Photography Credit: Elise Bauer

Blondies are often called brownies without chocolate which I find silly; blondies are a dessert with their own unique deliciousness and personality.

Whereas brownies depend on chocolate for their flavor, for blondies it’s all about the brown sugar, giving the blondies their distinctive molasses flavor.

Chewy, rich, and flavorful blondies, when made right, are an indulgent dessert that are hard to resist.

This is my “go-to” dessert recipe since it only takes about 5 minutes to make and then throw in the oven. I can’t count how many times I dashed this together so that last second company could arrive to a freshly baked treat.


Plus, it only makes a small batch, so you don’t have to worry about being tempted by dozens of tasty treats lying in wait for you.

Since brown sugar is the critical flavor here, I suggest using dark brown sugar. While butterscotch chips or walnuts are commonly mixed in, chocolate chips are equally good. And of course, blondies should always be served with a glass of milk.

Blondies Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Makes 9 to 16 blondies


  • 1/2 cup (1 stick, 112 g) of butter, melted
  • 1 cup (220 g) of tightly packed dark brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon of vanilla
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon of baking soda
  • Pinch of salt
  • 1 cup (128 g)  of all-purpose flour
  • 1/3 cup (60 g) of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)


1 Preheat the oven to 350°F (175°C). Lightly butter and flour an 8X8-inch  pan (20 cm x 20 cm). Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 25-30 minutes or until a tester inserted into the center comes out clean. Allow to cool. Cut into squares or rectangles and serve.

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Garrett McCord

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

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Showing 4 of 156 Comments

  • Candice Washington

    I made these today. They are so delicious. I added chopped walnuts. I can’t stop eating them.

  • Ivy

    Sooooooooo yummy !!!!!!!!!! I am only 13 so i can’t do much but i love to bake!!!! my family loved the blondies!!!! they came out a bit puffy though. if you have any suggestions or any more yummy recipes please let me know!!!!!!!!!!!!!!

  • amanda

    I love this recipe it it is like magic in your mouth

  • Wendy

    Made a gluten free version with this recipe and they turned out fantastic!! Best recipe I’ve ever used for blondies! Will be a favorite in our house from now on! Many recipes I’ve used on websites hardly turn out, but this one was a winner! And it wasn’t even a gluten free version to start with.

  • Marsha Clark

    So how much longer would they need to bake it the recipe is doubled?

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