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.
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 could also take a look at this blondies recipe from Simply Recipes — it should be a little lighter and a touch chewy since it incorporates some baking powder and baking soda in the recipe.
- Or, 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.
- 1/2 cup (115 g) unsalted butter, melted (1 stick)
- 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 (we use unbleached Gold Medal 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 350 degrees F (177C). Butter or line an 8-inch by 8-inch (20 x 20 cm) baking pan with parchment paper.
- In a medium bowl, stir melted butter and brown sugar until smooth. Stir in egg, vanilla, almond extract (optional) and the salt.
- Add flour and stir until incorporated then mix in any extras such as chocolate chips, nuts or dried fruit (amounts above).
- 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.
- 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.