Easy, No-Fail Blondies Recipe

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 watch our quick recipe video showing you 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

  • PREP
  • COOK

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 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 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


    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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. The calculations include 1 cup of chocolate chips.

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

Nutrition Per Serving: Calories 168 / Protein 2 g / Carbohydrate 22 g / Dietary Fiber 1 g / Total Sugars 15 g / Total Fat 9 g / Saturated Fat 6 g / Cholesterol 27 mg
AUTHOR: Adam and Joanne Gallagher

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239 comments… Leave a Comment
  • Tara July 8, 2017, 10:03 pm

    Easy and fantastic!

  • Gizelle May 23, 2017, 6:58 pm

    These were yummy, rich, moist and buttery, caramelly mouthfuls of happiness 😛
    Thank you for this recipe! I live in the Southern Caribbean and for years, I’ve searched in vain for a delicious blondie. Everything I’ve bought was never right or the recipes I found were too complicated. But this was sooooo easy and the result soooo yummy. I will never, ever, even think of buying a blondie again. They make my mouth so happy and bring back wonderful memories of holidays in Canada where I had my first blondie as a little girl. Just yum! Just perfect, even on the first try.

  • Susan April 23, 2017, 10:28 pm

    I made these blondies today and added rum extract and instant coffee. They are the best blondies I have ever tasted. Thank for the recipe! So easy and Delicious!

  • Lisa March 11, 2017, 7:38 pm

    Just made these. They are perfect. This will be my blondie recipe from now on. I followed the recipe except added 1 tbsp vanilla paste on top of the vanilla extract and didn’t use almond extract. They have a strong caramel and butterscotch flavor are dense (the way blondies should be) and chewey. Perfect. Thank you!

  • Gennie March 9, 2017, 12:27 pm

    This is my go to recipe for blondies. My question is: can I add cocoa powder to the flour and it turn out okay?

    • Joanne July 29, 2017, 4:00 pm

      Hi Gennie, We have never added cocoa powder to the recipe, you might want to do a little experimenting in your kitchen to see what would happen.

  • Sheri Sprouse February 5, 2017, 7:05 am

    These were amazing!!!!!!! I doubled the recipe, added chocolate chips and walnuts……PERFECT! This is much easier than the other recipes I’ve made. They are dense, moist and wonderful. Making two batches for my husband at the fire department for the super bowl tomorrow!!!

  • RosesRBleu January 22, 2017, 6:12 pm

    Remade these after making them originally with the almond extract. This time added more salt and vanilla and used almost a cup of Belgian chocolate big chips and half a cup of Hormel bacon crumbles and cooked for 30 minutes. Best next day with a smear of nut butter of your choice on top. Lovely!salty and sweet!

  • Courtney January 20, 2017, 7:35 am

    I made these last week as a quick dessert after dinner and they were delicious. My family loved them. I think the addition of the almond extract definitely gave these a different flavor than traditional blondies and they were so dense. I added chocolate chips but I might switch it up next time. Thanks for the quick and easy recipe.

  • RosesRBleu January 19, 2017, 9:25 pm

    Made these and really appreciated Natasha’s suggestion of the thorough mixing and let them set. When I measured the dark brown sugar, I ended up with it weighing 196 grams and not 215, so just for those who are going by weight for the ingredients an FYI…the flour did weigh the amount listed though…I plan to make these again because even though I used less almond extract than the recipe suggested as an option, the almond flavor totally eclipsed the caramel tones I was going for, so if you are going for the butterscotch caramel type taste I would totally leave out the almond extract and just use the vanilla. I am going to try these again with the omission of the almond extract and hope for a better flavor since the overall consistency of the blondie was wonderful!

  • amy January 9, 2017, 9:25 am

    I made these yesterday and they were hands down, the best blondies I’ve ever eaten. rich, chewy, not cakelike at all. This is my new go-to recipes. Thanks for such a great recipe.

  • Christina Whitworth January 6, 2017, 1:26 pm

    Made this recipe to the letter, with yogurt chips since I had them. Baked for 30 minutes in a glass dish. They were perfect, so good, in fact, I am making them again today, doubling recipe and adding pinenuts to the yogurt chips.

  • Austin January 6, 2017, 2:17 am

    I made these today, but I browned the butter & added Amaretto liqueur. They came out great! However, I was wondering, since I browned the butter, I weighed the butter to 115g PRIOR to browning but after browning, I ended up with 95g… should I add more butter to get it to 115g or would that be fine?

    I’m asking this more out of precaution, since I did make them the way I stated above and still came out A-MA-ZING.

    • Joanne January 6, 2017, 12:32 pm

      Hi Austin, if you loved the blondies the way you made them, then go with it 🙂 Browned butter in the batter sounds great!

  • jan December 8, 2016, 8:23 pm

    no baking powder or baking soda ?

    • Joanne January 4, 2017, 1:48 pm

      Not in this recipe.

  • Wafa December 3, 2016, 11:58 am

    One word : Awesome!

  • 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.


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