Classic Brownies and Blondies: Fudgy Brownie & Chewy Blondie

Classic brownies and blondies earn their place on a home baker’s short list because they solve two everyday dessert problems. First, they are simple to make with pantry ingredients. Second, they deliver reliable texture and flavor without fuss. When you want deep chocolate chew, you bake brownies. When you want butterscotch notes and a dense cookie-like bite, you bake blondies. The methods overlap, but the flavor source changes the balance of sugar, fat, and flour, which is why each bar has its own feel and finish.

The main split is obvious. Brownies get their character from cocoa and melted chocolate. That duo brings intensity, a little bitterness, and a shiny, crackly top when sugar and eggs are whisked well. Blondies skip chocolate and lean on brown sugar and vanilla. The molasses in brown sugar adds moisture and chew while creating a warm, caramel-like taste. Both bars prefer gentle mixing once the flour goes in, which keeps gluten from toughening the crumb.

Sugar ratios matter. Granulated sugar in brownies helps create that thin, glossy crust and balances cocoa’s edge. Packed brown sugar in blondies adds depth and makes a dough that bakes up with a fudgy center. Fat matters too. Melted butter is classic for both. It carries flavor and sets a dense, tender texture as it cools. Some bakers brown the butter for blondies. That adds nuttiness, but the base recipe below stays classic and dependable.

Flour is kept modest in both styles. Less flour gives a fudgier bar. More flour pushes the texture toward cake. Leavening is optional. True classic brownies skip it for a dense chew. Blondies often use a small amount of baking powder to keep the center from feeling heavy. Salt and vanilla lift both bars. A pinch of espresso powder deepens chocolate flavor without tasting like coffee.

Technique is straightforward. Warm the butter and chocolate gently for brownies. Whisk sugar into warm butter for blondies to help dissolve crystals. Beat in eggs until the batter looks thick and glossy. Fold in dry ingredients by hand. Bake just until the center is set and a toothpick comes out with a few moist crumbs. Let the pan cool before cutting so the texture sets properly. With that, you can rely on these two base recipes anytime you need a classic tray bake that tastes like home.

Classic Fudgy Brownies

Equipment
8 inch square metal baking pan lined with parchment with overhang
Medium saucepan or heatproof bowl and saucepan for a double boiler
Whisk and rubber spatula
Measuring cups and spoons or a digital scale
Wire rack

Yield and time
Servings: 16 small squares
Prep time: 15 minutes
Bake time: 22 to 28 minutes
Total time: about 45 minutes plus cooling

Ingredients
Unsalted butter 1 stick, melted and warm — 1/2 cup; 113 g
Bittersweet or dark chocolate, chopped — 4 oz; 113 g
Unsweetened cocoa powder — 1/4 cup; 25 g
Granulated sugar — 1 cup + 2 tablespoons; 225 g
Large eggs — 2; about 100 g without shells
Vanilla extract — 1 teaspoon; 5 ml
Fine salt — 1/2 teaspoon; 3 g
Instant espresso powder, optional — 1 teaspoon; 2 g
All purpose flour — 2/3 cup, spooned and leveled; 80 g

Instructions

1. Heat the oven to 350°F or 175°C. Line the pan with parchment so the ends overhang for easy lifting.
2. Melt the chocolate with the butter. Do this in a saucepan over low heat or in a heatproof bowl set over barely simmering water. Stir until smooth, then remove from heat. The mixture should be warm, not hot.
3. Whisk in cocoa until smooth. Whisk in sugar until the batter looks thick and glossy.
4. Whisk in eggs one at a time until fully blended and slightly thickened. Whisk in vanilla, salt, and espresso powder if using.
5. Switch to a spatula. Sprinkle flour over the batter and fold just until no dry streaks remain. Do not overmix.
6. Scrape into the prepared pan and smooth the top.
7. Bake 22 to 28 minutes. The top will look shiny and set. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
8. Cool the pan on a rack until just warm, then lift the slab out by the parchment and cool to room temperature before cutting into 16 squares.

