This easy blondie recipe will become a firm favourite in next to no time. My blondies are simple to whip up in one bowl and ready to bake in the time it takes the oven to heat up!
Easy blondie recipe
If you have never tried blondies, then be prepared to fall in love. This easy to make, buttery, caramelly, just set variation on the classic brownie recipe is just what you’ve been waiting for.
One of the easiest bakes you can make, they are delicious, fuss free and effortlessly impressive!
I’ve realised over the years that I do enjoy baking, but I want it to be easy. I also want it taste incredible. These blondies use everyday ingredients. You can need just one bowl, a spoon or whisk and a regular baking tray, so the washing up is kept to a minimum.
I love these blondies because they are so easy, and completely fail proof. I’ve tested these umpteen times now and have nailed the perfect texture – soft, fudgy and able to hold their shape but not the slightest bit cakey! I believe they’re the best blondies you’ll ever find.
Small batch blondies
Many of the recipes I see for traybakes simply make too much. It’s all very well if you have a big family to feed, but for 90% of the time I cook for two. I do not want to bake huge quantities. If I do, I’ll be tempted to eat too much, or food goes to waste.
These blondies nicely fill a regular 8″ / 20 cm square pan. This makes 12–16 servings which will keep for a week. Perfect!
What are blondies?
Blondies are blonde brownies – chocolate brownies without the cocoa and chocolate. A classic tray bake with the fudgy soft consistency of brownies and a delicious buttery flavour.
Don’t think that the lack of chocolate means that they are boring. The brown sugar makes them taste delightfully caramelly and fudgy.
Why you will love this easy blondie recipe
- They are seriously easy – made in one bowl with minimal washing up!
- No fuss and effortlessly impressive.
- The texture and flavour makes them irresistibly moreish.
- They only contain 5 basic pantry ingredients.
- Ready straight from the baking pan. No need to fuss around decorating!
- Blondies keep well – about 5 days in a tin. Make them in advance if you’re expecting guests.
- Scalable and endlessly adaptable.
Ingredients
- Flour – You don’t need anything fancy. Use self raising or do as I usually do and use plain with baking powder.
Pro Tip – Why Bake with Plain Flour?
I’m often asked why I bake with plain flour and add a raising agent rather than use self raising.
First – I don’t bake that often, and the raising agent in the flour can go off. If you use a separate baking powder it is really easy to check that it is still fresh.
Secondly – My kitchen is tiny! By not using self raising flour, I gain some much needed cupboard space.
- Soft brown sugar – This adds colour and that flavour. I generally prefer a light soft brown sugar, but you could use dark for a very rich intense blondie. Or mix it up!
- Butter – Regular supermarket butter. Salted or unsalted. If using unsalted, add a pinch of salt too, as it rounds off the flavour.
- Egg – Large free range
- Vanilla Extract – Vanilla extract is natural vanilla. Vanilla essence is generally synthetic. I like the vanilla paste which contains the seeds from the vanilla pod. Adjust the quantity according to how potent it is.
- Baking Powder – If you don’t bake very often or if your powder is past its expiry date, check your baking powder is fresh. It is usually good for months, even years after the expiry, but it is best to check if you are unsure.
How to make easy blondies – step by step
Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8″ / 20 cm square baking tin by lining it with baking parchment, and then greasing with butter or a light flavourless oil.
I prefer the foil backed parchment for lining tins. It is more expensive but it is so much easier to use, as it stays put when you fold it.
Step One – Melt the butter, either in a saucepan or in a large bowl in the microwave. Don’t let it get too warm. You want it melted but not hot.
Top tip
I find the easiest way to melt butter is in the microwave. Depending on the power of your microwave, half melt it and then take it out and stir until it’s all liquid. By doing this rather than trying to melt it all, you avoid burning or heating it.
Step Two – Next, add the sugar. Stir it in well.
Step Three – Add the egg and vanilla extract and stir in.
Step Four – Add the flour, along with any other dry ingredients (baking powder and salt if using). Fold in until you have a well-mixed, thick, glossy batter.
Step Five – Transfer the batter to the prepared baking tray. Then give it a gentle shake to level the batter out.
Step Six – Bake for 25–28 minutes, until a papery crust forms, and the edges have risen and are slightly wrinkled. The centre will still be soft, barely set, and will have a wobble if you (gently) shake the pan.
If you don’t have a fan oven you may need to turn the pan halfway through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
Allow to cool and firm up for 10–15 minutes on a wire rack before cutting your blondies up. The centre will carry on cooking as it cools.
Step Seven – Finally, when the bake is cool, cut into squares, ready to serve. I find a 4 x 4 grid is perfect.
Hints and tips for blondies
- Store for up to 5 days. I find the best way is to wrap your blondies in the baking parchment you used for baking, before sealing them in an airtight tin. For that just baked taste pop into the microwave for 10 seconds to warm up and restore that delicious fudge centre.
- For the best blondie dessert, try topping with a spoon of fudge sauce before you microwave.
- You can also wrap well and freeze for 3 months, but we never had any left over after a few days.
- To double the recipe – use a 13 x 9″ baking pan. The blondies will be a bit thicker and take slightly longer to cook.
- This recipe has proportionally more fat in it compared to many bakes. Take time to stir the flour in properly to prevent any separation.
- Use proper butter! Baking spread has its place but it is not here.
- Good quality vanilla extract makes a massive difference. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
More blondie recipes
Once you have mastered the classic easy base recipe then there are so many different blondies you can make
- Coffee blondies – the classic fudgy blondie with a twist for coffee lovers. Even better with chocolate chips!
- Biscoff blondies – with Biscoff batter, swirls and topping this is a must if you love Biscoff. And added Lotus biscuits for even more biscoff flavour!
- Peanut butter blondies – a peanut butter batter, with swirls and topping, as well as added chocolate chips makes this the perfect peanut butter bake!
- Explore more with my roundup of all the best easy blondie recipes.
Easy Blondies – one bowl, no mixer
Ingredients
- 115 g (1 Stick) butter (melted)
- 210 g (1 scant cups) light soft brown sugar (or dark)
- 1 large eggs
- 1 tsp vanilla extract
- 125 g (1 cups) plain flour
- 1 tsp baking powder
- 1 pinch salt
Instructions
- Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and then greasing with butter or a light flavourless oil.
- Put the butter into a large bowl or jug, and melt in the microwave in 10 seconds bursts. Continue until the butter is melted but not hot. Alternatively, melt the butter over a pan of simmering water on the stove top.115 g butter
- Add the soft brown sugar and stir it in.210 g light soft brown sugar
- Beat in the eggs and vanilla.1 large eggs, 1 tsp vanilla extract
- Fold in the flour (and baking powder and salt if using plain flour or unsalted butter). Mix until you have a thick glossy batter.125 g plain flour, 1 tsp baking powder, 1 pinch salt
- Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
- Bake for 25–28* minutes, until the blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly. *If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
- Stand the tin on a wire rack and allow to cool for 10–15 minutes to firm up (the centre will continue to cook in the residual heat). Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).
Notes
- Store for up to 5 days. I find the best way is to wrap your blondies in the baking parchment you used for baking, before sealing them in an airtight tin. For that just baked taste pop into the microwave for 10 seconds to warm up and restore that delicious fudge centre.
- For the best blondie dessert, try topping with a spoon of fudge sauce before you microwave.
- You can also wrap well and freeze for 3 months, but we never had any left over after a few days.
- To double the recipe – use a 13 x 9″ baking pan. The blondies will be a bit thicker and take slightly longer to cook.
- This recipe has proportionally more fat in it compared to many bakes. Take time to stir the flour in properly to prevent any separation.
- Use proper butter! Baking spread has its place but it is not here.
- Good quality vanilla extract makes a massive difference. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
- This recipe is 7 Weight Watchers Smart Points
Margaret
I absolutely love these, they are fudgey and gooey, and just the right consistency. I actually prefer these to brownies.
Harriet
I’ve always loved to make traybakes, but since the family have mostly grown up and moved our, I don’t tend to make so much. This is a great recipe with just the right amount of goodies. Tasty and so very easy to make.
Gillian W
Blondies are so good, and such a treat. Great smaller batch to make just the right amount. Delicious and easy.
Nikki Ward
A perfect traybake. So easy to make and faultless. Love them.
Jenny Totten-Sanders
These blondies are absolutely AMAZING!!!! A hit with every generation of my family!!!!!! Thank you!!!!!!!!
Helen Best-Shaw
I am so happy you like them! thank you for letting know!
CC
hi there! ive noted that the difference between your basic blondie recipe and PB blondie is just the addition of PB without amending the rest. Would this change the ratio of the batter by quite a bit resulting in an overly greasy blondie?
Helen Best-Shaw
Hi, you need to use a smooth peanut butter, that doesn’t separate, the blondies once cool will be just perfect.