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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249 comments… Leave a Comment
  • Brazen Lee October 21, 2014, 2:08 am

    In the oven now… wrong size dish, so I hope they still work out!! Look to be about the same thickness. The batter is delish, even though I used golden sugar. SO EXCITED to try them!!

  • Adrienne Psaros October 6, 2014, 6:49 pm

    I have an idea for those of you who did not have success with this recipe – egg size. I Usually add extra eggs to most things as we buy size 6 eggs – I used double the amount of eggs the first time and they came out great, and this time I have cut it back to 1.5x to see how they do, but seeing as the comments were about height and hold-togetherness, it may have to do with not enough eggs as they bind and raise.

  • Gail Miller September 28, 2014, 11:55 pm

    I made these tonight and they are awesome! Super simple recipe too.
    I baked them in mini muffin tins for about 15 minutes and they are perfect!

  • Nhi September 26, 2014, 7:38 am

    I was looking through the comments and trying to decide whether or not to make these and I realised you put the measurements for the sugar and the flour, both for one cup yet the sugar was 230 grams while the flour was 140 grams. For people without cup measurements, this may be the problem as there wasn’t enough flour but for the people with cup measurements, the recipe might’ve worked. Just a thought

    • Yingthing January 25, 2016, 8:19 am

      The weight meaaurements are not wrong. Cup measurements reflect volume while weight measurements reflect mass. As such, a cup of sugar would be of different weight as opposed to a cup of flour (just like a cup of cotton balls would be much lighter than say a cup of sand).

  • Cassiopeia September 23, 2014, 8:36 pm

    The flavor of these blondies is ok, but it is the way they came out that earned this recipe a 2 star and made me want to even leave a comment.

    THESE BLONDIES CAME OUT GUMMY AND UN-DONE. Despite the fact that I cooked them appropriately and had I tried to cook them any longer they outsides would have been burnt. They looked fine when I pulled them out of the oven. I let them cool in the pan so they would cook a little more…

    These blondies were not No-Fail. And I am not sure why they remained gummy in the middle. Will not be making again.

    • Joanne October 23, 2014, 11:54 am

      So sorry they did not work out well for you!

  • Stephanie September 21, 2014, 11:49 am

    I love this blondie recipe. They truly are no fail for me and they are so simple I can make them in a snap. They’re consistently a lifesaver too. I made them today for a family party after a cupcake fail. And the first time I made them it was a last minute “omg I don’t have anything to make” moment. I usually do them with a combo of semisweet chocolate chips and white chocolate chips. They’re a huge hit. But I made them once with ss/white and peanut butter chips and they were amazing. Today it’s ss/wc and sprinkles. They are cooling now but look and smell amazing.

    Thank you for an awesome recipe!

  • Kim Adams September 17, 2014, 8:57 pm

    Cut back on the margarine- didn’t have butter- used 6 tablespoons- and these turned out amazing!!! Chewy and gooey- I also added a cup of butterscotch chips! Sooo delicious:)

  • Mellow molar September 17, 2014, 8:54 pm

    Just made these- used margarine- instead of butter- bc that’s what I had on hand- cut it back to 6 tablespoons- and these are fantastic!!! Chewy and gooey- seriously amazing and soooooo easy!!! Added butterscotch chips- and they lasted maybe 5 minutes out of the oven!! Thank you for such an easy recipe!

  • Kristina August 27, 2014, 8:08 pm

    These were simple to make and had wonderful flavor. I read a lot of the reviews above where people claimed that there was too much butter and I am wondering if people are adding 8tbsp of melted butter rather than melting 8tbsp of butter. I enjoyed the recipe and will continue to make these in the future. Thanks for sharing the recipe.

  • Shauna August 26, 2014, 1:49 pm

    Have you ever tried using cupcake liners?
    I’m wanting to send a few to my college aged son–a taste of home.
    cupcake liners are easier for dorm life;-)


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