18 Delicious Blonde Brownie Recipes for Sweet Tooths

Just when you thought brownies couldn’t get any better, along come these 18 delicious blonde brownie recipes to prove you wrong! Perfect for those with a sweet tooth, these golden, buttery treats are a delightful twist on the classic chocolate version. Whether you’re craving something gooey, chewy, or packed with mix-ins, we’ve got a recipe that’ll make your heart sing. So, preheat your oven and let’s get baking!

Classic Blonde Brownies with Walnuts

Delightfully chewy with a rich butterscotch flavor, these Classic Blonde Brownies with Walnuts are a nostalgic treat that never fails to bring back memories of baking with my grandma. I love how the walnuts add a satisfying crunch, making each bite a perfect balance of textures.

Ingredients

• 1 cup unsalted butter, melted (I find melting it first gives a smoother batter)
• 2 cups packed light brown sugar (the secret to that deep, caramel-like flavor)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tbsp vanilla extract (pure vanilla makes all the difference)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup chopped walnuts (toasted for extra flavor, if you have time)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the mixture is cool enough so it doesn’t cook the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this into the wet ingredients until just combined. Tip: Overmixing can lead to tough brownies.
5. Fold in the chopped walnuts, reserving a handful to sprinkle on top for a pretty finish.
6. Spread the batter evenly in the prepared pan and sprinkle the reserved walnuts over the top.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Tip: Don’t overbake; they’ll continue to set as they cool.
8. Let cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.

Velvety and rich, these blonde brownies are a dream with their chewy centers and crisp edges. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as is with your afternoon coffee.

White Chocolate Chip Blonde Brownies

First off, let me tell you, these White Chocolate Chip Blonde Brownies are a game-changer in my dessert repertoire. They’re the perfect blend of chewy and soft, with a richness that’ll have you sneaking back for just one more piece. I stumbled upon this recipe during a lazy Sunday baking spree, and it’s been a staple ever since.

Ingredients

• 1 cup unsalted butter, melted (I swear by the rich flavor it adds)
• 2 cups packed light brown sugar (the secret to that deep, molasses-like sweetness)
• 2 large eggs, room temperature (they blend so much better this way)
• 1 tbsp vanilla extract (don’t skimp; it’s the soul of the brownie)
• 2 cups all-purpose flour (I’ve tried gluten-free blends here with great success)
• 1/2 tsp baking powder (for just the right lift)
• 1/4 tsp salt (to balance all that sweetness)
• 1 1/2 cups white chocolate chips (because more is always better, right?)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, baking powder, and salt, folding gently until just combined. Overmixing leads to tough brownies—trust me, I’ve learned the hard way.
5. Fold in the white chocolate chips, reserving a handful to sprinkle on top before baking for that picture-perfect finish.
6. Spread the batter evenly in the prepared pan and sprinkle the reserved chocolate chips over the top.
7. Bake for 25-30 minutes, or until the edges are golden but the center is still slightly soft. A toothpick should come out with a few moist crumbs.
8. Let cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.

What makes these blonde brownies stand out is their irresistible chewy texture paired with the creamy bursts of white chocolate. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy them as is with your afternoon coffee.

Salted Caramel Blonde Brownies

Very few desserts strike the perfect balance between sweet and salty quite like these Salted Caramel Blonde Brownies. I remember the first time I tried them at a friend’s potluck, and I’ve been hooked ever since. Now, I make them for every gathering, and they’re always the first to disappear.

Ingredients

• 1 cup unsalted butter, melted (I like to use European-style butter for its richer flavor)
• 2 cups light brown sugar, packed (the secret to that deep, molasses-like taste)
• 2 large eggs, room temperature (they blend better with the batter)
• 1 tbsp vanilla extract (pure, not imitation, makes all the difference)
• 2 cups all-purpose flour (I always sift mine to avoid lumps)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup salted caramel chips (these little gems are what make the brownies)
• 1/2 tsp baking powder (aluminum-free keeps the taste neutral)
• Sea salt flakes for sprinkling (Maldon is my go-to for that perfect crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, salt, and baking powder, folding gently until just combined. Overmixing leads to tough brownies.
5. Fold in the salted caramel chips, reserving a handful for the top if you like extra gooey pockets.
6. Spread the batter evenly in the prepared pan and sprinkle with the reserved caramel chips and sea salt flakes.
7. Bake for 25-30 minutes, or until the edges are golden but the center is still slightly soft. A toothpick should come out with a few moist crumbs.
8. Let cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.

