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.

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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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246 comments… Leave a Comment
  • Julia March 6, 2015, 10:19 am

    Hello! I’m wondering if the directions in grams are correct… When I mixed 115g of melter butter with 230g of brown sugar it resulted in a very solid mixture and not liquid like the one in the photo. I added a little bit more of butter (like 50g more) and the blondies turned out too soggy. But delicius anyway… 🙂

    • Joanne March 6, 2015, 12:06 pm

      Hi Julia, The directions are correct. You shouldn’t need any more butter in the recipe. The melted butter can sill be a little warm when added to the brown sugar, which might help mixing the two ingredients together. Hope that helps!

  • Adam March 2, 2015, 3:05 pm

    Hi Amanda, Sorry the recipe didn’t work well for you.

  • Laalooo March 1, 2015, 11:47 am

    I made these blondies and they where soo amazing so amazing that I had to comment

  • Mara February 22, 2015, 3:07 pm

    It started out pretty well, the batter tasted and smelled incredible (yeah I know, raw egg, whatever xD). When I baked them, the consistency of the blondies was great–moist but not soggy–so I was super excited to try them. Unfortunately, the taste of the blondies did not match its superior smell. At first, I was wondering if I used too many chocolate chips (I stuck in 1 cup of chocolate chips), henceforth unbalancing the blondie and taking away from the actual brownie part. But when I tried the brownie part by itself, the taste was definitely lacking. I’m not sure how to fix this, maybe more of the butterscotch (butter/sugar)? Maybe sticking in some toffee bits or butterscotch chips would give it more flavor? I don’t know. I mean, I’m sure it’ll be mostly gone tonight (my family are vultures), but for me, it doesn’t seem worth the calories…

    • Adam March 2, 2015, 2:06 pm

      Hi Mara, the recipe is pretty basic, allowing you to adapt it as much as you like. We like them as-is, but adding additional flavorings, or add-ins is a great idea. If you scroll through the comments, you can see what other readers have done. Hope that helps!

  • mamaplums February 13, 2015, 9:29 am

    I have been baking for at least 40 years. The problem would seem to be inaccurate oven temp, rack position, uneven oven temp, Also, I like to use a whisk when mixing the butter and sugar, and beat the you know what of it. I mix the flour in with a spatula, and use a lighter hand. Make sure the oven is preheated to the right temp before hand. Check the oven temp at different levels and different sides of the oven, as some older ovens may have “hot spots”, and some oven temps are way off. Once you determine how to set the temp for your oven, put the pan in the spot with a consistent temp. The type of pan matters too, glass takes longer, so maybe add 10 min and drop the temp down so not to burn edges. I had an older gas oven that was temperamental, and I always had to check the temp each time before I used it as it varied. Also, I have found that using an extra egg especially for the gluten free brownies gave a better texture and rise. I have used coconut oil 1:1 with success. I hope this helps.

  • Jamie February 9, 2015, 3:27 pm

    I used white caster sugar as I didn’t have brown but it turned out great!
    Would these work with self-raising flour?

    • Adam March 2, 2015, 3:04 pm

      You could try it, self raising flour has baking powder (and sometimes salt) added.

  • Michelle @ Modern Acupuncture February 5, 2015, 10:55 am

    Oh my gosh! So looking forward to trying these with the addition of rum that you mentioned in the Optional section. I’ve never added booze to blondies before (or brownies, now that I think about it). Can’t wait to see the depth of flavor it adds, especially with the chocolate!

  • Heather February 1, 2015, 11:29 pm

    Thanks so much, made these for Super Bowl party gone before halftime!!! So awesome added white chocolate chips and macadamia nuts…delish!!!

  • Cassandra February 1, 2015, 9:45 am

    I am actually making these today! I found this recipre a couple of years back. My family and myself loved it so much,it’s my go-to! Thank you for posting this.

  • Jamie January 28, 2015, 4:13 am

    The blondie was really awesome. I put some white chocolate chunk and melted-white chocolate, walnuts and chocolate chips – and put just white normal sugar instead of brown sugar, and the taste was totally awesome! You can make very easily and can get very very awesome blondies if you follow the recipe 🙂

    I made them for my best friend and boyfriend, and they told me that the blondies are the best blondies ever!!

    Thank you so much for the recipe!


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