Blondies

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Please welcome Simply Recipes guest author Garrett McCord who shares with us his favorite blondie recipe.

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

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  • Yield: Makes 9 blondies.

Ingredients

  • 1/2 cup of butter, melted
  • 1 cup 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 of all-purpose flour
  • 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

Method

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. 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 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

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Showing 4 of 154 Comments

  • Suzanne Sharpe'Boatwright

    Hi, got some in the oven now. I’m making a double batch for my husband’s birthday today. His GramMa used to make him blondies when he was a little boy, and they were his favorite, unfortunately, his GramMa died before we married and I was unable to get her recipe. I do alot of baking, but blondies isn’t a thing I’ve baked however. So, pending the outcome, and I bought everything new, baking powder, soda, etc, lol I wanted everything to turn out just right, I’ll post you telling you how wonderful they turned out. Oh, yeah, I also used duck eggs in my recipe. Sincerely, Mrs.Boat!

  • Sue Bee

    The reason why they won’t cook/cone out too greasy is the butter. Measure out 1/2 C of butter, THEN melt it; not 1/2 C of melted butter & they’ll be perfection!!!!

  • Fatima

    Hi, I followed this recipe a month ago and the blondie turned out AMAZING. I decided to make them again but the batch did not cook properly. It was very moist and gooey……it was horrible. It was in the oven for a very long time and just would not cook from the inside….the outside was very hard by the time I had enough. I don’t know what went wrong since it turned out fine the first time. I’m determined to make these again and have tried this recipe at least 6 times but keep failing. Do you have any idea what I’m doing wrong?

  • Kristen

    Okay, so I made these and I followed them directions to a T and while the flavor was the there, they simply would not cook. I had them in an extra hour and they still were jiggly. Also, they stuck…to my greased pan. Oh, and they fell completely apart when I tried to cut them. They did, however, taste very delicious.

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