Easy No-Fail Blondies

I love this extra easy and adaptable blondies recipe! The blondies taste like deep, rich buttery caramel and you won’t believe how easy they are to make. Jump to the Easy Blondies Recipeor watch our quick recipe video showing you how we make them.

Watch How We Make the Recipe

What Are Blondies?

I’m sure you familiar with brownies, but do you know about blondies? If not, it’s time to change that. Blondies are similar to brownies, but instead of the base ingredients including cocoa powder or melted chocolate, we leave that out for more of a vanilla-based bar. Think of blondies as brownie’s alter-ego.

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.

How to Make Blondies (You Only Need One Bowl)

This recipe makes blondies that are rich and 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, dried fruit — whatever.

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.

One Bowl Easy Blondies

What You Will Need

Melted butter makes these blondies rich and delicious. I use unsalted butter when baking so that I can control the salt content. I’ve also used browned butter to make blondies with great success. Just swap browned butter for the melted butter called for in the recipe (here’s our tutorial for how to make browned butter).

Brown sugar makes the blondies taste almost like caramel. If you have it in your kitchen, use dark brown sugar. It adds even more flavor.

Egg gives structure, makes the bars tender, and helps the blondies rise a little. We don’t use any additional leavener for these, so the egg is important.

Vanilla extract and salt are essential in making the blondies taste amazing. I also love adding a little bit of almond extract.

All-purpose flour provides more structure, although we really don’t use much of it.

Making The Batter

To make the blondies, stir the brown sugar with melted butter. Add an egg and vanilla extract, and salt then stir again. When all the other ingredients are blended, add the flour. If you are adding any extra ingredients like chocolate chips, fold them in at the end.

Pouring Blondies batter into baking pan

Baking Them

The blondies bake about 25 minutes. It’s important not to overbake them. Overbaked blondies turn hard.

The blondies are ready to come out of the oven when look almost done. As they cool out of the oven, they continue to bake. So to make sure you have that moist, gooey middle, take blondies out when they edges look browned, but the middle looks a little underdone.

Easy Blondies from Scratch

What Our Readers Are Saying

I told you this blondies recipe was easy. Here’s what our readers have been saying about the recipe:

“Wow, these blondies really are foolproof and so delicious.” – Karen

“These were yummy, rich, moist and buttery, caramely mouthfuls of happiness” – Gizelle

“They are the best blondies I have ever tasted. So easy and Delicious!” – Susan

More Easy Baking Recipes

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

  • 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 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract, optional

1/4 teaspoon fine sea salt

1 cup (125 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, whiskey, rum, etc.) note: Increase flour by 1 tablespoon to accommodate

1/2 teaspoon flavorings or extracts (coconut, mint, rum, raspberry, etc.)

2 tablespoons instant espresso powder


    Heat oven to 350 degrees Fahrenheit (176C). 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.

    Fold in the chocolate chip, nuts or dried fruit (if using). Spread the batter evenly in lined pan and bake 20 to 25 minutes until the edges look browned, but the middle looks slightly underdone (the middle will continue to cook while it cools). Place the pan on a wire rack and let the blondies cool in the pan. 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: 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. The blondies will be a little thicker.
  • 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 database 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

301 comments… Leave a Comment
  • Joanne May 2, 2018, 2:44 pm

    Hi Crystal, So sorry this happened to you. We do share tips for preventing this outcome in our notes section (under the recipe). 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.

  • Whitney Smith April 18, 2018, 10:24 am

    I made these in a single batch 8″ pan and they took forever to make. Because of the oil in the butter, they were a bit difficult to test, and I didn’t realize they were not done until I pulled them out of the pan with my parchment liner paper. I was able to put them back in for another 15 mins and they finished up. Not sure where I went wrong (old oven? too many add-ins? wrong pan?) but the end result was 100% worth the wait. I added toffee bits, semi-sweet morsels and crushed walnuts. In the oven a total of 35 mins.

    • Joanne May 2, 2018, 2:28 pm

      Hi Whitney, I’m so glad it was worth the wait! Adding in extras could have messed with the cooking time, but it was likely your oven — as you stated, old ovens can vary with how accurate they are.

  • Meg March 27, 2018, 8:23 am

    I like the original recipe quite much. Now I have been following gluten free diet and I am wondering if this recipe can also be done with rice flour.

    • Lpg May 8, 2018, 11:02 pm

      Try Bob”s Red Mill 1 to 1 flour. It”s a finer rice flour and should adapt to the recipe. 1 to 1 is cup for cup. I don’t know how larger quantities will adapt but it’s only 1 cup.

  • Michelle Smith February 18, 2018, 10:38 pm

    I baked these for the recommended amount of time. The edges and top browned and a toothpick came out clean when I checked them. However, when I cut them they looked gooey. They weren’t runny or anything like that. Just look wet kind of. Not like cake or cookies look. Is this how they’re suppose to look? I’m worried about letting my kids eat them. Thanks.

    • Joanne May 2, 2018, 2:43 pm

      Hi Michelle, if the toothpick came out clean, you should be good. The recipe makes fudgy, dense blondies so they won’t be dry or cake-like.

  • Heather February 2, 2018, 4:55 pm

    These were easy and delicious! I made three batches for my son to take with him ( one batch had no chocolate, one no nuts, and one just chocolate) and he and his buddies LOVED them! Thank you!

  • Sarah King January 8, 2018, 7:58 pm

    I made this exactly as describe and for some reason they came out very strange…. Almost all of the fat cooked out and I had to drain them and the rest turned to goo with crunchy edges… The goo is delicious though..

    • Joanne May 2, 2018, 2:42 pm

      Hi Sarah, sorry the blondies didn’t work out as planned (but so happy they tasted great) … other readers have had a similar issue. Here’s our tips for preventing this (shared in the notes section of the recipe). “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.”

  • Debbie January 7, 2018, 3:12 am

    These were very good! I added 1cup of milk chocolate chips and 1/4c of Vanilla bourbon, plus the extra T of flour as suggested. I only have a convection toaster oven and a glass 8×8 pan, so they took almost twice the amount of time to cook, but they were worth the wait.

  • Laura November 6, 2017, 10:07 am

    Made thsee this weekend. Added chopped pecans,coconut and chocolate chips. They turned out delicious, moist,chewy and buttery. My husband polished off the dish and gave strict orders “do not lose this recipe!” Next time I am going to try to double the recipe to get them a little thicker(they were perfect as is, but would like to see them a bit thicker as pictured in the recipe). Thanks for sharing 🙂

  • Dan October 27, 2017, 5:00 pm

    I have gotten so much mileage out of this recipe it’s unbelievable. I’ve done:
    -white chocolate, white pepper and cranberry with rosemary infused butter
    -black sesame seed with chocolate miso ganache
    -white tea, lemon and ginger
    -honey, pecan and orange (if using honey or maple syrup, replace a third the brown sugar with the same amount of honey)

    I’m planning on experimenting with adding brittles on top for a texture contrast, as well as some spice and herb combinations. Thank you so so much for sharing

    • Llaura December 29, 2017, 9:08 pm

      I want dessert at your house! Those flavor combinations are so interesting.

    • Hannah March 15, 2018, 8:51 pm

      You should try out lavender and white chocolate!

    • Mika April 19, 2018, 6:33 am

      Your flavour combinations sound amazing!

  • Carrie October 21, 2017, 1:14 pm

    I made these with slightly less dark brown sugar and added pecans and bourbon – they turned out incredible! I’ll make these Bourbon Pecan Blondies my calling card this winter. Thanks!

  • Sarach Clack October 13, 2017, 6:27 am

    Loved these, thank you! I added a topping of chopped wild cobnuts and they were thoroughly infused with their fresh nutty flavour. A lot of sugar so definitely something for an occasional treat only, but what a treat! 😉

  • Andy T October 4, 2017, 4:42 pm

    Lovely if you have a sweet tooth, sugary and buttery (and a glug of whiskey works great). Shouldn’t be called “no-fail” though, you need to be quite precise to make them well.

  • Robert Cole August 31, 2017, 9:13 pm

    I think these are great! I’ve made them several times, with differing stir-ins, and the most successful to date are as follows; for 1 recipe as above, stir in 1 pkg BUTTERSCOTCH chips (!), 2/3 c lightly chopped dried cranberries, 1 c roughly chopped toasted pecans. After spreading batter in the pan, drizzle the top with melted or jarred caramel, and sprinkle very lightly with coarse salt (like sea salt). There are never leftovers! You’re welcome!

  • Ms. Markey July 26, 2017, 2:40 pm

    I used light brown sugar because that’s what I had. But overall I just found these too sweet and buttery. Dried cranberries or really dark chocolate bits probably would have helped, but as written it’s just way too sweet and tastes too much of just butter for our tastes.

  • Tara July 17, 2017, 3:53 pm

    When I was in America in Anuary I had a Blondie for the first time.. they changed my life! When I saw this recipe i was very excited to have a go. I followed the recipe exactly but they have turned out quite dry and cake like. What have I done wrong?! Thank you

    • Jim October 24, 2017, 4:19 pm

      The only thing I can think of for them to turn out dry is if you baked them too long. They will seem kind of undercooked at first after 20-25 minutes, but you should take them out of the oven anyways. They cool to doneness. Otherwise, I’m not a very experienced cook and they turned out right for me, so I’d say it should be pretty hard to mess these up. Keep in mind they have no liquid other than butter, in case you accidentally added water or something. I believe that the lack of water is what makes them very much unlike cake, and more of a brownie texture (really almost like a chewy caramel texture).


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: