Easy blondie recipe! This simple one-bowl blondie recipe can be mixed by hand – no chilling necessary – and is ready – start-to-finish – in just 30 minutes.
Can there ever be too many easy, one-bowl dessert recipes? I don’t think so!
This easy blondie recipe is so simple to make. You can easily mix it by hand (and I recommend mixing it that way), and it’s mixed in one bowl, so it’s easy to clean up as well.
These blondies are also great any time that you want to make a quick homemade dessert. They can be ready – start-to-finish – in just 30 minutes, and most of that time is hands-off baking time.
Why is it called a blondie?
Blondies are called blondies because they’re the “blonde” or lighter version of a brownie.
What’s the difference between a blondie and a brownie?
Blondies are sort of a cousin to a brownie. Both share similar ingredients such as eggs, butter, and flour, but blondies are the vanilla-based. Whereas brownies have a chocolate base.
Brownies often use chocolate batter with chocolate chips, but blondies use a batter that’s similar to chocolate chip cookies with a heavier dose of vanilla in it. Blondies also often have white chocolate chips or chunks in them.
Ingredient notes
- Butter – I use salted butter. If you’re using unsalted butter, you’ll want to increase the salt by about 1/4 teaspoon.
- Brown sugar – You can use light brown sugar or dark brown sugar. Dark brown sugar will give you a slightly richer, more toffee-like flavor.
- Vanilla extract – The blondies have a healthy dose of vanilla for extra flavor. It’s ok to cut back on the vanilla and use 1 or 2 teaspoons instead of 1 tablespoon if you prefer.
- All-purpose flour – To properly measure the flour, sift or stir the flour to break it up. Lightly spoon into the measuring cup and level off.
- Kosher salt – If you don’t want to use kosher salt, use 1/4 teaspoon of table salt instead.
- Semisweet chocolate – I like to use a good-quality baking chocolate.
How to make blondies
These blondies are the bar version of my chewy brown sugar chocolate chips cookies. They’re rich and buttery, and they make a delicious quick dessert.
Step 1: Melt the butter.
TOP TIP>> The melted butter should look like the butter on the left. It should be just barely melted but not hot and sizzling. Hot and sizzling butter can give you greasy blondies.
Step 2: Add the brown sugar, eggs, and vanilla, and whisk them into the butter until combined. It’s important that the butter isn’t too hot because it can cook the egg and give you bits of cooked egg in your blondies.
Step 3: Add the flour, baking powder, and salt. Whisk in until just combined. You don’t want to overmix it at this point.
Step 4: Mix in the chopped chocolate just until combined. If using nuts, you mix them in at this point, too. Again, don’t overmix.
Step 5: Spread the batter into the prepared pan. Smooth out the batter with a spatula if necessary.
Step 6: Bake until the blondies are light golden brown, about 20-25 minutes.
TOP TIP>> It’s better to underbake the blondies than to overbake them. Slightly underbaking them will help them to stay soft.
Tips
- Melting the butter The butter should be just barely melted. I microwave the stick of butter until it’s about 80% melted.
Then, I whisk it until it’s completely melted. You don’t want the butter to be hot and sizzling.
If you microwave it too long and it is hot and sizzling, let it cool before using. Check out the picture above to see what the butter should look like. - Switch up the chocolate You can substitute chopped white baking chocolate, white chocolate chips, chocolate chips, or chocolate chunks for the chopped chocolate if you prefer.
- Other add-ins You can also add chopped pecans, walnuts, or even chopped macadamia nuts. I use about 1/2 cup of chopped nuts and add them along with the chopped chocolate when using.
- Lining the pan If you need to cut the entire tray of blondies at once, it’s easier to line the pan with parchment paper. That way you can lift it out and easily slice the blondies.
- Underbaked is better than overbaked It’s better to slightly underbake the blondies than to overbake them. Slightly underbaking them will help them stay soft.
Recipe FAQs
You can! Unless you’re planning to serve the whole pan at once, it’s easier to freeze cut blondies. Simple wrap up each piece in plastic wrap and then place the wrapped blondies in a resealable freezer-safe container. The blondies will keep in the freezer for up to 3 months.
If stored in an airtight container at room temperature, the blondies will keep for 3-4 days.
They are! Blondies should have a soft, almost underdone texture.
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Blondie Recipe
Ingredients
- ¾ cup butter melted1
- 1 ¾ cups brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour properly measured2
- 1 teaspoon baking powder
- ½ teaspoon kosher salt3
- 1 cup chopped semisweet chocolate4
Instructions
- Preheat oven to 350F (175C). Grease a 9×13-inch pan or line with parchment paper. Set aside.
- In a large bowl, whisk together butter, sugar, eggs, and vanilla until well-combined.¾ cup butter, 1 ¾ cups brown sugar, 2 large eggs, 1 tablespoon vanilla extract
- Whisk in the flour, baking powder, and salt just until combined.2 ¼ cups all-purpose flour , 1 teaspoon baking powder, ½ teaspoon kosher salt3
- Fold in the chopped chocolate.1 cup chopped semisweet chocolate4
- Pour the batter into the prepared pan.
- Bake until golden brown, about 20-25 minutes. It’s better to slighly underbake rather than overbake.
- Let the blondies cool in the pan before cutting and serving.
Notes
- The butter should be just barely melted. I microwave the stick of butter until it’s about 80% melted. Then, I whisk it until it’s completely melted. You don’t want the butter to be hot and sizzling. If you microwave it too long and it is hot and sizzling, let it cool before using. Otherwise, combining hot butter and eggs can give you cooked bits of egg in your batter, and hot butter can also leave you with greasy blondies.
- To properly measure the flour, sift or stir the flour to break it up. Lightly spoon into the measuring cup and level off.
- Or 1/4 teaspoon table salt.
- You can substitute chopped white baking chocolate, white chocolate chips, chocolate chips, or chocolate chunks if you prefer.
- You can also add chopped pecans, walnuts, or even chopped macadamia nuts. I use about 1/2 cup of chopped nuts and add them along with the chopped chocolate when using.
- Nutrition values are estimates.
Nutrition
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Originally published 9/27/19. Updated with additional tips and photos on 2/25/22.
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Comments & Reviews
Shelby says
Just made these…they are great.
Thanks for the recipe!
Kate says
Thank you! I’m glad you liked the blondies!
Chelsea says
Love! Love! Love! Followed the recipe to a T and they were amazing! The tips helped SO much!
Kate says
Thanks!! I’m so happy to hear that the tips helped. Thanks for commenting! =)