The Perfect Blondie

The Perfect Blondie recipe makes the BEST blondies ever.

The Perfect Blondie Recipe is the only blondies recipe you’ll ever need.  Straightforward, no tricks, just a sweet, chewy blondie with the perfect addition of coarse sea salt.  This will be in your recipe box for years to come!

I post a lot of recipes here. But my favorite, and most requested recipes are always the classics. There’s just something about delicious fudgy brownies,  snickerdoodle cookies, or even a perfect rice krispie treat that is comforting. I mean, they are classic for a reason!

The Perfect Blondie Recipe Is A MUST!

So while I definitely like to play around with inventive, and creative recipes, I love to have recipes that are always in style. And I KNOW you need a perfect blondie recipe. Everyone does. It’s a life skill.

And I promise you, this blondie recipe is complete and utter perfection. The Perfect Blondie recipe ever. Everrrr.

The BEST blondie recipe ever!

Tips to making the best blondies ever!

I will start by saying that I have made these many times…and have found that I prefer them with browned butter. You don’t HAVE to brown your butter, you can absolutely use melted butter, but you’re here today to make the best.  And the best means browning the butter. Don’t be a quitter now. you can do it.

Another secret tip I use in my blondies recipe is using coarse sea salt.  If you haven’t ever tried a coarse sea salt in a blondie, or even a chocolate chip cookie, stop what you are doing now and try it.  The little salty nuggets make it all worth it!

Next up I add toasted coconut. Please people do it. Even if you don’t like it. I SWAYRE!

You won’t taste “coconut” and the coconut texture is completely lost, thanks to the toasting and the baking. I really pinky-promise mean it.  BUT if you REALLY don’t think you could do the coconut, go ahead and try it without.  They’ll still be good…

The BEST blondie recipe ever!

How to Toast Coconut

Just add your sweetened flaked coconut to your skillet. Then heat your skillet to medium-low heat. Stir the coconut frequently. As it heats up it will begin to brown. This will happen quickly once it’s warm, so watch it carefully and stir often so it doesn’t burn.

The BEST blondie recipe ever!

Remove the coconut from the skillet, as it will continue browning if it sits in the hot skillet.

Once that step is done just mix your browned butter and brown sugar together…

The BEST blondie recipe ever!

I like to use my stand mixer for ease, but you can absolutely do this without a mixer. Just a big bowl and a wooden spoon will be fine!

Once the butter and sugar is mixed together add in the remaining ingredients, and finally stir in your toasted coconut and some chocolate chips. If you are a purist, you can leave the chocolate chips out, totally up to you! You could even add in nuts if you would like!

The BEST blondie recipe ever!

Once you have your batter made, press that all into a lined and sprayed baking pan.

The BEST blondie recipe ever!

I baked these in a 9×13, which gave me thinner blondies.  If you prefer a thicker blondie, go ahead an bake these in a 9×9 pan! You might just need to bake them a few minutes longer.

The BEST blondie recipe ever!

Once they are cooled, they will look like that.  Crinkly and perfect.

The BEST blondie recipe ever!

Go ahead and cut the blondies into squares.

The BEST blondie recipe ever!

This is really the best blondies recipe you will ever try. They are chewy, buttery, and full of flavor. They’re definitely the PERFECT BLONDIE!


The Perfect Blondie

  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 20 minutes
  • Total Time Total Time: 40 minutes
  • Yield Yield: 20 bars 1x
  • Category Category: Cookie Bars
  • Method Method: Baking
  • Cuisine Cuisine: Dessert



  • 1 cup butter, melted and browned
  • 3/4 cup flaked sweetened coconut, toasted
  • 2 cups light brown sugar, packed
  • 1 tablespoon vanilla
  • 1 egg, plus one yolk
  • 1 teaspoon coarse sea salt
  • 1 teaspoon baking powder
  • 2 cups all purpose flour
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. Line a 9×13 pan with foil and coat with nonstick spray. Set aside.
  2. To brown the butter – melt your butter over medium heat in a medium saucepan. Once melted, continue to cook, swirling pan constantly until the butter reaches a deep golden color. Remove from heat immediately and allow to cool slightly.
  3. In a medium skillet toast your coconut flakes over medium heat until lightly golden, stirring frequently. Once they begin to golden in color watch carefully as they will burn quickly. Remove from heat and set aside.
  4. In the bowl of your stand mixer fitted with the paddle attachment, combine the butter and sugar on low speed until mixed evenly. Alternately you don’t have to use a stand mixer, you can use a large bowl and wooden spoon.
  5. With the mixer still on low combine the egg, the yolk and vanilla, mixing until evenly incorporated.
  6. Add in baking powder and salt until combined and then finally the flour, stirring until mixed in.
  7. Stir in chocolate chips and toasted coconut.
  8. Spread in prepared pan and bake for 20-25 minutes they are just set.
  9. Allow to cool completely before cutting into squares.


If you prefer a thicker bar, you can bake these in a 9×9 or 8×8 pan. Cooking time might need to be increased slightly.

Store airtight for up to 3 days.

Nutrition Information:

1 blondie
18.2 g
115.3 mg
11.6 g
27.4 g
2.4 g
35.8 mg

Keywords: blondies, recipe, brown butter, coconut, toasted coconut, chocolate chips

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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July 1, 2017 6:09 am

Just made these and they are wonderful, however they are super-sweet and I even used dark chocolate chips. Next time I might use unsweetened coconut or reduce the sugar by 1/2 cup. Also mine took a solid 30 minutes in the 9×13 pan.

August 9, 2016 9:36 am

These look amazing, and they have the crinkle top too. I cant wait to make them.

August 30, 2014 12:46 pm

Made these with GF flour and they were awesome! Thank you!

March 27, 2014 10:45 pm

Just threw these in the oven and they smell HEAVENLY! My only issue is that I was overeager and didn’t let the brown butter cool, so when I threw chocolate chips in they all melted. These blondies are now going to be a bit marbled with chocolate instead of having chocolate chips in them 🙂

PS Shelly I have recently been on a Cookies and Cups recipe kick and have loved every single thing that I have made!! Keep up the amazing baking because you have a reader for life in me!

Amanda Fry
February 23, 2014 8:28 pm

These are about to go into the oven! The dough that I sampled tastes absolutely delicious! I love the added flavor of the brown butter! And coconut and chocolate?!?! You can’t go wrong here! Great recipe!!!

Stephanie Kowal
February 21, 2014 4:17 pm

I like this blog because it show pictures and telling use how to make this recipes. I wish that I like coconut, so I can try these. I think must people will try them because they are brownies and chocolate chip.

Laurie A.
February 16, 2014 6:05 pm

ohhh… I am so going to have to make these soon. First your way and second time with the addition of chocolate toffee pieces (Heath or Almond Roca) and white chocolate to resemble the long gone but not forgotten Toffee Almond Bars from Starbucks. These blondies may be just the ticket to the closest to a clone of those bars. I love coconut too, so I will definitely have to try these.

February 12, 2014 3:14 pm

I WISH I liked coconut, but alas, I hate it with the hate of 1000 burning suns. Ahem. Uh. Yeah. Maybe I’ll try making these omitting the coconut!!

Maria Vivian
February 11, 2014 4:28 am

Forgive the ignorance, but is that dessicated coconut? If not, where do I get that kind of coconut?


February 12, 2014 4:09 pm
Reply to  Maria Vivian

It looks like you’re from the same side of the globe as me, and alas, shredded is apparently not the same as dessicated 🙁 Our coconut is fairly dry and (I think) a bit sweetened, but “their” shredded/packaged coconut is more moist and flavourful. I still haven’t found somewhere to get it, though I hear it’s more readily available for people in the UK than for here (so if you’re in the UK, you’re in luck!) On an unrelated note, as a non-US native, I still can’t quite work out what the difference is between a chocolate chip cookie recipe… Read more »

February 10, 2014 3:33 pm

Same here! Eventually, everyone wants brownies and chocolate chip cookies. Works for me though 🙂 I can never have enough of the classics. Next time I’ll definitely add toasted coconut to my blondies!

February 10, 2014 3:30 pm

Yep..I would shovel the whole pan IN.MY.FACE

February 10, 2014 2:26 pm

You do make some fabulously good treats. I first heard about your blog from a co-worker of mine who described some of your concoctions as ridiculously insanely good!

February 10, 2014 9:42 am

I am always in the mood for a good blondie!

February 10, 2014 9:22 am

I love the look of these! I can totally see why this is the “perfect” recipe!

February 10, 2014 8:57 am

I love blondies – maybe even more than brownies! Cannot way to try these!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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