I make these things allllllll the time! I rather do without the butterscotch chips sometimes but they are absolutely amazing. I even make a caramel icing to go on top if I’m feeling sweet! There’s nothing you can do to mess this recipe up
I tried this recipe just now. I followed it exactly to the recipe. Added the butterscotch chips.These have the consistency of a cake, not like blondies or blonde brownies at all. Blondies or blonde brownies are supposed to be dense and kind of gooey. Sorry, I won’t be using this recipe again.
I just made these, and the result was very….strange. They looked and smelled delicious, but when I cut into them, the perfect crusty top was separated from the gooey bottom, which has the texture of a really dense, fudgy brownie. It tastes amazing, and is pretty on top, but so ugly on the inside! This is the first time I have ever had a failure from this website!
LOVED THIS SO MUCH, this is the first and only blondie recipe i will ever use.
They have a good flavor but the edges rose and got crispy and the middle stayed beyond moist and flat. I’ll still eat em tho!
Not as cakey as I’d like – this is just about 1/2 the recipe that’s in my Betty Crocker cookbook, calling for a 9 x 13 pan. I used just a bit over 5T butter rather than the 8T indicated in your recipe, didn’t melt it but softened it with 15 seconds in the microwave; also added about a cup of apple & baked for 34 minutes; made my own brown sugar – edges rose higher than the center but I wonder if I greased the pan too far up the sides? Maybe that contributed to the very ooey gooey finished product (uneven baking)? My baking powder passed the fizzy test. Good flavor, these won’t be thrown out!
Never made Blondie’s before. Came out good tasting. Used regular brown sugar instead of dark. I think I’ll not melt the butter. Came out a little flat. Maybe soften next time. I think if you want a thicker one perhaps add a little more flour. I liked the consistency but they were flat after cooling. I used white chips yummy.
I followed the directions exactly as it says and the bloodies came out more as a caramel than a blondie. Why is that?
My guess is there’s a different expectation of flavor here. Caramel flavor comes from white sugar, butterscotch from brown sugar and, sometimes, brown butter. You can also brown the butter as well for a more pronounced flavor.
I tried this and it was good! Mine turned out more cake like though. Still delicious
Mine ended up being extremely flat. I followed the recipe, but next time I’ll go with my gut which is to not melt the butter and only soften it.
Hi Ashlie, the butter shouldn’t be an issue here. Check your baking powder to make sure it is still fresh. Put a little in a small bowl. Sprinkle some water over it. If it bubbles up vigorously, it’s still good. If not, it’s dead and needs to be replaced.
Did you use an 8×8 pan or the 9×13…if you’re using the 9×13, then you should double the recipe.
has anyone tried using whit chocolate chips?
I made these and they are very good but I added more chips…. if you follow the golden rule…. toll house recipe… for 8×8 pan they would use a cup of chips… 1/3 cup didn’t seem like enough….
Great recipe but theres no way that makes 9 -16 pc. I doubled recipe and barely got that unless youre cutting yours thumbnail sized. I cook and bake for a living so i know measurements. So i would alter the yield. Other than that a fine recipe.
Hi Karen! The recipe calls for using an 8×8 baking dish. This you can easily cut into 9-squares, approximately 2 1/2 inch by 2 1/2 inch wide pieces, OR 16 squares of 2-inch by 2-inch squares. Personally I think these are perfectly acceptable portion sizes. But if you like them larger, by all means please cut them larger. :-)
Can make gluten free with almond flour.
I like this recipe. Simple. Equal measure. I turn away when a recipe calls for 1 1/4 stick of butter or 10 tablespoons. What happens to the rest? I look at the ingredients first. Recipes should not be complicated. The simplest ones are the best and the easiest to replicate.
In my house I use real butter everyday, and have all of my life. The “rest” of the second partial cube of butter is put on the butter dish and used on toast in the morning. It definitely doesn’t go to waste. It’s better with butter… I heard that somewhere.
This may be the best bar I’ve every made! (And there have been many!) I doubled the recipe. Used all dark brown sugar and Guitard semi-sweet chocolate chips. Used a hand beater to cream the sugar and butter some before adding the eggs and vanilla. Baked in 13 x 9″ . I am so happy to finally have an easy chocolate chip cookie bar that is chewy, gooey and delicious!
This recipe sucked I put it in for 25 minutes like it said at 350 degrees and it burned this recipe was a waste of my time and money
Check your oven rack position sure it isn’t too low, also pan material and thickness matters. But every oven burns differently as well. I used my neighbors ovens for Thanksgiving so I’d be able to finish in a timely matter but one oven burned hotter on one side causing me to constantly rotate the pies so they wouldn’t look like peace signs,while the other burned evenly but not as hot so I had to learn their ovens just to ensure a beautiful dinner.AFTER checking rack Try turning your oven down like 25degrees and/or placing a shallow pan of water under them for burning on the bottom and foil tent loosely on top depending on what’s needed. Hope that helps. And never trust ANY OVEN to perform the same.
This was sooooo good!! Im younger than 18 and was so easy to make!! So delicious and would really recommend to anyone looking to find a Blondie recipe. I used chocolate chips and butterscotch chips and tripled the recipe and was devine! Totally recommend :)
Thank you! I love the chewy texture. I substituted coconut sugar for the brown sugar, and made half the recipe plain and the other half with chopped walnuts and chopped dates. Delicious!
I made them for our Christmas Dinner and used chocolate chips. I baked them in my cast iron skillet and served with vanilla ice cream. My family loved it. I will definitely make it again.
These were great! Very easy to put together and baked in 25 minutes. This will definitely be a go-to recipe when I need a quick sweet to take. Thanks!
The flavor is good, but they came out kind of flat and overly moist. I checked the baking powder….no problem there. I did not whisk thou, just stored the batter…..is that why?
Hi Khristine, storing batter is not a good idea for this recipe. That will take away the rise.
whisk, stir, doesn’t matter. These should have sort of a fudge-like texture so it sounds like yours came out fine. If you want them more cake-like, I’d increase your flour by maybe 1/4 to 1/3 cup and it should make the texture more appealing to you.
God, should’ve read your comments firts.Mine came out exactly the same as khristine’s and really didn’t like it.
I made these today. They are so delicious. I added chopped walnuts. I can’t stop eating them.
Sooooooooo yummy !!!!!!!!!! I am only 13 so i can’t do much but i love to bake!!!! my family loved the blondies!!!! they came out a bit puffy though. if you have any suggestions or any more yummy recipes please let me know!!!!!!!!!!!!!!
I love this recipe it it is like magic in your mouth
Made a gluten free version with this recipe and they turned out fantastic!! Best recipe I’ve ever used for blondies! Will be a favorite in our house from now on! Many recipes I’ve used on websites hardly turn out, but this one was a winner! And it wasn’t even a gluten free version to start with.
I would love to know which flour you used to make it gluten free
So how much longer would they need to bake it the recipe is doubled?
Hi Marsha, I haven’t tried doubling the recipe, so don’t know what to tell you. I would just experiment.
I want to try this recipe without eggs, butterscotch chips and nuts. Pretty much i want plain blondies. Would they bake the same as the original recipe?
Hi Maya, I recommend looking for a different recipe.
I made them with a flax egg and no add ins. They were great! You may need to play a little with amounts of other ingredients as they were super moist/chewy, but I loved them as is.
You can use a vegan egg replacement like flax, banana or even beans just make sure to use some extra baking soda for levining.
I have made these numerous times and they have turned out fantastically each time, though I have never melted the butter. I’ve always just creamed it with the brown sugar and gone from there. Today I was torn between these and brownies, so I made both! Both with this same recipe! All I did was sub 1/4 cup flour with 1/4 cup cocoa powder and then add some mini chocolate chips and a hint of cinnamon. Thanks for the recipe, it is one of my husband’s favorites.
Delicious!! I used light brown (golden yellow) sugar, real butter (of course!) and a cup of home-grown walnuts. Chewy, perfect…yum! 27 minutes to bake in my gas oven.
The reason why they won’t cook/cone out too greasy is the butter. Measure out 1/2 C of butter, THEN melt it; not 1/2 C of melted butter & they’ll be perfection!!!!
Hi, I followed this recipe a month ago and the blondie turned out AMAZING. I decided to make them again but the batch did not cook properly. It was very moist and gooey……it was horrible. It was in the oven for a very long time and just would not cook from the inside….the outside was very hard by the time I had enough. I don’t know what went wrong since it turned out fine the first time. I’m determined to make these again and have tried this recipe at least 6 times but keep failing. Do you have any idea what I’m doing wrong?
Hi Fatima, that’s so odd! Have you tried testing your baking powder to make sure it’s still good? (Put a little in a bowl, pour some hot water over it, if it foams up, it’s still good.) Or perhaps there is something funky going on with your oven? Are you using the same baking pan?
Okay, so I made these and I followed them directions to a T and while the flavor was the there, they simply would not cook. I had them in an extra hour and they still were jiggly. Also, they stuck…to my greased pan. Oh, and they fell completely apart when I tried to cut them. They did, however, taste very delicious.
Hi Kristen, sounds like perhaps there could be an issue with your oven?
think it might be because you melted the butter instead of just room temp…. that will change a recipe
What could i substitute if i don’t have the butterscotch chips?
You can use chopped walnuts or chocolate chips.
I used reese pieces!!
I find the consisty of the dough very strange, its similar to the that of cookies, I’ve only ever made brownies so im not sure if this is right or not,
Fantastic recipe I wanted something non chocolate with a brownie texture, and one of our friends brought over some butter pecan ice cream over the warm blondies perfection, Aloha for the recipe.
i have always loved to try Blondies. when i found the recipe I was overjoyed. btw, can you use light brown sugar instead of dark?
Yes, you can use light brown sugar.
Super recipe. Made 2 batches, one chocolate chip, the other butterscotch. This is a keeper recipe for sure.
I absolutely love this recipe! The first time I made then I had to sub 1/2 of applesauce for the egg and it was great! Each time I’ve made it with different kinds of mix-ins! I used chocolate chips, butterscotch chips, salty sugar, powdered sugar, and one time I browned the butter! Sooooo good! Thanks for a great recipe!
Made these for the first time a couple of weeks ago and have made them four times since then. They are to die for! Took them to a potluck and the kids ate them all before dinner. I must say though, that I upped things a little by browning the butter first and it creates an even more yummy caramelly beautiful thing. Can’t wait to try your almond variation. Love your recipes Elise. You are forever in my kitchen.
I needed a recipe for some chewy almond squares and adapted your blondie recipe as I did not have any almond paste. What an awesome cheat!! I followed it exactly using light brown sugar and 3 tsp. of almond extract instead of the vanilla. I added 1/3 cup of toasted chopped almonds to the batter instead of butterscotch chips and put an almond half where each square would be cut. They were delicious!!!
I wish you would add this to the recipe index. I always have to use google to find it.
Hi Angela, done!
I made these this morning. They turned out perfectly. I followed the recipe almost exactly; I used 1/8 teaspoon salt instead of just a pinch, because I didn’t want them to be too sweet. I used butterscotch chips, but next time I’ll use something different, perhaps walnuts, again to cut the sweetness. Very good, thank you so much for posting this!
I am a ‘buy & eat’ type gal. I saw this recipe & how simple it seemed & tried it.Well, I LOVED the out-come! I loved these blondies so much, I made another batch 4 days later. It is easy. Fits right in w/my busy schedule.Thanks so much!
How would you adjust the recipe for high altitude?
King Arthur Flour has a great tutorial about this: high altitude baking ~Garrett
So disappointed. Wish I’d taken the advice of other people and put less butter in. They were incredibly greasy and sickeningly sweet. The top was nice and crisp but underneath it was a greasy sticky mess. I did wait until it cooled in the hope that it would harden, but all I ended up with was a toffee base that stuck to the greaseproof paper. Disaster from start to finish Im afraid. I won’t be making them again.
I had the same problem
I just finished baking a batch of these for my family, and I must say that they turned out beautifully! I’m still a blossoming baker, being fifteen and all. Point being, these are simple, easy, and gratifying to make for beginners such as myself. My only suggestion, which a few other people have brought up, is to increase the cooking time from 25 minutes to around 29 – 30 minutes. Stellar recipe, though!
Amazing. I bake alot and this is the first time I’ve made these. We don’t have these in Australia. I didn’t have enough brown sugar, so I topped it with white sugar. Still delicious. Crispy on the edges and soft and gooey in the centre.
Thank you for the recipe. It is definitely a favourite and super quick.
Hi! I’ve made a batch of these, and they’re currently in the oven. They’ve been in there for 23 minutes, and are still very liquid. The only thing I’ve changed about your recipe is replaced the brown sugar with 1 cup of normal sugar and 1/4 cup of molasses. For next time, is there anything I should note?
Well, you just added 1/4 cup of liquid sugar (molasses) so I’m not surprised they’re liquidy. In the future I think you might be better off with just a teaspoon of molasses for flavor, if you are not using brown sugar but still want the brown sugar taste. ~Elise
Just made these and WOW!! Super delicious! I didn’t add anything; just made the blondies as is. I used real butter and light brown sugar and they turned out great. The only thing that I agree with other commenters about is that 25 mins wasn’t enough time. I have an oven thermometer (it was reading closer to 375 or 400. I hate my oven because of this), and yet the 25 mins still wasn’t long enough. I just had to keep checking it and putting the pan back in for a couple mins at a time. Didn’t affect the deliciousness of the blondies — I still wound up eating half the pan. ;) Thanks, Garrett!
I made these the other day and they were amaaaaaazing. They’re perfectly chewy. I browned the butter for extra flavor, and sprinkled the top with coarse sea salt.
NB: I tried to save a dish by mixing everything in the pan in which I melted the butter. I got–you guessed it!–a few egg chunks in the mix! I picked the largest ones out, but they weren’t noticeable at all in the finished product.
Quick and easy recipe! I made these before everyone woke up for breakfast, they were almost all gone by the end of the day – I cut the whole into 18 pieces. Browned the butter and used yellow sugar – it still worked perfectly :) Thanks so much!
My friend and I had a baking day yesterday and made these – just gorgeous. You don’t really find blondies here in the UK – about time more people knew about them. Finished the last piece for breakfast this morning! Will definitely make again.
My friend and I had a baking day yesterday and made these – just gorgeous. You don’t find blondies here in the UK. About time more people knew about them! Finished the last piece this morning for breakfast! Will definitely make again.
This recipe is awesome! Used light brown sugar instead of dark brown because that was all I had on hand. Was not sure whether to use salted or unsalted butter, but went with salted and am glad I did! 20-25 minutes was not enough time for my oven. Pulled them out at 33 minutes and let them cool before cutting…. yummy perfection! Thank you so much for sharing this recipe. My chocolate-loathing family thanks you, too! :)
I was looking for something to bake and came across this recipe. I didn’t have enough flour so I used 3/4 cup flour and 1/4 cup Graham cracker crumbs (it has the same texture :p). The result was a delicious cakey brownie. Yum!
My friend made blondies for us a while ago but she said she used peanut butter in her’s. I was just wondering can you use this recipe and add peanut butter or would it not taste right? Thanks for the recipe by the way!
That would make this an entirely different recipe. I suggest giving it a try yourself. If it works I hope you’ll let us know. ~Garrett
My husband does not eat eggs so I omitted it and compensated by adding just a teeny bit more baking powder and a heaping tablespoon of Greek yogurt. I couldn’t find my square pan (!) so I used my cupcake pan instead. Probably a good idea anyway as the eggless blondie/brownie can sometimes stay a bit wet in the middle (to my taste). Lovely! Oh, I also added white chocolate chips instead of the butterscotch chips. Super yum.
I am trying to find a blondie recipe for a baby shower. I’m supposed to make 2 9×13 pans. I noticed that it didn’t say anything about converting, so I was wondering if you have any suggestions.
You can try doubling the recipe or making a few batches. ~Garrett
We are making the SECOND batch of blondies. Our only issue was there wasn’t enough for all of us, so we doubled the recipe.
I was looking for goodies to bake and send to my deployed hubby and I stumbled onto this recipe. I had never made blondies before so I decided to give it a try. I doubled the recipe and added butterscotch chips, chocolate chips and some coconut. They smelled wonderful while they were baking and tasted even better. Will definitely make the again.
my pretty little blondies are in the oven as I type this..so psyched to devour soon as they are ready!!! Yum!! This recipe was stupid simple! Love it!! OOOO!!!! My house smells amazing right now!
I just made the blondies and they turned out awfully hard. Not chewy at all. The taste is good but almost lost my tooth trying to eat them. Where did I go wrong? I followed the recipe but I used self rising flour (didn’t have all purpose in my pantry ) and brown cane sugar. Baked the Blondies 25 mn at 150°C. I’ll try again and hope to get it right ..
Great blog! I live in France so I don’t have access to most of the ingredients required to cook some proper Texan food. But I’ll keep reading.
Not sure why they would come out hard from self-rising flour. Sounds like they were overbaked to me. ~Garrett
Thank you for the suggestion Garrett! I browned the butter and added 1/4 c more sugar. Sublime! Thank you!
Made these last night – delicious! Any suggestions for a more caramelized and super chewy blondie?
More sugar and browning the butter might give you the results you want. ~Garrett
What did I do wrong? I used a stick of butter (right?) and I added Heath bar chips and chocolate chips – no butterscotch and my batch of blondies came out incredibly greasy! Did my substitutions throw off the whole thing? Thanks…
Mix the batter well when you put together the eggs, butter, and sugar. You don’t want to see any pools of butter. ~Garrett
Hi! I was wondering if I could add my overripe bananas to this recipe. What do I need to adjust in the recipe if I do add them? Hope to hear from you soon!
I would just mash one up and add it. You may need to increase the baking time though. Never tried it so I cannot say for sure. ~Garrett
Any Topping reccomendations? I am open to sugestions.
Pecans, perhaps? ~Garrett
I have made these several times and they are wonderful. I am always experimenting with different ways and flavors of cheesecakes. So with that in mind, one of my favorites is dutch apple cheesecake blondies with this recipe as the bottom. Fantasmically awesome and always has everyone begging for more.
Not that these aren’t absolutely fabulous on their own… Thank you, Garrett!!
Love these! Just made them yesterday for the holiday. We also featured them on our cookie link up. Thanks for the wonderful recipe!
Just made these, added half cup of almond slivers and sprinkled white chocolate chips and cranberries on top. Yummy, fast and awesome.
I make these and love them, but my batter seems runny so when I add in the choc chips or butterscotch it all sinks to the very bottom. Is this normal?
I don’t that they are sinking to the bottom per se as the blondies are simply thin for a bar cookie. I wouldn’t worry. If the blondies are puffing up a lot then something odd is occurring. ~Garrett
Tried making these today and they did not come out as expected. Followed the recipe exactly, too. =(
Oh well. Bad luck I guess.
They came out quite dry. And considering the butter in them, I wouldn’t expect that.
Without more information my guess is that your oven ran hot and over-baked them. ~Garrett
Thanks Garrett, I made these blondies this weekend and they were delicious.I was wondering if any one has made them this way and then again with 1/3 cup of butter? I wanted to know if decreasing the butter slightly would affect the overall flavor and consistency too much. Thanks again.Next time I’m trying your maple cookies!
Hi Garrett, I just threw this recipe together and it was great. These blondies baked in a nice quantity (not too many), and they were quick and easy to make! I have a feeling this will become a frequently made and go-to favorite. Thank you for the post!
I suppose you could. I have never done it myself, so you’ll just have to test it out. Probably need a longer baking time. If it works I hope you’ll let us know your results. ~Garrett
Perfect recipe. :)
Made these yesterday. Delish. I added roasted pecans and toffee chips. I also added 1 egg yolk because the batter looked a tad bit dry.
PS: I just found out that I am allergic to chocolate so this is my alternative to brownies. I really don’t miss chocolate.
Are they still delicious without the bottom ingredients like walnuts, chocolate chips, and butter scotch or are those crucial ingredients, because I have everything else?
You don’t have to use those at all. ~Garrett
I tried to make this with gluten free flour and I cooked for an extra 10ish mins, but it was still really crumbly and not as sweet as I expected. Any suggestions?
The only suggestion I have is to not make them gluten-free. I am not familiar with the rules of gluten-free baking so I am not sure what happened. ~Garrett
This was a complete disaster. Worst batch I’ve ever made, they wouldn’t get done in the middle.
If they weren’t done then you probably need to bake it longer. ~Garrett
This recipe is perfect! I brought them to and office party, and had to forward the recipe to coworkers the rest of the afternoon.
I just made these as a birthday treat to myself and they’re amazing! One thing, though…the middle is a bit under-baked, at least compared to the outside. Is there anything I can/should do to fix this?
Not that I’m complaining. The pan will still be gone before Monday :)
These were okay – I’m always interested in reading about the ingredient substitutions people make and how they turn out. Well, I happened to run out of vanilla mid-recipe, so I subbed almond extract instead. Wooooow, these blondies were almondy! I can’t say it was entirely pleasant – perhaps almond extract is stronger than vanilla? In any event, I think they probably taste fantastic when you make them as the recipe indicates. :) Also, it was a little hard to cover the entire bottom of the baking pan with this amount of dough. I agree with the other reviewers that doubling would probably work quite well. Thank you for sharing!
Almond extract is WAY stronger than vanilla. Use 1/2 next time. ~Garrett
I loved this ‘so simple’ recipe! These kind of recipes are dangerous! I’m partial to Light Brown Sugar but will try it once with the Dark just to compare. I put, however, some Coconut extract as well as Vanilla. I like my blondies with nothing but the blondie! Yum! I also doubled the batch & added 5 more minutes to the time. They were perfect! Thanks!
Does anyone have any suggestions for White Chocolate Blondies?
I had some at a coffee bar in London (sadly they stopped selling them-now i have to find a recipe!)
They were not chewy at all…very very soft thick creamy..a unique texture like a cross between turkish delight and whitechoclate mouse, ut with that tell tale slightly crisp brownie/blondie top…how did they do that?
I’d die for the recipe..really…
I’m thinking maybe loads of white chocolate and butter, almost no flour, not many eggs (they weren’t eggy at all, nor custardy…), possibly condensed milk?
Any suggestions anyone?
I made these only after reading over the comments… I must admit I was apprehensive at first since my fancy schmancy cookbook had a much more detail and labor intensive recipe, so I thought the outcome would reflect all the work involved. But your recipes always have me coming back, so I figured if you had a recipe for blondies, I might as well trust it since every dessert you’ve given me and my friends has been terribly delicious. Wow, I was impressed with how simple this was and yet it came out really nice. Why did I doubt you, Garrett? I followed the suggestion of the one comment to brown the butter, and added walnuts, to complete a nice presentation of nut-free brownies and nutty blondies in a box for a volunteer project tomorrow. Thanks for the easy recipe; you’ve done it again.
There’s a reason that when ‘Blondie’ is Googled, your recipe is the first one that comes up. YUM! We didn’t call them Blondies when we were little, we called them cookie bars but it’s the same. I added mini chocolate chips and butterscotch chips. I love the ‘sticky-like’ top. : )
I wanted to make blondies at home and found this recipe. when I cooked it, it came out gooey and I do not know what I did wrong. I kept putting in the oven to cook longer and still not cooked all the way. I used the throw away pan, do you think that is why I had trouble baking it all the way?
It still came out tasting good just not something I would serve to friends since it does look good when I cut it!
Amanda, it shouldn’t matter the pan. My guess is you didn’t let it cool before you cut it so it didn’t have enough of a chance to set. ~Garrett
I thought this recipe was great. I only used 3/4 of a stick of butter because the first time I made these they were a little greasier than I liked. I also added about a cup of oats which made them really full, and not greasy what-so-ever. Yummy!
These were so greasy while they were still warm that I had them cool on paper towels. And I had to add about 10 minutes to the time. I STILL took them out early because I wanted them “molten” inside like the pictures. The flavor was “ok” but next time I will half the butter and try to use light brown sugar and a touch of cream and hope for a more caramel like, less greasy flavor.They taste like butter tarts to me which is nice, but the grease and ton of sugar made ME sick to my stomach. And I am a sugar addict that tends to bake small cakes for MEALS.7/10-2 for grease.-1 for the stomach ache.
I made this yesterday (with margarine) to rave reviews. Thanks for the recipe!
Add pecans, burbon instead of vanilla, and white chocolate chips and you get New Orleans style Blondies!
I absolutely LOVE this recipe (it is the only blondie recipe I will now use)! Every time I make it, it is received with moans and groans – of pleasure! Plus, the (relatively) small amount in a batch is fantastic for someone like me (read: someone who can easily consume an entire panful – of anything – in one sitting)!Question: I’ve accessed both Simply Recipes and Vanilla Garlic via my iPhone, but have either of you considered an actual app? That would be incredibly sweet (pun intended)! :-)
Hi Julie – well I do have a iphone web app, which you can get to by pointing your iphone Safari browser to http://simplyrecipes.com/m/, but not an app app yet. That’s a little bit trickier. ~Elise
I made these and the taste is delicious but they didn’t seem to get done in the middle. I baked them in an 8×8 glass casserole dish rather than a metal pan. Do you know if there is a difference in baking with glass or metal? Thanks.
Shouldn’t matter all that much for this recipe. I’ve used both depending on what I happen to grab off the shelves first. ~Garrett
I have made these a few times now- browning the butter, not browning the butter, semi-sweet chips, butterscotch, and chopped caramel- all versions have been wonderful. The caramel made them a little extra chewy (I like chewy). I used part of the butter called for to grease the pan, which in my mind, reduces the fat a little. Thanks! My friends all love you. =)
This recipe is very similiar to Ruby Tuesday’s Blondie. But I noticed in RT’s that they didn’t have butterscotch chips, but butterscotch flavor, so I melted butterscotch with a lil milk and still added the added walnuts and chocolate chips. So good. Going to make it again this wkend.
With double the ingredients this becomes like a huge muffin that slowly wants to crawl out of the cake tray :)AND it takes double the time! I guess its better to just make this twice?
Excellent, though I have to admit the dough seemed so stiff that I added a second egg, so did get a slightly more cakey, springy consistency which went over GREAT with the family.
I doubled the recipe and they came out greasy and closer to gooey than fudgy, after 45 mins in the oven. I guess this is not a good one to double, although even at the single recipe my guess is you need less butter and less brown sugar to get a moist dense cake consistency instead of something closer to raw dough.
You don’t want a cake-like consistency. They should be gooey and fudgy at first and will become more brownie-like as they cool. This recipe should double just fine. I would check your oven temperature to ensure even baking. ~Garrett
This recipe is great as is- simple ingredients, small batch so we aren’t tempted to eat too many- no tinkering needed! (although, I sometimes make it with Smart Balance instead of butter just to be healthier). Thanks for posting it!
Once, I ran out of vanilla and substituted Ameretto liquer. Awesome! Now I always make Ameretto Blondies – I don’t use just a teaspoon either – its three glugs from the bottle. Glug, glug, glug! Makes the house smell great and they disappear fast. THanks!
Oh goodness, these were amazing! They were soft and chewy, and so good with chocolate chips! My boyfriend and I both loved them, and our friends too. I had to make more of them, they were so popular! Thanks for the recipe!
Made these last night, they turned out just fabulously! I used margarine to make them non-dairy, they were super greasy. In the future I might try less margerine or oil instead. Also, I substituted pure maple syrup for vanilla and the smell was intoxicating. I am pregnant and exhausted and haven’t baked for months, but this was so easy I could manage it as a dessert for dinner. My husband was angry at me this morning but after he tried the blondies he declared them to be “Wow, the best cookies I’ve ever tasted.” He’s not mad at me anymore! These are super sweet, don’t eat too many. Also eat them fresh and warm, once they harden up they’re not the same. Thanks, Garrett! :D
These are fantastic (I used chopped almonds, white chocolate chips and brandy-soaked dried cranberries in mine), and if you bake them in a 9″ round pan and cut them into wedges, they look very posh, for that bonus “impress the in-laws” touch :)
Love this recipe. I used 4 tablespoons of olive oil instead of butter. Turned out great. So glad I found this web site.
These blondies are too sinful if the smell don’t get you, the taste will. When I made these blondies I substituted the 1 tsp vanilla for 1 tsp white chocolate coffee syrup that I bought from a coffee cafe in the mall. They have an unbelievable selection of the different flavors that you can switch out when you make your blondies or any other baked goods. I make Elise’s banana bread all the time. I recently found banana syrup and substituted the vanilla for the banana and its a WOW! Thank you Elise, your website is just FANTASTIC!
Made these yesterday, so simple and so delicious!!! I linked this to my page as well.
I’ve made these at least 7 times in the last couple of months. They are ridiculously delicious. And dangerous to have around – there is pretty much no chance of them lasting longer than 12 hours in my house. If I wasn’t out of butter – how did that happen?! – I’d be making some right now!
Made these today. Very good, extremely buttery. Was wondering what would happen if I creamed the butter instead of melting it. Overall, very good!
Wonderful and so darn easy. Made with chocolate chips and walnuts because that’s what I had on hand, but will make with butterscotch chips this weekend. Thanks again for a great recipe and something quick to bake for guests. Shelby in Big D.
Oh my! These are DELICIOUS! I added some Skor toffee bits in addition to the butterscotch chips. I think I may end up eating the whole pan of them! Wonderfully tasty and super easy!
This is the best blondie recipe I have ever tasted. I have tried other recipes and they do not compare. The recipe is very easy, not too sweet, very moist and chewy. I loved them with pecans and a little extra vanilla. My coworkers loved them so much they are requesting them again. Thanks for sharing this recipe. Wonderful website.
Just made these brownies. I replaced the brown sugar with the splenda brown sugar blend…I also replaced the butterscotch with walnuts and sugarfree dark chocolate pieces. It was awesome!
I would definitely recommend a longer time than 25 minutes. These are delicious!!!! I cooked them for nearly thirty minutes and despite being one of the best things I’ve ever tasted they were still a little raw. Otherwise this is easy and a great treat!
Hmm, you might want to look at getting an oven thermometer. My apartment oven runs about 50 degrees colder than the dial says. It’s a must for all bakers. =) ~Garrett
These look so good! How long can they be kept? Can you put them in the freezer?
You actually don’t plan to eat them all at once? Huh, this has never happened before. I would guess that they would stay a few days, and maybe a week or two in the freezer. ~Garrett
I had never had blondies before and came across this delicious looking recipe. I made them yesterday, exactly how the recipe was except used chocolate chips. They were so delicious, they’re all gone! My kids loved them too! I will be making them again tomorrow for a road trip this weekend…I’m sure they won’t even make it to the destination they’re so good! Thank-you!
Does anyone have a recommendation for converting this recipe for a larger 9×13 pan? Do I double it? And what about cooking time? Thank you!
I put about 1/2 cup of coconut in my blonde brownies. Yum!! Try it!
I make a blondie recipe very similar to this, except mine has no baking soda or powder. What difference does this make? I was also wondering if anyone has tried these with all or part whole wheat flour, and if anyone has tried subbing the egg for ground flaxseed and water? I’ve made these subs in other recipes and it works very well. I also agree they could use less butter, but wonder how that will effect the baking?
I would suggest you try these substitutions yourself and see how it all works. ~Garrett
Delicious but the same problem brownies usually have — hard to get the middle down before the edges are overcooked. (I used a glass pan.) Next time, I’ll try baking them at 325′ for maybe ten minutes longer to see if that helps. BTW, these are excellent with 1/3 cup chopped peanuts added to the batter and 1/3 cup chopped peanuts sprinkled over the top.
These are just PERFECT for our Tuesday-morning dessert club. Yes, yes there is a Tuesday-morning dessert club. No, no we are not over the age of 75. We are in fact 20-year-old college students who don’t have class until 3:00! Thanks Gar, buddy.
I made these, and I added in chocolate chips and about half a small can of condensed milk to make them extra ooey and gooey. They are soooo good!
Delicious recipe! Made absolutely no adjustments to the recipe! Perfect as is and sooo incredibly easy to make!
Thank you for sharing!
I’ve made these many, many times and they are awesome and the texture is perfect. Thank you for this quick and simple recipe. I love that you don’t have to wait for butter to become room temperature, and all I use is a spoon and a bowl. Can’t beat not having to clean the mixer.
I must admit I always use semi-sweet chocolate chips, and I put in two handfuls, which is much more than 1/3 cup. People seem to love them!
FYI, I’ve had bad luck doubling this recipe. :)
Mmmmmmmmmmmmmmmmm! Eating them right now. These are the blondies I remember from childhood.
Hello,I’ve just discovered your blog. Thought you’d like another Blondie recipe for your collection.
Toffee Blondieslightly oil a 10 3/4 x 7 x 1 3/8 brownie pan
1/2 cup salted butter, melted1 cup packed brown sugar2 large eggs1 tsp vanilla1/2 tsp. baking powder1 cup + 3 Tbsp. all purpose flour1 cup Skor toffee bits
In a small bowl, whisk together flour and baking powder.
In a medium sized bowl. add melted butter. Stir in brown sugar. Beat in eggs and vanilla. Add flour mixture and toffee bits and stir until combined. Spread batter in prepared brownie pan.Bake in 350 degree oven for 30 – 35 minutes, or until golden and a toothpick inserted into center comes out clean. Cool on rack.
Hey, Garrett, could I use Splenda and Splenda brown sugar for these? Or would that just kill it lol….
No idea, I never use the stuff. However, since the main ingredient in this is actual brown sugar, my suggestion would be no. However, if you try it and it works, please let us know! ~Garrett
I just made a new version of these: Persimmon Blondies. Perfect for November and December baking!
This was an excellent recipe, with moist, delicious results. However, it definitely takes more than 20-25 minutes – more like 40-45 minutes or so.
Each oven works differently. Be sure you are preheating. ~Garrett
I made a batch of these and they were great! I used rapadura (raw brown sugar) and 2 of the one ounce squares of semi sweet baking chocolate chopped up (that’s the amount I had on hand), Very quick, easy and yummy. I mailed half of them to my daughter who is in graduate school. I will be using this often, it’s easy and the ingredients are usually always around.
I made these. Instead of using butterscotch chips (which i find too cloyingly sweet), I used some mini cinnamon chips (bought on line via King Arthur Flour’s website). DELISH!! I’ve also made them using cappucino chips (also from King Arthur Flour). Double yum. This is a fast, easy and wonderful recipe. Thank you.
Good morning LynninNH, After reading numerous reviews of the Blondie recipe, I made the following changes. Used 1/4 cup butter, which I melted and browned in a saucepan. Then I used slightly less than 3/4 cup dark brown sugar, 1/8 teaspoon salt and slightly less than 1/2 cup butterscotch morsels. I did add a few tablespoons of milk to keep it moist. The end result? A cake consistency with just the right amount of sweetness and not greasy. Also, thanks Elise for posting this recipe.
I just put these in the oven…smells delicious!! :) I can’t wait to try them!
I altered the recipe slightly (1/3 cup of oil instead of the butter), but all-in-all it was really good. I swirled in a sweet peanut-butter-sugar-thingy (natural peanut butter mixed with brown sugar and vanilla) and it was really great! Thank you!
These were amazing when I made them!!!!
Just made these. They were quite good. A bit too sweet for my taste. But I’m having them with sugarless black coffee. Perfect match!
I have made this and it turned out great! Thanks for the recipe. I ran out of dark brown sugar so I used 1/2 quantity in light brown sugar. It turned out really good and those at home couldn’t stop at 1. I used semi sweet chocolate chips. Love it!
personally I dont like the flavor of them. i had never had blondies before but thoguht since i dont reallu like chocolate but like brownies texture and stuff why not a vanilla brownie? but i dont like them
i had to substitute baking powder for soda which made it too tangy. and i had to use a 8 by 8 casserole instead of pan which made baking time weird. it was almost 40 minutes with the top of them being burnt and the middle not done. i had to take them out however becuase they pouffed up and then fell
overall disapointed i dont think i would bake these again but maybe and oh yeah we didnt add any extras i dont know why that would effect it but maybe
they werent cakey enough and morel ike bad brownies with a nasty butter sugar taste 3/10
You didn’t bake these blondies at all, I don’t know what you made.
You cannot substitute baking powder for baking soda and expect the recipe to turn out right. That is why they did not bake properly….thus the pouffing up and burning.. If you use the correct ingrediants they are delicious!
Thanks for a great blondie recipe. Made these yesterday and we’re really enjoying them. Used semisweet chocolate chips as a mix-in and had to use light brown sugar because that’s what I had. Will try them again when I have the dark sugar and I bet they’re even richer.
I’ve made these a few times now (and always a double batch!) They are amaizng. I’ve made them with semi-sweet chocoloate chips (I’m a chocolate fiend) and chopped walnuts on top. mmm …
To die for. And so easy I can whip them up without breaking out the heavy machinery!
These are *amazing.* Thank you so much for this super easy, delicious recipe. I used chopped dates instead of nuts or butterscotch chips and they worked very well.
Delicious. However took far longer than 25 minutes in the oven, so give your self enough time.
