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.
What Is a Blondie?
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. That 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
- Add dried fruit, like chopped cherries
- For softer, more cake-like bars, use cake flour instead of all-purpose flour
- Top with caramel icing for an extra treat
- Brown the butter before adding
- For gluten-free, swap the flour with 1:1 gluten-free all-purpose flour
Whatever add-ins you choose, keep it to at most 1 cup without having to adjust the baking instructions.
Small Batch Is Best!
This recipe only makes a small batch in an 8x8-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 9x13-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
Is Brown Sugar a Must?
In short, yes! What if you can't find any brown sugar in your pantry? Not to fret! You can easily make your own dark brown sugar. All you have to do is combine a cup of regular white granulated sugar with 2 tablespoons of molasses. (To make light brown sugar, just use 1 tablespoon of molasses.) Too easy, right?
By the way, we're talking about brown sugar in America here. Remember that's different from brown sugar in other parts of the world. What is called "brown sugar" in other countries may be just unrefined natural sugar and may not contain molasses.
The Perfect Blondie Texture
The comparison to brownies can be confusing. Blondies are supposed to be dense and chewy, and don't have the same texture as brownies, which are more cakey and fluffy.
You'll see that this blondie recipe only contains 1/8 teaspoon baking powder and a pinch of baking soda. They are not meant to rise much at all.
And the brown sugar gives the blondies almost a toffee-like flavor.
For The Best Blondies, Brown Your Butter!
For an especially nutty flavor, brown the butter when you melt it. Here's little primer on how to brown butter.
Butter vs. Margarine
We prefer the taste of butter in our baked goods, but it's perfectly fine to substitute an equal amount of margarine for the butter. The real difference between the two is the kinds of fat they contain. Butter is made from cream, when the butterfat is separated from the buttermilk. It's high in saturated fat and cholesterol.
Margarine, on the other hand, has more polyunsaturated monounsaturated fats, but also more trans fats. Blondies baked with margarine will have a softer texture (because margarine has a higher water content).
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 vanilla
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 cup (128 g) all-purpose flour
1/3 cup (60 g) butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
Preheat oven and prepare baking dish:
Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.
Make the batter:
Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk to combine.
Add the flour, baking soda, baking powder, and salt, and mix it all together. Add the butterscotch chips or other mix-ins (up to 1 cup total).
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.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 0g||1%|
|Total Sugars 13g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|