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Simply the BEST Blondie recipe! Add in mix-ins of your choice!

Kitchen Sink Blondies

Course: Dessert
Cuisine: American
Keyword: blondies, kitchen sink blondies
Prep Time: 20 minutes
Cook Time: 40 minutes
Cool: 1 hour
Total Time: 2 hours
Servings: 24
Calories: 247kcal
These Blondies are perfect for adding your choice of mix-ins! This recipe produces, thick, chewy, flavorful Blondie Bars.
Print Recipe


  • 1 cup granulated sugar
  • 1 1/4 cups brown sugar
  • 1 cup unsalted butter melted
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups mixed chips your choice, see notes
  • 1 cup chopped nuts your choice, see notes


  • Preheat your oven to 325*F and line a baking pan with parchment (or foil). Leave some paper hanging over the sides, so you can easily pull the bars out of the pan after baking. Lightly butter any portion of the pan that is not covered in paper (this should be the two shorter sides of the pan)
  • If desired, chop and then toast nuts of your choice, and/or coconut (see recipe notes). Spread on a baking sheet and then bake in preheated oven (325*F) for 3-6 minutes (keep a close eye on them, as nuts and/or coconut can burn quickly). When fragrant and golden, set aside to cool.
  • In a large mixer, blend together both sugars and warm, melted butter. Blend until well combined, then add eggs (one at a time) and vanilla and continue to blend until fully combined. Stop mixer.
  • In a separate bowl whisk together flour, baking powder and salt. Then, while the mixer is on low, slowly add the flour to the butter/sugar mixture. Stop the mixer immediately when you have added all the flour.
  • Add mix-ins of your choice (chips, nuts, coconut) to the mixing bowl and blend just until evenly incorporated.
  • Scoop dough into prepared pan and spread with an off-set spatula (the surface should be level before baking).
  • Bake 35-40 minutes, or until the top is golden brown and there is no wet batter visible.
  • Remove from oven and allow to cool FULLY before cutter (1 hour or more). For easiest cutting, run a knife around any edges of the bars that are touching the sides of the pan, then pull up on the parchment paper and place the giant bar on a cutter board. Cut with a serrated knife, wiping off between cuts as needed.


Mix-ins - For this recipe I used 1 1/2 cups mixed chips (including dark chocolate chips, mini chocolate chips, butterscotch chips, white chocolate chips and toffee bits). I also added 1 cup of chopped (toasted) walnuts. If you do not care for nuts, try adding toasted coconut. If you do not want to add nuts or coconut, I would suggest adding a total of 2 cups of mixed "chips".
To ensure easy cutting, you must be patient and wait until the bars are FULLY cooled before cutting. This is likely the hardest part of this recipe! =)
Reduce salt to 1/2 teaspoon if using salted butter.
I used Challenge butter, but feel free to use a high quality brand of your choice.


Calories: 247kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 145mg | Potassium: 63mg | Fiber: 1g | Sugar: 21g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg