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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
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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Have made these dozens of times over the years and they’re always fabulous. The only change I make is to brown the butter beforehand. Just adds another layer of yumminess to an already great treat.
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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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