These blondie recipe is the best blondie recipe. It is the only one you ever need to make the easiest, most chewy vanilla flavored blondies, with the perfect fudgy-ness on the inside and light crispy edges on the outside.
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❤️Why you will love this recipe
- These blondies are a small batch, baked in a 7 inches square baking pan. They are about 1cm to 1.5cm thick and bake with a very light crust on the top and edges and a lovely soft and fudgy centers.
- This is an easy blondie recipe and you only need six basic ingredients to make these classic blondies.
- And they can be whipped up very quickly by hand (no need for any electric hand mixer or stand mixer) too.
- This is essentially a one-bowl recipe. It is a basic blondie recipe with rich vanilla flavor.
- You can use this recipe as a perfect blank canvas in creating your own custom flavored blondies recipe by adding chocolate, nuts or fruits of your choice. Some of my custom flavored blondies are matcha blondies and Biscoff blondies.
📋Ingredients
- Butter - I use salted butter. If using unsalted butter, add a tiny pinch of extra salt in the recipe.
- Brown sugar - both light brown sugar and dark brown sugar will work fine for this recipe. Use fine sugar.
- All purpose flour + salt - mix these together and sift them to break any lumps in the flour.
- Egg - use large eggs.
- Vanilla extract - adds a lovely flavor to the blondies.
*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*
🧾Substitution and variations
- This is a basic and simple blondie recipe. You can use this basic recipe to make blondie in other flavors. Here are some easy options:
- Chocolate chip blondies - add about 50 grams of dark chocolate chips or milk chocolate chips (I prefer dark to milk as it will make the blondie a little too sweet) into the blondie batter after mixing the flour.
- Butterscotch blondies - add about 30 grams of butterscotch chips into the blondie batter after mixing flour. Add more on top if you wish for a delicious batch of butterscotch blondies.
- White chocolate blondies - add about 30 g of white chocolate chips or white chocolate chunks into the batter after mixing the flour.
- Peanut butter blondies - add about 30 g of peanut butter chips to the batter and more on the top of the batter after mixing in the flour into the batter.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🏻🍳How to make
Mixing the batter
- Measure butter into a small saucepan or pot. Melt it over low to medium heat until it is completely melted. Remove from heat as soon as all the butter is melted. You need not wait until the butter gets hot. For easy melting, cut the butter into small cubes.
- Pour the melted butter (can be hot and can be at room temperature, it does not matter), into brown sugar ( in a large bowl) and whisk with a hand whisk for about one minute.
- Next is the egg. Make sure the butter and sugar mixture has cooled down before adding the egg. Normally, the one minute whisking with sugar will cool down the butter. Whisk the egg into the butter and sugar mixture for about one minute.
- Add vanilla and whisk again for a few seconds.
- Next, sift the flour with salt and add into the wet ingredients. Fold with a rubber spatula until the flour mixture is all incorporated. Do not over mix these dry ingredients.
- Pour the blondie batter into the prepared pan and level the top. For easy release from the cake pan and for easy removal from the tin, it is best to line the bottom of the pan as well as the sides with parchment paper.
Baking the blondie
- Bake the blondies in a preheated oven at 160 degrees Celsius for 20 minutes. The blondies should be turning a very light golden brown on top.
- Remove the blondie tray from the oven and let it rest for about 15 to 20 minutes before lifting the blondie out of the tray by holding the sides of the parchment lining.
- Place the blondie bar on a wire rack and let it cool completely to room temperature. For best results, place the blondie in the refrigerator for about 30 minutes to one hour before cutting.
🍽️Serving & storage
- Blondies can last at room temperature for a good 4 to 5 days.
- They can last up to 1 to 2 weeks in kept refrigerated. Make sure to wrap them in plastic wrap or keep them in an airtight container to avoid them from becoming dry.
💡Expert tips
- Blondies are of rather soft after baking and can break easily if you attempt to remove them from the tin by turning them over onto a wire rack.
- An easier option would be to lift them out of the tin by holding the parchment paper on either side of the tin. This can also lead to the blondie breaking in the center, hence you need to lift it carefully too. If the blondie is too soft, let it cool down in the oven for about 10 to 15 minutes before removing it.
- Blondies (and also brownies) are best cut when they are slightly chilled. Chilling helps the texture of the blondie to stabilize, and will make cutting the blondies easy.
💭FAQs
Classic blondie recipe requires blondies to be made with brown sugar. Brown sugar gives blondies the distinct caramel taste which is how a blondie is defined.
While you can technically replace brown sugar with white sugar, blondies are meant to be made using brown sugar for the fudgy caramel taste which you will not get with white sugar.
Blondies (similar to brownies) should not have a cakey texture. They are meant to be fudgy and chewy with a light crispy on the top and edges.
I have noticed that there is tendency for blondie to become cakey if too much egg is used. If you notice in the step by step blondie recipe images above, you will see that the blondie batter is rather thick, unlike cake batter.
For best results, the blondie batter should be thick.
Overbaking could also result in a cakey texture, so do keep close tab of the baking time.
Blondies and brownies are essentially from the same category of dessert. They are chewy and fudgy and often baked in baking tins or dishes and cut into squares for serving. Blondies are also sometimes called blonde brownies.
The main difference between a blondie and brownie is that blondie batter does not contain chocolate while brownies contain cocoa powder or chocolate. In fact, blondies are made using brown sugar which gives them a distinct caramel flavor. You can off course add chocolate chips or chocolate chunks to the blondies but the fact that the batter itself does not contain any melted dark or white chocolate or cocoa powder differentiates them as blondies instead of brownies.
In a way, the names of these bars are attributed by their color, whereby the brownies are brown in color while blondies are of a golden brown color. However, there are some brownies there are not brown but they are called brownie because the batter has white chocolate in it like these ube brownies.
Blondies do look like cookie bars but they are not the same. Blondies tend to have a more fudgy texture as compared to cookie bars.
Both brownies and blondies can be made in a variety of different flavors simply by adding your favorite mix-ins such as nuts, chocolate chips and fruits into the batter.
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📖Recipe
Blondie Recipe
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
Ingredients
- 125 g butter (salted)
- 140 g all purpose flour
- 200 g brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 160 °Celsius. Grease and line a 7 inches square cake tin with parchment paper.
- Melt butter over very low heat. Once melted, turn off the heat. Pour into the brown sugar in a large bowl and whisk for about a minute. If the mixture is hot, let is cool slightly before adding the egg.
- Next, add the egg and whisk into the butter and sugar mixture until well incorporated, for about 1 minute. Add the vanilla extract and mix well.
- Next, sift flour and salt into the wet ingredients and fold them in until they are well incorporated.
- Pour the blondie batter into the prepared tin and level the top.
- Bake for 20 minutes, until the top of the blondie turns golden brown. Remove the blondie from oven and let it cool in tin for about 15 to 20 minutes before lifting out onto a wire rack to cool completely.
- Once the blondie has cooled to room temperature, place it in the refrigerator for about 30 minutes to 1 hour before cutting for neater slice.
Notes
- Blondies are of rather soft after baking and can break easily if you attempt to remove them from the tin by turning them over onto a wire rack.
- An easier option would be to lift them out of the tin by holding the parchment paper on either side of the tin. This can also lead to the blondie breaking in the center, hence you need to lift it carefully too. If the blondie is too soft, let it cool down in the oven for about 10 to 15 minutes before removing it.
- Blondies (and also brownies) are best cut when they are slightly chilled. Chilling helps the texture of the blondie to stabilize, and will make cutting the blondies easy.
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