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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
I think I used a tad too much flour as mine turned out more fluffy and cake like than chewy like a brownie. They’re still super delicious tho and I plan to make these again using less flour, and omitting the baking soda and powder.
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These blondes are soft chewy and delicious! I have made this recipe multiple times and there is always an amazing result. I rate this recipe a five star item!
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Hey Garrett! Great recipe, but I’m wondering if I could substitute either almond flour or coconut flour instead of all- purpose to make them GF? Or would that change the texture drastically?
Hi DP, in this recipe, use AP flour. Cup for cup gluten-free baking mix blends would likely work if you do want to bake this gluten free, but almond flour or coconut flour won’t.
should I modify the recipe in some way if I’m not using a mix-in?
Hi OM, nope- no modifications needed in this case, but good question!
I’ve made these twice and they are excellent. I used sea salt caramel chips and walnuts.
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