As we near closer and closer to the holidays, and baking is on my mind – I like to pull out this recipe to share with my family.
Blondies are buttery, dense and have a delicious brown sugar/vanilla flavor, similar to butterscotch.
The smell of these baking fills my home, bringing everyone together. Even if it IS to crowd around the oven waiting for these to be done! This blondie recipe is simple to make, using just 7 ingredients and one bowl. I’d call that a winner!
If you love these blondies, you’ll love my easy Homemade Brownies or my Old Fashioned Buttermilk Pie! You’ll swoon over these Pecan Pie Bars, too!
How can you tell when they’re cooked?
A toothpick inserted should come out mostly dry. Don’t worry if the middle is a little soft – they’ll firm up as they cool.
Equipment needed:
You’ll need a large bowl, a 9×9 baking pan and a wooden spoon for mixing. No stand mixer or any other special equipment required!
How to make Blondies:
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Preheat oven to 350 degrees and spray a 9×9 pan with cooking spray or coat with butter.
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Add eggs and vanilla and stir vigorously until smooth.
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In a large bowl, mix melted butter and brown sugar.
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Add the flour, baking powder, and salt and stir until well incorporated.
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Pour the batter into the prepared pan and smooth out.
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Place in the oven to bake for 30 minutes until edges are golden and a toothpick comes out mostly clean.
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Allow to cool completely, then cut into squares.
How long will blondies keep?
Blondies keep well in a tightly lidded container for about 3 days at room temperature, and up to a week refrigerated. They may also be frozen!Substitutions
- You may use dark brown sugar or light brown sugar for this recipe.
- I use unsalted butter but salted may also be used – just reduce the salt to 1/4 teaspoon, or omit entirely.
Easy Blondie Recipe
Ingredients
- 1 Cup Unsalted Butter Melted
- 2 Cups Packed Brown Sugar
- 2 Large Eggs, AT ROOM TEMPERATURE
- 2 teaspoons Vanilla Extract
- 1 ¾ Cup All Purpose Flour
- ½ tsp Baking Powder
- ½ tsp Salt
Instructions
- Preheat oven to 350 degrees and spray a 9x9 pan with cooking spray or coat with butter.
- In a large bowl, mix melted butter and brown sugar. Add in the eggs and vanilla and whisk vigorously until smooth.
- Add the flour, baking powder, and salt and stir until well incorporated.
- Pour the batter into the prepared pan and smooth out.
- Place in the oven to bake for 30 minutes until edges are golden and toothpick comes out mostly clean.
- Allow to cool completely, then cut into squares.
Nutrition
Serving: 1Bar, Calories: 266kcal, Carbohydrates: 38g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 51mg, Sodium: 190mg, Potassium: 78mg, Fiber: 1g, Sugar: 27g, Vitamin A: 384IU, Calcium: 38mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate & review this recipe below!
These are SOOOOOOO GOOD. I can’t stop eating them! Lol. I used salted butter bc it’s what I had on hand and then just didn’t add the extra salt and they’re perfect. I baked them in a round cake pan and cut it like a pie and it’s so yummy 🥲 I may have slightly under baked them, but let them set up and they have a chewy, “fudgy” texture that’s to die for. So easy to make.
I made this for the first time, in fact the first time I have ever baked from scratch. It was super easy and absolutely delicious. My whole family loved it.
it was a hit. i added semi sweet chips, white chips, and walnuts. yum.
I love these Blondies, made it twice, but I must be doing something wrong because it came out gooey both times.
I baked them an extra ten minutes but it only darkened the edges, not that I’m complaining because I love the crust of anything.
Any suggestions?
I found that a good “done” interior temperature for these is 205 to 210 degrees, for anyone who bakes with an instant read thermometer. I found that they are a little chewy in the middle of the pan but not gooey at this range, and nice and crisp around the edges of the pan. Hope this helps!
This is the best and easiest blondie recipe ever. I agree with the other commenters that baking this in a 9×13” pan for 30 min will prevent raw batter in the center/long bake times. My favorite way to bake these is in a mini muffin tin for 15 min ant 350. Also, if you want these to be ultra rich, brown the melted butter!
Great simple recipe that can be amended with whatever you have! I add maple syrup sometimes and others i add shredded coconut and dark chocolate chunks.
Baked according to recipe (30 minutes) and they looked perfect, so I left them out to cool, only to come back later in the afternoon to try one and they were still batter in the middle. Wish I would have read the comments first!
If you’re baking in a 9×9 they need much longer than 30 minutes to cook- throwing them back in now to get fully done! They’re super delicious though!
This is by far the best “plain” Blondie recipe I’ve ever come across. Who doesn’t have all the ingredients for these in their pantry!?! So delicious and really hits that brownie spot without being overbearingly chocolate. Brava! So pleased I found your blog.
These were incredibly good. The absolute perfect texture. HOWEVER, only because I baked for close to an hour. 30 minutes is not enough, unless you want hot batter in the center. 55 minutes were perfect for a soft fudgey middle and slightly chewy edges.
I have made these a lot and have also found you need to bake them for at least 50 minutes at 350 or the center is mushy…. She should change the bake time to 50-60 mins… other then that these bloodies are the BEST!
These are incredible! Dangerously so!
Easy, Rich, and sooooo satisfying!