Triple Vanilla Blondies

Published January 31, 2013. Updated August 21, 2019

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Triple Vanilla Blondies – perfectly soft and chewy bars that are boasting of sweet vanilla flavor in ever bite!

Who doesn’t love a delicious and incredibly easy dessert? The better question is, who doesn’t love blondies?

Their taste and texture is similar to chewy chocolate chip cookies, with all the butter and brown sugar they contain they may even have you thinking of caramel, and for the rare occasion when you just aren’t in the mood for chocolate – what comes next? Vanilla.

Triple Vanilla Blondies. Loaded with vanilla goodness.

I wanted to create a blondie that didn’t leave you wondering what the standout flavor was supposed to be so I made these as titled, Triple Vanilla Blondies, with vanilla flavor coming from three sources.

They are layered with those incredible little vanilla bean seeds that pack a lot of sweet, natural flavor, along with a generous amount of vanilla extract (considering there is only 1 cup of flour), and they are finished of by folding in plenty of vanilla chips.

These bars are dreamy. Hide them. Don’t let anyone know you made them. Fan out the kitchen and cover up their delightful brown sugar and vanilla scent, then serve everyone else some bakery item you picked up from the local grocer.

No one needs to know and if they are on to you, just tell them they’ll have to make their own and things this good don’t come for free =). Enjoy!

P.S. if you want to really indulge, serve these warm with vanilla bean ice cream (for even more vanilla flavor) and caramel sauce.

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Triple Vanilla Blondies

Perfectly soft and chewy bars that are boasting of sweet vanilla flavor in ever bite!
Servings: 12
Prep10 minutes
Cook30 minutes
Ready in: 40 minutes



  • Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil and brush with 1/2 tbsp melted butter, set aside (the foil isn't a must if you don't care to easily lift the bars out, you can just brush the butter right onto the baking dish).
  • Melt 1/2 cup butter along with vanilla bean seeds in a medium saucepan over medium-low heat, stirring frequently. Once melted, remove from heat and stir in light-brown sugar. Allow mixture to cool for 5 minutes.
  • Meanwhile, in a mixing bowl, whisk together flour, baking powder and salt, set aside. Once butter mixture has cooled slightly, using a wooden spoon, stir in eggs and vanilla extract. Add in dry ingredients and mix until combine.
  • Fold in vanilla baking chips and pour mixture into prepared baking dish and spread into an even layer. Bake in preheated oven until top is golden and toothpick comes out clean, about 28 - 32 minutes.
  • Allow to cool 5 - 10 minutes in baking sheet before using foil overhang to lift blondies from pan. Cool completely on a wire rack then cut into squares, or serve warm with Vanilla Ice Cream and caramel sauce.
Nutrition Facts
Triple Vanilla Blondies
Amount Per Serving (9 g)
Calories 249 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 50mg17%
Sodium 142mg6%
Potassium 120mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 276IU6%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Catherine

    Hi there. Wondering if you think doubling the recipe and using a 13×9 pan would work?? Thank you in advance!!

  • Megan

    Picture of your blondie bars is very misleading…this batter was too soft and all of the chips sunk to the bottom. Finished product looks like a cake, not like a blondie. Still, very delicious but the texture of the actual product is not like the picture. Will be modifying the recipe next time but thanks for the head start!

  • Alaska Girl

    Hello, Where do you typically buy the vanilla beans to get the vanilla seeds? How many seeds are in one vanilla bean? Can you tell I’ve never really bought them before? Actually I have, and then later thrown them out! My other question is this–I don’t much care for white chocolate chips. Most are made from hydrogenated oils and even the expensive ones in the grocery store seem so fake. After all, there is really no such thing as white chocolate, it’s a fabricated product. Anyway, could you recommend a substitution? Such as butterscotch chips? Yes, I know, they’re made up, too, but at least they’ve been around for 50 years and they are yummy. I just can’t cook with the white chocolate–would you recommend leaving it out entirely or subbing the butterscotch?

    Thanks for your help!

    • Jaclyn

      Jaclyn Bell

      I would recommend doing either one, if you liked butterscotch chips add them in otherwise just leave it out. You could use chocolate chips if you like those. Seeds in each vanilla bean vary, I usually use the small ones and I buy them here: They are the best price I’ve found and are great quality.

  • Isabela Verastegui

    I did these blondies and they turned out so perfect!!! I invited my friends and they just couldn’t get enough, this is the best blondie recipe EVER!!! Thank you so much!! I melted white chocolate and putted in a ziplog bag and at the top of each blondie poured this melted chocolate in a zig zag form, they looked as if I had took them from a magazine. I used Callebaut white chocolate and they tasted like HEAVEN!!! THANK YOU THANK YOU THANK YOUU SO MUCH!!! From Cancun, Mexico,

    • Jaclyn

      Jaclyn Bell

      The white chocolate drizzle sounds delicious and like the perfect addition! I’m so glad you you and your friends liked these Isabela! Thanks for leaving a comment!

  • Zoe Howarth

    Hi, I’ve just baked these yesterday and although they taste great, the texture wasn’t what I expected. They are very cakey instead of a more denser brownie/blondie texture and which I can see in your photo.
    Do you have any ideas why this has happened? I’m in the UK so I had to convert all of the measurements (which wasn’t a problem btw) and I took them out of the oven at 20 mins, they seemed to be darker on top than yours.
    Any help will be much appreciated.
    P.S. I think your blog is fab and your recipes look so good and original

    • Jaclyn

      Jaclyn Bell

      Zoe – Most of the blondies I’ve tried are a bit cakey – more like a cookie than a brownie and so are these. You probably didn’t do anything wrong that is just more of what their texture is =). If you wanted them to be more dense and gooey like a brownie they’d have to have more butter, similar to a brownie. Thanks so much for your compliment!