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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
Is it possible to make this using cassava flour?
Hi Nadiys,
Blondies lend themselves well to gluten-free adaptations. That said, I’m afraid subbing 100% cassava flour might result in gluey blondies. Do you have any other gluten-free flours you can mix with the cassava flour? Almond flour, for example. I think 50-50 cassava and almond flours might be a good shot.
Readers, I’d love to hear your thoughts! Nadiys, you can try whatever you like at home, but if you are not wanting to waste ingredients on a recipe adaptation you’re unsure of, you may want to hold off. Your call. Be well!
Thank you so much! I do love the word gluey blondies there, but I don’t want to be confused with gooey ones, which I am actually going for, haha. I agree, I have to be wary. I have gone through several experiments on using cassava flour. I find that I need to add egg in the batter to avoid the end result from becoming like a ‘hardened slime’, if you get what I mean So, with 1 egg in small batch, it’s quite a success I would say
Gooey not gluey, that’s our motto. I’m glad this worked for you!
Outstanding recipe. I added 1/2 cup walnuts and a few chocolate chips. Next time I may reduce brown sugar by 1-2 tablespoons.
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Very simple to make. Yummy!
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Beautiful, dead easy recipe. I used dark muscovado sugar and baked until dark golden brown. Wonderful chewy texture. Added roasted salted macadamia nuts and coconut!
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This has been my go-to desert recipe since you first published it back in 2008 (?). I like to brown the butter to give them something a little extra. It’s nice to have a simple treat like this in your back pocket for when a craving hits!
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