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.

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 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.

One Bowl Easy Blondies Recipe

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.

How to Make 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 Blondies from Scratch

Told you this blondies recipe was easy.

How to Make The Best Chewy Chocolate Chip CookiesYOU 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

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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.

Makes 16 bars

You Will Need

8 tablespoons (115 grams or 1 stick) unsalted butter, melted

1 cup (215 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 (130 grams) all-purpose flour

Optional 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

Directions

    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 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.

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.
  • Recipe slightly adapted and inspired by Mark Bittman’s cookbook, “How to Cook Everything” and by Smitten Kitchen’s blondies recipe.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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219 comments… Leave a Comment
  • deb December 1, 2016, 6:29 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.

    Reply
  • Natasha December 1, 2016, 6:26 pm

    Turned out awesome for me! Blend the melted butter and sugar a lot!! Also let them set!

    Reply
  • Shelton December 1, 2016, 6:22 pm

    Made a double batch of these blondies today and they turned out perfectly chewy and dense. The batter is surprisingly thick lol had to scoop it into the pan and spread it out with a spatula. The only change I made was to brown my the butter before mixing, it gave the bars a much darker flavor than the brown sugar would have done alone. Not sure how big of a difference this makes but I measured my ingredients by weight on a kitchen scale instead of by volume.

    Reply
  • Cari-Lyn December 1, 2016, 6:20 pm

    Sooo easy, soooo delicious…what more can you ask for!! I added some butterscotch chips, chocolate chips, coconut and crushed pecans just to mix things up a bit and it turned out great. Thank you so much for the recipie! 5 stars

    Reply
  • Anne December 1, 2016, 6:19 pm

    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!!

    Reply
  • Tyler December 1, 2016, 6:18 pm

    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
  • emma November 15, 2016, 4:21 am

    im only 13 and dont really bake, tried this for fun and they turned out AMAZING!!!!!! it was super chewy and fudgy and the choc chips made it seem like a cookie! just that next time i will add less sugar as it is vv sweet. should totally try this!

    Reply
  • nancy kemp November 1, 2016, 3:10 pm

    i cannot believe how much i love these. i have made them probably 3 times a week since i discovered this recipe. my family LOVES them…and they LOVE me when i make them. it’s a win/win/win!!! thank you guys so much for what you do. i am so happy i discovered you!!

    Reply
  • Anthony Pisano October 13, 2016, 6:43 pm

    I like your videos and then the recipe in writing. Thanks

    Reply
  • etznab September 26, 2016, 10:21 pm

    I read some reviews that it was too sweet, so I used half cup of white sugar and 1 tablespoon of molasses. It was perfect.

    Reply
  • Rob September 19, 2016, 7:19 pm

    I did not care for it. Too sweet. Had aftertaste.
    Made my stomach a bit upset.

    I think it is more for the acquired taste.

    A simple package brownie would have been better.

    Sorry guys, not a winner!

    Reply
  • Nancy September 11, 2016, 11:39 pm

    these are GREAT!! just made them after seeing the link on the brownie recipe that was in the email. and such an easy cleanup!! (looking at the comments it’s hard to understand how any one (who followed the recipe!!) would have a problem with this terrific recipe!!

    THANK YOU!! i love you guys and this website!! keep up the amazing recipes and ideas!!

    Reply
  • Lora August 30, 2016, 2:03 pm

    Hello, I’ve tried the recipe and it tastes delicious butfor some reason mine came out soggy/undercooked in the middle.. even after 35 minutes. I continued cooking it checking every 5 minutes. I’m not sure where I went wrong here? Any tips? I did add white chocolate chunks.

    Thanks in advance!

    Reply
    • Joanne September 14, 2016, 2:50 pm

      Hi Lora, The addition of chocolate chunks should not have caused this. It is possible your oven runs a little cool. Most ovens run either hot or cold by 25+ degrees. You can buy oven thermometer to check, or try increasing the bake temperature by 25 to 50 degrees.

      Reply
  • Judy August 26, 2016, 1:13 pm

    Horrible!! Stick to the All-recipes easy blonds. These were gritty, too sugary, and an ugly color. Disgusting!

    Reply
    • Joanne September 14, 2016, 2:55 pm

      Hi Judy, Sorry you didn’t enjoy the recipe.

      Reply
  • Jordan August 17, 2016, 11:31 pm

    They come out great!

    Reply
  • Sue July 30, 2016, 8:24 pm

    This recipe doesn’t call for any baking powder or baking soda. Is this correct?

    Reply
    • Joanne August 11, 2016, 12:37 pm

      Yes, this is correct. There is no baking powder or baking soda in the recipe.

      Reply
  • Taylor G. July 30, 2016, 3:22 pm

    I actually put the batter for this in a bread pan and it came out pretty well I put it in for 25 min I just didn’t get as many pieces out of it as I thought I would though.

    Reply
  • Jamee June 28, 2016, 6:05 pm

    I keep making these over and over with the kids because they are so good and easy. We pretty much always have the ingredients and they are great for having the little ones help mix. We put almonds and coconut in them and they are delicious!

    Reply
  • 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

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