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.
Blondies
Loved these! I had never made or had blondies before, so I wanted to give them a try! They kind of fell apart when I tried to cut them, but they taste amazing!
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Can you use normal sugar instead of dark brown sugar?
Hi, there! Sure, you can do that. Your blondies might end up lighter and more cake-like, though. Still tasty!
Could i make it without any add ins like the butterscotch chips or is it important?
Hi, Christine! Sure, you can leave them out if you like.
Took them out too soon….was ooey, gooey in the center, but tasted wonderful!
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Simply perfect blondies! I live in Central America and I made these for a family dinner party, my brother-in-law liked them so much he hired me to bake 30 for another event! I tried different recipes, this is the one that works!
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