These blondies are incredibly simple—no mixer, no complicated steps, just a quick stir-and-bake recipe that delivers amazing results every time. They’re endlessly versatile, easy to whip up with pantry staples, and perfect for lunchboxes, bake sales, or late-night cravings. The brown sugar gives them a caramel-like flavor, and the texture is just the right mix of gooey and chewy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
melted butter light or dark brown sugar egg vanilla extract all-purpose flour salt baking powder (optional) add-ins (chocolate chips, chopped nuts, dried fruit, white chocolate, or a mix)
Directions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, stir together melted butter and brown sugar until smooth.
Add egg and vanilla extract, and stir until fully combined.
Mix in the flour, salt, and baking powder if using, until just combined—don’t overmix.
Fold in your choice of add-ins.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes, or until the top is set and golden and a toothpick inserted comes out with a few moist crumbs.
Cool in the pan before slicing into squares.
Servings and timing
Makes about 16 small squares or 9 large ones. Prep time: 10 minutes Bake time: 20–25 minutes Total time: 30–35 minutes
Variations
Triple Chocolate: Use a mix of dark, milk, and white chocolate chips.
Nutty Blondies: Add chopped walnuts, pecans, or almonds for crunch.
Salty-Sweet: Sprinkle flaky sea salt on top before baking.
Peanut Butter Swirl: Drop spoonfuls of peanut butter on top and swirl before baking.
Espresso Kick: Add 1 teaspoon of instant espresso powder to the batter for extra depth.
Storage/Reheating
Store blondies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week or frozen for up to 2 months. To reheat, microwave a square for 10–15 seconds to restore gooeyness.
FAQs
Can I use white sugar instead of brown sugar?
Brown sugar gives these blondies their signature flavor and chewiness, so it’s best not to substitute.
What’s the difference between blondies and brownies?
Blondies use brown sugar and no cocoa, giving them a caramel-like flavor instead of chocolate.
Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan. Add 5–10 minutes to the baking time.
Why are my blondies dry?
Overbaking is usually the cause. Bake just until the center is set but still soft.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend. Results may vary slightly in texture.
Do I need to chill the dough before baking?
No, this batter goes straight from bowl to pan to oven.
Can I make these dairy-free?
Yes, substitute the butter with a dairy-free alternative like vegan butter or coconut oil.
What kind of chocolate works best?
Semisweet, bittersweet, milk, or white chocolate chips all work—use your favorite or a combination.
Should the center be gooey?
Yes, the center should be slightly underbaked for a moist, chewy blondie.
Can I make them in advance?
Absolutely. They stay fresh for several days and freeze well, making them great for prepping ahead.
Conclusion
Smitten Kitchen’s Blondies are a crowd-pleasing, customizable treat that’s as easy as it is delicious. With just a few basic ingredients and endless mix-in possibilities, you can have a warm, chewy dessert ready in no time. Whether you’re baking for a gathering or just yourself, this recipe is guaranteed to hit the sweet spot.
Smitten Kitchen’s Blondies are chewy, buttery dessert bars made with brown sugar and a variety of customizable mix-ins like chocolate chips or nuts. With crisp edges and gooey centers, they’re the perfect no-fuss treat.
Ingredients
1/2 cup (113g) melted butter
1 cup (200g) light or dark brown sugar
1 large egg
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1/2 tsp salt
1/2 tsp baking powder (optional, for a lighter texture)
1/2 to 1 cup add-ins (chocolate chips, chopped nuts, dried fruit, etc.)
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, stir together melted butter and brown sugar until smooth.
Add the egg and vanilla extract, and stir until fully combined.
Mix in the flour, salt, and baking powder (if using) until just combined. Do not overmix.
Fold in your choice of add-ins.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted comes out with a few moist crumbs.
Cool in the pan before slicing into squares.
Notes
For gooey blondies, slightly underbake them.Use dark brown sugar for a deeper caramel flavor.Try a mix of white, milk, and dark chocolate for extra richness.Sprinkle with flaky sea salt before baking for a sweet-salty twist.Let cool fully before cutting for clean squares.
