No-Fail Blondies Recipe

We’ve fallen in love with blondies. They are so easy to make — we’re pretty sure they’re one of the simplest, tastiest baked goods you can make. Not only that, but they are practically no-fail. Just a few ingredients, a bowl and a spoon.

No-Fail Blondies Recipe - Easy Blondies

This recipe makes blondies that are perfectly dense with a paper-thin crinkly top. They are complex with lots of vanilla and dark brown sugar.  They taste like deep, rich buttery caramel.

Keep them simple or customize. Add chocolate, nuts, flavorings, booze — whatever.

Brownies RecipeYou May Also Like our Fudgy Brownies Recipe with cocoa powder, butter and the tiniest bit of flour. They are so simple to make and are seriously delicious!

Throw it all into the bowl — Just one bowl for this blondies recipe

All the magic happens in one bowl for these babies.

If you’ve been following Inspired Taste for a while, you’re probably tuned in to our love of no fuss, no mess recipes. We’re terrible with staying ahead of dirty dishes. So anything “one bowl” snags major points in our book.

No-Fail Blondies - Easy Blondies

To make the blondies, stir dark brown sugar with melted butter. Add an egg and vanilla extract then stir again. And finally, stir in some flour. Go ahead and bake or add some extras like chocolate chips, nuts or dried fruit. Then, bake for about 25 minutes.

Blondies

Told you this blondies recipe was simple.

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4.5 from 62 reviews
No-Fail Blondies Recipe
 
Prep time
Cook time
Total time
 
Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense with a paper-thin crinkly top and taste like deep, rich buttery caramel.

What You Need to Know: It’s best to use dark brown sugar for these. Light brown sugar will work fine, but the flavor will not be as rich. Feel free to customize this recipe to your liking -- add chocolate, nuts, dried fruit or whatever else you adore. We’ve shared suggested amounts in the recipe below.
Yield: 16 bars
You Will Need
  • 8 tablespoons (115 grams or 1 stick) unsalted butter, melted
  • 1 cup (230 grams) lightly packed dark brown sugar
  • 1 large egg
  • 
1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 1/8 teaspoon kosher salt
  • 1 cup (140 grams) all-purpose flour
Optional Extras (Add one or a combination to customize)
  • 1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.)
  • 1/2 to 1 cup chopped and toasted nuts
  • 1/2 to 1 cup chopped dried fruit or shredded/flaked coconut
  • 1/4 cup liquor (bourbon, whisky, rum, etc.) Note: Increase flour by 1 tablespoon to accommodate
  • 1/2 teaspoon favorings or extracts (coconut, mint, rum, raspberry, etc.)
  • 2 tablespoons instant espresso powder
Directions
  1. Heat oven to 350º F. Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.
  2. In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth. When the batter looks well blended, add the flour and stir until no more streaks of flour remain. Stir in chocolate chip, nuts or dried fruit (if using).Blondies-Recipe-Steps
  3. Spread the batter evenly in lined pan and bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Cool then cut into 16 squares.
Storing
  1. Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months.
Notes and Tips
FAQ - Doubling The Recipe: This recipe should double just fine. Use a 13-inch by 9-inch pan and watch the baking time — it will need a little longer to bake. We suggest that you start checking at 25 minutes and then check every five minutes after that.

Recipe slightly adapted and inspired by Mark Bittman's cookbook, "How to Cook Everything" (affiliate link) and by Smitten Kitchen's blondies recipe.

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199 comments… Leave a Comment
  • Michael January 30, 2016, 9:07 pm

    I made this recipe for a potluck at work. It has become my coworkers’ favorite and I’m making so many batches of this recipe for everyone! It’s so easily customizable. I love adding Jim Beam bourbon and a splash of Butterscotch Schnapps

    Reply
  • Azy Muda December 23, 2015, 9:04 am

    Hi
    I’m from Malaysia and I’ve tried your recipe. Usually I using other recipes and turn more cakey and I don’t like. when tried this recipe it’s turn more chewy,fudgy and shining on the top.. Is it the real blondies texture like that? Wish can share my Blondie picture 😉

    Anyway thanks for your sharing ..

    Reply
  • Sarah Jane December 9, 2015, 2:02 pm

    Made these for the first time today, and will DEFINITELY make them again – they’re gorgeous.

    Reply
  • Stephanie December 8, 2015, 3:41 pm

    The texture of these was amazing. They were were perfect. My only complaint is that were were kind of bland and not sweet enough. I think adding a sweet mix in or flavoring. I think butterscotch morsels would be divine.

    Reply
  • Mallory November 6, 2015, 7:26 pm

    This is the second time this week I am making these!!!!! SO good! Thanks for the recipe that is now in my box!

    Reply
  • Erin November 1, 2015, 11:59 pm

    This recipe is so incredible, thank you for posting!! I probably bake these blondies more than I bake anything else since they are so delicious.

    Reply
  • Tyler October 11, 2015, 11:59 am

    I made this recipe to the T and it came out amazing. Well not exactly to the T – I used “brown sugar” (which looked nearly identical to my “light brown sugar”) instead of “dark brown sugar” but still delicious. One thing I will do next time is cooking a little closer to the 20 minutes or less, as I like my blondes to be on the soft side. Thanks for this easy to make recipe! *****

    Reply
  • Allison October 3, 2015, 12:35 pm

    Can I make the blondes without brown sugar? Would it sill be good?

    Reply
    • Adam October 9, 2015, 11:46 am

      The brown sugar adds a caramel-like flavor. You can replace it with granulated sugar, but if you do, I’d suggest bumping up other flavors in the recipe — maybe by adding flavored extracts or a liqueur.

      Reply
  • Anne October 1, 2015, 8:48 am

    Was quite nervous about making these blondies because of the many comments below where people state their attempt totally failed.

    Well……ours came out wonderfully. I actually think that one of the best tips to avoid from failing for this recipe is to actually measure your ingredients (flour, sugar, butter). Butters, brown sugars and flours weigh different all over the world and many used cups are also different (unless you use an official measurer). I think that the right balance here is very important and weight is the key, not volume. Also….these really need to cool for a while before you start playing with them (I waited 1 hour).

    I made these with pistache nuts and white chocolate chips and followed the recipe exactly except for using bread flour in stead of cake flour as that was all I had. And for adding 1/2 tsp baking powder, blamed by my fear for failure.
    I also used non-stick spray in stead of foil.

    While they did not have as crumbly cracky of a top as on the picture on this page, a bit more chewy (I blame the bread flour), they were perfect and just like described. Crumbly on the outside, fudge on the inside. After a day in the fridge we liked them even better.

    Thanks a lot!!

    ps: I wanted to give 5 stars but I notice I am only able to give 5 stars…thats a bit odd?

    Reply
    • Joanne October 1, 2015, 9:59 am

      Hi Anne, We’re so happy the blondies worked well for you! Sorry about the rating system, it tends to be glitchy at times (trying to solve this). Thanks for commenting!

      Reply
  • Jess Gillis September 30, 2015, 4:38 pm

    OMG! I made these last night, but didn’t have any vanilla, so I omitted it. Since I love coconut, I added about 3/4 c. of shredded sweetened coconut. I also sprinkled sea salt on top before baking, as I forgot to add it in.

    AMAZING! I’m putting the adapted version on my blog (with full credit linking to you of course).

    Thanks so much! I love your site and recipes.

    Reply
  • Becky August 27, 2015, 9:24 pm

    I love this recipe. Blondies are my favourite! The fact that this recipe is so easy and simple makes it so versatile. I make different favour combos all the time! I just made a batch with dark chocolate and fresh raspeberries. Soooo good.

    By the way I also use whole wheat or spelt flour and they still turn out amazing.

    Reply
  • Maria August 1, 2015, 2:07 pm

    This was an easy and very inexpensive recipe to make. I had everything on hand except for the unsalted butter and that was the only thing I had to buy. However…..do not make the mistake of adding almond extract in your recipe as the recipe says optional. Skip it at all costs. Blondies are one of those things that should stay traditional and old-fashioned so they should stay butterscotch and caramel in taste. Adding almond extract was gross weird and ruined the taste of the blondies!

    Reply
  • Roshni July 13, 2015, 9:41 am

    OH MY GAWSH! Such an easy method, and such phenomenal results! My husband loved the blondies I made. I used dried fruits! Loved it!

    Reply
  • Cwilson June 1, 2015, 4:02 pm

    The only size pan I have is a 13x9x2 what would I have to do different if I wanted to make these blondies in this size pan?

    Reply
    • Joanne June 2, 2015, 9:39 am

      The recipe should double just fine. Use a 13×9-inch pan and watch the baking time — it will need a little longer to bake. We suggest that you start checking at 30 minutes and then go every five minutes from there when they’re not done.

      Reply
  • Stef April 24, 2015, 12:36 am

    Made a double batch with a cup of chocolate chips and half a cup butterscotch chips – awesome! Baked 35 minutes and the edges came out a teensy bit hard, but that’s okay -will just shave off a couple minutes next time. Will also add a half cup of nuts to make them extra decadent. These are sooo good and so easy to make. Not sure how you could mess these up, but it sounds to me like the fails used too much butter, because if you follow the recipe these definitely don’t come out soupy -they are just the right amount of softness and chewiness. Thanks for an amazingly simple, amazingly delicious recipe!

    Reply
  • Becca April 24, 2015, 12:05 am

    I have to say, these are on the buttery side. It probably would be a lot better with about half the butter. It just wasn’t what I was expecting with a blondie.

    Reply
    • Joanne April 24, 2015, 8:51 am

      Sorry they didn’t work out for you, Becca!

      Reply
      • Becca April 24, 2015, 12:47 pm

        Don’t get me wrong, they tasted great! But just not what I think of when I think blondie.

        Reply
  • Joanna March 30, 2015, 12:00 am

    Doubled the recipe. It turned out great! My roommates loved them. They were all gone by the end of the day. Great recipe.

    Reply
  • Klara March 12, 2015, 8:18 pm

    Just made these -holy yum!!!!
    Thanks for an easy and delicious recipe!!

    Reply
  • Cari-Lyn March 9, 2015, 2:47 pm

    Sooo easy, soooo delicious…what more can you ask for!! I added some butterscotch chips, chocolate chips, coconut and crushed pecans just to mix things up a bit and it turned out great. Thank you so much for the recipie! 5 stars

    Reply
  • Anna S. March 6, 2015, 12:28 pm

    Followed the recipe exactly – used the almond extract, 1 cup of white chocolate chips, baked for close to 30 minutes and OH. MY. GOSH. Amazing!

    They were super easy and absolutely delish!

    Reply
  • Julia March 6, 2015, 10:19 am

    Hello! I’m wondering if the directions in grams are correct… When I mixed 115g of melter butter with 230g of brown sugar it resulted in a very solid mixture and not liquid like the one in the photo. I added a little bit more of butter (like 50g more) and the blondies turned out too soggy. But delicius anyway… :)
    Thanks

    Reply
    • Joanne March 6, 2015, 12:06 pm

      Hi Julia, The directions are correct. You shouldn’t need any more butter in the recipe. The melted butter can sill be a little warm when added to the brown sugar, which might help mixing the two ingredients together. Hope that helps!

      Reply
  • Laalooo March 1, 2015, 11:47 am

    I made these blondies and they where soo amazing so amazing that I had to comment

    Reply
  • Mara February 22, 2015, 3:07 pm

    It started out pretty well, the batter tasted and smelled incredible (yeah I know, raw egg, whatever xD). When I baked them, the consistency of the blondies was great–moist but not soggy–so I was super excited to try them. Unfortunately, the taste of the blondies did not match its superior smell. At first, I was wondering if I used too many chocolate chips (I stuck in 1 cup of chocolate chips), henceforth unbalancing the blondie and taking away from the actual brownie part. But when I tried the brownie part by itself, the taste was definitely lacking. I’m not sure how to fix this, maybe more of the butterscotch (butter/sugar)? Maybe sticking in some toffee bits or butterscotch chips would give it more flavor? I don’t know. I mean, I’m sure it’ll be mostly gone tonight (my family are vultures), but for me, it doesn’t seem worth the calories…

    Reply
    • Adam March 2, 2015, 2:06 pm

      Hi Mara, the recipe is pretty basic, allowing you to adapt it as much as you like. We like them as-is, but adding additional flavorings, or add-ins is a great idea. If you scroll through the comments, you can see what other readers have done. Hope that helps!

      Reply
  • mamaplums February 13, 2015, 9:29 am

    I have been baking for at least 40 years. The problem would seem to be inaccurate oven temp, rack position, uneven oven temp, Also, I like to use a whisk when mixing the butter and sugar, and beat the you know what of it. I mix the flour in with a spatula, and use a lighter hand. Make sure the oven is preheated to the right temp before hand. Check the oven temp at different levels and different sides of the oven, as some older ovens may have “hot spots”, and some oven temps are way off. Once you determine how to set the temp for your oven, put the pan in the spot with a consistent temp. The type of pan matters too, glass takes longer, so maybe add 10 min and drop the temp down so not to burn edges. I had an older gas oven that was temperamental, and I always had to check the temp each time before I used it as it varied. Also, I have found that using an extra egg especially for the gluten free brownies gave a better texture and rise. I have used coconut oil 1:1 with success. I hope this helps.

    Reply
  • Jamie February 9, 2015, 3:27 pm

    I used white caster sugar as I didn’t have brown but it turned out great!
    Would these work with self-raising flour?

    Reply
    • Adam March 2, 2015, 3:04 pm

      You could try it, self raising flour has baking powder (and sometimes salt) added.

      Reply
  • Michelle @ Modern Acupuncture February 5, 2015, 10:55 am

    Oh my gosh! So looking forward to trying these with the addition of rum that you mentioned in the Optional section. I’ve never added booze to blondies before (or brownies, now that I think about it). Can’t wait to see the depth of flavor it adds, especially with the chocolate!

    Reply
  • Heather February 1, 2015, 11:29 pm

    Thanks so much, made these for Super Bowl party gone before halftime!!! So awesome added white chocolate chips and macadamia nuts…delish!!!

    Reply
  • Cassandra February 1, 2015, 9:45 am

    I am actually making these today! I found this recipre a couple of years back. My family and myself loved it so much,it’s my go-to! Thank you for posting this.

    Reply
  • Jamie January 28, 2015, 4:13 am

    The blondie was really awesome. I put some white chocolate chunk and melted-white chocolate, walnuts and chocolate chips – and put just white normal sugar instead of brown sugar, and the taste was totally awesome! You can make very easily and can get very very awesome blondies if you follow the recipe :)

    I made them for my best friend and boyfriend, and they told me that the blondies are the best blondies ever!!

    Thank you so much for the recipe!

    Reply
  • Margaret January 23, 2015, 4:55 pm

    These were very easy to make and had a good consistency, but I think that they call for WAY too much extract. They had an almost alcoholic smell and taste.

    Reply
  • Lin January 18, 2015, 3:26 pm

    Made these this afternoon. Absolutely awesome
    Followed your recipe just added a few pecans & chocolate chips
    Came out perfect. My family loves them. Thanks so much for my new go to treat recipe

    Reply
  • Coleen January 10, 2015, 2:06 pm

    I just made these. Soooo fantastic! I used light brown sugar, Captain Morgan’s Spiced rum and Vanilla. I added butterscotch chips, dark chocolate chips and toasted macadamian nuts. I doubled the recipe easily. My new addiction!! Scary good! Thanks!!!!

    Reply
  • Charis January 7, 2015, 1:32 am

    made these today! this is my second time making blondies the first time was when i followed gordon ramsay’s recipe but it turned soupy. your recipe is perfect! i made a perfect batch of blondies at last! mine was more “blonde” maybe because i used white chocolate chips :) but overall a big thumbs up! easy and delicious!

    Reply

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