Yes I doubled the recipe and baked it in a aluminum serving pan (1/2 sterno trype)..took much longer but still soft. Maybe too buttery…..pan was approximately 12 by 10.
FABULOUS!! Loved them! I made 4 pans yesterday as part of my contribution to the freezer cooking my girl friends and I were doing! My pan did not make it to the freezer! My husband is in love!
This is a great recipe. My favorite part is that the recipe is sized for an 8×8 pan, which is preventing me from eating way too many! I agree about lowering the butter slightly. Also, I used half Smart Balance and half regular Margarine, keeping it pure by not adding any mix-ins. Used light brown sugar, with an extra teaspoon of molasses (after all brown sugar is simply granulated sugar with added molasses). But I’d say throw this in your recipe box as your regular blondie recipe.
Wonderful recipe!We loved it, we’ll make it again for sure.Thanks!
Yum… I baked them for a baby shower tomorrow and I’m having a hard time not eating all of them now! I used light brown sugar, but I will try dark brown next time, maybe brown the butter as well just to deepen the flavor. Thanks so much for the recipe!
Thanks so much for this recipe. I am not a baker, but they came out great. Easy, but homemade, is exactly what I am looking for. Addicted to this site!
Based on a Cooking Light tip, I always brown the butter as I melt it a bit to deepen the flavor. You get caramel notes. Delish!
I made these last night in just minutes while I was heating up leftovers for dinner. Super easy and delish! I used a mixture of chocolate chips and PB chips. SO good! Thanks for the great recipe!
I made these tonight to take to our Good Friday service tomorrow. I doubled the recipe and baked it in a parchment-lined jelly roll pan. They turned out perfect! Delicious!
I just ate one of the batch I commented about earlier. YUM! I browned the butter, like another commenter suggested, and used chocolate chips. I cut the pan into 16 pieces. I can’t imagine eating 1/9th of the pan!
These would be so awesome with candied ginger. I’m definitely going to try that sometime.
I made these last night and they are THE pblondies. I never put any add-ins (chips, nuts) even though I like both ingredients in other baked goods. My first taste of blondies was as a grade school student in TX and those were plain, so that’s how I like them now.
I used light brown sugar instead of the dark (which I didn’t have in my pantry) and they were still fantastic. We had none left over!
I never thought that I would enjoy brownies without chocolate, but these just came out of the oven and I had a piece without waiting for it to cool. It was delicious and it’s quite likely that I’ll be making these again before the end of the week. I didn’t have any dark brown sugar on hand, and used light brown sugar instead, but they came out fabulous. I also added some semi-sweet chocolate chips and they provided the perfect contrast. Thanks for a great recipe!
These just came out of the oven a few minutes ago… MmMmmm. Chewy and soft. Yum. I think I would’ve lowered the butter just a tiny tad (slightly too greasy). I added 2 tsp of molasses to the mix too.
This may sound like a silly question (I’m a new baker), but are Blondie’s similar to chocolate chip cookies without the chips? I can’t seem to bake the cookies without burning them, so I thought maybe I would give this recipe a try.
PS – Garrett, I made your red velvet cupcakes for Valentine’s for my deployed husband and he loved them!! (Besides the squished factor since I had to vacuum seal them!) Thank you so much!
Hmm, I guess, in a way, they are a bar cookie that is close to a c.c. cookie. Really, a blondie has it’s own character and definition. Blondies are, as Shuna notes, very forgiving; give the recipe a try! Also, very glad that the Red Velvet cupcakes turned out so well for you! ~Garrett
Blondies are also quite wonderful if you replace the vanilla with almond (or if you are adventurous like me… add TO it), add 6 oz of softened Mascarpone, some lemon juice and once baked and cooling, lemon flavored sparkling sugar for presentation and pizazz! The possibilities of things you can do to this recipe are ENDLESS!!!
Can I possibly fake dark brown sugar by adding some molasses to some light brown sugar? Or should I just use light brown sugar if that’s what I have on hand? Don’t ask what kind of house I live in where I have molasses AND lt. brown sugar but no dark brown sugar. ;-)
I would say just use light brown sugar. ~Garrett
Just a pinch of salt, really? I find that when recipes are designed around very sweet ingredients one needs a bit more than a pinch of salt to make me want to take another bite after the first rich one. (Most especially if your add-ins are also sweet.)
Also because there is no salt like the next one I think it’s important to add an extra pinch at least for good measure. Remembering that baked goods need not be salty per se, but balanced…
I used to work at a bakery where we added all sorts of great additions like peanut butter, and toffee to the mix. Blondies are not only forgiving, they’re quite accepting!
I needed a quick dessert for supper with friends tonight. So I made the recipe with chocolate chips and walnuts because that’s what I had on hand. Smelled great in the oven and my taster sample confirmed it: incredibly yummy. Perfect!
Excellent recipe! I love bondies! One little thing that I did differently is brown the butter – just cook it for about 6 minutes until just brown (careful not to burn it!) and let cool slightly before continuing – it really adds a nutty depth to the taste.
Thanks for some great cookie and bar recipes Garrett!
Loving this idea, Andrea! ~Garrett
My mom always added a small amount of maple syrup to her blondies. Really tasted great with the brown sugar!! Can’t wait to try it!!
Mmmm… I don’t have any dark brown sugar at home but I do have a glut of light brown ones. Is that a viable alternative?
Of course! =) ~Garrett
One cup all purpose … flour.Whoops! Thanks for catching the typo! ~Garrett
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