These blondies strike the perfect balance between soft and chewy, with a caramel-like richness from the brown sugar. They’re incredibly versatile—toss in chocolate chips, walnuts, or swirls of peanut butter for endless variations. Plus, the recipe is beginner-friendly and requires minimal clean-up, making it ideal for quick desserts, bake sales, or late-night cravings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter, melted
Light brown sugar
Egg
Vanilla extract
All-purpose flour
Salt
Baking powder
Optional mix-ins: chocolate chips, white chocolate, nuts, M&Ms, butterscotch chips, etc.
Directions
Preheat the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, stir together the melted butter and brown sugar until smooth.
Add the egg and vanilla extract, mixing until fully incorporated.
Stir in the flour, salt, and baking powder until just combined. Do not overmix.
Fold in your chosen mix-ins.
Spread the batter evenly into the prepared baking pan.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Let cool in the pan before slicing into squares.
Servings and timing
This recipe makes about 16 blondies. Preparation time: 10 minutes Baking time: 25 minutes Total time: 35 minutes
Variations
Triple chocolate blondies: Mix in white, milk, and dark chocolate chips.
Nutty blondies: Add chopped walnuts, pecans, or almonds for crunch.
Candy bar blondies: Stir in chopped candy like Snickers or Reese’s.
Swirled blondies: Swirl in peanut butter, Nutella, or cookie butter before baking.
Spiced version: Add a pinch of cinnamon or nutmeg for a warm flavor twist.
Storage/Reheating
Store blondies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. Blondies can also be frozen for up to 3 months. Wrap them individually in plastic wrap and place in a freezer-safe container. Thaw at room temperature or warm briefly in the microwave.
FAQs
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch baking pan. Adjust baking time by a few extra minutes and keep an eye on doneness.
Can I use dark brown sugar?
Yes, dark brown sugar will give the blondies a deeper, more molasses-like flavor.
What’s the difference between blondies and brownies?
Blondies are made without cocoa powder or melted chocolate and rely on brown sugar for their rich flavor, giving them a caramel-like taste instead of a chocolatey one.
Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they should still hold up well.
How do I know when blondies are done?
They’re ready when the top is golden, and a toothpick comes out with a few moist crumbs but no wet batter.
Can I make them egg-free?
Yes, you can try replacing the egg with a flax egg or commercial egg replacer, though the texture may be a bit more cake-like.
Do I need to use a mixer?
Nope! One of the best parts of this recipe is that everything can be mixed by hand in one bowl.
Can I add frosting?
Yes, you can top them with a simple glaze, cream cheese frosting, or even a drizzle of melted chocolate.
Are these supposed to be gooey or cakey?
They’re meant to be chewy and slightly gooey in the center. Overbaking can lead to a cakier texture.
Can I use margarine instead of butter?
Butter gives the best flavor, but margarine can be used in a pinch. Just make sure it’s not a low-fat spread.
Conclusion
Smitten Kitchen’s Blondies are a crowd-pleasing, adaptable treat that’s as easy to make as it is to love. With their chewy texture and rich brown sugar flavor, they offer a perfect blank canvas for your favorite mix-ins or creative twists. Keep this recipe in your back pocket for any time you need a fast, fuss-free dessert.
Smitten Kitchen’s Blondies are chewy, buttery dessert bars made with brown sugar and customizable mix-ins like chocolate chips or nuts. They come together in one bowl with no mixer required, making them a quick and versatile treat.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:16 blondies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup (1 stick) unsalted butter, melted
1 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 to 1 cup optional mix-ins: chocolate chips, white chocolate, nuts, M&Ms, butterscotch chips, etc.
Instructions
Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, stir together the melted butter and brown sugar until smooth.
Add the egg and vanilla extract, mixing until fully incorporated.
Stir in the flour, salt, and baking powder until just combined. Do not overmix.
Fold in your chosen mix-ins.
Spread the batter evenly into the prepared baking pan.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely in the pan before slicing into squares.
Notes
Do not overmix the batter to maintain a chewy texture.Customize with your favorite mix-ins like chopped candy, nuts, or swirls of spreads.Store in an airtight container at room temperature for up to 4 days.Blondies freeze well for up to 3 months.Use dark brown sugar for a deeper, more molasses-like flavor.