Gooey, rich, and with just the right amount of salty crunch, these brownies are a dream. I love serving them slightly warm with a scoop of vanilla ice cream for the ultimate indulgence.

Peanut Butter Swirl Blonde Brownies

My kitchen smells like a cozy bakery right now, all thanks to these Peanut Butter Swirl Blonde Brownies I just whipped up. There’s something about the combination of peanut butter and blonde brownies that feels like a warm hug, and I can’t wait to share how easy these are to make.

Ingredients

• 1 cup unsalted butter, melted (I always go for unsalted to control the sweetness)
• 2 cups light brown sugar, packed (this gives the brownies their signature moisture)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tbsp vanilla extract (the real deal, not imitation)
• 2 cups all-purpose flour (I sometimes sift it for extra fluffiness)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup creamy peanut butter (I’m loyal to the natural, no-stir kind)

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Make sure the butter isn’t too hot to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Gently fold in the flour, baking powder, and salt until just combined. Overmixing can lead to tough brownies.
5. Spread the batter evenly into the prepared pan. Drop dollops of peanut butter on top and use a knife to swirl it into the batter. Tip: Don’t over-swirl or you’ll lose the beautiful marble effect.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t overbake.
7. Let cool completely in the pan before lifting out and cutting into squares.

What makes these brownies stand out is their perfect balance of chewy and soft textures, with the peanut butter swirl adding a rich, nutty flavor that’s irresistible. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent treat that’ll have everyone asking for seconds.

Coconut Macadamia Blonde Brownies

How many times have you stumbled upon a recipe that promised to be a game-changer but turned out to be just another item on your long list of kitchen experiments? Well, let me tell you, these Coconut Macadamia Blonde Brownies are the real deal. I first made them on a lazy Sunday afternoon, and now they’re a staple in my dessert repertoire.

Ingredients

• 1 cup unsalted butter, melted (I always keep an eye on it to avoid browning)
• 2 cups light brown sugar, packed (the secret to that chewy texture we all love)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tbsp vanilla extract (yes, a full tablespoon—it makes a difference)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1 tsp baking powder (freshness is key, so I check the date)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup shredded coconut (toasted for extra flavor, if you have the time)
• 1 cup macadamia nuts, roughly chopped (because bigger pieces mean more crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, baking powder, and salt, folding gently until just combined. Overmixing leads to tough brownies.
5. Fold in the shredded coconut and macadamia nuts until evenly distributed throughout the batter.
6. Spread the batter into the prepared pan, smoothing the top with a spatula. Tip: Wet the spatula lightly to prevent sticking.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Tip: Rotate the pan halfway through for even baking.
8. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.

Decadently rich with a perfect balance of chewiness and crunch, these blonde brownies are a tropical twist on a classic. Serve them warm with a scoop of vanilla ice cream for an indulgent treat, or enjoy them as is with your afternoon coffee.

Espresso Blonde Brownies with Dark Chocolate Drizzle

Waking up to the aroma of coffee brewing is one of my favorite morning rituals, and these Espresso Blonde Brownies with Dark Chocolate Drizzle are like that first sip of coffee—comforting, invigorating, and utterly delicious. I stumbled upon this recipe during a lazy Sunday baking spree, and it’s been a staple in my dessert repertoire ever since.

Ingredients

• 1 cup unsalted butter, melted (I find melted butter gives these brownies a fudgier texture)
• 1 1/2 cups light brown sugar, packed (the molasses in brown sugar adds a deep flavor)
• 2 large eggs, room temperature (they blend more smoothly into the batter)
• 2 teaspoons vanilla extract (I always splurge on the good stuff)
• 1 1/2 cups all-purpose flour (sifted to avoid lumps)
• 2 tablespoons instant espresso powder (this is where the magic happens)
• 1/2 teaspoon salt (just a pinch to balance the sweetness)
• 1/2 cup dark chocolate chips (for that luxurious drizzle)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the mixture isn’t too hot to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, espresso powder, and salt, folding gently until just combined. Tip: Overmixing can lead to tough brownies.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool.
7. Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled brownies.

Go ahead and cut these into squares—the espresso gives them a subtle kick, while the dark chocolate drizzle adds a rich, velvety finish. Perfect with a cup of coffee or as a decadent midnight snack.

Butterscotch Blonde Brownies with Pecans

Zesty and sweet, these Butterscotch Blonde Brownies with Pecans are my go-to when I need a quick dessert that feels a bit fancy without the fuss. I remember the first time I made them; my kitchen smelled like a cozy bakery, and my family couldn’t resist sneaking bites before dinner.

