These moist, chewy “blond brownies” are studded with chocolate chips, and made with ingredients you probably have on hand.
Imagine a cross between a moist, chewy brownie and a chocolate chip cookie. That’s what these Pantry Blondies taste like!
You’re likely to always have the ingredients sitting in your pantry right now, hence the name.
“This has been my go to dessert when I need one quick. I always have the ingredients in my pantry (perfect name) and I get loads of compliments when take them somewhere.”
Paula
The original recipe called for walnuts, but I replaced them with chocolate chips. If I wasn’t the only one around here who likes nuts, I’d probably use both!
Except pecans instead of walnuts, since I actually don’t like walnuts.
But you get the idea! Feel free to add whatever kind of nuts and chocolate chips you like!
Tips for making this recipe
- Be sure to mix the ingredients in the order stated in the recipe. It really does make a difference!
- Try switching the chocolate chips for white chips, peanut butter chips, or a combination.
- For chewy blondies, be sure not to overbake them. Since they’ll cool completely in the pan, they’ll continue to bake out of the oven, so remove them from the oven when a few moist crumbs still cling to a toothpick.
I have a fantastic brownie recipe that is mixed up in a similar fashion, stirring the sugar into the melted butter, etc. so I knew these blondies would be good the minute I read the recipe.
I almost always make a double batch, so there is a half a pan for me, and half for everyone else. Seriously. I can not eat just one.
Thumbs up on pantry blondes. Easy and tasty!”
Katie
And since these blondies are so easy to mix up and bake (I don’t even have to get out my stand mixer) they’re perfect for those times someone announces they’re supposed to bring a treat to school, youth group, a party, etc.
Of course, these bars are also perfect for someone with a sweet tooth like me, because I can whip up a batch without having to run to the store for any special ingredients.
This recipe is definitely a keeper. It’s one we make over and over again at my house. I hope you love these Pantry Blondies as much as we do!
FAQS
What is the difference between blondies and brownies?
Blondies don’t have any cocoa powder or chocolate in them, and are usually made with brown sugar only.
How long will blondies keep?
Blondies can stay fresh for up to a week in an airtight container at room temperature. They may keep longer in the refrigerator, but the texture may change. Blondies can also be frozen for 3-6 months.
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what do I need to make this recipe?
- Flour – all purpose
- Baking powder
- Salt
- Butter – I use unsalted
- Brown sugar – I prefer light brown sugar in this recipe
- Egg
- Vanilla – not imitation extract
- Chocolate chips – I prefer milk chocolate in this recipe, but semi-sweet is also great
Be sure to save this Pantry Blondies recipe to your favorite Pinterest board for later.
What people are saying about this recipe
These were wonderful! ~ Laura
I added one teaspoon of cinnamon for the Christmas feel, and it was delicious. (Though the original recipe is amazing by itself!) ~ Talitha
My husband hates blonde brownies, but he liked these. ~ Anonymous
Pantry Blondies
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease an 8 or 9-inch square baking pan.
- Combine 1 cup flour, b1 teaspoon baking powder and 1/4 teaspoon salt in a medium bowl.
- Melt the 1/2 cup unsalted butter in a large saucepan over low heat; remove from heat. Alternately, butter can be melted in a microwaveable bowl.
- Stir 1 cup packed brown sugar into melted butter until it is dissolved. Quickly whisk in the 1 egg and 1 teaspoon vanilla extract.
- Stir in the flour mixture until just incorporated. Stir in 1 cup chocolate chips.
- Spread the batter into the prepared baking pan. Bake for 25-30 minutes.
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Nutrition
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Who Dished It Up First : This recipe was originally published in Mom’s Big Book of Baking, but I found it at Whipped.
12 comments
Kim
I liked it, but next time will modify a bit because it was too sweet.
Talitha
I added one teaspoon of cinnamon for the Christmas feel, and it was delicious. (Though the original recipe is amazing by itself!)
Paula
This has been my go to dessert when I need one quick. I always have the ingredients in my pantry (perfect name) and I get loads of compliments when take them somewhere.
Caroline
Are your baking recipes adapted for high altitude baking? If so, I look forward to trying them.
Katie Ditter
Thumbs up on pantry blondes. Easy and tasty!
Dr. Laura @ WhoIsLaura.com
These were wonderful! I’m sharing them and linking back to you on Dr. Laura’s Tasty Tuesday this week!
Dr. Laura
pandabox33
I’m baking these right now. It looks so good !
Chef Dennis
These look incredible..I have been looking for a blondie recipe!!
Anonymous
My husband hates blonde brownies, but he liked these. we thought we would cut down on the amount of chocolate chips next time, but other than that…great!
Christy
these look just up my husband’s alley…. might just whip up a batch this afternoon.
does it go without saying that your photos are amazing…I wish i had your talent to see things just right and capture them brilliantly
i am your newest follower!
Heidi
These look so good! I posted a snickerdoodle blondie recipe that was super good you should check out. Thanks for giving me another great blondie recipe to try!
Catherine
It seems everywhere I look someone’s making blondies these days!
This looks delicious! I want to grab one from my screen! Yummy!