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You’ll love our Small Batch Blondies! Satisfy your sweet cravings with this rich, chewy, easy-to-follow blondie recipe, perfect for smaller households!
If these scrumptious Blondies have won your heart, you’re sure to enjoy other small batch bar recipes like our rich Brownies, zesty Lemon Bars, creamy Peanut Butter Bars, and spiced Pumpkin Bars.
Why You’ll Love This Recipe
Here are the key reasons why this small batch blondies recipe is a winner:
- Beginner-Friendly: With its simple ingredients and easy-to-follow instructions, it’s a perfect starting point for novice bakers.
- Small Batch Size: The recipe yields just enough to satisfy your sweet tooth without leaving you with excessive leftovers.
- Flavorful and Chewy: The outcome is a batch of irresistibly sweet, chewy blondies that you’ll be excited to bake time and time again.
- Easy to Customize: While I love adding chocolate chips and chopped walnuts to my blondie recipe, you can make them without any add-ins. Keep them plain and they’ll still be incredibly delicious!
There’s something incredibly satisfying about creating a perfect batch of Blondies. Even better when it’s a small batch recipe specifically designed to satisfy your sweet tooth without overwhelming your kitchen with an abundance of treats. This delightful dessert offers a perfect blend of sweetness, featuring a rich, chewy texture that will quickly become a beloved treat. Studded with chocolate chips and crunchy walnuts, they are more than just a dessert – they’re an experience!
What Are Blondies?
Blondies are the sweet cousins of classic brownies. Unlike brownies, which are rich with cocoa, blondies have a distinct brown sugar and vanilla flavor. They’re made with simple ingredients like flour, brown sugar, butter, eggs, baking powder, and vanilla. The best part about blondies is their versatility. You can enjoy them plain or add chocolate chips and walnuts for extra flavor. Whether you dress them up or keep them simple, blondies are always a delicious treat.
Ingredients
- Butter: I use salted butter in this chocolate chip blondies recipe. If preferred, you may use unsalted butter instead.
- Brown sugar: It is very important that you use brown sugar when making blondies. If you don’t have any brown sugar in your pantry, you can easily make your own by combining 1/2 cup of granulated sugar with 1/2 tablespoon of molasses. Read more about the process in our easy brown sugar recipe post.
- Egg: Use 1 large egg.
- Vanilla: I recommend using pure vanilla extract.
- Flour: I use all-purpose flour. If you would like to make gluten-free blondies, I recommend using King Arthur brand Gluten Free Measure For Measure Flour.
- Baking powder: Baking powder is a leavening agent, which means it helps the dough rise during baking. When baking powder gets wet, it undergoes a chemical reaction that produces carbon dioxide gas. This gas gets trapped within the dough, creating tiny bubbles that cause it to expand and rise. The rising action from the carbon dioxide gas not only gives height to the blondies but also contributes to their overall texture. In the case of blondies, baking powder helps create a slightly cakey, yet still dense and chewy texture that is characteristic of this type of dessert bar.
- Chocolate chips: Feel free to substitute with white chocolate chips or butterscotch chips for a different flavor profile. If you have leftover chocolate chips, consider using them in a small batch of Chocolate Chip Cookies or in a Chocolate Lava Cake.
- Walnuts: If you’re not a fan of walnuts, feel free to swap them out for pecans or almonds. If you prefer nut-free Blondies, you can omit them altogether. Leftover nuts can be used in a Maple Walnut Muffin, Brookie, Hermit Cookies, or Banana Nut Bread.
If you have any ingredients leftover from this small batch blondies recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Here are a few different variations on the classic blondie recipe:
- Peanut Butter Blondies: Swirl two tablespoons of peanut butter into your blondie batter before baking. You could even add some peanut butter chips for extra peanut butter flavor.
- White Chocolate Raspberry Blondies: Use 1/4 cup of of white chocolate chips and a few fresh raspberries. The tartness of the raspberries pairs perfectly with the sweetness of the white chocolate and blondie base.
- Cinnamon Spice Blondies: Add 1/4 teaspoon of cinnamon and a dash of nutmeg to your blondie batter. This creates a warm, spiced blondie that’s perfect for the cooler months.
- Coconut Blondies: Stir in 1/4 cup of shredded coconut into your blondie batter. If you’re a fan of coconut, you could also substitute coconut oil for the butter.
How To Make Blondies
These step-by-step photos and instructions are here to help you visualize how to make a small batch of blondies. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350° F (177° C).
- Lightly butter a 5×5 inch baking dish and set it aside.
- Whisk together melted butter and brown sugar in a medium-sized mixing bowl until well combined.
- Add the egg and vanilla and whisk until well blended.
