Name: The Best Blondies Recipe | Easy Buttery Dessert With Just 7 Ingredients
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/2 cup (115 g) unsalted butter, melted and slightly cooled; 1 cup (200 g) packed light or dark brown sugar; 1 large egg, at room temperature; 1 teaspoon vanilla extract; 1 cup (125 g) all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon fine salt

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Buttery, chewy, and packed with caramel-like flavor, blondies are the quick dessert that never disappoints. They bake up in one pan, use pantry staples, and come together in minutes. No mixer, no fuss—just a rich, golden bar that’s crisp at the edges and soft in the center.

Make them plain and classic, or stir in your favorite mix-ins. This is the kind of recipe you’ll keep on repeat for busy weeknights and last-minute gatherings.

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What Makes This Special

Close-up detail: Thick blondie batter being smoothed into a parchment-lined 8-inch square pan, gloss

Only 7 ingredients: Everything is simple, familiar, and easy to find.
Perfect texture: Chewy centers with lightly crisp edges and a glossy top.
One bowl: Less cleanup and faster prep.
Deep flavor without effort: Brown sugar and butter create a natural butterscotch taste.
Flexible base: Add chocolate chips, nuts, or spices without changing the method.

What You’ll Need

1/2 cup (115 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup (125 g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt

Optional mix-ins (choose up to 1 cup total): chocolate chips, white chocolate chips, chopped nuts, toffee bits, or shredded coconut.

Instructions

Cooking process: Overhead shot of freshly baked blondies just out of the oven, set golden edges and

Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
Lightly grease the parchment.
Melt the butter: Melt in a small saucepan or microwave. Let it cool 3–4 minutes so it doesn’t scramble the egg.
Mix the wet ingredients: In a medium bowl, whisk the melted butter and brown sugar until glossy and smooth, about 30 seconds. Whisk in the egg and vanilla until well combined.
Combine the dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Add to the wet mixture and stir with a spatula just until no dry streaks remain. Do not overmix.
Fold in mix-ins (optional): Gently stir in up to 1 cup of chips, nuts, or other add-ins.
Pan and smooth: Scrape the thick batter into the pan and smooth the top. The batter will be dense—that’s perfect for chewy blondies.
Bake: Bake 20–25 minutes, until the edges are set and golden and the center looks slightly underbaked with a shiny top.
A toothpick should come out with a few moist crumbs, not wet batter.
Cool and slice: Cool in the pan on a rack at least 20–30 minutes. Lift out with the parchment and cut into 9 large or 16 small squares.

How to Store

Room temperature: Store in an airtight container for 3–4 days. They stay chewy and moist.
Refrigerator: Keeps up to 1 week.
Bring to room temp before serving for best texture.
Freeze: Wrap individual squares tightly and freeze up to 3 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.

Final dish presentation: Beautifully plated classic blondie squares on a matte white plate, neat cut

Benefits of This Recipe

Budget-friendly: Uses staple ingredients you probably already own.
Quick to make: From start to finish in about 35 minutes.
Consistently great texture: The brown sugar and butter combo keeps them soft and chewy.
Customizable: Easily adapts to flavors, add-ins, and dietary tweaks.
Reliable for sharing: Perfect for potlucks, bake sales, and gifting.

What Not to Do

Don’t overbake: Pull them when the center still looks slightly soft. Overbaking leads to dry, cakey bars.
Don’t skip cooling: Cutting too soon can make them crumble.
A short rest sets the structure.
Don’t overmix the batter: Stir just until combined to avoid tough blondies.
Don’t use hot butter: If it’s too hot, it can curdle the egg and make the batter greasy.
Don’t crowd with mix-ins: More than 1 cup can prevent even baking and make them crumbly.

Recipe Variations

Classic Chocolate Chip: Add 3/4 cup semisweet chips.
Brown Butter Blondies: Brown the butter until nutty and amber, cool slightly, then proceed. Adds deep toffee flavor.
Salted Caramel: Swirl 2–3 tablespoons thick caramel sauce into the batter and sprinkle with flaky sea salt after baking.
Walnut Butterscotch: Fold in 1/2 cup chopped walnuts and 1/2 cup butterscotch chips.
Coconut White Chocolate: Add 1/2 cup shredded coconut and 1/2 cup white chocolate chips.
Cinnamon Sugar Crust: Sprinkle 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon over the top before baking.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Texture stays close to the original.
Dairy-Free: Swap butter for plant-based butter and use dairy-free chips if adding chocolate.

FAQ

Can I double the recipe?

Yes.

Double all ingredients and bake in a 9×13-inch pan. Start checking at 23–25 minutes; total time is usually 25–30 minutes.

Light or dark brown sugar—what’s better?

Both work. Light brown sugar gives a classic caramel profile, while dark brown sugar adds deeper molasses notes and a slightly chewier texture.

Why are my blondies cakey?

This usually means overmixing or too much flour. Weigh your flour if possible, or spoon and level it. Also, avoid overbaking.

Can I reduce the sugar?

You can reduce by about 1/4 cup without major texture issues, but blondies rely on sugar for chew and moisture.

Going lower may make them drier and less glossy.

How do I get a shiny, crinkly top?

Whisk the butter and sugar thoroughly until glossy, and don’t overmix once the flour goes in. A slightly underbaked center also helps that shiny finish.

What pan material works best?

Light-colored metal pans bake most evenly. Glass can run hot on the edges and may need a minute or two less time; keep an eye on it.

Can I add peanut butter?

Yes.

Swirl 2–3 tablespoons of warmed peanut butter into the batter in the pan before baking, or add 1/2 cup peanut butter chips.

How do I cut clean squares?

Cool fully, lift out with parchment, and slice with a long, sharp knife. Wipe the blade between cuts for neat edges.

Are blondies supposed to be gooey?

They should be chewy with a soft, slightly gooey center. If they’re wet, they’re underbaked; if dry or bready, they’re overbaked.

Can I make them ahead?

Absolutely.

Bake a day in advance and store airtight at room temperature. The flavor often deepens by day two.

Wrapping Up

These blondies deliver everything you want in a fast dessert: buttery flavor, chewy texture, and true pantry simplicity. With just seven ingredients and one bowl, they’re easy to bake and even easier to customize.

Keep this recipe on hand for weeknights, parties, or anytime you need a sweet treat without the stress. Once you make them, they’ll become your go-to bar cookie—reliable, rich, and always a crowd-pleaser.