Chewy, buttery, and layered with festive flavours, this chewy blondie recipe is a guaranteed crowd-pleaser, especially for work holiday potlucks, cookie swaps, or cozy gatherings with friends.
If I had to choose just one texture to enjoy for the rest of my life, it would be chewy. Hands down. There’s something so satisfying about that soft, dense bite, and this blondie is the absolute epitome of it. Crisp edges, a rich and gooey centre, and just enough structure to hold everything together—this is the chewy blondie of my dreams.
When it comes to baking, I tend to trust recipes created by pastry chefs. Culinary chefs are incredible, but you can usually tell when a dessert recipe isn’t written with baking precision (AKA when an ingredient is not measured in grams). The original version of this blondie, however, came from Gordon Ramsay’s Home Cooking cookbook, and it’s a solid cookbook.
I’ve tweaked the recipe over the years to truly make it my own. For this chewy blondie recipe, I reduced the brown sugar slightly to keep it balanced, added toasted slivered almonds for crunch and nuttiness, and finished it with a simple orange glaze for a bright, festive touch.
This blondie has become a regular in my holiday baking rotation for friends, family, and coworkers. It may look humble and unassuming, but don’t be fooled, it packs serious flavour and texture. One important note: do not overbake. If anything, err on the side of underbaking to achieve that perfect chewy centre.
Chewy Blondie Recipe: FAQs
How do I make sure blondies turn out chewy?
The key to a chewy blondie recipe is using melted butter, brown sugar, and avoiding overbaking. Pull the blondies from the oven when the centre is still soft—they will continue to set as they cool.
Can I make this chewy blondie recipe ahead of time?
Yes! These blondies actually taste better the next day once the flavours have had time to settle. Store them in an airtight container at room temperature.
Why are my blondies dry instead of chewy?
Dry blondies are usually the result of overbaking or too much flour. Measure flour carefully and bake just until the edges are set and the middle remains soft.
Can I freeze chewy blondies?
Absolutely. Wrap individual blondie squares tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I skip the orange glaze?
Yes. The glaze adds a festive brightness, but the chewy blondie recipe is delicious on its own or even with a simple dusting of powdered sugar.
Chewy Blondies
Prep Time:
15 minutes
Cook Time:
30 minutes
Serves:
Makes 9 big bars
Ingredients
1 cup (225g) unsalted butter
1½ cups (335g) brown sugar
¼ tsp kosher salt
1 tsp pure vanilla extract
2 large eggs
Zest and juice of 1 large orange
2¼ cups (315g) unbleached all-purpose flour
½ tsp baking soda
1 tsp baking powder
8 oz (226g) white chocolate, chopped
½ cup (75g) dried cranberries
½ cup (65g) slivered almonds, toasted
1 cup (120g) powdered sugar
Preparation
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square pan and line with parchment paper, leaving a 1-inch overhang on the sides.
In a medium saucepan over medium heat, melt the butter. Once melted, add the brown sugar and salt and whisk for about 1 minute, until glossy and slightly aerated.
Stir in the vanilla extract, then transfer the mixture to a large bowl and let cool slightly.
Add the eggs one at a time, whisking well after each addition. Stir in the orange zest.
In a separate bowl, sift together the flour, baking soda, and baking powder. Add the dry ingredients to the butter mixture and whisk just until combined.
Fold in the white chocolate chunks, followed by the dried cranberries and toasted slivered almonds.
Spoon the batter into the prepared pan and spread evenly with an offset spatula.
Bake for 35–40 minutes, until the edges are set and lightly golden, but the centre is still soft. Let cool on a wire rack for at least 15 minutes.
To make the glaze, whisk together the powdered sugar with 2–3 tablespoons of orange juice until spreadable but not runny.
Drizzle the glaze over the blondies while they’re still slightly warm. Allow to cool completely before slicing into squares. Once cooled, store blondies in an airtight container at room temperature for up to 1 week.