Ingredients

• 1 cup unsalted butter, melted (I always use unsalted to control the sweetness)
• 2 cups light brown sugar, packed (the secret to that deep butterscotch flavor)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tbsp vanilla extract (the real deal, not imitation)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup butterscotch chips (because more is always better)
• 1/2 cup chopped pecans (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Make sure the butter isn’t too hot to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, baking powder, and salt, folding gently until just combined. Overmixing leads to tough brownies.
5. Fold in the butterscotch chips and toasted pecans, saving a handful to sprinkle on top for a pretty finish.
6. Spread the batter evenly in the prepared pan and sprinkle the reserved chips and pecans over the top.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Tip: Don’t overbake; they’ll continue to set as they cool.
8. Let cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack.

Velvety and rich, these brownies strike the perfect balance between chewy and cakey. Serve them warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy them as is with your afternoon coffee.

Maple Bacon Blonde Brownies

First off, let me tell you, these Maple Bacon Blonde Brownies are the perfect blend of sweet and savory that you didn’t know you needed in your life. I stumbled upon this recipe during a lazy Sunday brunch experiment, and now it’s a staple in my kitchen for gatherings or just when I need a little pick-me-up.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra light texture)
• 1/2 cup unsalted butter, melted (because let’s be honest, everything’s better with butter)
• 3/4 cup light brown sugar (packed tight, it makes all the difference)
• 1 large egg (room temperature eggs blend smoother, trust me)
• 2 tbsp pure maple syrup (the real deal, none of that imitation stuff)
• 1 tsp vanilla extract (a splash more never hurt anyone)
• 1/2 cup cooked bacon, chopped (I go for thick-cut for that meaty bite)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Doing this by hand gives you control over the texture.
3. Beat in the egg, then stir in the maple syrup and vanilla extract until well combined.
4. Gently fold in the flour and salt until just mixed. Overmixing leads to tough brownies, and nobody wants that.
5. Stir in the chopped bacon, saving a few pieces for topping if you’re feeling fancy.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula. Sprinkle the reserved bacon on top for that Instagram-worthy finish.
7. Bake for 20-25 minutes, or until the edges are golden but the center is still slightly soft. A toothpick should come out with a few moist crumbs.
8. Let cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack.

Best enjoyed warm, these blonde brownies offer a chewy center with crispy edges, and the maple-bacon combo is downright addictive. Serve them with a drizzle of extra maple syrup for an over-the-top treat that’ll have everyone asking for seconds.

Pumpkin Spice Blonde Brownies

Craving something sweet but not too heavy? These Pumpkin Spice Blonde Brownies are my go-to when I want a dessert that’s both comforting and a bit unexpected. The blend of warm spices and pumpkin puree makes them perfect for any season, though I secretly bake them year-round.

Ingredients

• 1 cup unsalted butter, melted (I always use unsalted to control the sweetness)
• 1 cup light brown sugar, packed (dark brown sugar works too for a deeper flavor)
• 1/2 cup pumpkin puree (not pumpkin pie filling, trust me on this)
• 2 large eggs, room temperature (they blend better when not cold)
• 2 tsp vanilla extract (the real deal, not imitation)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1 tbsp pumpkin pie spice (homemade or store-bought, both are great)
• 1/2 tsp baking powder (for that perfect rise)
• 1/4 tsp salt (just a pinch to balance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Make sure the butter isn’t too hot to avoid cooking the eggs.
3. Add the pumpkin puree, eggs, and vanilla extract to the butter mixture, whisking until fully combined.
4. Sift in the flour, pumpkin pie spice, baking powder, and salt. Fold the dry ingredients into the wet until just combined—overmixing leads to tough brownies.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Tip: For extra texture, sprinkle some chopped pecans or white chocolate chips on top before baking.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: They’ll continue to set as they cool, so don’t overbake.
7. Let the brownies cool in the pan for at least 20 minutes before lifting them out to cool completely on a wire rack.

Now, these brownies are wonderfully moist with a tender crumb, and the pumpkin spice gives them a cozy warmth that’s irresistible. I love serving them slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cherry Almond Blonde Brownies

Finally, a dessert that combines the nutty richness of almonds with the sweet tang of cherries in every bite. These Cherry Almond Blonde Brownies have become my go-to for potlucks, and I love how they surprise people who expect the usual chocolate brownie.

