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  • Zoha Syed

The Best 'Blondies' Recipe

This Article was written by Zoha Syed, year 8

Chewy, rich, and flavorful blondies- when made right, are an indulgent dessert that are hard to resist.

Blondies are often called 'brownies without chocolate,' 'chocolate-less brownies' or even 'vanilla brownies,' when really they are their own delicious dessert. While brownies depend on chocolate for their flavor, for blondies it's all about the brown sugar. This gives the blondies their distinctive molasses flavour. Since brown sugar is the critical flavour here, I suggest using dark brown sugar. That said, using light brown sugar is also fine. Blondies are a dessert that can be made and eaten at anytime of the year! You can add any add-ins of your choice and make it festive for any occasion.


  • Prep time: 15 minutes

  • Bake time: 18-25 minutes

  • Doubled recipe bake time: 25-30 minutes

  • Yield: Makes 9 to 16 blondies

  • Double recipe to fit a 9x13-inch pan


  • 1/2 cup (1 stick, 112 g) butter, melted

  • 1 cup (220 g) tightly packed light brown sugar

  • 1 large egg, lightly beaten

  • 1 teaspoon of vanilla

  • 1/2 teaspoon baking powder

  • 1/8 teaspoon baking soda

  • Pinch of salt

  • 1 cup (128 g) all-purpose flour

  • 1/3 cup (60 g) butterscotch chips (chopped walnuts and chocolate chips are equally tasty)


1) Get ready: Preheat the oven to 350°F (175°C). Lightly butter/oil or flour an 8x8-inch pan (20 cm x 20 cm) OR a 9x13-inch pan.

2) Make the batter: Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk.

Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

3) Bake the blondies: Pour into the pan and spread evenly. Bake for 18 to 25 minutes or until a tester inserted into the center comes out clean.

4) Cool and serve: Allow to cool. Cut into squares or rectangles and serve.


Store blondies in an airtight container at room temperature for up to a week, or freeze for up to three months.



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