Easy Blondie Recipe (with Flavor Variation Ideas!)

These thick and chewy blondies come together with just a bowl and spoon and can be customized in numerous ways.

As the name suggests, this Easy Blondie Recipe could not be simpler to throw together. Who doesn’t love a foolproof master recipe that can be turned to any day of the week, particularly during the holidays?

The blondie batter can be prepared with just a bowl and spoon, and comes together quicker than it will take to preheat your oven. 

Like my favorite cookies, these bars use only brown sugar, which helps make them extra chewy. While these blondies can be customized in numerous ways (flavor variation ideas below!), I took inspiration from my pantry.

This variation contains semisweet chocolate chips, pistachios, and coconut flakes. A little sprinkling of Maldon salt is ideal here. Feel free to customize these bars based on what you’re craving! The possibilities are endless.

Let’s get baking!

What You’ll Need:

As promised, this easy blondie recipe, from The Weeknight Dinner Cookbook by Mary Younkin, is made with basic pantry staples and requires no special equipment. Just a mixing bowl and spoon.

For baking, you’ll need a 8 x 8-inch (20 cm) square pan, which yields 8-12 servings. For easy lifting out of the pan, line the square pan with a strip of parchment paper.

Note: This recipe can be easily doubled to fill an 9 x 13-inch (23 x 33 cm) pan. If doubling, increase the total bake time to 40 to 45 minutes, or until a toothpick inserted in the center has moist crumbs.

How to Make Easy Blondies:

1. Preheat the oven to 350°F (180°C). Line an 8-inch (20-cm) square span with a strip of parchment paper for easy lifting. 
2. Combine the melted butter and brown sugar in a large mixing. bowl. Stir until smooth. Add the egg and vanilla, and stir to combine until even.

3. Stir in the flour and salt, just until combined. Stir in the semisweet chocolate chips, pistachios, and coconut (*or any of the other flavor combinations mentioned below or in the recipe note section), reserving a small handful of each to sprinkle on top of the batter.
4. Transfer the batter into the prepared pan and spread to the sides with an offset spatula. Sprinkle with the reserved add-in’s and flaky Maldon salt, if using. Bake for 25 to 28 minutes, until an inserted toothpick has moist crumbs. The blondies should be slightly browned along the edges. Cool in the pan for at least 20 minutes. Use the parchment paper to lift the blondies out of the pan. Set on a wire rack to finish cooling before slicing and serving. 
5. Leftover blondies can be stored in an airtight container at room temperature for 4 to 5 days.

Blondie Flavor Variation Ideas:

One of my favorite things about this easy blondie recipe is that the bars can be customized in numerous ways.

Feel free to substitute the add-in’s with any kind of chocolate chip (or chunks!), nuts, or dried fruit. Roughly 2 cups (200-300 grams) total is ideal. 

Here are a few of Mary’s ideas to get you started:

• 1 cup (175 grams) chocolate chips, any kind
• 3/4 cup (130 grams) dark chocolate chips + 1/2 cup (55 grams) chopped pecans
• 3/4 cup (130 grams) white/dark chocolate chips + 1/2 cup (70 grams) macadamia nuts
• 3/4 cup (130 grams) dark chocolate chunks + 1/2 cup (55 grams) chopped walnuts
• 1 cup (80 grams) shredded unsweetened coconut + 1 cup (175 grams) mixed chocolate chips
• 2/3 cup (110 grams) caramel bits + 2/3 cup (115 grams) semisweet chocolate chips

Looking for other foolproof and easy dessert ideas? Here are a few personal favorites: 

• Almond Crescent Cookies
• Triple Chocolate Cookies
• Gingerbread Bundt Cake
• Easy Chocolate Mousse

Easy Blondie Recipe

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Yield: 9 – 12 Servings (One 8 x 8 Pan)

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

This Easy Blondie Recipe comes together with basic pantry staples and a bowl and spoon! Baked in a standard 8 x 8-inch (20 cm) square pan, this recipe yields roughly 9-12 servings, but can easily be scaled up. This batter uses only brown sugar, which produces extra chewy blondie bars.

