Christmas blondies are your new holiday secret weapon. They are soft, chewy and loaded with melty white chocolate, mini chocolate chips and festive Christmas sprinkles. The texture is spot on, the bars hold together beautifully and they look good enough to pass for coming from a bakery. Ten minutes of prep, one bowl, no mixer required, and they bake in an 8x8 pan. You can pull these together on a Tuesday night and still feel like a holiday baking superstar!
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As a busy mama and homebaker myself, I know how precious time gets in December. Between all the events, the shopping and the general chaos of the season, sometimes I need a win that comes together fast. I still want to bring something homemade to the work cookie exchange or set out a festive treat for my family, but I need it to be doable on a weeknight.
These blondie bars are exactly that. Big flavor without much effort! One bowl, a whisk and a spatula are all you need. They hit the sweet spot between festive and easy. And did I mention they disappear in a flash?
Speaking of easy holiday baking, if you have not tried my gingerbread blondies, they are another one bowl recipe that is worth adding to your Christmas baking list.
🛒 ingredient notes
I used my birthday cake blondies as a jumping off point for this recipe. Regular size chocolate chips were used in my first test. But then I tested mini chocolate chips and my testers really loved that version better. Here are some of the ingredients that make this a great recipe.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Butter ~ melted unsalted butter keeps things simple. It gives this bars recipe a rich, chewy texture. And since it’s melted, you do not need to wait or plan ahead! Just melt and let it cool slightly before mixing.
Brown sugar ~ adds moisture and a slight caramel undertone to the blondies. I prefer dark brown sugar for the best flavor, but light brown works just fine too.
White chocolate ~ use the best white chocolate you can afford and chop it yourself. Chopped chocolate melts into the bars and creates those lovely pools of melty sweetness. I tested with Ghirardelli and Callebaut and both worked beautifully.
Christmas sprinkles ~ this is what makes the bars feel festive! Use your favorite holiday sprinkle mix. I prefer sprinkle mixes that are predominantly jimmies. I would stay away from nonpareils (small round balls) as they tend to bleed a lot and can turn the batter an ugly color.
Mini chocolate chips ~ the mini size distributes more evenly though the batter than regular size chips. You can swap them for holiday M&Ms for an extra pop of color. If you only have regular chocolate chips, you can use those too.
🥣 how to make these Christmas blondies
Preheat the oven to 350°F (177°C) and line an 8x8 baking pan with parchment paper.
In a medium to large bowl, whisk together the melted butter, granulated sugar, packed brown sugar and kosher salt until well combined.
Then add in the eggs, and vanilla. Scrape up and down the bowl as needed and whisk until combined.
Next add the all-purpose flour and mix with a spatula until some large flour streaks remain. Then add the chopped white chocolate, mini chocolate chips and sprinkles and gently fold them into the blondie dough until combined.
Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer. Top with a few extra pieces of chopped white chocolate, mini chocolate chips and sprinkles, if desired.
Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the blondies are over baked. Allow to cool in the pan on a wire cooling rack.
Then use the parchment to pull the bars out of the pan and cut into desired sizes.
💬 frequently asked questions
can I use a glass pan?
I recommend a light colored metal pan for the best results. Glass pans distribute heat differently and can cause the edges to over brown while the middle stays raw. If glass is all you have, reduce the oven temperature by 25°F and know they may take a bit longer to fully bake.
can I add different mix-ins?
Yes! The mini chocolate chips can be swapped for holiday M&Ms. You can also swap the white chocolate for dark chocolate if that is more your thing. My biscoff blondies and carrot cake blondies are proof that blondies can handle lots of fun flavor combinations.
is it possible to double the recipe?
Yes! Use a 9x13 pan and keep an eye on the bake time. Start checking around 30 minutes.
can I make these blondies ahead of time?
Yes! These bars are actually great to make a day ahead. Store them in an airtight container at room temperature and they will be chewy and fresh when you are ready to serve them. If you want to make them farther ahead, I would recommend letting them cool completely, then freeze them. Allow them to defrost and come to room temperature and they will be good to go!
👩🏻🍳 tips for the best blondie bars
Do not over bake. The bars should look slightly underdone in the center when you pull them from the oven. They continue to set up as they cool. A clean toothpick in the center means they are overbaked.
Use a kitchen scale. Weighing your flour ensures you are not accidentally adding too much. Too much flour makes the blondie bars dry and dense.
Let them cool before cutting. I know it’s hard to wait! Cutting them warm means messy bars. Let them cool completely in the pan for clean, pretty slices. If you need to rush the process, place the pan in the refrigerator once you can pick up the pan with bare hands.
Line the pan with parchment paper. This makes lifting the bars out of the pan so easy and keeps them looking neat.
Gently fold in the mix-ins. Once the chocolate and sprinkles go in, just mix until combined. Over mixing the batter at this stage can make the bars tough.
🫙 how to store
Christmas blondies stay fresh in an airtight container at room temperature for 3-4 days.
They also freeze well for up to three months. Let them cool completely, then store in an airtight container or zip-top bag. Allow to defrost at room temperature before serving. Christmas blondies stay fresh in an airtight container at room temperature for 3-4 days. This is my favorite way to store them when making ahead for holiday parties.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Easy Christmas Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Easy, One Bowl Christmas Blondies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- ¾ cup unsalted butter melted 170g
- ¾ cup granulated sugar 150g
- ¾ cup packed brown sugar 150g
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour 219g
- 4 ounces white chocolate chopped 114g
- ½ cup mini chocolate chips* 90g
- ½ cup Christmas sprinkles 80g
Instructions
- Preheat the oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper.
- In a medium to large bowl, whisk together the melted butter (¾ cup/170g), granulated sugar (¾ cup/150g), packed brown sugar (¾ cup/150g) and kosher salt (½ teaspoon) until well combined.
- Then add in the eggs (2 large), and vanilla (2 teaspoons). Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
- Next add the all-purpose flour (1 ¾ cup/219g) and mix with a spatula until some large flour streaks remain. Then add the chopped white chocolate (4 oz/114g), mini chocolate chips (½ cup/90g) and sprinkles (½ cup/80g) and gently fold them into the blondie dough until combined.
- Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer. Top with a few extra pieces of chopped white chocolate, mini chocolate chips and sprinkles, if desired.
- Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the blondies are over baked. Allow to cool in the pan on a wire cooling rack.
- Then use the parchment to pull the bars out of the pan and cut into desired sizes.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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