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
  • Melodie August 18, 2014, 2:11 am

    I just LOVE how simple yet versatile this recipe is! It worked out perfectly for me, but upon reading all the comments, I have to wonder how one could have problems with such an easy recipe. Here’s what I used to make mine: Margarine, medium or dark brown sugar(can’t remember which), vanilla, regular egg, table salt, all purpose flour, and most importantly an aluminum pan. Yes, I think that that pan makes a difference. A glass/Pyrex pan is more insulating, while an aluminum pan is way more conductive, and so your blondies will cook at the right speed. Hopefully this is helpful to somebody! I would hate to hear of some one else’s batch not turning out right just because of something so simple as using the wrong pan!

  • Sophia August 17, 2014, 2:12 pm

    I’m 14, and not the greatest at bar-type desserts. I succeeded at this, even with some modifications: a mix of cake and bread flour(it’s what was in the pantry) and an additional two tablespoons of molasses as my family loves molasses. I also used a cup and a half of butterscotch chips. They turned out awesome – this recipe is completely idiot proof.

  • Laura@Baking in Pyjamas August 17, 2014, 4:38 am

    I’ve been looking for a versatile blondie recipe and this one looks perfect! Pinned!

  • Alecia August 8, 2014, 6:20 pm

    Just made these for the second day in a row. My boyfriend is addicted to them! He’s not a chocolate lover like me, so these are great. The dough is a bit sticky and hard to spread, but the end result is perfection! 🙂

  • taryn schroedter August 7, 2014, 2:14 am

    i made these the day i pinned them they looked so good. i’m ashamed to say my husband and i ate the whole pan in hours. they were SO good. the only difference i made was not using dark brown sugar since i didn’t have it on hand, i used light brown and the results were still heavenly and caramel goodness. definitely keeping this recipe. so! the easiness of the recipe sent it over the top too!

  • Joy Barker August 6, 2014, 3:11 pm

    I have yet to make it but it sounds delicious and all sooo yummy so i think i will make it for our church meal after Church our B.I.G. Mac so all i will have to do is buy some of the ingredients that i don’t have as of right now so i will get them in a week or so and then i will try it !!!
    Sincerely Seriously Thanks For The Recipe !!!
    Kind Regards Joy 🙂

  • TxGal August 5, 2014, 4:25 pm

    Your BB photo caught my eye and after reading the negative comments, it sounds like the culprit may be the missing baking powder / soda.
    I compared your recipe to 2 that I’ve used for years … one from my dear MIL and one I’ve had forever. Baking powder or soda is needed for rising, unless you are using self-rising flour. One of my recipes uses BP, the other soda. The amount of butter in this is equal to that in both my recipes, but for 2 c. flour and both are 9×13 pan batches.

    Hope this helps !

  • Sarah July 28, 2014, 6:32 pm

    I have just made my first batch and they are delicious. For my add ins I chose 1/2 cup dark and 1/2 cup semi- sweet chocolate chips, 1/2 cup chopped and toasted walnuts. and 1/4 cup spiced rum. I don’t have an 8×8 pan so I used a biscuit pan (not sure of the dimensions are).
    I have to agree about oven temps and needing an oven thermometer. I am also wondering if there might be an altitude issue.

  • Nan C. July 27, 2014, 6:35 pm

    Made these today. Doubled the recipe and baked in 9×13. Baked for about 8 mins longer. They turned out great. They are not as sweet as other recipes are (no white sugar!). These were enjoyed and will be enjoyed in the future.

  • Nahne July 15, 2014, 12:32 am

    Just made these tonight and they came out nice! I was looking for a simple dessert that didn’t require tons of ingredients. Long story short, my husband and I have practically eaten half the pan already.

    We followed the instructions exactly, used a 9×9 nonstick pan, and baked for 22.5 minutes. They were not at all mushy or greasy.

    Thanks for the easy recipe!


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