Ingredients

• 1 cup unsalted butter, melted (I find melted butter gives a fudgier texture)
• 1 1/2 cups light brown sugar, packed (the molasses in brown sugar adds depth)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tsp almond extract (don’t skip this; it’s the flavor backbone)
• 1 1/2 cups all-purpose flour (I sometimes swap half for almond flour for extra nuttiness)
• 1/2 tsp salt (balances the sweetness)
• 1 cup dried cherries (soak them in warm water for 10 minutes if they’re too dry)
• 1/2 cup sliced almonds (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition. Stir in the almond extract.
4. Gently fold in the flour and salt until just combined. Overmixing leads to tough brownies.
5. Fold in the dried cherries and half of the sliced almonds. Reserve the rest for topping.
6. Pour the batter into the prepared pan, smoothing the top. Sprinkle with remaining almonds.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Check at 25 minutes to avoid overbaking.
8. Let cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack.

Lightly chewy with a crisp edge, these blonde brownies are a delightful twist on the classic. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Mint Chocolate Chip Blonde Brownies

Whenever I think of summer desserts, my mind instantly goes to these Mint Chocolate Chip Blonde Brownies. They’re the perfect blend of refreshing mint and rich chocolate, with a chewy texture that’s just irresistible. I first made them for a backyard BBQ, and now they’re a staple in my summer baking rotation.

Ingredients

• 1 cup unsalted butter, melted (I always use unsalted to control the sweetness)
• 1 1/2 cups light brown sugar, packed (this gives the brownies their signature chew)
• 2 large eggs, room temperature (they blend better when not cold)
• 2 tsp pure vanilla extract (the real stuff makes a difference)
• 1/2 tsp mint extract (adjust to taste, but this amount gives a nice hint of mint)
• 2 cups all-purpose flour (I’ve tried gluten-free blends with success, too)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips (I sometimes mix in dark chocolate for a deeper flavor)
• 1/2 cup Andes mint pieces (these add a creamy minty surprise)
• Green food coloring, optional (a few drops give that classic mint chip look)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla and mint extracts.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this into the wet ingredients until just combined. Tip: Overmixing can lead to tough brownies.
5. Fold in the chocolate chips and Andes mint pieces. If using, add green food coloring until desired shade is reached.
6. Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are golden but the center is still slightly soft. Tip: A toothpick inserted should come out with a few moist crumbs.
7. Let cool completely in the pan before lifting out and cutting into squares.

So there you have it—these brownies are wonderfully chewy with pockets of melty chocolate and a refreshing minty finish. I love serving them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat.

Lemon Blueberry Blonde Brownies

Yesterday, I found myself craving something sweet yet tangy, and that’s when the idea of Lemon Blueberry Blonde Brownies hit me. Perfect for summer, these blondies are a delightful twist on the classic, bursting with fresh blueberries and a zesty lemon glaze.

Ingredients

• 1 cup unsalted butter, melted (I always use unsalted to control the sweetness)
• 2 cups light brown sugar, packed (the secret to that chewy texture)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tbsp vanilla extract (the good stuff makes a difference)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1 tsp baking powder (fresh is best for maximum rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup fresh blueberries (frozen work too, but don’t thaw them)
• Zest of 1 lemon (for that bright, sunny flavor)
• 1/4 cup lemon juice (freshly squeezed, please)
• 1 cup powdered sugar (for the glaze, sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, baking powder, and salt, folding gently until just combined. Overmixing leads to tough blondies.
5. Gently fold in the blueberries and lemon zest, distributing evenly without crushing the berries.
6. Spread the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean from the center.
7. While the blondies cool, whisk together the lemon juice and powdered sugar for the glaze. Drizzle over the cooled blondies. Tip: For a thicker glaze, add more powdered sugar.
8. Let the glaze set for about 10 minutes before slicing into squares.

Lemon Blueberry Blonde Brownies are a perfect balance of sweet and tart, with a moist, chewy center and crispy edges. Serve them with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as is with your afternoon coffee.

Raspberry Cheesecake Blonde Brownies

Goodness, have I got a treat for you today! These Raspberry Cheesecake Blonde Brownies are the perfect blend of tangy and sweet, with a creamy cheesecake layer that’ll make your taste buds dance. I stumbled upon this recipe during a lazy Sunday baking spree, and it’s been a hit ever since.

