Easy Blondies Recipe (One Bowl, No Mixer, 35 Minutes)
Chewy, buttery classic blondies made with melted butter, packed brown sugar, dark chocolate chips, and toasted pecans. One bowl, no mixer, 35 minutes. Serve them with flaky sea salt, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
Servings 16 squares
Calories 226kcal
Ingredients
- ¾ cup unsalted butter melted and cooled
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips divided
- ½ cup toasted pecans roughly chopped, divided
- Flaky sea salt for serving (optional)
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides. Set aside.
- In a large bowl, whisk together the melted butter and light brown sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until combined.
- Add the flour, baking powder, and salt. Stir with a rubber spatula or wooden spoon just until combined. Do not overmix the batter.
- Gently fold in ¼ cup of the dark chocolate chips and ¼ cup of the toasted pecans. Reserve the remaining ¼ cup chocolate chips and ¼ cup pecans for the top.
- Transfer the batter to the prepared pan and spread it evenly. Sprinkle the reserved chocolate chips and pecans over the top.
- Bake for 20 to 25 minutes, or until the edges are set and golden brown and the center still looks slightly underbaked.
- Remove from the oven and cool completely in the pan. Lift out by the parchment, slice into 16 squares, and sprinkle with flaky sea salt. Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Notes
- Butter temperature: Melt the butter and let it cool until it's just warm (not hot) before mixing. Hot butter will scramble the eggs.
- Salted butter: If using salted butter, reduce the added salt to ¼ teaspoon.
- Toasting pecans: Bake at 350°F for about 5 minutes, until fragrant and slightly darkened. Watch closely, as they burn quickly. Cool before chopping.
- Measuring flour: Spoon the flour into the measuring cup and level it with a knife. Scooping from the bag packs in extra flour and makes the bars dry.
- Doneness: A toothpick should come out with a few moist crumbs. A completely clean toothpick means the blondies are overbaked.
- Doubling: Double all ingredients and bake in a 9x13-inch pan for 28 to 33 minutes.
- Make-ahead: The blondies are even better on day two. Store in an airtight container at room temperature for up to 5 days.
- I provide helpful step-by-step photos below this recipe card as a visual guide.
Storage and Freezing
- Room temperature: Store in an airtight container for up to 5 days. They stay soft the whole time.
- Refrigerate. Up to 1 week in an airtight container. Let squares come back to room temperature before eating, or warm one for 10 seconds in the microwave.
- Freeze. Freeze the sliced squares on a baking sheet until firm, then transfer to freezer bags for up to 3 months. Thaw at room temperature for about an hour.
- Make ahead. I often bake blondies the night before a party and slice them the next morning. They taste even better the next day!
Nutrition
Calories: 226kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 102mg | Potassium: 86mg | Fiber: 1g | Sugar: 16g | Vitamin A: 301IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg