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.


Told you this blondies recipe was simple.

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4.4 from 60 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
  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.
  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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194 comments… Leave a Comment

  • 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!

  • 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.

  • 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! *****

  • Allison October 3, 2015, 12:35 pm

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

    • 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.

  • 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?

    • 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!

  • 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.

  • 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.

  • 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… 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!

  • 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!

  • 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?

    • 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.

  • 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!

  • 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.

    • Joanne April 24, 2015, 8:51 am

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

      • 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.

  • 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.

  • Klara March 12, 2015, 8:18 pm

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

  • 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

  • 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!

  • 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… :)

    • 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!

  • Laalooo March 1, 2015, 11:47 am

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

  • 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…

    • 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!

  • 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.

  • 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?

    • Adam March 2, 2015, 3:04 pm

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

  • 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!

  • 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!!!

  • 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.

  • 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!

  • 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.

  • 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

  • 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!!!!

  • 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!

  • Amanda December 20, 2014, 6:23 pm

    No. Fail blondies. They’re delicious, but they practically have to be eaten with a spoon.

    • Adam March 2, 2015, 3:05 pm

      Hi Amanda, Sorry the recipe didn’t work well for you.

  • Dee November 26, 2014, 5:09 pm

    I want to make these tomorrow for thanksgiving dinner. Do you reccomend using a kitchen aid mixer ? Or should i just mix it manually in a bowl? TIA

    • Adam March 2, 2015, 3:06 pm

      Mixing by hand is what we do when making these for ourselves.

  • Maggie Bee November 13, 2014, 5:45 pm

    Made these this morning for my daughter’s birthday dinner and everyone was blown away. I have tried more complex Blondie recipes and they don’t even touch this one. I am going to make another batch this weekend and try some add ins. Hubby wants some bourbon blondies and kids want more chocolate blondies. I’m definitely keeping this as my go-to Blondie recipe.

  • Heather November 5, 2014, 6:04 pm

    Made these tonight, didn’t have dark brown sugar so I used light brown and just added some molasses, I also used semi-sweet morsels and peanut butter chips. They look fabulous. Will let you know what everyone thinks after I get to serve them. The batter tasted awesome.

  • JustJullie October 28, 2014, 1:08 am

    Made these just as instructed and they are totally rich, caramel-flavored, yummy, low-sodium delights! Bless you for your efforts! I made a box of Heath bits cookie bars and they were so good the first day, buttery caramel flavored and just super yummy and the family loved them except for the frosting so I thought, how hard can it be to find the recipe to make my own and cut out some of this sodium… well it has not been easy, lol. and then I found your recipe – so so so good, definitely keeping and you probably guessed my add-in, yeah, Heath bar bits. :) These are so good!. Already wrapped some for lunches tomorrow.

  • Brazen Lee October 25, 2014, 7:25 am

    Just had to come back and say that I’ve made these twice so far. First time I used light brown sugar and cooked them for 25 minutes. I also added a bit of dried coconut chunks and raisins. They were a bit too gooey for my tastes, and tasted slightly raw, but were delish nonetheless and they poofed with 2 days. I made them again, using dark b. sugar, and cooked them with only raisins, about 3/4 c., and cooked them for 30 mins (gas oven) and they were perfect. I now call them butter tart brownies! I’m trying the chocolate ones now, but am going to substitute a bit of coconut oil (I’m a bit of a coconut fanatic!).

    Thanks for this wonderful recipe, and all of the wonderful gems in this blog!

  • Cynthia October 23, 2014, 9:24 pm

    I’m going to go ahead and suggest that the reason why people have had problems with soggy blondies is that a “stick” of butter means different things to different areas. I did the math and figured that you were looking for about 1/2 cup of melted butter… Only occasionally do I see sticks this small in my grocery store. I’m not sure if it’s only a Canadian thing as I’m not well travelled, but here a “stick” of butter is actually a big 2 cup block of the stuff. I could see that being a big source of confusion if you don’t read carefully enough!
    Mine are in the oven right now and so far seeming perfect!

    • Joanne October 24, 2014, 12:01 pm

      Hi Cynthia! Yes, we call for 1/2 cup of butter or 8 tablespoons. Thanks for commenting!

  • Brazen Lee October 21, 2014, 2:08 am

    In the oven now… wrong size dish, so I hope they still work out!! Look to be about the same thickness. The batter is delish, even though I used golden sugar. SO EXCITED to try them!!

  • Adrienne Psaros October 6, 2014, 6:49 pm

    I have an idea for those of you who did not have success with this recipe – egg size. I Usually add extra eggs to most things as we buy size 6 eggs – I used double the amount of eggs the first time and they came out great, and this time I have cut it back to 1.5x to see how they do, but seeing as the comments were about height and hold-togetherness, it may have to do with not enough eggs as they bind and raise.

  • Gail Miller September 28, 2014, 11:55 pm

    I made these tonight and they are awesome! Super simple recipe too.
    I baked them in mini muffin tins for about 15 minutes and they are perfect!

  • Nhi September 26, 2014, 7:38 am

    I was looking through the comments and trying to decide whether or not to make these and I realised you put the measurements for the sugar and the flour, both for one cup yet the sugar was 230 grams while the flour was 140 grams. For people without cup measurements, this may be the problem as there wasn’t enough flour but for the people with cup measurements, the recipe might’ve worked. Just a thought

  • Cassiopeia September 23, 2014, 8:36 pm

    The flavor of these blondies is ok, but it is the way they came out that earned this recipe a 2 star and made me want to even leave a comment.

    THESE BLONDIES CAME OUT GUMMY AND UN-DONE. Despite the fact that I cooked them appropriately and had I tried to cook them any longer they outsides would have been burnt. They looked fine when I pulled them out of the oven. I let them cool in the pan so they would cook a little more…

    These blondies were not No-Fail. And I am not sure why they remained gummy in the middle. Will not be making again.

    • Joanne October 23, 2014, 11:54 am

      So sorry they did not work out well for you!

  • Stephanie September 21, 2014, 11:49 am

    I love this blondie recipe. They truly are no fail for me and they are so simple I can make them in a snap. They’re consistently a lifesaver too. I made them today for a family party after a cupcake fail. And the first time I made them it was a last minute “omg I don’t have anything to make” moment. I usually do them with a combo of semisweet chocolate chips and white chocolate chips. They’re a huge hit. But I made them once with ss/white and peanut butter chips and they were amazing. Today it’s ss/wc and sprinkles. They are cooling now but look and smell amazing.

    Thank you for an awesome recipe!

  • Shelton September 18, 2014, 5:06 pm

    Made a double batch of these blondies today and they turned out perfectly chewy and dense. The batter is surprisingly thick lol had to scoop it into the pan and spread it out with a spatula. The only change I made was to brown my the butter before mixing, it gave the bars a much darker flavor than the brown sugar would have done alone. Not sure how big of a difference this makes but I measured my ingredients by weight on a kitchen scale instead of by volume.

    Tried giving the recipe five stars but the icon isn’t registering when I press it on my phone.

  • Kim Adams September 17, 2014, 8:57 pm

    Cut back on the margarine- didn’t have butter- used 6 tablespoons- and these turned out amazing!!! Chewy and gooey- I also added a cup of butterscotch chips! Sooo delicious:)

  • Mellow molar September 17, 2014, 8:54 pm

    Just made these- used margarine- instead of butter- bc that’s what I had on hand- cut it back to 6 tablespoons- and these are fantastic!!! Chewy and gooey- seriously amazing and soooooo easy!!! Added butterscotch chips- and they lasted maybe 5 minutes out of the oven!! Thank you for such an easy recipe!

  • natasha September 16, 2014, 1:04 am

    Turned out awesome for me! Blend the melted butter and sugar a lot!! Also let them set! Tried to leave 4 stars but couldnt!

  • Kristina August 27, 2014, 8:08 pm

    These were simple to make and had wonderful flavor. I read a lot of the reviews above where people claimed that there was too much butter and I am wondering if people are adding 8tbsp of melted butter rather than melting 8tbsp of butter. I enjoyed the recipe and will continue to make these in the future. Thanks for sharing the recipe.

  • Shauna August 26, 2014, 1:49 pm

    Have you ever tried using cupcake liners?
    I’m wanting to send a few to my college aged son–a taste of home.
    cupcake liners are easier for dorm life;-)

  • Melodie August 18, 2014, 2:11 am

    I just LOVE how simple yet versatile this recipe is! It worked out perfectly for me, but upon reading all the comments, I have to wonder how one could have problems with such an easy recipe. Here’s what I used to make mine: Margarine, medium or dark brown sugar(can’t remember which), vanilla, regular egg, table salt, all purpose flour, and most importantly an aluminum pan. Yes, I think that that pan makes a difference. A glass/Pyrex pan is more insulating, while an aluminum pan is way more conductive, and so your blondies will cook at the right speed. Hopefully this is helpful to somebody! I would hate to hear of some one else’s batch not turning out right just because of something so simple as using the wrong pan!

  • Sophia August 17, 2014, 2:12 pm

    I’m 14, and not the greatest at bar-type desserts. I succeeded at this, even with some modifications: a mix of cake and bread flour(it’s what was in the pantry) and an additional two tablespoons of molasses as my family loves molasses. I also used a cup and a half of butterscotch chips. They turned out awesome – this recipe is completely idiot proof.

  • Laura@Baking in Pyjamas August 17, 2014, 4:38 am

    I’ve been looking for a versatile blondie recipe and this one looks perfect! Pinned!

  • Alecia August 8, 2014, 6:20 pm

    Just made these for the second day in a row. My boyfriend is addicted to them! He’s not a chocolate lover like me, so these are great. The dough is a bit sticky and hard to spread, but the end result is perfection! :)

  • taryn schroedter August 7, 2014, 2:14 am

    i made these the day i pinned them they looked so good. i’m ashamed to say my husband and i ate the whole pan in hours. they were SO good. the only difference i made was not using dark brown sugar since i didn’t have it on hand, i used light brown and the results were still heavenly and caramel goodness. definitely keeping this recipe. so! the easiness of the recipe sent it over the top too!

  • Joy Barker August 6, 2014, 3:11 pm

    I have yet to make it but it sounds delicious and all sooo yummy so i think i will make it for our church meal after Church our B.I.G. Mac so all i will have to do is buy some of the ingredients that i don’t have as of right now so i will get them in a week or so and then i will try it !!!
    Sincerely Seriously Thanks For The Recipe !!!
    Kind Regards Joy :)

  • TxGal August 5, 2014, 4:25 pm

    Your BB photo caught my eye and after reading the negative comments, it sounds like the culprit may be the missing baking powder / soda.
    I compared your recipe to 2 that I’ve used for years … one from my dear MIL and one I’ve had forever. Baking powder or soda is needed for rising, unless you are using self-rising flour. One of my recipes uses BP, the other soda. The amount of butter in this is equal to that in both my recipes, but for 2 c. flour and both are 9×13 pan batches.

    Hope this helps !

  • Sarah July 28, 2014, 6:32 pm

    I have just made my first batch and they are delicious. For my add ins I chose 1/2 cup dark and 1/2 cup semi- sweet chocolate chips, 1/2 cup chopped and toasted walnuts. and 1/4 cup spiced rum. I don’t have an 8×8 pan so I used a biscuit pan (not sure of the dimensions are).
    I have to agree about oven temps and needing an oven thermometer. I am also wondering if there might be an altitude issue.

  • Nan C. July 27, 2014, 6:35 pm

    Made these today. Doubled the recipe and baked in 9×13. Baked for about 8 mins longer. They turned out great. They are not as sweet as other recipes are (no white sugar!). These were enjoyed and will be enjoyed in the future.

  • Nahne July 15, 2014, 12:32 am

    Just made these tonight and they came out nice! I was looking for a simple dessert that didn’t require tons of ingredients. Long story short, my husband and I have practically eaten half the pan already.

    We followed the instructions exactly, used a 9×9 nonstick pan, and baked for 22.5 minutes. They were not at all mushy or greasy.

    Thanks for the easy recipe!

  • Rachel July 12, 2014, 10:08 pm

    How did you get the squares so evenly cut, and did you use a straight edged pan? I can’t get straight line cuts!

    • Joanne August 7, 2014, 1:10 pm

      The pan does have straight edges. We sometimes refrigerate bars before cutting in order to get cleaner cuts. A heavy, sharp knife also helps.

  • Walt Socha July 10, 2014, 7:20 pm

    Anyone have experience substituting vegetable oil (or even coconut oil) for the butter? Thanks!

    • Joanne August 7, 2014, 1:16 pm

      I’m pretty sure coconut oil has been used. Hopefully someone can comment to help you out, here.

    • Sophia August 17, 2014, 2:14 pm

      Coconut oil can be substituted almost anywhere, I just add about a tablespoon of water per half cup. It helps balance the oil. My mum is vegan, so I’ve had a lot of practice with this.

  • Stacy July 5, 2014, 1:00 pm

    Just wanted to comment about my experience since the reviews seem to go one way or the other (entirely perfect or epic failure).

    First, thank you for the easy recipe, I would consider myself a proficient, but not expert baker and I like the simplicity and forgiveness of this bake. I’m shameless when it comes to “treat day” or “cheat-on-your-diet day” so I doubled the recipe and kept them in the oven for 30-35 minutes in two 8″ cake pans (also added white chocolate chips and sliced almonds).

    When I first pulled them and tried to sneak a taste, I feared they were under baked and too gooey like the other reports. However, given ample time to cool completely, they ended up setting up just fine and lasted under 36 hours before completely disappearing “Fantastic Mr. Fox” style.

    I just baked another two batches today with the same results. I do see how it may seem as though the recipe called for too much butter, but mine have come out moist again with a seemingly proper bake time (I think my oven may run a bit hot, but haven’t confirmed this suspicion) and cooling period.

    Does anyone think maybe creaming a softened butter with the brown sugar might help, instead of incorporating it melted? Again, not an expert baker so there may be hard “rules” about brown sugar and creaming without doing some reading, but wondered if that might help the ones who didn’t get a good set on the blondies.

  • andrea June 28, 2014, 8:39 pm

    I had one. Very good. Went for another, and they were gone! I had picky company over(including my very picky husband and brother) and all loved them. I did have to raise the temp up to 365 and cook for a additional 10 minutes after the recommended 25 @ 350. They were delish. I did add about 1.5 to 2 tablespoons of spiced rum and some vanilla and chocolate chips, Plus a small amout of pecans. The only thing I recommend is cooking it quite a bit longer than recommended if you add goodies. Other than that perfect. Highly recommend. Love how you can flavored to your desire.

  • jbakes June 23, 2014, 12:48 pm

    These just came out of the oven and smell amazing. My only concern is how little they rose- less than half an inch. Otherwise, they are perfect!And so simple!

  • Sharrie June 21, 2014, 10:56 am

    Just made these. Didn’t have any butter, so used margarine, didn’t quite have enough so only 7 1/2 T. Used light brown sugar, 1 cup chopped white choc melts, no almond and a 10” x 10” heavy pan. Cooked for about 15-20 mins.

    Beautiful crinkly top, luscious gooey center and firm crisp base. Decadent flavor.

    Would definitely make again! Thank you :)

  • Ash May 22, 2014, 12:18 am

    These are very nice topped with a little vanilla frosting. Unfortunately, I over-cooked mine (ovens can be so finnicky!) and they turned into more of a cake, but I guess now I know that I can use this as a cake recipe :) I only had margarine and normal brown sugar, so the caramel flavor wasn’t deep, but still delicious. Will definitely try again with less baking time (20 minutes was too much for me) and maybe use dark brown sugar if I can find it.

    • Joanne June 20, 2014, 2:14 pm

      Hi Ash, We’re glad you could salvage the blondies :) Thanks for commenting.

  • Sumanta Ray May 16, 2014, 1:59 am

    I made this for a group of guys getting together to watch the NFL draft. I got loads of compliments and everyone LOVED them. Even after I doubled the recipe and made it in a 9 by 13 pan, the whole batch was done so fast!

    I used the same cook-time since I used a bigger pan and the recipe being doubled spread out to what I felt was about the same thickness of the original recipe. I also mixed in a cup and a half of chocolate chips. Such a crowd-pleaser and so so easy!

  • Meaghan May 1, 2014, 4:35 pm

    These are in the oven now- they look amazing. My three-year old and I can’t wait to try them!


  • Malorey April 28, 2014, 11:48 am

    In the listed ingredients it says 1/2 a cup of butter which is two sticks. Then next to that it says in parenthesis “one stick.” So is it one or two? Maybe that’s the reason some peoples come out great and others too gooey?

    • Joanne May 16, 2014, 12:16 pm

      Hi Malorey, 1/2 a cup of butter should equal one stick of butter, unless you have the half sticks. Butter is coming in two sizes of sticks now, which can be confusing. We’ve changed the recipe to call for 8 tablespoons of butter to reduce confusion.

  • Johnathon April 27, 2014, 8:54 pm

    They turned out perfect.

  • deb April 25, 2014, 10:29 pm

    This recipe is ridiculously easy and fast. I made these for work today with chocolate-toffee macadamia nuts. one of my co-workers took a bite and made a noise out loud. :) People came back for seconds, and by the end of the day none were left. Thank you! I would give it five stars, but the stars aren’t working on my phone.

  • frickshun April 23, 2014, 8:58 pm

    Had to pop in to say the recipe came out perfect. My only addition to the base recipe was a 1/3rd cup of Reese’s Pieces. Had to use all vanilla bc no almond extract too. It’s a keeper for me.

  • Savannah April 21, 2014, 5:09 pm

    I think the problem some people are having must be oven temps and perhaps the ingredients. These blondies came out perfectly, shiny brownie top and all. I used store-brand all-purpose flour. I was going to use Shedd’s spread but found a stick of Blue Bonnet butter in the freezer instead. I added white and semi-sweet chocolate chips. I will admit the batter looked off and I was worried when it only covered 1/3 of the baking pan (I used a glass dish). But when I checked on them at the 25-min mark and saw the top, I knew these blondies would be awesome. They are so rich and gooey! I advise anyone who had problems with this recipe to try again, this recipe is too simple and easy and delicious to give up! My son and I are trying not to finish the pan in one go–I just wish I had some vanilla ice cream!

    • Joanne April 23, 2014, 2:17 pm

      Hi Savannah, thanks so much for the detailed comment :) We’re thrilled you enjoyed the recipe!

    • savannah April 28, 2014, 7:59 pm

      a week later(!) i tried this again and doubled the recipe so it would last in my house a little longer. since I used a 13×9 pan this time and I still came out with gooey richness and a shiny top! Side note: I still forgot to pick up some vanilla ice cream LOL

  • Bri April 17, 2014, 7:25 pm

    It came out like soup….please help. We have no idea what we did. HELPPP!!!!!!!!!

    • Bri April 17, 2014, 7:27 pm

      Well,the top was done, and the toothpick came out clean…..yet it’s all mushy and it tastes bad :( what happened ?

      • Joanne May 12, 2014, 1:25 pm

        That’s really odd? Sorry they didn’t work well for you! Just curious, what kind of baking dish did you use? We use a metal pan and have never had any issues.

    • Joanne May 12, 2014, 1:26 pm

      Hi Bri, We’re not really sure, either. It’s possible your oven temperature was a little off? Most ovens run either cold or hot. Sorry it didn’t work well for you.

  • Ivana March 27, 2014, 4:46 pm

    Super easy and super delicious. I’ve added roasted almonds, and chopped dried sour cherries. Yuuum! Made it for my birthday, and my guests loved it. Thanks for posting this recipe.

  • Cassie March 18, 2014, 9:42 pm

    I made these tonight and they were fantastic!! I added Jack Daniels Tennessee honey whiskey and chopped pecans. Amazing!

  • K March 14, 2014, 6:38 pm

    I noticed baking soda or baking powder wasn’t listed. Is that on purpose or did you just forget to list it?

    • Joanne March 17, 2014, 3:05 pm

      Hi there, it is on purpose — although, others have added baking powder and been happy with it.

  • Les March 7, 2014, 10:25 am

    I made these last night and they were yummy. Although maybe slightly on the greasy/buttery side. Has anyone ever tried adding cinnamon to get a snickerdoodle flavor?

  • johanna March 6, 2014, 11:20 am

    I baked these blondes earlier today, and the results were great. Followed the recipe exactly as written and they are perfectly delicious. So easy! Not sure why a few others are getting ‘goopy’ results but I suspect they are over measuring the butter or perhaps using margarine or not mixing butter and sugar long enough. I did have to adjust baking time and added on an additional 7 minutes as my oven undercooks everything.

    Thank you for the recipe!

  • Morgan March 2, 2014, 3:31 pm

    Back to share with you the final product… It was delicious! I added everything I said I was going to, carob chips (in place of choco), flaked coconut, replaced butter with extra virgin cold pressed coconut oil, and of course the white bicardi rum. I also decided it was missing something.. So I roasted and crushed walnuts and mixed them in too! The result was incredible, and my family loved them as well. With my medical conditions, it is hard to enjoy yummy treats, due to a strict diet. I will be making these again that’s for sure! Might find some other yummy combos with my carob chips :) thanks again for the recipe! 5*’s!

  • Cindy Ruoff March 1, 2014, 10:59 pm

    I saw this “NO-FAIL” blondie recipe and got excited – I tried another blondie recipe a couple days ago and ended up throwing it in the trash – I was so disappointed, especially wasting all those ingredients… The other recipe was almost the same, except doubled, but called for an 8×8 pan – that explains why it overflowed all over my oven! It also included baking powder. However, even if I had used a larger pan (9×13, etc.), the recipe itself is all wrong – at over 30 min. (when I noticed the overflow), the edges were baked, but the inside was still extremely runny. I tried cooking it longer, but it turned into a brick. I thought the butter/flour ratio must have been off, but it is almost the same as yours, doubled (actually a 1/2 cup more flour). I also use an oven thermometer, because I don’t trust my oven. So, I’m hesitant to make this again – I’m afraid if I add more flour, they will just get too hard/firm. I’ve been baking a very long time, so this is extremely frustrating. Could you recommend an additional amount of flour to add? Or, as another reader suggested, maybe use a self-rising flour? If so, with or without baking flour/soda? Thanks for any help you can provide!!

    • Joanne March 3, 2014, 10:01 am

      Hi Cindy, We’re not quite sure. We’ve had great success with the recipe listed above so we would not add additional flour. However, some readers have had some trouble. Hopefully the recipe works well for you :)

  • Morgan March 1, 2014, 6:31 pm

    I’m making these tonight! I have a medical condition that leaves me unable to eat cocoa/chocolate. As for customization, I plan to add my carob chips (fortunately I like these better than I did chocolate!:)) a little bit of shredded coconut and also will be replacing the butter with Extra virgin coconut oil, and to top off the concoction, I’m going to “adultify” with some bicardi rum. Does this sound ridiculous?! Either way we’ll find out and will post the results… I am a baker at heart, I always manage pull it off, I have thus far *knock on wood* i truly hope my family and I can enjoy a yummy treat tonight :) Thanks for the recipe! And the encouragement to customize it.

  • Sarah February 24, 2014, 5:52 pm

    Have made these blondies at least 5x now. They’re sooo easy to make!! The last couple times, I doubled the recipe and baked in a 9×13 glass pan for an extra 10mins or so and it worked great. DH and I both love these and between us, we would polish them off in just a few days! I added milk choc chips, sultanas, desiccated coconut, whiskey, coffee granules all in the amounts you’ve suggested. YUMMO!! These are so good and worked so well, I’ve not even looked at any other blondie recipes!!

  • IanARafter February 18, 2014, 8:10 pm

    So I just made this and they came out beautifully. I made a few slight changes: I browned my butter, I used granulated sugar but then added 1/4 cup of molasses (essentially making it dark brown sugar). For my additions I used 1 cup chopped pecans ( I really wanted cashews but it’s all I had), 4 oz (about 3/4 cup) of chopped toffee I made and 1 cup of white chocolate chips. I doubled the recipe and baked it in a 1/2 hotel pan ( I thinks it’s about 9″x13″x2″) for about 30 minutes. My over likes to shift in temperatures as I bake so that’s always a struggle. They were nice and fudgey. This is exactly how I wanted my blondies to come out. For those of you whose blondies did not come out as you would have liked, I suggest placing an oven thermometer in your oven to constantly check (I have to). You can also add1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda to this exact recipe and they may come out a little closer to what you are looking for. Thank you for the recipe!

  • Susan February 18, 2014, 1:59 pm

    I was very disappointed . they came out undercooked, too greasy and unacceptable. my oven temperature is accurate. I will have to dump them and look for another recipe. I guess I should have read comments from others before making. I think there is too much butter in proportion to the amount of flour and I also added nuts to one batch and they were even worse as far as being undercooked.
    I tried to give the recipe 1 star but was unable to.

    • Bri April 17, 2014, 7:28 pm


  • Sheila Young February 14, 2014, 3:47 am

    OH MY! These are absolutely fabulous! I threw in the almond extract with toasted almonds, coconut and ghirardelli white chocolate chips. Simply amazing. Also I just used regular table salt because that’s what I had on hand and just used a pinch. Thank you for the simple recipe. Can’t wait to try these again. Im thinking maybe dried cranberries with some nice candied oranges. :)

  • Tanya February 10, 2014, 10:20 am

    I bake all the time and have made blondies before and had the same problem as others. Batter didn’t seem to have enough flour and I baked for much longer than listed with same goopy, flat results as others. Might need to add flour and baking soda. Should’ve read the comments before baking!

  • Ms.Crystal February 5, 2014, 8:12 pm

    Can light brown “golden” sugar be used in place of the dark brown sugar?

    • Joanne February 26, 2014, 12:51 pm

      You could try it — we do, however, love the deep flavor of dark brown sugar for this.

  • Jim Beavers February 4, 2014, 1:58 pm

    If you had problems, the best three “suspects” are pan, shortening, and flour. Make sure you used 8″ x 8″ and didn’t use glass (you have to make adjustments for glass). Use butter. If you used margarine, the ingredients will react differently. If you have a difficult time getting your flour measuring method to yield consistent results, weight it. The recipe won’t turn out as expected if all of the parts of the “formula” aren’t correct.

  • Diana Curtis February 3, 2014, 6:56 pm

    Consider testing this recipe with different brands of brown sugar. Some behave nicer than others in cookies. Im looking forward to making these with additions but first we will do a test run, plain. I cant wait!

  • MrsC February 2, 2014, 1:48 am

    I made these today to bring to a Super Bowl party tomorrow. I just took them out of the pan tonight and they’re only two thirds as tall as those in the photo shown and don’t look like they are going to be flaky at all, but instead tough and chewy. They are flat like a cookie and that was not what I was expecting. I hope they at least taste good. I checked other recipes for Blondies now and they either contain baking powder or baking powder and baking soda; this recipe has neither. I did bake them on the long side since they did look like they were going to stay too wet probably what others were talking about with so much butter. My oven is fairly new so I don’t doubt that it was right on target. I used an 8 inch round springform pan; that’s the only thing I could think why they weren’t very tall.

    • Joanne February 2, 2014, 12:58 pm

      Sorry things didn’t work out well for you!

  • Elie February 1, 2014, 8:35 pm

    I too had issues with this recipe. The top was oily feeling and the bottom was really hard— just not a great texture. However, I used Earth Balance baking sticks instead of butter because I needed the blondies to be dairy free so I am attributing the issues to that. Do you ever bake dairy free and if so, what do you use instead of butter?

    • Joanne February 2, 2014, 12:54 pm

      We don’t have much experience with dairy-free substitutes (sorry!) — we’re hoping to learn more, though!

  • PopJewelry February 1, 2014, 8:33 pm

    Thank you! These really couldn’t be easier – and so, so good. I’ve made them with butter and then when I ran out of butter, substituted coconut oil 1:1. Seriously awesome both ways.
    Also, the first couple of batches I didn’t mix the sugar and butter as smoothly as I should have and it gave me the not as yummy experience that some others have mentioned. It has so be super smooth like the picture.

  • Caroline January 31, 2014, 5:22 am

    I just want to say that it normally irks me when I see people online who rave about a recipe only to then list all of the substitutions that they made. Sometimes it doesnt even resemble the original recipe after so many substitutions. I’m sort of about to break my own rule about not doing that, though. (Just a tad!) I don’t eat a lot of sweets period, and the rare time I want a brownie/blondie, I prefer cakey ones. I could tell from the photo that these were going to be more fudgey but the essence of the recipe sounded right up my alley= easy. I read through the comments. I think that some folks might have had oven issues. I keep a $5 oven thermometer in my oven at all times so I never have that issue even though my oven is so old that the only markings on it are hieroglyphics…hee hee. Anyways, I took some advice from one of the commenters, a fellow Southern gal, and used my trusty self-rising flour. (It must be a biscuit thing, me and every Southern gal I know grew up on self-rising flour). What came out was done in exactly 22 minutes. They were beautiful. The texture was somewhere closer to cake. Also, maybe because I loaded them down with salted macadamia nuts, the flavor was more like a European dessert. Just a hint of sweetness. If anyone is into that, try what I did. I loved them. I feel kind of bad to comment on your blondes since I didn’t follow the recipe to the letter, but I still think my info might be valuable to someone who likes a cakier blondie because they ingredient measurements and favors of the recipe are spot on. I want to make them again sometime with the recipe as written. The scientist in me is going nuts trying to figure out why so many people had trouble and I want to get to the bottom of it. Maybe they used margarine. Maybe they over-packed the sugar. Or maybe, as I suspect, they don’t have a $5 oven thermometer. Thanks for sharing this great recipe. I love your site! Glad I stumbled into it last night.

    • Joanne January 31, 2014, 11:22 am

      Hi Caroline! Great comment :) We have yet to try self-rising flour for these, but it does sound tempting. We agree that the problems with this recipe relate to oven inconsistencies (although, it is odd that it is so common on this particular recipe). So glad that you figured out an adaptation that works for you :)

  • Christina January 18, 2014, 8:13 am

    I made this last night gluten free! They were so good! All I changed was the flour to the King Arthur all purpose flour and added 1/4 tsp xanthan gum (substitute for GF baking). I did need to cook a little longer (33 min) but they turned out awesome!! :)

    • Christina January 19, 2014, 10:28 am

      Oops! I didn’t specify that it was the King Arthur all purpose GF flour! Sorry!

  • Marcella January 12, 2014, 2:11 am

    I just made this today, and I tweaked the recipe a little.

    First of all, it tasted awesome (I added 1/4 teaspoon of dark rum).
    Also since I like thick gooey brownie, I thought why not make a thick gooey blondie. So, I added 1/2 teaspoon of baking powder, 1/2 tsp of greek yogurt, and add 1/4 tsp of water just so that the consistency stay the same. The end product is a thick lighter blondie, almost the same as soft baked cookie bar.

    My question is, how do you get the crackly shiny top? Because mind just look flat like cookie. Is it because I added baking powder?

    • Joanne January 15, 2014, 3:12 pm

      The crinkly top comes from sugar. It is possible your add-ins affected cooking a little — baking powder is a good guess.

  • Dayzee January 2, 2014, 12:38 pm

    They came out super chewy, and looked under cooked. It was almost impossible to cut it and get it out of the pan. The flavors were actually really nice but i couldnt cut it and eat it like i had hoped. when ever i cut it it got stuck to the knife and the bottom was stuck to my parchment paper. i followed the instruction to the letter. i dont know what went wrong.

    • Joanne January 7, 2014, 11:39 am

      Hi there, is it possible your oven temperature is a little off? (This is a common problem in most kitchens — ours is off by 25 degrees). To find out, you can use an oven thermometer. We have one and keep it in the oven all the time.

  • Yael December 31, 2013, 6:30 pm


    I really want to love these blondes, as the photos look perfect.

    I am struggling too. I doubled the recipe this morning, used a 13 x 9 pan, and baked 30 mins. Now the big difference for me was that I didn’t have dark brown sugar, so I used light brown, and ugh, I ran out of vanilla.

    The texture that resulted was like nothing I’ve ever seen for a brownie. They literally look like sponges on top–light in color and not anything resembling that crinkly brown top to yours. Could this all be explained by the changes I mention?

    Also, doubling the recipe in a 13 x 9 pan resulted in very, very thin bars. That really didn’t work either.

    I don’t want to use baking powder or soda if you don’t call for them, but I too am wondering about the consistency issue.

    Many thanks!

    • Joanne January 7, 2014, 11:37 am

      Hi Yael, Thanks for your comment. Light brown sugar in place of dark would not have changed the consistency. Vanilla and the dark brown sugar are more relevant when talking about taste — they add a deeper caramel flavor. You could try adding baking powder if you like — it does lift the bars a little more and makes them less dense/fudgy.

  • Francie December 27, 2013, 2:48 am

    Made these tonight (12-26-13) EXACTLY as written and hubby pronounced them GOOD!! I added 1/2 cup choc chips…served warm from the oven with vanilla ice cream…YUMMMM Thanks for a great, easy go too, sweet tooth cure :)

  • honeychile December 21, 2013, 3:34 pm

    I’ve made these twice and they were superb! My small changes were two eggs — just because I could (I have chickens). I also used self rising flour (all I had — I’m in the south, y’all), but that worked out just fine, too. The first time I added white chocolate chips, the second also added pecans. My pan was a little larger than 8 x 8, but the mixture spread to fill the pan and was just fine. This one is definitely a keeper!

  • Pam December 19, 2013, 1:06 am

    Was so excited to make these. So far I’ve made 2 batches and box have come out with a thick crust on top and hard as rocks. At 25 mins they were still gooey and uncooked but an additional 4 mins and they came out like heavy dry bricks. So disappointed. They have good flavor but the texture is all off.

    • Joanne December 19, 2013, 12:22 pm

      Hi Pam, sorry they didn’t work for you. You could try adding a little baking powder (if you try the recipe again) — it isn’t necessary in the recipe, but it might lighten them up a little for you.

      • Pam December 21, 2013, 3:05 pm

        Thanks, I’ll Give that a try next time.

  • Alan December 18, 2013, 5:03 pm

    Hey, It is recipe easy to double. If so what needs to change?

    • Joanne December 19, 2013, 10:57 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.

  • Laura December 18, 2013, 2:48 pm

    I also made these and followed the directions to the letter, but they came out melty, overly buttered and soggy, unfortunately. I also used the pan suggested, but it was a struggle to cover the pan and the result came out super thin. I appreciate the recipe so much but am posting this to affirm what a few other folks have posted. Did not want them to feel alone!

    • Joanne December 18, 2013, 2:52 pm

      Hi Laura, thanks for posting. Sorry the blondies didn’t work out as hoped!

  • Wendy December 12, 2013, 5:20 pm

    Perfect! I doubled it – I did need to cook it longer – maybe 30-32 min. My brother in law loves blondies – these are his birthday present tonight. Thank you!

  • Kara December 10, 2013, 4:32 pm

    Doubled the recipe and added white chocolate, semi-sweet, and toffee chips, and chopped pecans! Cooked it in a 9×13 pan and added an extra 10-15 mins to get the center done. Soooooo amazing! If i wasn’t preggo I would definitely try honey whiskey.

  • Liv December 9, 2013, 10:26 am

    Easy, no-mess, and straight up amazing recipes. I used 1.5 tsp pure madagascar vanilla extract, 1 tsp pure almond extract, 2 tsp of appleton jamaican rum, and half a cup of hershey’s butterscotch chips. I also added in a tsp of baking powder to give it some fluff.

    Brought it to work, great success! Trying it without the baking powder next time – I wonder how much textural difference will it make.

    • Joanne December 9, 2013, 12:02 pm

      Love to hear your thoughts once you try without baking powder :) Love all your additions!

  • April December 2, 2013, 2:18 pm

    First time ever making blondies :) Eating them as I type! They’re absolutely delish! Only thing I changed was added less vanilla and glazed with very thinly with vanilla frosting. These are without a doubt a make again for us!

    • April December 2, 2013, 2:21 pm

      Oh, and I’m pretty sure people having issues just have odd ovens. I know I only had to cook these 13 minutes at 300 degrees because ours runs super super hot. I’ve found that with baking things with a finicky oven it’s trial and error, I know I have recipes I make all the time that depending on the weather and mood of my oven they either come out perfect or like some weird alien mess lol! Hope that helps 😛

  • snow November 26, 2013, 9:26 pm

    my mother always made these and she topped them with powdered sugar :)

  • Isabella November 23, 2013, 11:07 am

    Absolutely no fail! Thanks so much. I used this to bake left-over halloween candies. The optional extras portion is very helpful. I also used amaretto for to substitute for the almond extract. If I don’t remember how much butter I’ve put in, I think I’m gonna finish 1/4 of this in just one sitting.

  • Michelle November 22, 2013, 3:43 pm

    Oh my goodness! These were D.E.L.I.C.I.O.U.S.!!! I had to whip up something for my daughter’s class at the last minute and came across your recipe. These were so easy to make and the kids wiped it all out before I could even say blondies. I thought my old blondies recipe was the best, but this is what I’m going to start using from now on. Thank you for sharing!

  • Dar November 4, 2013, 10:55 am

    I agree these were awful. I could tell as I was mixing the ingredients that there was something wrong. As I pulled out the paper thin blondies out of the oven, I realized that baking powder and/or baking soda is missing from the recipe.

    • Joanne November 4, 2013, 10:58 am

      Hi Dar, So sorry these did not work out for you. Since this is a common comment with the recipe, we’re working to replicate it in our kitchen. The recipe does not have baking soda or powder, only eggs leaven the bars. Right now, we are thinking the blondies need more time in the oven. Others have mentioned they needed to bake longer than our recipe calls for (around 10 more minutes). Thanks for coming back and letting us know your experiences, though. We really appreciate all feedback!

  • Sam October 31, 2013, 9:56 pm

    Hi Joanne and Adam! I have to say, since discovering your blog a few weeks ago, I’ve made a number of recipes (roast pork with apples, apple crisp with oats, lemon chicken thighs, rigatoni with goat cheese and sundried tomatoes), and everything has been exceptional. And these blondies do not disappoint!!! I love recipes that need just one bowl. I made them in a 9×9 pan and baked them for just 18 minutes, and they came out perfectly, though a little thinner than your pictures show. I can’t wait to make this with all sorts of different toppings for the holiday season. Thanks for sharing the recipe!

  • LAURIE October 30, 2013, 8:23 pm

    Just made these blondies. Although I used light brown sugar and I didn’t cook them long enough, they were still delish! So easy to make.

  • nugget October 26, 2013, 10:02 pm

    It was awesome!

    I stirred in pecans, put in half the lot and sort of patted it flat, sprinkled a layer of panko breadcrumbs, plopped blueberries on top, sprinkled a bit more panko, then topped with the rest of it.

    Was a bit concerned that I hadn’t left enough to do the top layer, but it turned out great!

    Panko was there cause I was too lazy to use flour, and wanted something to absorb blueberry juice, and so help the blueberries not fall to the bottom as they baked.

    I’ve put up mine on my blog, and have credited and linked back to you for your sooper tasties. =)

    Thanks for this great recipe! It shall be reappearing in many different forms. I can feel it! I can imagine a pistachio version already…

  • sharla October 25, 2013, 9:22 am

    My 7 yr old and 4 yr old love to help make these. The first time we did, we shared them with our neighbors and we all gobbled them up! So easy and delicious. Making them again to donate to the bake sale at my daughter’s school, at her request.

  • Nadia September 30, 2013, 2:51 pm

    These were soooo good and so easy to make! I added chopped dried apricots and pecans and they were delicious! Thank you!

  • Toni Legates September 25, 2013, 11:00 pm

    Its 10:00p.m and I just whipped up a batch of these. They are in the oven right this minute. I put coconut rum and white chocolate morsels in mine and the batter tasted amazing! Thank you for sharing this recipe

    • Toni Legates September 25, 2013, 11:27 pm

      I have now pulled these beauties from the oven and they have such a beautiful gloss on top and my apartment smells divine!!! I can’t wait until they cool enough for me to have a sample.

  • amy September 20, 2013, 9:15 pm

    When I made this, I felt like the consistency wasn’t right, it seemed way too much butter to too little flour but I thought *shrug* I followed the recipe exactly, I’ll give it a go! They were really horrible. Way too soft/soggy and buttery and very little other flavor.
    Truthfully, I’m flummoxed. There are all these people that have commented how great they are, so I’m totally willing to consider that it may have been my error in some way… but I followed it to the “T” including the pan size, the cooking temp and time, everything. Have you gotten any feedback similar to my experience, or am I the only one?

    • Joanne September 22, 2013, 10:30 am

      So sorry Amy. We haven’t had anyone with similar problems, but we trust you followed the recipe exactly. One thought is that your oven might run cold (ours runs 25 degrees cooler than it should). Maybe the blondies were not cooked all the way? Other than that, the dark brown sugar and vanilla really should have given enough flavor. Hope that helps a bit.

    • Laurel October 3, 2013, 11:07 pm

      In response to Amy’s comment 9/20/13: No, you are not alone. I also found the recipe too soggy with butter and, when cooked, way too thin for the 8×8 inch pan. On the second day the bars held together better but the flavor was still lacking. Sorry, but not worth the calories here.

      • Joanne October 6, 2013, 12:09 pm

        Hi Laurel — sorry these didn’t work out for you. The blondies are not intended to be thick, but you could try a slightly smaller pan. Also, you could reduce the butter next time. Not sure why they were soggy for you — We do like them moist, but they should hold together. Thanks so much for coming back and sharing :)

    • Heidi December 2, 2013, 4:18 pm

      Me, too! I was back on the site looking to see if I may have too much butter or not enough flour. They seemed too gooey and undercooked and looked nothing like your wonderful photos. I am in no way a baker and do not fully understand how things work together, but might try adding flour or comparing other recipes to see if the ratio is different. I am wondering if living in Florida and Florida humidity could be causing any issues. . .

      • Joanne December 3, 2013, 12:26 pm

        Hi Heidi — We’re not quite sure what’s going on. We do plan to retest the recipe to see what could be happening. If you find anything yourself, we’d love to hear what you’ve found.

        • Michele Cason September 27, 2014, 7:23 pm

          Could it be a difference in altitude?

          • Joanne October 3, 2014, 11:24 am

            Hi Michele, It’s possible. That or variations in ovens and baking dishes.

    • Jamie December 6, 2013, 10:05 pm

      Mine turned out like this too. :( Something in this recipe is off. Too much butter, perhaps? It smells amazing, but it’s incredibly soupy, and I baked it for much longer than the directions called for.

      • Joanne December 9, 2013, 12:35 pm

        Thanks for commenting Jamie. So sorry they didn’t turn out well for you.

    • Melissa December 9, 2013, 1:54 pm

      There was way too much butter in these for me… It seemed like all I was tasting was butter, I just remade them with only 4Tbsp of butter and they are much better!

      • Joanne December 13, 2013, 10:14 am

        Hi Melissa, Thanks for coming back and sharing less butter worked for you. So helpful :)

      • Shawna November 27, 2014, 2:49 pm

        These were amazing! I added chocolate chips and toffee bits. cooked them 10 minutes longer. the top should be dry and the toothpick should come out clean. I tried them at 25 minutes and found them a little too moist for my liking but perfect 10 minutes later. Fabulous recipe!

    • Mary A February 10, 2014, 10:34 pm

      Mine also turned out too gooey. I don’t understand what the problem is. I followed recipe to the letter.

      • Joanne February 27, 2014, 4:47 pm

        Hi Mary, If you have time to respond, what kind of pan and flour did you use. We’re trying to figure out what is going on :)

    • Christina March 9, 2014, 8:28 pm

      Total fail. I followed the recipe. Baked for 25min and it was way too undercooked. So I put it in for another 10min, then 8 min, then another 10 and the end redults was a flavorless hot mess.

      • Joanne March 20, 2014, 11:29 am

        That really stinks! Sorry things didn’t work out for you!

      • Sarah November 23, 2014, 10:30 am

        I’m wondering if no baking soda in the recipe may make a difference. I was quite surprised that there isn’t any in the recipe.

    • Michelle May 29, 2014, 4:21 am

      These weren’t soggy for me, but they did fall apart and had no flavor. They’re not even sweet! Very disappointed. :-(

      • Nora September 5, 2014, 1:34 pm

        Not sure of those who felt like it was too soggy measured their own tablespoon of butter, but I used a stick and they look great so far

    • wemburykitten September 8, 2014, 12:23 pm

      I agree with Amy- these were fatty and way too sweet.

  • Michelle August 31, 2013, 6:52 pm

    Amazingly simple, easy to adapt – this has become my family’s new favourite!!!

  • Chris @ Shared Appetite August 1, 2013, 8:40 am

    Please excuse me as I wipe the drool off of my keyboard. Must. Make. These. Right. Now.

  • Haley July 26, 2013, 9:53 pm

    These were fabulous! Thanks!

  • Elen Grey July 22, 2013, 7:19 pm

    Holy Mother of Blondies! I don’t think I’ve ever had a blondie before. I made mine with only the addition of whiskey. Next time, I’m going to try the espresso. Mr. G honey swooned. They are going in the freezer before we gobble them up.

  • Maureen | Orgasmic Chef July 22, 2013, 12:59 am

    My mother used to make these when I was young and called them dump bars because she dumped everything in the bowl at the same time. I LOVED them and haven’t had one for ages. Time to fix that!

  • Rachel July 20, 2013, 4:08 pm

    These look great. Have you ever tried to double them in a 9×13? Thinking of making them as a birthday “cookie cake”.

    • Joanne July 23, 2013, 5:18 pm

      Doubling should work well — watch the cooking time. You might need a little longer.

      • Merrilyn August 26, 2013, 5:20 pm

        These blondies are absolutely wonderful. Baked them today and they are almost gone. Will have to double recipe next time.

  • Laura Dembowski July 18, 2013, 4:05 pm

    Blondies are always a winner! These look perfectly gooey and decadent!

  • Shoba Shrinivasan July 18, 2013, 6:10 am

    Oh these blondies look so super easy to make and i loved the fudgy cover on top…Anything to just lean across a take a biteful of those warm blondies!


  • Averie @ Averie Cooks July 17, 2013, 4:03 am

    They look wonderful and I love making one-bowl blondies too! Such a time saver when you’re in a hurry! I make mine the same exactly as you do , minus the almond extract. I love using dark brown sugar because you get that really great depth of flavor. I want one of yours!

  • Robyn July 17, 2013, 12:07 am

    Yum! Can’t wait to give this recipe a try. Thank you!

  • Sarah C. July 16, 2013, 8:54 pm

    A real winner! Admittedly, I was a bit concerned during the process — at no point after the flour was added would I have been able to “pour” anything into the pan. It was definitely more of a “scoop & spread” situation. However, all turned out well in the blondie world! I baked a full 25 minutes, and they are pleasingly moist. I made an “adult” version — adding 1/4c of honey whiskey — and my husband keeps circling for more. I will definitely make these again and will also take to parties, a great little unusual treat, and easily cut into bite sizes.

    • Sasha November 13, 2014, 7:00 pm

      When you added the whiskey, how did you accommodate for the extra liquid? I’d love to try it…

      • Joanne November 26, 2014, 3:04 pm

        In the recipe above we suggest adding a little more flour to deal with the added liquid.

  • Katrina @ Warm Vanilla Sugar July 16, 2013, 4:01 pm

    I love how easy blondies are too, and this recipe looks awesome!


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