TMc’s Blondie Bars

I love this recipe because it’s so easy to customize! It’s a very rich, very chewy bar cookie. I tend to serve these in smaller portions because a little goes a long way. Another reason I love this recipe is that it’s easy to make without a stand mixer because the butter is already melted – no need to “cream” anything. In fact, I’m posting this today because I’ll be making a batch here in Mom’s kitchen later this week…and Mom’s kitchen is absolutely beautiful, but not quite equipped for the baking-obsessed as mine is. 😉

TMc’s Blondie Bars

Think of a super-rich, extra-buttery, chewy bar cookie…this is the one.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Author: TMc


  • 13 x 9 x 2 Baking Pan
  • Baking Spray
  • Bowl, spoon, measuring implements, the usual


  • 1 Cup Melted Butter (Two 8-ounce sticks)
  • 2 Cups Packed Light Brown Sugar
  • 2-1/4 Cups Aerated Self-rising Flour (or use AP flour + 1/4 tsp baking soda + 1/2 tsp baking powder)
  • 1 tsp Kosher Salt
  • 2 Large eggs, beaten lightly
  • 1-1/2 TBSP Vanilla Extract (it’s fun to try a 1/2 tsp of an alternative flavor extract here if it works with your add-ins)
  • 1 Cup Chocolate Chips (or chopped chocolate)
  • 1/2 Cup Chopped Nuts (your choice – or leave ‘em out for a nut-free offering and double your fruit)
  • 1/2 Cup Dried Cranberries (or raisins, or dates, or whatever you have that works for you)


  • Preheat oven to 350 F
  • Melt butter
  • Add sugar to melted butter in your mixing bowl, stir well
  • Crack and beat eggs lightly, add to bowl, stir well
  • Add salt and vanilla to bowl, stir well
  • Add flour, stir well
  • Add your chocolate/nuts/fruit, mix well
  • Spray 13×9 baking pan with baking spray – get the corners and halfway up the sides as well as the bottom – these are sticky
  • Spread batter into the baking pan
  • Bake for 35-40 minutes at 350 F – start watching them carefully at about 30 minutes – once they look very golden brown on top, start testing for doneness – toothpick should have just a few moist crumbs but not be outright wet-looking
  • Once baked, remove from oven, cool in pan for 20 minutes
  • Flip out onto a cooling rack, and let finish cooling for a couple of hours, then store in an airtight container or zip bag(s)


  • This is an easy recipe to customize – I often pull out the base batter recipe to use up smaller portions of chopped nuts and/or dried fruits that I have sitting around.
  • For a very special signature treat, try getting creative by picking up a couple 4-ounce bags of Sahale snacks, chopping them up, and using them as your add-ins. I highly recommend the Pomegranate Vanilla Cashews or the Tangerine Vanilla Cashew Macadamia blends – I use white chips with those, if at all. Another big hit is chopped dates with toasted chopped walnuts.
  • Don’t be afraid to mix up your extract flavors to go with your add-ins of choice – my guideline is to use the full 1 TBSP of vanilla, then the remaining 1/2 TBSP can be something else – orange, rum, whatever makes sense.
  • Freezer tip: if you’re going to freeze these for later, don’t cut them all up into individual portions for that. I usually take a strip out the middle for eating, then quarter the rest and put them into 4 quart freezer bags – it’s a perfect fit. Doing this keeps them moister, for longer, in the freezer.

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