Quick and easy blondie recipe. Like brownies in shape and texture, blondies are flavored with brown sugar in place of chocolate. Delicious!

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 professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Showing 4 of 186 Comments / Reviews

  • Kimberly

    LOVED THIS SO MUCH, this is the first and only blondie recipe i will ever use.


  • Sarah

    They have a good flavor but the edges rose and got crispy and the middle stayed beyond moist and flat. I’ll still eat em tho!


  • Linda

    Not as cakey as I’d like – this is just about 1/2 the recipe that’s in my Betty Crocker cookbook, calling for a 9 x 13 pan. I used just a bit over 5T butter rather than the 8T indicated in your recipe, didn’t melt it but softened it with 15 seconds in the microwave; also added about a cup of apple & baked for 34 minutes; made my own brown sugar – edges rose higher than the center but I wonder if I greased the pan too far up the sides? Maybe that contributed to the very ooey gooey finished product (uneven baking)? My baking powder passed the fizzy test. Good flavor, these won’t be thrown out!

  • Monica

    Never made Blondie’s before. Came out good tasting. Used regular brown sugar instead of dark. I think I’ll not melt the butter. Came out a little flat. Maybe soften next time. I think if you want a thicker one perhaps add a little more flour. I liked the consistency but they were flat after cooling. I used white chips yummy.

  • Maria Henson

    I followed the directions exactly as it says and the bloodies came out more as a caramel than a blondie. Why is that?

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