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.
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.
You 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.
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.
You May Also Like
- If you’re in a chocolaty mood, try our chewy double chocolate cookies.
- Or, if you’re into caramels, our salted caramels recipe should do it for you.
- You can also see where we got our inspiration — this blondies recipe shared on Smitten Kitchen caught our eye, which is an adaptation of Mark Bittman’s recipe in his book How to Cook Everything (affiliate link).
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.
- 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
- 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
- Heat oven to 350º F. Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.
- 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).
- 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.
- 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.
Recipe slightly adapted and inspired by Mark Bittman's cookbook, "How to Cook Everything" (affiliate link) and by Smitten Kitchen's blondies recipe.