Ingredients

• 1 cup unsalted butter, melted (I always use unsalted to control the sweetness)
• 2 cups light brown sugar, packed (the secret to that rich, molasses flavor)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tbsp vanilla extract (the real deal, none of that imitation stuff)
• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup fresh raspberries (frozen works too, but fresh is my preference for that burst of flavor)
• 8 oz cream cheese, softened (this is the star, so don’t skimp on quality)
• 1/4 cup granulated sugar (for that slight crust on top)

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Make sure the butter isn’t too hot to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Gently fold in the flour and salt until just combined. Overmixing leads to tough brownies, so be gentle!
5. Spread the batter evenly into the prepared pan. Tip: A spatula lightly greased with butter prevents sticking.
6. In a separate bowl, beat the cream cheese and granulated sugar until smooth. Dollop over the brownie batter, then swirl with a knife.
7. Scatter the raspberries over the top, pressing lightly into the batter.
8. Bake for 25-30 minutes, or until the edges are golden and the center is just set. Tip: A toothpick should come out with a few moist crumbs for perfect doneness.
9. Let cool completely in the pan before lifting out and slicing.

Now, these brownies are a dream with their creamy cheesecake swirls and juicy raspberries. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat. Never have I seen a dessert disappear so quickly at a gathering!

Toasted Marshmallow Blonde Brownies

Just when you thought brownies couldn’t get any better, here comes a game-changer that combines the gooey goodness of toasted marshmallows with the rich, buttery flavor of blonde brownies. I stumbled upon this recipe during a late-night baking spree, and it’s been a hit at every gathering since.

Ingredients

• 1 cup unsalted butter, melted (I always keep mine at room temp for easier mixing)
• 2 cups light brown sugar, packed (the secret to that deep, caramel-like flavor)
• 2 large eggs (room temp eggs blend smoother into the batter)
• 1 tbsp vanilla extract (pure vanilla makes all the difference)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp salt (balances the sweetness perfectly)
• 2 cups mini marshmallows (plus extra for topping, because why not?)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the mixture isn’t too hot to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Gently fold in the sifted flour and salt until just combined. Overmixing can lead to tough brownies.
5. Spread the batter evenly into the prepared pan and bake for 20 minutes. Tip: The edges should start pulling away from the pan.
6. Remove from the oven and evenly sprinkle the marshmallows over the top. Return to the oven for 5 more minutes, or until the marshmallows are golden and puffy.
7. Let cool in the pan for at least 30 minutes before lifting out and slicing. Tip: Use a knife dipped in hot water for clean cuts through the sticky marshmallow layer.

How these brownies strike the perfect balance between chewy and fluffy is beyond me, but the toasted marshmallow topping adds a smoky sweetness that’s irresistible. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Hazelnut Blonde Brownies

Waking up to the smell of chocolate hazelnut blonde brownies baking in the oven is my idea of a perfect morning. There’s something about the combination of rich chocolate and nutty hazelnuts that feels like a warm hug, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 1 cup unsalted butter, melted (I always use unsalted to control the sweetness)
• 2 cups light brown sugar, packed (the secret to that deep, molasses-like flavor)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tbsp vanilla extract (pure vanilla makes all the difference)
• 2 cups all-purpose flour (sifted for that airy texture we love)
• 1 tsp baking powder (the lift in every bite)
• 1/2 tsp salt (just enough to balance the sweetness)
• 1 cup chocolate chips (I prefer semi-sweet for a perfect balance)
• 1/2 cup chopped hazelnuts (toasted for extra crunch and flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, baking powder, and salt, folding gently until just combined. Overmixing leads to tough brownies.
5. Fold in the chocolate chips and toasted hazelnuts, reserving a handful for topping if desired.
6. Spread the batter evenly in the prepared pan and sprinkle the reserved chocolate chips and hazelnuts on top.
7. Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. A toothpick should come out with moist crumbs.
8. Let cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.

So there you have it, blonde brownies with a decadent twist. The texture is wonderfully chewy with pockets of melted chocolate and crunchy hazelnuts in every bite. Serve them slightly warm with a scoop of vanilla ice cream for an irresistible dessert that’ll have everyone asking for seconds.

Gingerbread Blonde Brownies

Warm, spicy, and irresistibly soft, these Gingerbread Blonde Brownies are my go-to holiday treat that somehow finds its way into my oven year-round. There’s something about the molasses and ginger combo that feels like a hug in dessert form, and I’m here for it every single time.

Ingredients

• 1 cup unsalted butter, melted (I always use unsalted to control the sweetness)
• 1 cup light brown sugar, packed (the secret to that chewy texture we all love)
• 1/4 cup molasses (not blackstrap, unless you’re into the intense flavor)
• 2 large eggs, room temperature (they blend better when not cold)
• 2 tsp vanilla extract (the real deal, please)
• 2 cups all-purpose flour (spooned and leveled to avoid dense brownies)
• 1 tsp baking powder (freshness matters, so check the date)
• 1/2 tsp salt (balances the sweetness perfectly)
• 2 tsp ground ginger (for that signature spice kick)
• 1 tsp ground cinnamon (because cinnamon makes everything better)
• 1/2 tsp ground cloves (just a hint for depth)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter, brown sugar, and molasses until smooth. Tip: Ensure the mixture isn’t too hot to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, salt, ginger, cinnamon, and cloves. Tip: Sifting prevents lumps and ensures even spice distribution.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing leads to tough brownies, so stop when you no longer see flour streaks.
6. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until the edges are set but the center is still slightly soft.
7. Let the brownies cool in the pan for 10 minutes, then use the parchment overhang to lift them onto a wire rack to cool completely.

Best enjoyed with a dusting of powdered sugar or a dollop of whipped cream, these blonde brownies strike the perfect balance between cakey and fudgy. The gingerbread spices shine through without overpowering, making each bite a delightful nod to classic holiday flavors.

Banana Bread Blonde Brownies

Every time I spot overripe bananas on my kitchen counter, I know it’s time to whip up something special. Today, I’m sharing my go-to recipe for Banana Bread Blonde Brownies, a delightful twist on classic banana bread that’s perfect for any occasion. Trust me, the aroma alone is worth the effort!

Ingredients

• 1 cup mashed overripe bananas (about 2 large bananas – the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I always use unsalted to control the saltiness)
• 1 cup light brown sugar, packed (this adds a lovely molasses hint)
• 1 large egg (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1/2 tsp baking powder (aluminum-free is my preference)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup white chocolate chips (because why not?)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, mix the mashed bananas and melted butter until well combined. Tip: A fork works great for mashing bananas right in the bowl.
3. Stir in the brown sugar, egg, and vanilla extract until the mixture is smooth and glossy.
4. Sift in the flour, baking powder, and salt, folding gently to avoid overmixing. Overmixing can lead to tough brownies.
5. Fold in the white chocolate chips, distributing them evenly throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Tip: For extra decadence, sprinkle a few more chocolate chips on top before baking.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Don’t overbake; the brownies will continue to set as they cool.
8. Allow the brownies to cool in the pan for 10 minutes, then lift them out using the parchment overhang to cool completely on a wire rack.

These Banana Bread Blonde Brownies are the perfect marriage of moist banana bread and chewy blondies, with pockets of melted white chocolate in every bite. Try serving them warm with a scoop of vanilla ice cream for an irresistible dessert.

Oatmeal Raisin Blonde Brownies

Kicking off the weekend with a batch of these Oatmeal Raisin Blonde Brownies feels like a warm hug. They’re the perfect blend of chewy and soft, with just the right amount of sweetness to satisfy your dessert cravings without going overboard.

Ingredients

• 1 cup unsalted butter, melted (I find melted butter gives a richer flavor)
• 1 cup light brown sugar, packed (for that deep molasses taste)
• 1/2 cup granulated sugar (to balance the sweetness)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking powder (for that perfect rise)
• 1/2 tsp salt (to enhance all the flavors)
• 2 cups old-fashioned oats (for texture and heartiness)
• 1 cup raisins (soaked in warm water for 10 minutes if they’re too dry)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Tip: Whisk vigorously to dissolve the sugars for a smoother batter.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this into the wet ingredients until just combined. Tip: Overmixing can lead to tough brownies, so stop when you no longer see flour streaks.
5. Fold in the oats and raisins until evenly distributed throughout the batter.
6. Spread the batter evenly into the prepared pan, using a spatula to smooth the top. Tip: Wetting the spatula slightly can help spread the sticky batter more easily.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. They’ll continue to set as they cool.
8. Allow the brownies to cool completely in the pan on a wire rack before lifting out and slicing into squares.

Golden edges give way to a soft, chewy center packed with plump raisins and hearty oats. Serve these blonde brownies slightly warmed with a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Conclusion

These 18 Delicious Blonde Brownie Recipes are a treasure trove for anyone with a sweet tooth! From classic to creative, there’s a recipe here to satisfy every craving. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the sweetness on Pinterest for fellow dessert lovers to discover. Happy baking!

Bella Bacinos