Approximate nutrition per serving
Calories: 180
Fat: 10 g
Saturated fat: 6 g
Carbohydrates: 23 g
Fiber: 2 g
Total sugars: 18 g
Protein: 3 g
Sodium: 85 mg

Classic Chewy Blondies

Equipment
8 inch square metal baking pan lined with parchment with overhang
Medium saucepan
Whisk and rubber spatula
Measuring cups and spoons or a digital scale
Wire rack

Yield and time
Servings: 16 small squares
Prep time: 10 minutes
Bake time: 20 to 25 minutes
Total time: about 40 minutes plus cooling

Ingredients
Unsalted butter, melted and slightly cooled — 1/2 cup; 113 g
Packed light or dark brown sugar — 1 cup; 200 g
Large egg — 1; about 50 g without shell
Large egg yolk — 1; about 18 g
Vanilla extract — 1 1/2 teaspoons; 7 ml
All purpose flour — 1 cup, spooned and leveled; 120 g
Baking powder — 1/2 teaspoon; 2 g
Fine salt — 1/2 teaspoon; 3 g
Optional add ins: chopped toasted walnuts or pecans 1/2 cup; 50 to 60 g, or white chocolate or butterscotch chips 1/2 cup; 85 g

Instructions

1. Heat the oven to 350°F or 175°C. Line the pan with parchment so the ends overhang.
2. In a saucepan, melt the butter, then let it cool until warm to the touch. Whisk in brown sugar until the mixture looks smooth and shiny.
3. Whisk in the egg and yolk until the batter thickens slightly. Whisk in vanilla and salt.
4. In a small bowl, whisk flour with baking powder. Sprinkle over the batter and fold with a spatula just until no dry spots remain. If using add ins, fold them in now.
5. Spread the batter evenly in the pan. It will be thick. Smooth the top.
6. Bake 20 to 25 minutes. The edges will be set and lightly browned and the center will look just set. A toothpick should come out with a few moist crumbs.
7. Cool on a rack. Lift the slab out and cool to room temperature before cutting into 16 squares.

Approximate nutrition per serving
Calories: 190
Fat: 9 g
Saturated fat: 5 g
Carbohydrates: 26 g
Fiber: 0 g
Total sugars: 18 g
Protein: 2 g
Sodium: 95 mg

Ingredient roles and swap notes

Chocolate and cocoa in brownies
Melted chocolate brings body, fat, and glossy texture. Cocoa intensifies flavor without extra moisture. Using both gives depth and a shiny crust. If you use only cocoa, increase butter by 1 tablespoon or 14 g to keep the crumb tender.

Sugar choices
Granulated sugar helps create a crackly top in brownies. Brown sugar in blondies increases moisture and chew. You can split sugars in either recipe, but the texture will shift. More brown sugar means a denser, chewier bar.

Fat
Melted butter is classic for both. Oil makes a softer crumb but can mute flavor. If you brown the butter for blondies, let it cool to warm before mixing or the sugar will separate.

Flour and mixing
Measure flour accurately. Too much flour makes dry bars. Fold gently once the flour goes in. Stop when the batter looks uniform.

Leavening
Classic brownies do not need baking powder. Blondies benefit from a small lift to keep the center from feeling heavy. Do not add baking soda to brownies unless you adjust acidity and sugar.

Salt and vanilla
Salt sharpens flavor. Vanilla rounds out both bars. Use them even when you think you won’t taste them.

Doneness and cutting

Start checking early. Ovens vary. Pull the pan when the center is set and the tester shows moist crumbs. Overbaking dries the edges and dulls flavor. Cool completely for clean cuts. Use a long sharp knife, wipe between cuts, and lift by the parchment to prevent crumbling.

Storage and make-ahead

Store cut bars in an airtight container at room temperature for 3 to 4 days. For longer storage, wrap the whole slab tightly, freeze up to 2 months, and thaw unwrapped on a rack to keep the top from getting tacky. Both batters can be mixed a day ahead and held in the refrigerator. Bring to room temperature before baking and expect a few extra minutes in the oven.

When to choose brownies or blondies

Pick brownies when you want bold chocolate, a shiny top, and a chewy center. Pick blondies when you want caramel notes, a cookie-like bite, and a base that plays well with nuts or chips. Keep these two core recipes on hand and you can answer either craving without changing your shopping list.