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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.
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
Ingredients
- 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.
Blondies
I changed mine with some coffee extract and they were amazing. My only complaint is they come out so dark from the dark brown sugar that when I marble them with normal brownies you can’t see the marbling. You can def still taste it though! Perfect chewy consistency and very flexible flavor pairing!
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Can I double or triple for a half sheet pan?
Hi Nicole! You double it for a 9×13 and tripe for a half sheet pan. Sounds like you are feeding a crowd! Thanks for your comment!
I’ve made these several times with different nuts and chip combinations. They were yummy each time. The key is to not overbake them.
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Num! Turned out just as pictured.
Thanks!
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As far as I know, I followed the recipe exactly. They were dry, tough and inedible. I threw them out.
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I am sorry to hear that, Pete. I am wondering if maybe your oven runs a little too hot?
Here’s a recipe that worked quite well. Mix by hand 8 Tbsp non-hydrog. (soft) marg. (NOT melted) with 1 ½ c lightly packed brown sugar. Add 2 eggs, 2 tsp vanilla, mix well. To this add one cup flour, 1/4 tsp salt, bit less than 1/4 tsp b. powder, chopped nuts. 8 X 8 greased, floured pan 20 to 25 minutes at 350. Don’t overbake. Cut and store covered while warm.
Margarine brownies vs butter brownies gives them a more cake-like consistency. If this recipe turned out as you described, my bet is that your baking powder and baking soda (as this calls for both) were likely no longer fresh.(assuming you didn’t miss any ingredients and didn’t make any substitutions) Old baking powder or soda left open too long will not respond properly and keeps your baked good from lifting at all. Try getting fresh supplies and I bet it will work fine.