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Blondies

Blondies

Rich, buttery, and chewy with golden caramel-like depth, these classic blondies are the ultimate one-bowl bar cookie. Made with brown sugar for that signature toffee flavor and studded with chocolate chips, they bake up with crisp edges, a fudgy center, and that irresistible crinkly top. No mixer needed — just a bowl, a whisk, and 30 minutes.

16 servings · Prep 10 min · Cook 25 min · Total 35 min

American · Dessert · Baking

Ingredients

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  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 0.5 tsp baking powder
  • 0.25 tsp fine salt
  • 0.75 cup semi-sweet chocolate chips
  • 1 pinch flaky sea salt for topping

Equipment

  • Oven
  • Stovetop
  • Microwave
  • Grill
  • Saucepan
  • Baking Dish
  • Parchment Paper
  • Mixing Bowl
  • Cooking Spray
  • Toothpick
  • Wire Rack
  • Whisk
  • Ribbon
  • Spatula
  • Knife
  • Pan
  • Rubber Spatula
  • Saucepan (5 Quarts)
  • Baking Dish (7 x 7)
  • Baking Dish (8 x 8)
  • Mixing Bowl (4 Quarts)
  • Chef's Knife

Instructions

  1. Preheat your #[Oven] to ![350°F]. Grease an 8x8-inch #[Baking Dish] with @[Butter] or #[Cooking Spray], then line it with #[Parchment Paper], leaving overhang on two sides. This makes lifting the blondies out a breeze.
  2. Melt the @[Butter] in a medium #[Saucepan] or in the #[Microwave]. Pour it into a large #[Mixing Bowl] and let it cool for ~[5 minutes] — it should be warm, not hot, so it doesn't scramble the @[Egg].
  3. Add the packed @[Light Brown Sugar] to the warm melted @[Butter] and #[Whisk] vigorously for about ~[1 minute] until fully combined and smooth. The mixture should look glossy.
  4. Add the @[Egg] and @[Vanilla Extract]. #[Whisk] well for another ~[30–45 seconds] until the batter is smooth, slightly thickened, and ribbon-like. This step builds that classic shiny, crinkly top.
  5. Add the @[All-Purpose Flour], @[Baking Powder], and @[Fine Salt] directly to the bowl. Switch to a #[Spatula] and fold until just combined — stop as soon as no dry flour streaks remain. Do not overmix.
  6. Fold in the @[Semi-Sweet Chocolate Chips], reserving a small handful to scatter on top if desired.
  7. Spread the thick batter evenly into the prepared pan using the #[Spatula]. Scatter any reserved @[Semi-Sweet Chocolate Chips] on top and add a pinch of @[Flaky Sea Salt] if using.
  8. Bake for ~[22–26 minutes], until the top is golden brown, the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The center may look slightly underdone — that's perfect. It will firm up as it cools.
  9. Let the blondies cool in the pan on a #[Wire Rack] for at least ~[20 minutes] before lifting them out using the #[Parchment Paper] overhang. For the cleanest cuts, cool completely (about ~[1 hour]) before slicing into 16 squares with a #[Chef's Knife].