This variation contains semisweet chocolate chips, chopped pistachios, and unsweetened coconut flakes. Feel free to customize these bars based on the flavor variation ideas provided (see recipe notes) or what you have on hand. Roughly 1½ to 2 cups (150-250 grams) of add-in's is ideal.

If you're a fan of salty sweet, finish these blondies with a sprinkling of Maldon salt! It helps cut sweetness and adds lovely dimension.

Equipment

• 8-Inch Square Cake Pan

Ingredients

• ½ cup (4 oz; 115 g) unsalted butter melted
• 1 cup (225 g) packed light brown sugar
• 1 large egg room temperature
• 2 teaspoons (10 mL) pure vanilla extract
• 1 cup (120 g) unbleached all-purpose flour
• ½ teaspoon Diamond Crystal kosher salt
• ½ cup (85 g) semisweet chocolate chips see add-in ideas below
• ½ cup pistachios chopped
• ½ cup unsweetened coconut flakes
• Maldon flaky salt for sprinkling (optional)

Instructions 

• Preheat the oven to 350°F (180°C). Line an 8-inch (20-cm) square span with a strip of parchment paper for easy lifting. 
• Combine the melted butter and brown sugar in a large mixing. bowl. Stir until smooth. Add the egg and vanilla, and stir to combine until even.
• Stir in the flour and salt, just until combined. Stir in the semisweet chocolate chips, pistachios, and coconut (*or any of the other flavor combinations mentioned in the recipe note section), reserving a small handful of each to sprinkle on top of the batter.
• Transfer the batter into the prepared pan and spread to the sides with an offset spatula. Sprinkle with the reserved add-in’s and a sprinkling of Maldon salt, if using. Bake for 25 to 28 minutes, until an inserted toothpick has moist crumbs. The blondies should be slightly browned along the edges. Cool in the pan for at least 20 minutes. Use the parchment paper to lift the blondies out of the pan. Set on a wire rack to finish cooling before slicing and serving. 
• Storage Notes: Leftover blondies can be stored in an airtight container at room temperature for 4 to 5 days.

Tips for Success:

• Make Gluten Free: Substitute the flour with: 2/3 cup (98 grams) brown rice flour + 1/4 cup (32 grams) tapioca starch + 3 tablespoons (33 grams) potato starch, to make these bars gluten-free.
• Feel free to swap out the chocolate chips, pistachios, and coconut with any other flavor combination mentioned above.
• This recipe can be doubled to fill a 9 x 13-inch pan. The doubled recipe will need to be baked for 40 to 45 minutes, until an inserted toothpick has moist crumbs. Slice into 16 – 24 servings.
• You can make this recipe in a greased pan without any liner at all, if necessary. The parchment will make it easier to lift the bars from the pan, and for slicing outside of the pan.

Other Flavor Combinations:

• 1 cup (175 grams) chocolate chips, any kind
• 3/4 cup (130 grams) dark chocolate chips + 1/2 cup (55 grams) chopped pecans
• 3/4 cup (130 grams) white/dark chocolate chips + 1/2 cup (70 grams) macadamia nuts
• 3/4 cup (130 grams) dark chocolate chunks + 1/2 cup (55 grams) chopped walnuts
• 1 cup (80 grams) shredded coconut + 1 cup (175 grams) mixed chocolate chips
• 2/3 cup (110 grams) caramel bits + 2/3 cup (115 grams) semisweet chocolate chips

Recipe reprinted with permission from The Weeknight Dinner Cookbook by Mary Younkin.

Serving: 1serving, Calories: 352kcal, Carbohydrates: 56g, Protein: 6g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 147mg, Potassium: 242mg, Fiber: 3g, Sugar: 31g, Vitamin A: 65IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 3mg

Author: Laura / A Beautiful Plate

Course: Cookies and Bars

Cuisine: American