No-Fail Blondies Recipe

Extra simple, no-fail blondies recipe that makes blondies that taste like deep, rich buttery caramel. Easily customizable, too. Jump to the Easy Blondies Recipe now or read on to see how we make them.

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 — You only need one bowl for this easy 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

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.

Easy, No-Fail Blondies

Told you this blondies recipe was easy.

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Recipe updated, originally posted July 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.4 from 68 reviews
Easy, 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.
Created By:
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" and by Smitten Kitchen's blondies recipe.

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205 comments… Leave a Comment
  • Anonymous June 20, 2016, 9:35 pm

    I was very excited to try out this recipe since precious ones haven’t worked but was disappointed that they ended up more cake like than brownie like. Is it possible that i had overbooked them (i baked for 22 minutes in the pan that is recommended although i did not add chocolate chips inside

    Reply
  • Marilyn June 15, 2016, 3:58 pm

    I thought they were WAY too sweet, too gooey and too flat. This recipe definitely needs tweaking. I like a more cake-like, soft, moist brownie. I mean these were so icky-sweet I could barely eat them. 3 stars

    Reply
  • CA May 31, 2016, 6:23 pm

    I’ve made these twice this week! Once for dessert at a family dinner, and now a double batch for my co-workers. Thanks, they’re so easy to make!

    Reply
  • Sophia March 21, 2016, 12:35 pm

    i’ve made these twice and your ‘fudgy brownies from scratch’ several times- they are both incredibly delicious and so gooey- just the way a good blondie or brownie should be! thank you for sharing these recipes!

    Reply
  • Shelby March 17, 2016, 4:09 pm

    Holy Schnikes! I stumbled upon this recipe looking for an easy blondie recipe. These are PERFECT. I threw in butterscotch chips and they were divine. My daughter just asked for a pan to take to her class on her birthday instead of cupcakes. 5 STARS!!

    Reply
  • Joseph February 15, 2016, 12:30 pm

    These along with a 5 ingredient brownie recipe are my go to favorites. Easy to make and they taste great. We usually add pecans and some type of chips. Last time we used butterscotch filled dark chocolate morsels and they were delicious. Definitely 5 star all the way.

    Reply
  • 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

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