Please note, we will be closed July 23rd through 30th.

We will resume shipping orders on Wednesday, July 31st. Thank you for your patience.
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

The World’s Best Blondies


Move over brownies. The World’s Best Blondies are gaining popularity one bite at a time! A meringue-like top, chewy bottom and really delicious!

I first had these chewy cake-like Blondies at a retreat center over twenty years ago. I always wondered how I could get the recipe; I had inquired about it but no one ever got back to me. Then I attended a yoga weekend at the center and the center’s baker was in attendance. She immediately said yes to the recipe (she had gotten it from her mother), and I’m so happy she did, as they’re very, very good.

I have changed the recipe slightly. I felt it was a bit sweeter than it needed to be so I cut both the granulated and the brown sugars by 1/4 cup each. If you like really sweet, feel free to add the half-cup of sugar back in. I also added more vanilla, which was a plus as well.

You can use chocolate in Blondies if chocolate isn’t an issue.  I like chopping chocolate from a large bar and include all the little pieces as they melt into the dough, though chips work fine as well. You can substitute butterscotch chips, peanut butter chips, even chopped Heath bars (if they’re even available these days. Or, keep it simple and just use chopped nuts.  If you are adding chips, however, you may or may not want a whole cup of toasted nuts — it’s your call.


The World’s Best Blondies



21/4 cups unbleached all-purpose flour

21/2 teaspoons baking powder

3/4 cup softened unsalted butter

1/4 teaspoon salt

11/2 cups granulated sugar

11/4 cups packed brown sugar

1 tablespoon Rain’s Choice vanilla extract

3 large eggs

8 ounces Guittard chocolate chips or 5565 % chopped semi-sweet chocolate

3/4 to 1 cup chopped toasted walnuts or pecans


Preheat oven to 350 degrees.

In a small mixing bowl, combine flour, baking powder and salt and set aside.

In a large mixing bowl beat butter, sugars, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and nuts.

Spread evenly into well-greased 10″ x 10″ x 1″ pan (an 8 ” x 13″ x 2″ will work fine).

Bake for 35-40 minutes, or until toothpick inserted comes out with just a few crumbs.

Cool on a rack until room temperature.

Slide knife around sides of the pan and invert onto a cutting board. Cut into desired sized pieces.

Chill the Blondies before cutting for cleaner edges.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Look Delicious?
Pin it for the world to see! 
Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories
The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”