Extra simple and adaptable, 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.
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 — You only need one bowl for these 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.
All the magic happens in one bowl. 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 easy.
YOU MAY ALSO LIKE: These Easy Homemade Chocolate Chip Cookies. They really are the best and are so simple to make. Easy to freeze, too!
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
Easy, No-Fail Blondies Recipe
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. If you have it, use dark brown sugar. Light brown sugar works, 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.
You Will Need
8 tablespoons (115 grams or 1 stick) unsalted butter, melted
1 cup (215 grams) lightly packed dark brown sugar
1 large cold egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract, optional
1/8 teaspoon kosher salt
1 cup (130 grams) all-purpose flourOptional Extras
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 350 degrees 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 fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl. 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.
Adam and Joanne's Tips
- 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.
- 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.
- Some readers have had problems with the fat separating during baking. This is a common problem with baking blondies. Since the recipe calls for so much butter and so little flour, it is very important that the batter is beaten vigorously enough so that the batter emulsifies. Otherwise, you risk the fat seeping out when baking in the oven. Just after adding the flour, you should be beating for about 40 strokes until the batter becomes very thick and begins to pull away from the sides of the bowl. If you are not strong enough to stir a heavy batter by hand, use a mixer.
- Recipe slightly adapted and inspired by Mark Bittman’s cookbook, “How to Cook Everything” and by Smitten Kitchen’s blondies recipe.