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No-Fail Blondies Recipe

by on July 16, 2013 · 147 comments

No-Fail Blondies Recipe - Easy Blondies

We’ve fallen in love with blondies. They are so easy to make — we’re pretty sure they’re one of the most 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.

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 Recipe - 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.

Blondie Recipe

Told you this blondies recipe was simple.

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4.4 from 38 reviews
No-Fail Blondies Recipe
 
Prep time
Cook time
Total time
 
Blondies are one of the most 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 g) 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 g) all-purpose flour (Gold Medal 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 350 degrees F (177C). Butter or line an 8-inch by 8-inch (20 x 20 cm) baking pan with parchment paper.
  2. In a medium bowl, stir melted butter and brown sugar until smooth. Stir in egg, vanilla, almond extract (optional) and the salt.
  3. Add flour and stir until incorporated then mix in any extras such as chocolate chips, nuts or dried fruit (amounts above).Blondies-Recipe-Steps
  4. Pour batter into baking dish 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
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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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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147 Comments

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

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

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2 Sarah C. July 16, 2013 at 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.

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3 Robyn July 17, 2013 at 12:07 am

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

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4 Averie @ Averie Cooks July 17, 2013 at 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!

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5 Shoba Shrinivasan July 18, 2013 at 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!

Shobha

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6 Laura Dembowski July 18, 2013 at 4:05 pm

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

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7 Rachel July 20, 2013 at 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”.

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8 Joanne July 23, 2013 at 5:18 pm

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

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9 Merrilyn August 26, 2013 at 5:20 pm

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

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10 Maureen | Orgasmic Chef July 22, 2013 at 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!

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11 Joanne July 23, 2013 at 5:17 pm

Love the name!

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12 Elen Grey July 22, 2013 at 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.

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13 Joanne July 23, 2013 at 5:15 pm

Awesome. So glad you liked them ;)

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14 Haley July 26, 2013 at 9:53 pm

These were fabulous! Thanks!

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

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

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16 Michelle August 31, 2013 at 6:52 pm

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

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17 amy September 20, 2013 at 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?

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18 Joanne September 22, 2013 at 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.

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19 Laurel October 3, 2013 at 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.

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20 Joanne October 6, 2013 at 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 :)

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21 Heidi December 2, 2013 at 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. . .

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22 Joanne December 3, 2013 at 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.

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23 Jamie December 6, 2013 at 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.

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24 Joanne December 9, 2013 at 12:35 pm

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

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25 Melissa December 9, 2013 at 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!

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26 Joanne December 9, 2013 at 2:38 pm

Thanks for sharing Melissa.

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27 Joanne December 13, 2013 at 10:14 am

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

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28 Mary A February 10, 2014 at 10:34 pm

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

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29 Joanne February 27, 2014 at 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 :)

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30 Christina March 9, 2014 at 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.

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31 Joanne March 20, 2014 at 11:29 am

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

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32 Michelle May 29, 2014 at 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. :-(

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33 Toni Legates September 25, 2013 at 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

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34 Toni Legates September 25, 2013 at 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.

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35 Nadia September 30, 2013 at 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!

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36 Joanne September 30, 2013 at 2:52 pm

Oh, yum. Love the combination of apricots and pecans.

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37 sharla October 25, 2013 at 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.

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38 nugget October 26, 2013 at 10:02 pm

It was awwwwwwwwwwwwwwwwwwwwwwwwwwwwwesooooooooooooooooooooooooome!

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. =)
http://nugget.posthaven.com/awesome-no-fail-blondies-from-inspired-taste

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

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39 LAURIE October 30, 2013 at 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.

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40 Joanne October 31, 2013 at 9:44 am

Thanks for coming back and sharing, Laurie. So glad you enjoyed them.

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41 Sam October 31, 2013 at 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!

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42 Joanne November 2, 2013 at 11:25 am

So glad you enjoyed them :)

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43 Dar November 4, 2013 at 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.

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44 Joanne November 4, 2013 at 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!

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45 Michelle November 22, 2013 at 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!

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46 Isabella November 23, 2013 at 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.

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47 snow November 26, 2013 at 9:26 pm

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

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48 April December 2, 2013 at 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!

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49 April December 2, 2013 at 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 :P

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50 Joanne December 3, 2013 at 12:28 pm

Thanks for your input :) Ovens can be tricky sometimes!

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51 Joanne December 3, 2013 at 12:28 pm

Sounds delicious.

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52 Liv December 9, 2013 at 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.

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53 Joanne December 9, 2013 at 12:02 pm

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

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54 Kara December 10, 2013 at 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.

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55 Wendy December 12, 2013 at 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!

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56 Laura December 18, 2013 at 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!

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57 Joanne December 18, 2013 at 2:52 pm

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

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58 Alan December 18, 2013 at 5:03 pm

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

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59 Joanne December 19, 2013 at 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.

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60 Pam December 19, 2013 at 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.

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61 Joanne December 19, 2013 at 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.

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62 Pam December 21, 2013 at 3:05 pm

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

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63 honeychile December 21, 2013 at 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!

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64 Francie December 27, 2013 at 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 :)

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65 Yael December 31, 2013 at 6:30 pm

Hi–

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!

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66 Joanne January 7, 2014 at 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.

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67 Dayzee January 2, 2014 at 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.

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68 Joanne January 7, 2014 at 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.

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69 Marcella January 12, 2014 at 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?

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70 Joanne January 15, 2014 at 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.

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71 Christina January 18, 2014 at 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!! :)

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72 Christina January 19, 2014 at 10:28 am

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

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73 Caroline January 31, 2014 at 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.

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74 Joanne January 31, 2014 at 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 :)

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75 PopJewelry February 1, 2014 at 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.

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76 Elie February 1, 2014 at 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?

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77 Joanne February 2, 2014 at 12:54 pm

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

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78 MrsC February 2, 2014 at 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.

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79 Joanne February 2, 2014 at 12:58 pm

Sorry things didn’t work out well for you!

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80 Diana Curtis February 3, 2014 at 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!

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81 Joanne February 4, 2014 at 11:00 am

Great tip Diana!

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82 Jim Beavers February 4, 2014 at 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.

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83 Joanne February 26, 2014 at 12:43 pm

Hi Jim — great points!

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84 Ms.Crystal February 5, 2014 at 8:12 pm

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

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85 Joanne February 26, 2014 at 12:51 pm

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

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86 Tanya February 10, 2014 at 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!

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87 Sheila Young February 14, 2014 at 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. :)

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88 Susan February 18, 2014 at 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.

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89 Bri April 17, 2014 at 7:28 pm

Same….

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90 IanARafter February 18, 2014 at 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!

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91 Sarah February 24, 2014 at 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!!

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92 Morgan March 1, 2014 at 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.

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93 Cindy Ruoff March 1, 2014 at 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!!

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94 Joanne March 3, 2014 at 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 :)

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95 Morgan March 2, 2014 at 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!

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96 johanna March 6, 2014 at 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!

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97 Joanne March 17, 2014 at 4:55 pm

Thanks for coming back and letting us know! So glad the blondies worked well for you :)

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98 Les March 7, 2014 at 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?

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99 K March 14, 2014 at 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?

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100 Joanne March 17, 2014 at 3:05 pm

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

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101 Cassie March 18, 2014 at 9:42 pm

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

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102 Joanne March 19, 2014 at 11:51 am

Oh, yum! Bet they tasted wonderful.

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103 Ivana March 27, 2014 at 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.

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104 Joanne April 3, 2014 at 11:07 am

Great additions!

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105 Bri April 17, 2014 at 7:25 pm

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

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106 Bri April 17, 2014 at 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 ?

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107 Joanne May 12, 2014 at 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.

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108 Joanne May 12, 2014 at 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.

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109 Savannah April 21, 2014 at 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!

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110 Joanne April 23, 2014 at 2:17 pm

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

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111 savannah April 28, 2014 at 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

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112 frickshun April 23, 2014 at 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.

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113 deb April 25, 2014 at 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.

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114 Johnathon April 27, 2014 at 8:54 pm

They turned out perfect.

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115 Malorey April 28, 2014 at 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?

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116 Joanne May 16, 2014 at 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.

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117 Meaghan May 1, 2014 at 4:35 pm

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

-Meaghan

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118 Sumanta Ray May 16, 2014 at 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!

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119 Joanne May 16, 2014 at 11:11 am

So Glad everyone loved them!

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120 Ash May 22, 2014 at 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.

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121 Joanne June 20, 2014 at 2:14 pm

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

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122 Sharrie June 21, 2014 at 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 :)

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123 jbakes June 23, 2014 at 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!

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124 andrea June 28, 2014 at 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.

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125 Stacy July 5, 2014 at 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.

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126 Walt Socha July 10, 2014 at 7:20 pm

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

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127 Joanne August 7, 2014 at 1:16 pm

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

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128 Sophia August 17, 2014 at 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.

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129 Rachel July 12, 2014 at 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!

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130 Joanne August 7, 2014 at 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.

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131 Nahne July 15, 2014 at 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!

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132 Nan C. July 27, 2014 at 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.

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133 Sarah July 28, 2014 at 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.

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134 TxGal August 5, 2014 at 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 !

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135 Joy Barker August 6, 2014 at 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 :)

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136 taryn schroedter August 7, 2014 at 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!

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137 Alecia August 8, 2014 at 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! :)

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

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

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139 Sophia August 17, 2014 at 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.

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140 Melodie August 18, 2014 at 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!

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