Easy No-Fail Blondies

I love this extra easy and adaptable blondies recipe! These fudgy blondies taste like deep, rich buttery caramel, and you won’t believe how easy they are to make. Jump to the Easy Blondies Recipe

Easy Blondies with chocolate chips

What Are Blondies?

I’m sure you are 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 mixing in cocoa powder or melted chocolate to the batter, we leave them 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 are sure they’re one of the simplest, tastiest baked goods you can make. Not only that, but they are practically no-fail. You only need a few ingredients, a bowl, a whisk, 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 them. We add chocolate chips, but you can also try nuts or dried fruit.

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. Unfortunately, we’re terrible at 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. Unsalted is best, but if salted butter is all you have, use it and then reduce the salt called for in the recipe by a pinch. In our video, we brown the butter. Browning the butter isn’t necessary, but it does add an extra toasty note to the blondies. You can also see this tutorial on brown butter for some additional guidance.

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. We need about 190 grams of sugar or one lightly packed cup.

Egg provides structure, makes the bars tender, and helps the blondies rise. Room temperature egg (or close to it) mixes into the batter better, giving you the best results. To quickly warm up your egg, place it into a bowl of lukewarm water for 5 minutes before cracking the shell and mixing it into the batter.

Vanilla extract and salt are essential in making the blondies taste amazing. We also add almond extract in our video, which adds a hint of almond flavor to the batter. If you love almonds or the flavor of almond desserts (like an almond croissant), try it!

All-purpose flour provides more structure, although we don’t use much of it. Like I said earlier, these bars are intended to be rich and fudgy in the middle. Adding more flour than listed in the recipe will create a more cake-like, dry texture.

Baking powder is optional, and if you watch our video, you can see that we do not add it. When we first shared this recipe for blondies, some of our readers were disappointed that they baked up to be thin. Adding 1/2 teaspoon of baking powder helps lift the blondies a little, adding about 1/4-inch of thickness.

Making The Batter

To make the blondies stir the brown sugar with warm melted butter or warm browned butter. Next, whisk in an egg, vanilla extract, and salt until well blended. Finally, fold in the flour and chocolate chips (or other add-ins you love). You can see what the batter looks like in our video located below, near the recipe.

Pouring Blondies batter into baking pan

Baking Them

The blondies bake for 20 to 30 minutes. Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked. I typically find myself taking ours out around 23 minutes.

They are ready to come out of the oven when they look almost done. As the pan cools out of the oven, they continue to bake. To make sure you have that moist, gooey middle, take blondies out of the oven when the edges look dry, but the center still seems a little underdone.

It’s essential to allow the blondies to cool in the baking pan before cutting them. I know this isn’t easy, but there is some carryover cooking as the blondies cool, which helps the middle set.

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

Recipe Update April 2022 and FAQs

Since sharing this recipe in 2013, we’ve had a few recurring questions and felt it was essential to take the time and retest this recipe to answer them.

Why are my blondies thin? What did I do wrong? First, you must understand that these blondies have always been on the thinner side. For example, when using an 8-inch by 8-inch square pan and 1 cup of chocolate chips, ours measures just over 1/2-inch thick. We love them this way.

Why do you not add a leavener like baking soda or baking powder? The original recipe does not call for baking soda or baking powder because the intention is for these to be dense, fudgy, and chewy. If you need a little more lift in your blondies, we’ve discovered that 1/2 teaspoon of baking powder is perfect — it makes 1-inch tall blondies. Baking soda is not ideal in this recipe since it encourages them to rise and fall back onto themselves, leaving tall, chewy edges and thinner fudgy middles (unless that’s what you love — if so, then use 1/4 teaspoon baking soda).

