24 of the Best Blondie Recipes to Bake All Year Long

How pretty is this nostalgic treat? The key is drizzling the raspberry jam onto the peanut butter bars with a piping bag to get neat, uniform swirls.

Chocolate chips aren’t necessary to make these handhelds taste good—a hefty dose of brown sugar and vanilla do the trick.

Complete with generous dollops of cinnamon sugar filling and decadent cream cheese glaze. Might we suggest washing them down with spiked cinnamon lattes?

Sweet-and-salty lovers, meet your kryptonite. A base of nutty brown butter is just the match for rich butterscotch morsels and flaky sea salt.

These taste like a stack of syrup-drenched pancakes in the form of a chewy cookie bar. We’re betting they’ll be a hit after Thanksgiving dinner.

You’re gonna need a tall glass of milk for this one. These beauties, marbled with your favorite hazelnut-cocoa spread, straddle the line between blondie and brownie.

We have a feeling your kids will go wild for these sprinkle-dappled treats. They can even help you prepare them, since the recipe only requires one bowl (no mixer!) and 30 minutes of your time.

As if these bars need help in the texture department (hint: they don’t), a scoop of canned pumpkin purée helps keep them impossibly moist.

Not only are there sugared Honeycrisp apples atop each bar, but there’s also caramelized apple butter in the blondie batter. These blondies are destined to become your new go-to fall treat (sorry, cider doughnuts).

Ideally, you should make these over the summer when cherries are at their most delicious, but you could easily use frozen ones during the off-season.

Desserts served in ramekins just feel fancier, even these no-fuss, single-serve blondies. (Oh, and if you don’t top yours with a scoop of vanilla ice cream before digging in, you’re doing it wrong.)

This nutritious riff on blondies is actually pretty darn healthy, since chickpeas are used in place of butter. So, feel free to add as many chocolate chips (regular *and* white) and pecans as you’d like.

We’d made a second (or um, third) batch of the salted caramel topping to use on ice cream sundaes, waffles, cheesecake or even to mix into your morning latte.

These secretly nutritious blondies are vegan, grain-free, low-sugar and seriously satiating, thanks to the addition of protein powder.

Fresh orange zest and dried cranberries make this dessert a no-brainer for your next Christmas party. We’re betting they’d be even tastier with chopped pistachios and white chocolate chips in the mix.

Sure, these beauties would be delicious plain, but they’re a million times more decadent topped with caramel glaze. Their flavor and aroma are straight-up heavenly, thanks to a little vanilla bean paste.

These warm-spiced delights are most definitely gingerbread-inspired, down to the icing-like white chocolate drizzle on top. And we’re not mad about it.

We’re betting a few handfuls of summer raspberries or strawberries would make this the perfect red-white-and-blueberry dessert for July 4th.

BRB, snacking on the toasted honey chestnuts all by themselves.

Starring homemade pecan butter. Now, if only someone figured out a way to stuff the blondies with a thick layer of pecan pie filling…

These cinnamon-laced bars are like a 50/50 cross between a chewy blondie and a moist butter cake. Don’t even get us started on that thick stripe of cinnamon sugar.

A sprinkle of cayenne pepper and two heaping spoons of grated fresh ginger cut right through the sweetness of the white chocolate and brown sugar.

Just like slutty brownies (and uh, Shrek), these beyond-rich confections have layers. We’re talking cookie dough, white chocolate blondie and Golden Oreos. Anyone up for gilding the lily with a layer of canned dulce de leche?

The bar itself may be soft, buttery and dense, but the shredded coconut flakes and chocolate chips offer crunchy and melty textural elements that take them over the top.