24 Blondies That Are So Delicious You’ll Wish You Baked a Double Batch

Hey there. You, sitting on the other end of that bar (cookie). I know, you're probably under ths spell of that other bar cookie that gets all the attention, the one that is available in easy-bake kits from every brand at the supermarket, the staple of the bake sale, the default dessert when you want something quick and no-drama. But listen. Haven't you ever heard about all the fun that blondes are having? Blondies could be thought of as the less chocolate-forward version of brownies, or more like chocolate chip cookie in bar form. But in any case, they have so much to give. They carry nuts and add-ins like it was their job. They showcase subtle flavors in a way that chocolate never could. And above all, they're butterscotchy, from that irresistible combo of butter and brown sugar, less expected than a brownie, and with a real welcome-home quality that will have you falling deeply in love with something that has been under your nose this whole time, waiting for you to notice how wonderful it is.

Ina's not going to leave the chocolate out when she can, instead, pump it up. Definitely seek out the chocolate chunks that she calls for, rather than chips, because combined with chopped walnuts, they yield golden blondies that are chock-full of melting, chunky richness. These satisfy on every level, a fabulous, low-key finish to a scrumptious dinner gathering or a disappear-in-a-minute snack for a kitchen full of kids.

If you want to pump up the butterscotch, you switch from vanilla extract to bourbon, as Duff Goldman knows. And you might even employ some butterscotch chips, which are an ordinary but much-overlooked baking aisle staple that we'd argue are due for a comeback. And finally, just like the best chocolate chip cookies or brownies, keep an eye on these to avoid overbaking, because that melting center is everything.

Easy is the name of the game here, with the secret ingredient of butterscotch pudding mix as an express lane to butterscotch-forward flavor. The texture, too, is ideal. And an unusual inclusion — cashew! — might be the most naturally butterscotchy nut you can fold in.

If you can't get enough of the salty-sweet interplay, this one's for you. A pared-back, simple blondie recipe lets that balance be the star, with no nuts or chocolate to hide behind. You'll be smitten with the results.

You get an explosion of texture and color in these, Ree's blondie answer to birthday cake. The rainbow sprinkles soften while baking, creating pops of color; they maintain crunch in the simple milk frosting. Show up to a party with these, and you might ellicit a round of "Jolly Good Fellow" in your honor.

There's a lot going on here, from the pecans, white chocolate chips and cranberries, to the butterscotch sauce drizzled over the top. That sauce really emphasizes the blondie-ness, despite the interesting chewiness and texture of the blondies beneath. All the talk will be of whether those toasty edges are the best part, or the moist and studded middle pieces.

Yes, it's another wink-wink reference to a head of hair, but it also speaks of the utter richness and luxury of one of these. You've got white chocolate chips plus macadamias and coconut flakes, for a slight tropical vibe that really goes toasty in the oven in the most unbelieveable way. This is a blondie that could wish a happy birthday to a president.

It's noteworthy that these blondies are gluten-free, although they are so rich and fabulous that we hesitate to lead with that. Seriously, these are like gingerbread in ooey-gooey blondie form, and a pan will disappear at record speed. The chopped candied ginger add a very subtle heat.

Butterscotch chips and pecans are the move here, as well as reserving some to sprinkle on top (because aren't they pretty?). Dan Langan also raises a terrific point, that we've failed to mention thus far: Blondies were born to be eaten (warm) with a scoop of ice cream (cold). Go ahead and go with vanilla for a double-vanilla situation, but these also share a common vibe with butter pecan, so, you know, dealer's choice.

Even if you don't get the reference of a strawberry blonde, you'll love the fruitiness that a little strawberry jam brings to the picture. It plays well with the walnuts and white chocolate chips, for a bar cookie that tastes of summer, even if you make them in deep winter. And, since we're discussing winter, the flavor is not far off from beloved jamprint cookies, but with a lot less fussing.

Molly Yeh takes blondies to PB&J Town, and it works! The peanut butter is in the batter but also underlined by the chocolate-peanut butter candies coated in sugar shells. Heart sprinkles add an additional crunch, and we love that the jam is an unorthodox flavor for PB, but one that goes so well: raspberry.

Molly Yeh's desserts hit that sweet spot between sophistication and delightful to people of all ages, which may be why we can never get enough. These are, at minimum, some of the most moist and unctuous blondies we have encountered (with a smooth cocoa frosting, to bring the chocolate in an unusual way). But if you choose a grassy extra-virgin olive oil, they become even olive oil-forward in a way that might sound strange but that we promise is just so darn good.

Here, another twist on the chickpea-based, gluten-free blondies. Almond flour intensifies the inclusion of almond butter, and adds a rich density. You won't taste chickpea; you'll just taste delightful blondies.

These blondies have the soul of baklava, only with no need to fumble with phyllo. The texture is pure cakey blondie, but the chopped nuts, lemon juice, honey and cinnamon whisk you straight to the Middle East. A simple honey buttercream frosting makes a beautiful blank canvas for the vivid green of chopped pistachios on top.

This one's for the matcha latte set. Here, the white chocolate functions more as a gooey flavor carrier for the bitter-grassy notes of the matcha tea. And even better, it functions as a "frosting" if you can call it that — you've never encountered a quicker or easier way to frost a pan of baked goods.

We couldn't let an opportunity for a banana baked good to go by. Paired with dates, they are, amazingly, the only source of sweetness in these blondies. That's right, no sugar at all! The result is banana-y, with little chewy bits and plenty of butterscotch-y goodness.

These are ideal for fall, maybe when you're fresh from apple picking or just feeling the wholesome, back-to-school vibes. We love how browning the butter brings all sorts of wonderful notes in that behave as their own kind of spice — and combine so well with the actual spices of cinnamon and clove, along with the tannic chopped pecans. The apples are given a quick zap in the microwave, to release excess moisture, so that they attain a very yielding ideal appley texture in the finished product.

This is a blondie for cheesecake lovers, with a much quicker cook time and no worries about cracking. A cream cheese mixture and some caramel sauce are swirled together with the blondie batter, resulting in bars that are both gooey and creamy. A nice fleur de sel gives it a lovely suggestion of salt at the finish.

Blondies can be an excellent vehicle for subtler flavors, including teas. Here, the floral but also tea notes of Earl Grey come through, a little lemon zest bringing out the citrusy notes. And despite the usual debates surrounding Earl Grey, a little milk on the side is quite welcome here!

Yes, you are reading this recipe right — these are gluten-free, but not from using alternative flours. Here, chickpeas contribute the body and hold everything together, but you would never know it from the interplay between the chamomile tea, chocolate, pecans and salty-nutty almond butter. Go ahead and have one with a cup of the tea, if you want to do some chamo-maxxing.

Fresh apple cake meets blondie, and the results are amazing, after dinner, with a cup of coffee in the afternoon, or tucked into a lunchbox. And dare we say, they are even contenders for breakfast, due to their muffiny vibes. Go ahead and swap in pear if you like.

And given how much a salty-sweet blondie calls to mind the best kind of caramel popcorn, this is a logical next step. Microwave popcorn, butter flavor, forms the textural base of these blondies, along with lots of salty and buttery to work with the brown sugar sweetness. A little extra fiber is a plus!

Chocolate and macadamias have a particular affinity to one another, both rich but in different ways. Here, they bring a graphic black and white look to blondies, plus that bold combination of big, rich crunches and gooey melting bits. We promise, they'll bowl over your book club.