Mine are raw in the middle, what did I do wrong? It’s important to realize that oven temperature and the pan we use significantly impact how well baked goods turn out. We use a metal 8×8-inch square pan from USA Pans. You can use glass and ceramic dishes, but keep in mind that they can affect the bake time and results, so keep an eye on the blondies as they bake (glass pans can add bake time). The other thing to keep in mind when baking blondies or brownies is that they will continue cooking after being removed from the oven. We take advantage of this by allowing them to cool completely in the baking pan before removing them and cutting them into squares. This cooling time helps the middle to set correctly.

Can I double the recipe? Yes, absolutely. Double the recipe and bake in a 9-inch by 13-inch baking pan. They will be slightly thicker when doubled and baked in this pan.

Bake time: We consistently achieve excellent results when baking these blondies in a 350F oven for 23 to 25 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello. Remember that the center will not be fully set, but it will continue to cook as the blondies cool.

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
  • TOTAL

Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense, rich, and fudgy with a paper-thin crinkly top. If you have it, use dark brown sugar. Light brown sugar works, but the flavor will not be as rich. In our video, we use browned butter. Brown butter is not essential when making these; however, it adds a lovely toasted note. If you do not want to use brown butter, use melted butter instead.

The recipe and video have been updated to make directions clearer and include an optional 1/2 teaspoon of baking powder for slightly thicker blondies (explained in the tips section and article).

Makes 16 bars

Watch Us Make the Recipe

You Will Need

8 tablespoons (115 grams or 1 stick) unsalted butter

1 cup (190 grams) lightly packed dark or light brown sugar

1 large egg at room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract, optional

1/4 rounded teaspoon fine sea salt, decrease a little if sensitive to salt

1 cup (130 grams) all-purpose flour

1 cup (170 grams) chocolate chips

1/2 cup optional extras like toasted nuts, dried fruit, or shredded coconut

Optional: 1/2 teaspoon baking powder, see tips below

Directions

    Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.

    Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).

    Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.

    When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.

    Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.

    Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.

    Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.

    Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.

    Cool to room temperature before removing from the pan — this step is essential and helps the blondies set.

    Cut into 16 squares. Don’t be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.

    Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

Adam and Joanne's Tips

  • Baking powder: The original recipe does not add baking powder and we leave it out. These are intended to be dense and a little fudgy. If you are looking for a slightly risen interior, whisk 1/2 teaspoon baking powder with the flour before adding to the batter, and use at least 1 cup of add-ins (like chocolate chips).
  • Can I double the recipe? Yes, double all ingredients in the recipe and bake in a 9-inch by 13-inch baking pan. They will be slightly thicker. Bake time will be similar, but keep an eye on them and use our visual cues in the recipe as a guide.
  • The recipe is slightly adapted and inspired by Mark Bittman’s cookbook, “How to Cook Everything” via Smitten Kitchen’s blondies recipe.
  • 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!

349 comments… Leave a Comment
  • Fudgey cat June 2, 2022, 3:26 am

    These tasted quite good. They’re tasty but quite sweet – they tasted more toffee than vanilla. Also took way longer to cook than recipe said. When finally out of the oven they were great thanks for the recipe

    Reply
  • Lauren May 29, 2022, 6:47 pm

    These came out perfect! I browned the butter, used the baking powder, and added mini marshmallows. I also really appreciate the weights for ingredients shown in grams. Thanks for sharing!

    Reply
  • Rosemary Targett May 5, 2022, 12:04 pm

    Love your recipes they are amazing making your apple pie today cand wait for it to cook thank you for the beautiful delicious recipes

    Reply
  • Theresa Solomon April 16, 2022, 9:01 pm

    These are amazing! I needed a quick, easy dessert for a dinner guest who cannot eat chocolate and this was a hit. He has informed me that I am allowed to make these every time he is invited to dinner. I did not line the pan with parchment paper, thinking if I sprayed it with oil that would be enough… no, it needs the lining. However, no one complained about scraping off the parts that stuck to the pan.

    Reply
  • A Lilley April 9, 2022, 7:36 pm

    Sooo good!!!! I did the following add-ins: toasted pecans, toasted unsweetened coconut, and a bit of chopped Heath that I had laying around. They were delicious, not too sweet, rich, nutty. Big hit! My family asked me to save this recipe!

    Reply
    • Jenny May 3, 2022, 7:43 am

      Hello inspiredtaste team! Thank you for the recipe! It looks great. But i had a question.. You suggest using either browned butter or regular (unbrowned butter) but browning reduces the water content of the butter making less liquid volume in the recipe sometimes upto 10 or 20 % no? Would you add additional butter (or even oil?) to make the liquid content of browned butter same as unbrowned? Or is that not much of a deal? Thanks

      Reply
      • Joanne May 3, 2022, 1:32 pm

        Hi Jenny, great question. In this particular recipe, the blondies bake well either way (with browned butter or plain melted butter). I had the same concern, but after making the recipe with both options, I’m not worried.

        Reply
        • jenny May 4, 2022, 6:16 am

          Thank you for replying! The recipe came out so good! I hadnt seen your comment on time, so I added the equivalent amount of oil. THe baking time didnt change at all. I loved the sheen on the surface. And inside it was nice and moist. I might increase the number of eggs to see if it gets a little bit more lift. It is such a great recipe. Thank you for sharing!

          Reply
  • Catherine April 5, 2022, 11:50 pm

    Excellent

    Reply
  • Mary March 14, 2022, 12:58 am

    I added half a cup of toasted walnuts, and half a cup of dark choc chips. Very,very sweet. Next time would try either light brown sugar, or half raw and half dark brown sugar.

    Reply
  • Marjorie E Fleming March 4, 2022, 6:14 pm

    I have a pan of these blondie’s in the oven as I type. They smell delicious and I can hardly wait to try them with a cup of tea and maybe a dollop of whipped cream on top. I added some espresso powder and toasted walnuts to the mixture.

    Reply
  • Jane January 29, 2022, 9:53 am

    Thank you thank you. This recipe is the very best Blondies EVER. I will be making these again

    Reply
    • Adam April 8, 2022, 3:18 pm

      So glad you enjoyed them 🙂

      Reply
  • Anna B December 6, 2021, 2:35 pm

    I followed this recipe to a T, and the blondies barely covered the surface of my 8×8😬I thought maybe they would rise but they really didn’t. So they are only like 3/4” to an inch thick…

    Reply
    • Ashley April 6, 2022, 5:17 pm

      Mine too! I’m sure they’ll be tasty, but don’t think I’d make this recipe again.. 😢

      Reply
    • Joanne April 8, 2022, 3:24 pm

      Hi Anna, Sorry you did not enjoy the recipe. These are not intended to be cake-like and since we do not add baking powder or baking soda, they do not rise much while baking. These are intended to be dense, rich, and a little fudgy. I do plan on testing the recipe with a leavener like baking soda or powder soon so that readers like you can have an alternative.

      Reply
  • Lisa September 10, 2021, 8:01 pm

    After multiple failed attempts at this dessert, I came across this recipe and begrudgingly decided to give it a try – it was FANTASTIC!!! Great taste, looked great and all the instructions were spot on!!!! Thank you thank you 🙏

    Reply
  • James Hill September 7, 2021, 1:09 pm

    Done this recipe but added mushed up banana nd custard the swirled it with a chop stick to get marble affect

    Reply
  • Elyn Catli July 12, 2021, 6:54 pm

    We have made these throughout the pandemic. We like them better than cookies or cakes! My 10 year makes them on her own now. Thank you for making the video! I don’t think I saw it earlier!

    Reply
  • Tanya July 8, 2021, 9:50 am

    This is absolutely hassle free recipe. Everyone likes blondies at my home. It’s quick and delicious.

    Reply
  • Kaylie June 29, 2021, 7:34 pm

    I’m sure they are amazing but I won’t be able to make them tonight

    Reply

Leave a Comment/Review

Cancel reply

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: