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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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266 comments… Leave a Comment
  • 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).

  • 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.


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