🍫 Homemade Blondie Mix — Skip the Box
Skip the boxed mix and make your own homemade blondie mix! This easy pantry-friendly recipe creates soft, chewy, buttery blondies with crisp golden edges and a rich brown-sugar flavor.
Prepare the dry mix ahead of time and store it in your pantry. Whenever a blondie craving hits, simply add the wet ingredients, mix, and bake. It’s an easy homemade shortcut that’s perfect for busy days, bake sales, lunchboxes, or last-minute desserts.
⏱️ Recipe Information
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: 40 minutes
Yield: 16 blondies
Difficulty: Easy
Method: Oven-Baked
Pan: 8-inch (20 cm) square baking pan
🛒 Dry Blondie Mix
Makes 1 batch — 16 blondies
- 1½ cups all-purpose flour (188 g)
- 1 cup light brown sugar, firmly packed (200 g)
- ¼ cup granulated sugar (50 g)
- 1 tablespoon cornstarch (8 g)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup chocolate chips (130 g), optional
🥚 To Bake
Add these ingredients to 1 batch of the prepared dry mix:
- ½ cup unsalted butter, melted and slightly cooled (113 g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract (10 ml)
Optional Add-Ins
- ½ cup chopped pecans or walnuts
- ½ cup white chocolate chips
- ½ cup butterscotch chips
- ¼ cup shredded coconut
- ½ cup chopped peanut butter cups
- Flaky sea salt, for topping
🥣 Make the Blondie Mix
1. Combine the Dry Ingredients
Add the flour, brown sugar, granulated sugar, cornstarch, baking powder, and salt to a large bowl.
Whisk thoroughly until evenly combined.
Break up any clumps of brown sugar with your fingers or the back of a spoon.
2. Add the Chocolate Chips
If using chocolate chips, stir them into the dry mixture.
Make sure they’re evenly distributed throughout the mix.
3. Store the Mix
Transfer the finished blondie mix to an airtight container or resealable bag.
Label it with:
Homemade Blondie Mix — Add ½ cup melted butter + 2 eggs + 2 tsp vanilla.
Store the mix in a cool, dry pantry for up to 3 months.
🍪 How to Bake the Blondies
1. Prepare the Pan
When you’re ready to bake, preheat your oven to 350°F (175°C).
Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Lightly grease the parchment.
2. Add the Wet Ingredients
Place the prepared dry blondie mix in a large mixing bowl.
Add the melted butter, eggs, and vanilla extract.
Using a sturdy spatula or wooden spoon, stir until everything is just combined and a thick, glossy batter forms.
Do not overmix.
The batter will be thick—that’s exactly what you want for chewy blondies.
3. Add Optional Mix-Ins
If using additional nuts, white chocolate, butterscotch chips, or other add-ins, gently fold them into the batter.
4. Transfer to the Pan
Scrape the batter into the prepared pan.
Use a spatula to spread it evenly into the corners.
The batter will be thick, so gently smooth the surface rather than pressing it down aggressively.
For a bakery-style finish, sprinkle a small pinch of flaky sea salt over the top.
5. Bake
Bake for 25–30 minutes, or until:
- The edges are golden brown and set.
- The center looks mostly set but still slightly soft.
- A toothpick inserted near the center comes out with a few moist crumbs.
Do not wait for the toothpick to come out completely clean. Overbaking will make the blondies cakey and dry rather than soft and chewy.
6. Cool Completely
Place the pan on a wire rack and allow the blondies to cool for at least 30 minutes.
For the cleanest slices and chewiest texture, allow them to cool completely before cutting.
Use the parchment overhang to lift the blondie slab from the pan.
7. Slice and Serve
Cut into 16 squares.
Serve as-is or warm individual pieces slightly and top with vanilla ice cream, caramel sauce, chocolate sauce, or whipped cream.
⭐ Chef’s Tips
Pack the brown sugar: Firmly packed brown sugar gives the blondies their signature chewy texture and deep caramel-like flavor.
Don’t overmix: Once the flour disappears, stop mixing. Excessive mixing can make the blondies tougher.
Don’t overbake: The center should still have a little softness when the blondies come out of the oven. They’ll continue setting as they cool.
Use parchment: It makes removing and slicing the blondies much easier.
For extra chewy blondies: Let them cool completely before cutting. Chilling them for 30–60 minutes after cooling makes them even easier to slice.
For crispier edges: Bake in a light-colored metal pan. Dark pans can cause the edges to brown more quickly.
🍫 Easy Variations
Chocolate Chip Blondies
Keep the chocolate chips in the dry mix for classic chocolate-studded blondies.
White Chocolate Macadamia Blondies
Use white chocolate chips and fold in ½ cup chopped macadamia nuts.
Salted Caramel Blondies
Add ½ cup caramel bits to the batter and sprinkle flaky sea salt over the top before baking.
Pecan Blondies
Fold ½ cup toasted chopped pecans into the batter.
Peanut Butter Blondies
Swirl ⅓ cup creamy peanut butter over the batter before baking.
S’mores Blondies
Fold in chocolate chips and mini marshmallows, then sprinkle crushed graham crackers over the top.
🎁 Make-Ahead Gift Mix
This homemade blondie mix makes a great edible gift.
Layer the dry ingredients in a clean jar, keeping the brown sugar packed firmly. Add the chocolate chips as the final layer.
Attach a small baking card with:
To Bake:
Add ½ cup melted butter, 2 eggs, and 2 teaspoons vanilla. Mix, spread into a greased and parchment-lined 8-inch square pan, and bake at 350°F (175°C) for 25–30 minutes.
🧊 Storage
Store baked blondies in an airtight container at room temperature for up to 4 days.
For extra softness, place a small piece of parchment between layers.
Refrigerating them will make them firmer, so allow refrigerated blondies to come to room temperature before serving.
❄️ Freezing
Freeze Baked Blondies
Cool completely and cut into squares.
Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag.
Freeze for up to 3 months.
Thaw at room temperature.
Freeze the Dry Mix
The prepared dry mix can also be stored in an airtight freezer-safe container for up to 6 months.
Let it come to room temperature before adding the wet ingredients.
🍫 Final Result
These Homemade Blondies are everything a great blondie should be: buttery, chewy, rich with brown-sugar flavor, crisp around the edges, and soft through the center.
Once you make the dry mix ahead of time, you can have a fresh pan of homemade blondies ready with almost no effort—no boxed mix required! 🍫✨