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

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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 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

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 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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240 comments… Leave a Comment
  • 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
  • Allison October 3, 2015, 12:35 pm

    Can I make the blondes without brown sugar? Would it sill be good?

    Reply
    • Adam October 9, 2015, 11:46 am

      The brown sugar adds a caramel-like flavor. You can replace it with granulated sugar, but if you do, I’d suggest bumping up other flavors in the recipe — maybe by adding flavored extracts or a liqueur.

      Reply
  • Joanne October 1, 2015, 9:59 am

    Hi Anne, We’re so happy the blondies worked well for you! Sorry about the rating system, it tends to be glitchy at times (trying to solve this). Thanks for commenting!

    Reply

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