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Blondies are often called brownies without chocolate, which I find silly. Blondies are a dessert with their own unique deliciousness and personality.
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.
Blondies are all about brown sugar
Whereas brownies depend on chocolate for their flavor, for blondies it’s all about the brown sugar. This gives the blondies their distinctive molasses flavor.
Since brown sugar is the critical flavor here, I suggest using dark brown sugar. This said, using light brown sugar is also fine
Chewy, rich, and flavorful blondies, when made right, are an indulgent dessert that are hard to resist.
Suggestions and Substitutions for Blondies
Since we first posted this recipe, so many of you have written in with your own suggestions and substitutions. Thank you! Here are a few favorites:
- Swap the butterscotch chips for chocolate chips, peanut butter chips, or white chocolate chips
- Add chopped walnuts (traditional) or any other chopped nut
- Add a tablespoon of orange zest
- Add some coffee extract or some powdered coffee
- Add a half teaspoon of cinnamon
- For softer, more cake-like bars, use cake flour instead of all-purpose flour
- Top with caramel icing for an extra treat
Small Batch is Best!
This recipe only makes a small batch in an 8×8-inch pan, so you don’t have to worry about being tempted by dozens of tasty treats lying in wait for you.
If you’d like to make more blondies, double the recipe and bake in a 9×13-inch pan. Extend the baking time to 25 to 30 minutes.
How to Store and Freeze Blondies
Once cool, store blondies in an airtight container at room temperature. They will keep for about a week.
To freeze, wrap the sliced blondies in plastic wrap, then transfer to an airtight container or freezer bag. Freeze for up to three months. Thaw at room temperature.
Try These Other Great Bar Cookies!
- 7-Layer Magic Bars
- Peanut Butter Swirl Brownies
- Fudgy Chocolate Brownies
- Blueberry Crumb Bars
- Carmelitas
Blondies Recipe
Ingredients
- 1/2 cup (1 stick, 112 g) butter, melted
- 1 cup (220 g) tightly packed dark brown sugar
- 1 large egg, lightly beaten
- 1 teaspoon of vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- Pinch of salt
- 1 cup (128 g) all-purpose flour
- 1/3 cup (60 g) butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
Method
1 Get ready: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch pan (20 cm x 20 cm).
2 Make the batter: Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk.
Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
3 Bake the blondies: Pour into the pan and spread evenly. Bake for 18 to 25 minutes or until a tester inserted into the center comes out clean.
4 Cool and serve: Allow to cool. Cut into squares or rectangles and serve.
LEFTOVERS! Store blondies in an airtight container at room temperature for up to a week, or freeze for up to three months.
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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.
Blondies
OMG…these were awful! Terrible, hot mess. Waste of ingredients and time.
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Hi Deidre, sorry to hear the blondies were a disappointment. Can you tell us a little more about how they didn’t work–overbaked? Underdone?
1/4 cup of dark chocolate rice milk chips and 1tbsp of coffee powder. Just like heaven❤️
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I’ve been looking for the Brown Sugar Bars from the back of the C&H brown sugar box from the 60s-70s. This is it I believe! Minus the baking soda and possibly the salt? Or perhaps I’ll need to delete the baking powder. It’s one of those. Thanks for this recipe and nostalgia. :-)
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Hi CJ, the blondie recipe I use is nearly identical to this one, but it has neither baking soda nor baking powder. So omit one or both and you should hopefully have really chewy and dense brownies like your beloved C&H brown sugar bars. Good luck!
Thank you Sara! Yes you’re right, no baking soda or powder. Do you add any salt? There were also no add-ins. Sooo good.
I like to add 1/4 teaspoon salt, it really perks up the brown sugar/butterscotch flavor.
Thank you, Sara! As soon as it cools down more here in the desert, I will be able to turn my oven on again and try it. :-)
I can’t stop eating them! This recipe is so easy to make and the results are delicious! I made two batches and shared with some friends who loved them! I used dark brown sugar as well. So rich and chewy! This is a keeper.
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best recipe EVER
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