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three squares of a blondie recipe lined up on a marble countertop

The Best Blondie Recipe (Refined Sugar Free)

This is the single best blondie recipe you will ever make in your entire life. These chewy, fudgy bars are lightly flavoured with vanilla and studded with pools of rich dark chocolate. They come together in 35 minutes from 7 pantry-staple ingredients and only require one bowl, making them perfect for a weeknight baking project.

Category Bars, Dessert
Cuisine American, Australian, Canadian
Keyword blondie recipe, chocolate chunk blondies, how to make a blondie
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 16 bars
Author Amanda | Naturally Sweet Kitchen


  • 120 g unsalted butter, melted
  • 200 g coconut sugar
  • 2 tsp pure vanilla extract
  • 1 large egg, room temperature
  • ½ tsp fine sea salt
  • 125 g plain flour
  • 125 g dark chocolate, chopped


  1. Preheat the oven to 180°C (350°F) and lightly grease and line a 20cm (8 inch) square baking tin with non-stick paper. Leave a slight overhang of paper for easy removal.
  2. Whisk together warm (not hot) melted butter with the coconut sugar in a medium bowl until well combined. Add the eggs and vanilla and beat with an electric whisk well until frothy and pale.
  3. Fold in the salt and flour until a few streaks of flour remain, then add ¾ of the chopped chocolate. Continue gently folding until smooth.
  4. Scrape the batter into the prepared baking tin and push it all the way into the corners and level the top. Scatter the remaining chocolate chunks on top of the batter.
  5. Bake the blondies for 18-22 minutes or until they just start to pull away from the sides of the tin and they look dry and glossy on top. Place the tin on a wire rack and allow the blondies to cool completely in the tin before removing and slicing into 16 equal pieces.


These blondies will keep for 4-5 days in an airtight container at room temperature.