Perfect Blondies
Here’s an unbelievably simple blondies recipe that I genuinely can’t stop making. Since we use melted butter in the batter, they taste amazing and are super quick to make! My family goes bonkers for these blondies. They are gooey, fudgy in the middle, and taste like rich, buttery caramel. I bet you already have everything you need in your kitchen right now! Use melted butter, which is excellent, or you can add an extra toasty flavor by browning your butter first. I love adding chocolate chips, but you can have some fun with the add-ins (I’ve shared suggestions in the recipe). Key Ingredients Butter: Makes these rich and delicious. For an extra toasty flavor, brown the butter, as in our video. I also explain how to brown butter here. Brown sugar: Makes our blondies taste like sweet caramel. I love using dark brown sugar when making these for even more flavor. Egg: Provides structure and makes our blondies fudgy in the middle. Use a room-temperature egg (or close to it) for the best results. It mixes much better into the batter. To quickly warm up your egg, place it in a bowl of lukewarm water for 5 minutes before adding it to the batter. Vanilla and salt: Make these taste amazing. If you have almond extract on hand, add a little dash (it’s delicious). Flour: I use all-purpose flour, which provides some structure, although I don’t use much of it. Like when making our favorite brownies, we only add a little flour to the batter (more flour results in a cakey, drier texture). Chocolate chips: I love chocolate chip blondies, but I’ve provided tips for using other add-ins to our recipe. Butter: Makes these rich and delicious. For an extra toasty flavor, brown the butter, as in our video. I also explain how to brown butter here. Brown sugar: Makes our blondies taste like sweet caramel. I love using dark brown sugar when making these for even more flavor. Egg: Provides structure and makes our blondies fudgy in the middle. Use a room-temperature egg (or close to it) for the best results. It mixes much better into the batter. To quickly warm up your egg, place it in a bowl of lukewarm water for 5 minutes before adding it to the batter. Vanilla and salt: Make these taste amazing. If you have almond extract on hand, add a little dash (it’s delicious). Flour: I use all-purpose flour, which provides some structure, although I don’t use much of it. Like when making our favorite brownies, we only add a little flour to the batter (more flour results in a cakey, drier texture). Chocolate chips: I love chocolate chip blondies, but I’ve provided tips for using other add-ins to our recipe. How to Make the Best Blondies Blondies are super simple to make. You’ll start with your butter. I love to brown my butter for brown butter blondies (I do the same when making chocolate chip cookies), but plain melted butter will work in this recipe, too. Our blondie batter is thick, so you might need to spread it in your baking pan (I use an 8-inch square pan). Then bake them until the edges look dry and the middle looks shiny and slightly underbaked. Just like brownies, the blondies will continue to cook and firm up in the middle as they cool. More Bars and Cookies Easy Chocolate Chip Cookies (my favorite) Peanut Butter Cup Cookie Bars Milky Way Stuffed Cookies Easy One-Bowl Brownies Easy Chocolate Chip Cookies (my favorite) Peanut Butter Cup Cookie Bars Milky Way Stuffed Cookies Easy One-Bowl Brownies Perfect Blondies PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins This is my favorite blondie recipe. It makes dense, rich, and fudgy blondies with a paper-thin, crinkly top. If you have it, use dark brown sugar. In our video, we use browned butter (adding an extra 5 minutes to the prep time). You can use plain melted butter in this recipe, but brown butter adds a lovely, toasty caramel flavor. I love how fudgy and gooey these blondies turn out. With our recipe, the blondies will be around 1/2-inch thick. We love them this way, but if you want to make thicker blondies, add some baking powder to your batter (tips for baking powder are below the recipe). Makes 16 bars Watch Us Make the Recipe You Will Need 8 tablespoons (115g) unsalted butter, 1 stick 1 cup (190g) 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 (130g) all-purpose flour 1 cup (170g) chocolate chips 1/2 cup optional extras like toasted nuts, dried fruit, or shredded coconut Directions 1Preheat the oven to 350°F (176°C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. 2Melt the butter or make brown butter (brown butter adds a toasted flavor). To brown butter, add the butter to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan. It will melt, get a little foamy, and finally turn golden brown. Remove it from the heat when the butter is light brown and smells nutty. 3Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty. Set aside for a few minutes to cool. 4When 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. 5Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour. 6Stir in the chocolate chips and any additional add-ins like nuts or dried fruit. 7Spread 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. 8Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked, 20 to 30 minutes. 9Cool 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 (they should be about 1/2-inch thick). These are intended to be dense, rich, and a little fudgy. 1Preheat the oven to 350°F (176°C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. 2Melt the butter or make brown butter (brown butter adds a toasted flavor). To brown butter, add the butter to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan. It will melt, get a little foamy, and finally turn golden brown. Remove it from the heat when the butter is light brown and smells nutty. 3Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty. Set aside for a few minutes to cool. 4When 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. 5Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour. 6Stir in the chocolate chips and any additional add-ins like nuts or dried fruit. 7Spread 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. 8Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked, 20 to 30 minutes. 9Cool 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 (they should be about 1/2-inch thick). These are intended to be dense, rich, and a little fudgy. Adam and Joanne's Tips Storing: Keep your baked blondies in an airtight container at room temperature for 2 to 3 days. Or store them in the fridge for 2 weeks. You can also freeze blondies for up to 3 months! I like wrapping them individually so I can take one or two out of the freezer. Baking powder: I prefer these blondies without baking powder (they are fudgy), but if you want taller 1-inch blondies, whisk 1/2 teaspoon of baking powder with the flour before adding to the batter. Baking tips: 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. Baking pan: We recommend using an 8×8-inch metal square pan (ours is from USA Pans), as it provides consistent heat distribution and baking results. Glass and ceramic pans are okay. Due to their different heat transfer properties, they may require a longer baking time. Doubling the recipe: Double all the ingredients and bake in a 9-inch by 13-inch baking pan. They will be slightly thicker. The 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 from Mark Bittman’s cookbook, “How to Cook Everything” (highly recommended), via Smitten Kitchen. The nutrition facts provided below are estimates. The calculations include 1 cup of chocolate chips. Storing: Keep your baked blondies in an airtight container at room temperature for 2 to 3 days. Or store them in the fridge for 2 weeks. You can also freeze blondies for up to 3 months! I like wrapping them individually so I can take one or two out of the freezer. Baking powder: I prefer these blondies without baking powder (they are fudgy), but if you want taller 1-inch blondies, whisk 1/2 teaspoon of baking powder with the flour before adding to the batter. Baking tips: 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. Baking pan: We recommend using an 8×8-inch metal square pan (ours is from USA Pans), as it provides consistent heat distribution and baking results. Glass and ceramic pans are okay. Due to their different heat transfer properties, they may require a longer baking time. Doubling the recipe: Double all the ingredients and bake in a 9-inch by 13-inch baking pan. They will be slightly thicker. The 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 from Mark Bittman’s cookbook, “How to Cook Everything” (highly recommended), via Smitten Kitchen. The nutrition facts provided below are estimates. The calculations include 1 cup of chocolate chips. 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: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Oven Baked Trout Next Post: Easy Creamy Potato Soup