool and Slice:
   
   Let the blondies cool in the pan for at least 30 minutes (I know, it’s tough to wait). Lift them out using the parchment overhang, then cut into 16 squares. They’re easiest to cut once cooled, but let’s be real—I’ve sneaked a warm corner more than once!

Troubleshooting Tips: If your blondies are too cakey, double-check your flour measurement (spoon and level, don’t scoop!). For gooier bars, pull them out right when the edges set. If they seem greasy, make sure you’re using the right amount of butter. Don’t worry if the center looks slightly underdone—it’ll firm up as it cools.

Cooking Tips & Techniques

• Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make the blondies tough instead of chewy. (I learned this after one too many “cake bars” that were supposed to be gooey!)
• Use Room Temperature Eggs: This helps everything blend smoothly and gives you a more even bake. If you forget, just pop them in a bowl of warm water for 10 minutes.
• Watch the Bake Time: Every oven is slightly different. Start checking at the 28-minute mark. Blondies should be golden around the edges and barely set in the center. If you want them extra gooey, take them out earlier. If you prefer a firmer bar, give them an extra 2-3 minutes.
• Slicing for Clean Edges: For picture-perfect bars (especially if you’re sharing on Pinterest), let the blondies cool completely, then use a sharp knife wiped between cuts. If you’re impatient like me, just embrace the gooey mess—still delicious!
• Flavor Boost: Want even more vanilla flavor? Add the seeds from half a vanilla bean or a dash of vanilla bean paste. It’s a little extra, but wow, what a difference.
• Batch Baking: You can double this recipe and bake in a 9×13-inch (23×33 cm) pan. Just add 5-10 minutes to the bake time and check for doneness as usual.
• Personal Fail: Once, I forgot to line my pan and spent a solid five minutes chiseling blondies out with a butter knife. Don’t skip the parchment or a good grease job. Trust me!

Consistency is all about the small details: room temp ingredients, precise measuring, and watching the oven like a hawk for the last few minutes. If you multitask, set a timer—you do not want to miss that perfect golden moment. Every batch gets easier (and tastier) as you practice!

Variations & Adaptations

• Gluten-Free Blondies: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve made these for my gluten-sensitive friends and they couldn’t tell the difference!
• Nutty Crunch: Add 1/2 cup (60g) of toasted pecans, walnuts, or almonds for a deeper flavor and a crunchy bite. If you have nut allergies in the house, just leave them out or use sunflower seeds.
• Extra Gooey Swirl: Dollop peanut butter, almond butter, or Nutella on top of the batter before baking, then gently swirl with a knife for a marbled effect. This is my personal favorite late-night twist!
• Chocolate Lovers: Fold in 1 cup (180g) dark or semi-sweet chocolate chips instead of white. For triple chocolate, add both!
• Seasonal Flavors: In the fall, mix in cinnamon and a handful of dried cranberries. Springtime? Add lemon zest and fresh raspberries.
• Vegan Blondies: Use vegan butter and substitute eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and rested for 5 minutes).

This blondies vanilla brownies recipe is super flexible. Adjust the mix-ins for your mood or pantry—swap chocolate chips for butterscotch, or add a handful of coconut flakes for a tropical vibe. I once added crushed pretzels and a sprinkle of sea salt on top—salty-sweet heaven!

Serving & Storage Suggestions

These blondies vanilla brownies are best served slightly warm or at room temperature, cut into neat squares (or rustic chunks—no judgment here). For a stunning presentation, dust with powdered sugar or drizzle with a little melted white chocolate. I love serving them alongside fresh berries and a cold glass of milk, or with coffee for an afternoon pick-me-up. They also pair beautifully with a scoop of vanilla ice cream for dessert that feels restaurant-worthy.

Storage: Store the blondies in an airtight container at room temperature for up to 4 days. If you want them to last longer, refrigerate for up to a week. For make-ahead magic, freeze sliced bars in a zip-top bag or airtight container for up to 2 months. Just thaw at room temp or microwave for 10-15 seconds for instant gooeyness.

Reheating: If you love that just-baked taste, pop a blondie in the microwave for 10 seconds—melty, dreamy, and totally irresistible. The flavors actually deepen after a day or two, so they’re perfect for baking ahead of time for parties or gifts.

Nutritional Information & Benefits

Each blondie bar (based on 16 bars per batch) contains approximately 230 calories, 11g fat, 32g carbohydrates, and 2g protein. The bars are naturally nut-free if you skip the mix-ins, and can be made gluten-free or dairy-free with simple swaps.

Health Benefits: Brown sugar provides some trace minerals, and using nuts adds healthy fats and a little protein. You can lighten things up by reducing sugar by 1/4 cup or adding whole wheat flour for extra fiber—though, let’s face it, these are meant to be a treat!

Dietary Notes: Easily adapted for gluten-free, dairy-free, or nut-free diets. Contains eggs and wheat (unless modified). Always check your mix-ins for allergens if sharing.

I believe balance is key—these blondies vanilla brownies are all about joy, sharing, and treating yourself without guilt. Sometimes you just need that golden, gooey comfort!

Conclusion

If you’re searching for a dessert that delivers pure comfort, packs a punch of vanilla, and comes together with minimal fuss, this blondies vanilla brownies recipe is it. The gooey texture, golden edges, and rich flavor make these bars completely irresistible every time. Plus, you can customize them a hundred different ways to suit your cravings or dietary needs.

Honestly, I keep coming back to this recipe because it never lets me down—whether I’m baking for a crowd or just sneaking a treat for myself. I hope you give these blondies a try and put your own spin on them. Don’t forget to leave a comment below letting me know how they turned out, or share your creative adaptations!

Happy baking, friends—and remember: a little gooeyness is a very good thing.

FAQs About Blondies Vanilla Brownies

Can I make these blondies vanilla brownies gluten-free?

Yes! Just swap the all-purpose flour for a 1:1 gluten-free baking blend. They’re just as gooey and delicious—no one will know the difference.

What’s the best way to store blondies to keep them soft?

Store them in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate or freeze, then reheat gently for that fresh-out-of-the-oven feel.

Can I double the recipe for a crowd?

Absolutely! Double all ingredients and bake in a 9×13-inch (23×33 cm) pan. Add 5-10 minutes to the bake time and check for doneness around the edges and center.

Are these blondies vanilla brownies nut-free?

They are if you skip the nuts in the mix-in step. Always check other ingredients for potential allergens if you’re baking for someone with allergies.

What can I add for extra flavor?

Try white or dark chocolate chips, toasted nuts, swirls of peanut butter, or a sprinkle of flaky sea salt on top. You can even add spices like cinnamon for a fun twist!

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