- In a separate small bowl, stir together the flour, baking powder, and salt, then add it to the egg/brown sugar mixture and stir to combine.
- Fold in the chocolate chips and chopped walnuts.
- Pour the blondie batter into the buttered baking dish and spread evenly with a rubber spatula.
- Place the baking dish on a rimmed baking sheet to catch any possible spills and bake for 25-28 minutes.
- Remove the dish from the oven.
- Run a knife along the edges of the dish and gently cut into 4 pieces. Let the blondies cool for 20 minutes, then remove from the dish and enjoy!
Expert Tips
- Be sure to melt your butter first so it can cool slightly before being mixed with the other ingredients.
- Mix your dry ingredients together thoroughly before adding them to the wet ingredients.
- Don’t overmix the batter once the flour is added, this can lead to dense Blondies.
Serving Suggestions
Blondies can be enjoyed in several ways depending on your preference. Here are a few suggestions:
- Straight from the pan: Blondies can be cut into large or small squares and served as is.
- A la mode: For a more decadent treat, serve warm blondies topped with a scoop of your favorite ice cream. Vanilla ice cream is a classic choice, but caramel, coffee, or even chocolate could complement the flavors in the blondies.
- Dress it up with a drizzle or dusting: You can drizzle a vanilla glaze, similar to the one we drizzle over our coffee cake for added sweetness. Alternatively, you can dust them with powdered sugar for a touch of elegance.
- With a side of whipped cream or fruit: Whipped cream, fresh berries, or a mixture of fresh fruit can be an excellent accompaniment to your blondies. The tartness of the fruit can balance the sweetness of the blondies.
- Paired with a beverage: Blondies are delightful when served with a cold glass of milk, a cup of coffee, or even a dessert wine. The drink can complement the rich flavors of the blondies.
How To Store Blondies
- Store blondies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, wrap them and keep them in the refrigerator where they will stay good for up to 1 week.
- To freeze blondies, double wrap them with aluminum foil or plastic wrap and store them in the freezer for up to 3 months. Thaw the blondies overnight on the countertop before eating.
Frequently Asked Questions
Absolutely! This small batch blondies recipe yields 4 fairly large walnut chocolate chip blondies. If you’d like to make a larger batch, simply double the ingredient amounts and use either two 5×5 inch baking dishes or use one 6×8 inch baking dish or one 6.5×6.5 inch baking dish. These dishes can be found on our Store Page.
Brownies are typically made with cocoa or chocolate, which gives them their rich, deep, dark chocolate flavor and color. On the other hand, blondies are vanilla-based and brown sugar-based, which gives them a more butterscotch or caramel flavor and a lighter, “blonde” color.
A great blondie should be soft and chewy in the middle and firm around the edges.
If your blondies are cakey, chances are they have been overbaked.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this small batch blondie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Blondies
Equipment
Ingredients
- 4 tablespoons salted butter- -melted
- ½ cup brown sugar -packed
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup semi-sweet chocolate chips
- 2 tablespoons chopped walnuts
Instructions
- Preheat the oven to 350° F (177° C).
- Butter a 5×5 inch baking dish and set it aside.
- Whisk together melted butter and brown sugar in a medium-sized mixing bowl until well combined.
- Add the egg and vanilla and whisk until well blended.
- In a separate small bowl, stir together the flour, baking powder, and salt, then add it to the egg/brown sugar mixture and stir to combine.
- Fold in the chocolate chips and chopped walnuts.
- Pour the blondie batter into the buttered baking dish and spread evenly with a rubber spatula.
- Place the baking dish on a rimmed baking sheet to catch any possible spills and bake for 25-28 minutes.
- Remove the dish from the oven. Run a knife along the edges of the dish and gently cut into 4 pieces. Let the blondies cool in the baking dish for 20 minutes, then remove them from the dish and enjoy!
Notes
- Be sure to melt your butter first so it can cool slightly before being mixed with the other ingredients.
- Mix your dry ingredients together thoroughly before adding them to the wet ingredients.
- Don’t overmix the batter once the flour is added, this can lead to tougher Blondies.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I just made these blondies in a 3″ x 8″ bread pan, they are still a little warm. I cut them into 12 pieces and sampled two already. Instead of buttering the pan I lined it with baking paper.
I really appreciate that you can choose metric measurements. It saves me from having to convert.
I made a gluten free peanut butter version of these by adding 2 Tbs peanut butter to the melted butter, dropped the chocolate chips and walnuts, added 1/3 cup of pb chips and used all purpose gluten free flour mix with xanthan gum in it. I used the exact size pan greased with 2 long strips of greased parchment paper to lift them out after. They stayed in the oven quite a bit longer almost 38 minutes with the last 15 minutes at 300° until the middle puffed up and cracked a little and tested done. Once the butter firmed up and they cooled completely and thoroughly they were sliced with a plastic knife and they are great with crispy edges and soft middles. Yum!
