My Chewy Blondies: Soft and Chewy, and Packed with Butterscotch Flavor
If you’re looking for blondies that are not just one-note and overly sweet, I have the recipe for you. My blondies are full of complex butterscotch-like flavors: super-rich brown butter, sweet molasses, and floral vanilla.
You might read that blondies are *not* in fact brownies without the cocoa, but mine here are almost exactly that. My brownie recipe served as the parent recipe so these blondies could have a similar texture: fudge-like with a slightly creamy center.
What is the texture of my Chewy Blondie?
My blondies have an intense chew to them with a gooeyness that you can customize based on bake time. (Less baking = more gooey) The ingredients and method are a modified version of my brownie recipe: low moisture, high starch, and high protein to yeild a chewy-gooey texture. (So if you’re here from my Fudgy Brownie Recipe, welcome. I created this recipe for you.)
The hard part was figuring out how to get the same chew without all the cocoa powder. Instead of just replacing the cocoa powder with more all-purpose white flour, I really wanted an ingredient that performed similarly to cocoa powder while adding a bit of flavor complexity.
Cocoa powder in brownies contributes more than just flavor; if we take a peek under the hood, cocoa is ground-up plant material that's packed with protein, starches, and fiber, all of which help build chew and structure—in my experiments, minimally processed flours, such as whole wheat or rye, mimic cocoa powder in this recipe. We get chewier textures and structural properties similar to those of cocoa powder.
What is the taste and flavor of this blondie?
Blondies are often overwhelmingly sweet. That’s because there aren’t many bitter or acidic components in the classic formula to balance the sugar; it's often just butter, sugar, eggs, and flour. But with the addition of whole wheat or rye flour, you get subtle, earthy, slightly bitter, and malty notes that naturally balance out sweetness.
Unlike white flour, which is stripped of its flavor-rich bran and germ, whole-grain flours add complexity and pair beautifully with vanilla. The result is a blondie that tastes nutty, toasty, and deeply flavorful, not just sugary.
We’ll also amp up the flavor by making a sort-of kind-of butterscotch (typically made with butter + brown sugar). And to do that, we’ll first brown the butter (honestly, a flavor cheat code for recipes like this) and add more milk powder to enhance the browning flavors, and then mix it with brown sugar.
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In addition, I highly recommend using a lower-sugar type of chocolate. I wouldn’t go any sweeter than semi-sweet chocolate. Bittersweet chocolate chips and bars are my favorite for these blondies. I know that chocolate is super expensive now, too - so for darker chocolates, I often go to Trader Joe’s and chop up their dark chocolate pound-plus bars. If you don’t have access to a Trader Joe’s, search your grocery store - but don’t limit yourself to the baking section. Sometimes I find better prices by visiting the candy aisle and chopping up those bars instead.
What gives blondies that crinkly top?
Blondies and brownies get a crinkly top from dissolved sugar in the batter. The batter needs a high sucrose content and a minimal amount of water—just enough to dissolve the sugar. I’ve figured out the exact ratios, so you don’t have to mess with any math, and you should get this effect with both this recipe and my brownies if you mix vigourously - and I'll annotate those steps in the recipe card. If you’re interested in how cracked the code for crackly tops, check out my brownie video.
What ingredients do you need for my chewy blondies?
1 | DRIED MILK POWDER
Adds milk solids for enhanced browning, flavor, and chewiness. You can use any milk powder, such as nonfat, whole, or buttermilk —just ensure it’s as fine as possible (if needed) so it doesn’t clump during the browning process.
2 | BROWN SUGAR
Provides moisture, chewiness, and deep caramelized flavor. Brown sugar is made primarily of sucrose, with a small percentage (and its brown color) from molasses, which contributes various compounds for a more complex flavor. Dissolving as much sugar as possible into the batter will enhance the blondie's shiny, crackly crust.
3 | KOSHER SALT
Enhances sweetness and balances overall flavor.
4 | UNSALTED BUTTER
Adds fat for richness, tenderness, and flavor. If you want to make these blondies super special, try using cultured butter. The butter's acidity balances the sweetness, creating a more complex dairy flavor.
5 | EGG/EGG YOLK
Provides structure, moisture, and contributes to binding. I know some of you don’t prefer to use just yolks, but eggs are really unique in that the yolk is quite different from the whites in terms of chemical composition and, therefore, functionality. Adding an extra yolk in this recipe adds richness and emulsifiers (which bring the batter together). It does this without adding too much water, which is important in cookies and bars with a chewier texture, as extra water will hydrate the starches and yield a cakey texture.
6 | VANILLA EXTRACT
Boosts flavor and aroma.
7 | WHOLE WHEAT FLOUR
Contributes a nutty flavor and slight density. My ideal blondie uses two types of flour, but you can use all-purpose flour here, too; however, you will get a softer blondie with less flavor and texture complexity.
8 | ALL-PURPOSE FLOUR
Provides structure and balance to texture.
9 | BAKING POWDER
Leavens the blondie slightly to prevent excess density.
10 | BITTERSWEET/DARK CHOCOLATE
Blondies typically run pretty sweet, so to balance, I recommend using a less-sweet chocolate. I like those labeled “dark chocolate” or any kind of chip labeled “bittersweet.” The higher percentage on the packaging indicates a higher cocoa solids ratio, and those chocolates are typically less sweet and more cocoa-forward.
Step by step:
STEP 1 | Prep oven, pan, and browned butter ingredients.
WHY:
We have to be attentive while browning the butter, so we need to measure everything in advance and add it sequentially to avoid burning the milk solids.
HOW:
Preheat the oven to 350°F/180°C. Prepare an 8x8” pan by lining it either with foil or parchment paper and lightly greasing it (1a). Measure out the milk powder into a small bowl, and in a large mixing bowl, measure out the brown sugar and salt (1b).
STEP 2 | Brown the butter.
WHY:
Unlike brownies, which get their depth of flavor primarily from cocoa powder, blondies rely exclusively on very basic ingredients for flavor. So we’re going to try to coax as much flavor as possible from the ingredients. To start, we’ll make a butterscotch-like concoction using butter and brown sugar.
To get the best flavors out of the butter, we’re going to brown it first to develop deep, nutty flavors through the Maillard reaction. Generally, an intense flavor is otherwise very difficult to achieve due to the short baking time for these blondies (and most cookies). Adding milk powder almost quadruples the flavoring, since it’s one of the primary components of the Maillard reaction, and butter only has so much naturally. Stirring in the brown sugar while the mixture is still warm helps dissolve it, yielding a glossy top for your blondies.
HOW:
Cut butter into 1-2 inch chunks and place it in a light-colored pan. Turn the heat to medium-low and melt the butter (2a). Once the butter has liquified, a cream-colored foam will rise (2b). Stir continuously, scraping the pan to prevent milk solids from sticking and burning.
Turn off the heat once the solids are a light brown (2c), then immediately pour in the milk powder and stir continuously until the milk powder turns a medium brown (2d,e).
Pour the brown sugar/salt mixture into the hot butter and stir (2f, g). The sugar won’t dissolve yet, but it will look like really wet sand at the beach. Pour the oily sugar mixture back into the large mixing bowl.
STEP 3 | Add the eggs and the vanilla.
WHY:
Adding cold eggs prevents them from cooking in the warm sugar-butter mixture. They do warm up slightly—enough to not only emulsify the cookie base but also dissolve enough sugar to create a shiny, crackly crust on the final baked blondie. Adding vanilla after the mixture cools a bit preserves its aroma and flavor.
HOW:
Add the cold egg and yolk to the hot butter/sugar mixture (3a). Mix on high speed for 2-3 minutes, until the mixture is thick and glossy. Add the vanilla and mix for an additional 30 seconds (3b,c).
STEP 4 | Stir in the flour and chocolate.
WHY:
Adding the dry ingredients last ensures proper gluten development without overmixing. Incorporating chocolate in stages allows you to control the texture and appearance—setting some batter aside preserves a smoother surface while still incorporating chocolate chunks throughout.
HOW:
Add both flours and baking powder until no pockets of flour remain (4a-c). Here I’m just using a spatula, but you could use a mixer on low speed, too.
I like to preserve the crackly sugar top on my blondies, so I set aside about a fourth of the batter (4d). Then I mix the bittersweet chocolate pieces (113 grams) into the remaining batter (4e,f).
Spread the chocolate-containing batter in the pan first (4g). I then spread the chocolate-free batter I set aside on top and smooth it out (4h).
You can also just pour the bittersweet chocolate pieces into the batter; the brownies will still have a crackly top, albeit studded with chocolate, which is still pretty.
STEP 5 | Bake for about 18-23 minutes.
WHY:
This time range allows the blondies to set while maintaining a fully moist, chewy center. Slight underbaking keeps them fudgy, while overbaking will make them slightly cakier.
HOW:
The blondies are done when the edges are slightly browned, and you see a glossy surface.
STEP 6 | Cool in the pan and cut into squares.
Allow them to cool before lifting the parchment/foil sling (5a). Cut into squares (5b).
These were baked on the upper edge for about 21 minutes, which made them slightly cakier. They are still intensely chewy when baked this way. For a gooier result, bake a couple of minutes less.
How to store my blondies?
These blondies store extraordinarily well; just place the cut bars in an airtight container or zip-top bag.
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Chewy Blondies
- 5 g (1 teaspoon) dried milk powder*
- 179 g (3/4 cup + 2 tablespoons) brown sugar, dark or light
- 1.5 g (1/2 teaspoon) coarse kosher salt
- 141 g (10 tablespoons) unsalted butter, cut into large chunks
- 50 g (1 large) egg, cold from fridge
- 20 g (1 large) egg yolk, cold from fridge
- 15 g (1/2 tablespoon) vanilla extract
- 75 g (1/2 cup + 2 tablespoons) whole wheat flour**
- 75 g (1/2 cup + 2 tablespoons) all-purpose flour, unbleached
- ¼ teaspoon baking powder
- 113 g (4 ounces) bittersweet or dark chocolate, either chips or chopped from a bar***
- 5 g (1 teaspoon) dried milk powder*
- 179 g (3/4 cup + 2 tablespoons) brown sugar, dark or light
- 1.5 g (1/2 teaspoon) coarse kosher salt
- 141 g (10 tablespoons) unsalted butter, cut into large chunks
- 50 g (1 large) egg, cold from fridge
- 20 g (1 large) egg yolk, cold from fridge
- 15 g (1/2 tablespoon) vanilla extract
- 75 g (1/2 cup + 2 tablespoons) whole wheat flour**
- 75 g (1/2 cup + 2 tablespoons) all-purpose flour, unbleached
- ¼ teaspoon baking powder
- 113 g (4 ounces) bittersweet or dark chocolate, either chips or chopped from a bar***
Equipment note: You can use a stand mixer, hand mixer, or manual whisk for this recipe. The difference will be the texture due to the strength of mixing in step 3. A stand mixer is very strong so you will get a slightly more aerated blondie (and you’ll replace the “large mixing bowl” in Step 1 with your stand mixer bowl). A hand mixer provides a bit of aeration, whereas manual mixing yields a denser texture. All methods yield delicious, chewy blondies.
Also, the extent to which you mix will determine the presence of the crackly sugar crystal sheet on top of the blondies, if that’s important to you. (More mixing = more dissolved sucrose = more sugar crystal sheet formation, therefor a stand mixer will work best. In the pics above, I used a hand mixer.)
- Prep oven, pan, and browned butter ingredients.
Arrange a rack in the middle of your oven and preheat to 350°F/180°C.
Prepare an 8x8” pan by lining it either with foil or parchment paper and lightly greasing it.
Measure out the milk powder into a small bowl.
In a large mixing bowl, measure out the brown sugar and salt. - Brown the butter.
Add the butter to a light-colored pan.
Turn the heat to medium-low and melt the butter. Once the butter has liquified, a cream-colored foam will rise. If the butter sputters and pops, turn the heat down a little lower so it doesn’t make a mess. Use a wooden or silicone spatula to stir, scraping the pan to prevent milk solids from sticking and burning.
Turn off the heat once the solids are a light brown, then immediately pour in the milk powder and stir continuously until the foam turns tan/light brown. Pour the brown sugar/salt mixture into the hot butter and stir for one minute. The sugar won’t dissolve, but we need to warm it up a bit. It should look like really wet sand at the beach.
Pour the oily sugar mixture back into the large mixing bowl.
- Add the eggs and then vanilla.
Add the cold egg and yolk to the hot butter/sugar mixture, then immediately mix with a hand mixer on high for 2-3 minutes.
Add the vanilla and mix for an additional 30 seconds. - Stir in the flour and chocolate.
Add both flours and baking powder and mix until no pockets of flour remain.
I like to preserve the crackly sugar top on my blondies, so I set aside about a fourth of the batter. Then I mix the bittersweet chocolate pieces (113 grams) into the remaining batter and spread it into the pan. I then spread the batter I set aside on top and smooth it out.
You can also just pour the bittersweet chocolate pieces into the batter; the blondies will still have a crackly top, albeit studded with chocolate, which is still pretty. - Bake for about 18-23 minutes****.
Place the pan on the middle rack. Start checking for doneness at 18 minutes. If you prefer a gooier blondie, remove them earlier. The final blondies should have puffed up slightly with a glossy crystallized sugar top and barely browned edges. If you have a thermometer, remove it when their centers are around 200°F/93°C. - Cool in the pan and cut into squares.
Allow them to cool before lifting the parchment/foil sling to remove the blondies. Cut into squares.
Note: Cookies and bars with a high butterfat content may seem oily when they’re still warm, but as they cool and the butterfat solidifies, you’ll get a creamy, chewy texture.
Recipe Card - Adriana's Notes
*You can use any milk powder - nonfat, whole, or sweet cream buttermilk. Just ensure it’s finely ground and not clumpy—run it through a sieve if you need to remove the clumps.
**You can also use rye flour here if you have some. It creates a slightly maltier flavor and more toothsome bite. If you prefer a milder taste, I’d stick with whole wheat flour. You can also use all all-purpose flour for this recipe, but you may find the final bar overly sweet. Whole wheat flour adds depth of flavor and a chewier texture, so try to source some if you can.
***You can use any type of chocolate here, but since the blondies are so sweet, try to opt for nothing short of semi-sweet. Bittersweet is my favorite, such as chips or cut-up chunks from a bar.
****Pans of varying materials will conduct heat differently and require different baking times. All of my blondies are tested in light-colored aluminized steel pans (you can see mine here on Amazon), but if you use a different pan, such as glass or ceramic, I suggest reading this post from King Arthur Baking to ensure you get your baking times correct.
Recommended Sugar Lab Recipes + Experiments
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