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
PrintIngredients
- 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)
Method
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 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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I used white cake mix instead of flour. It was simply amazing. Definitely going to make it again.
THAT LOOKS AMAZING
This was the worst blondie recipe I’ve ever tried. The mixture was weird and dry-ish and the finished product wasn’t even edible. Its so dry and not fudgy like a blondie.
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I havent made this, but someone mentioned this doesn’t take fudgy like a blondie. I have never heard of a blondie with fudge ….
The best recipe of blondie I ever tried. I put less butter and bake for 15-20 min and still comes out moist and soft.
xxxxxyyyyy