I have had badly cooked items, over spreading cookies or undercooked baked goods before due to the varying water content in different butter brands. Land o Lakes is less watery than say Cabot Creamery but each one has their application Llike when you want more moisture in cakes but not in cookies or bars. Hope this helps. I think reducing the temperature and cooking for longer along with using a good quality butter could help some who struggled with this recipe.
❤️ Your recipes
Thank you for sharing your gluten-free adaptation and all the helpful tips! So glad you enjoyed the recipe!
Well, I had the same problems as some others — the edges were fine but the middle was raw. I took it out of the pan and kind of spread it out on a cookie sheet to turn it into blondie type cookies. Sort of. I have a different pan that would maybe let it stay smaller on the edges so the middle will have a chance to get done. The pieces I tried were wonderful though!
I’m sorry to hear the middle didn’t cook through, but it sounds like you handled it wonderfully. Sometimes just a few more minutes in the oven can help. I’m thrilled you enjoyed the flavor, and I appreciate you sharing your experience!
Me again! I had much better luck the second time I tried this. I used a dish that has an interior measurement of 5″ x 7″ so they were a little flatter. Also, because of other things I had going on, the butter was cooler this time than it was when I tried the recipe the first time, and I think that made a difference as well. I probably could have baked them a little longer (I actually did 30 minutes) but I didn’t want them to get too dark. Much better results!
YUM so delicious! Thanks Joanie
After getting a cold, I developed a taste for something sweet. Not wanting to go out in the rain, I found this recipe and had almost all of the ingredients in house except for the chocolate chips. I did have carob chips and substituted that. The blondies were so delicious with just the right amount of crunch on the edge and soft in the middle. Just what I was craving for! Thanks for this awesome, easy recipe!
Delicious! The batter comes together quickly. The Blondies are perfect with the perfect balance of chewiness and tender on the inside and a slight crunch on the outside. Thank you for a delicious dessert I can’t stop thinking about!
Not sure what happened here. I followed the directions with the exception of adding a few butterscotch chips I had on hand. I checked the dish at 25 minutes and the center was visibly uncooked in the center. After a little more than 28 minutes, I pulled the dish from the oven for fear of overbaking. I double checked the temperature of my oven to make sure it was accurate. It was.
I let the dish cool for more than 20 minutes, only to find the center was still completely raw while the outside was a beautiful golden brown. I stuck it in my air fryer on the bake function for about 6 minutes, then removed it, and allowed it to cool for at least 10 minutes.
My attempts to remove the blondie from the 5×5″ dish were futile. It broke in the center, revealing that it was even more raw than I realized. The insides poured out as I cut into it, while the outside was an even deeper brown after the second baking.
What a shame. It tastes delicious in spite of being undercooked after so long and turning out like a lava cake. I’ll have to give it another go. I had great anticipation for this one.
Hi Lisa, I’m really sorry to hear that your blondies didn’t turn out as you’d hoped, especially since you were so excited about this recipe. Let’s try to troubleshoot what might have gone wrong.
1. Oven Preheating: One common issue that can lead to uneven baking is not fully preheating the oven. Even if the oven indicates it’s reached the desired temperature, it’s a good idea to give it a few extra minutes. This ensures that the heat is evenly distributed, which is crucial for baking.
2. Oven Calibration and Hot Spots: You mentioned that you double-checked your oven’s temperature, which is great. However, ovens can have hot spots that cause uneven baking. It might be worth doing a test to check for these areas in your oven.
3. Baking Dish Size: You used a 5×5″ dish, which should be fine for a small-batch recipe. However, sometimes dish dimensions provided by manufacturers measure handle to handle, not the internal dimensions. This could affect how evenly something bakes.
4. Extra Butterscotch Chips: While they’re a delicious addition, extra ingredients can sometimes alter the cooking time or the texture of the batter.
5. Air Fryer Adjustment: Using an air fryer to finish off the baking is an interesting approach, but air fryers circulate air differently than conventional ovens, which can affect the final product.
It sounds like you ended up with a delicious-tasting “lava cake,” so not all is lost! If you’re up for it, I’d recommend giving the recipe another try, perhaps double-checking each of these factors to see if you get a different result.
I actually had the same issue! Even after 28 minutes they were nearly liquid in the middle, but any longer in the oven and they would have been too crispy on the edges. They still tasted great but I couldn’t eat the middle. This is the first one dish kitchen recipe that didn’t turn out perfectly for me so I was surprised. Not a fail, just a surprise lol.
I can’t eat walnuts. Can I just leave them out?
Absolutely.
Great recipe. w