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These Small Batch Blondies are chewy, buttery, and packed with brown sugar flavor, chocolate chips, and crunchy walnuts. Baked in a small dish, this easy recipe makes just enough for one or two servings—a quick and satisfying treat for any occasion.
If you love these delicious Blondies, you’ll want to try more small batch bar recipes like our fudgy Brownies, tangy Lemon Bars, smooth Peanut Butter Bars, and warmly spiced Pumpkin Bars.
Why You’ll Love This Recipe
- Perfect Portion: This small batch recipe makes just enough blondies to satisfy your craving without leaving too many leftovers.
- Chewy and Flavorful: Each blondie is sweet, chewy, and packed with rich brown sugar and vanilla flavor.
- Customizable: Add chocolate chips and walnuts for extra texture, or keep them plain—they’re delicious either way.
Blondies are like the vanilla-flavored cousins of brownies. Instead of cocoa, they shine with the warm, caramel-like sweetness of brown sugar and the aromatic touch of vanilla. Made with simple ingredients like flour, brown sugar, butter, eggs, and baking powder, blondies are easy to customize. Enjoy them plain or elevate them with chocolate chips and walnuts for added flavor and texture.
What makes this small batch recipe special is its perfectly portioned size—ideal for satisfying a craving without overloading your kitchen. These rich, chewy bars, studded with melty chocolate and crunchy walnuts, are a delightful dessert that’s simple to make and impossible to resist.
Ingredients
If you have any ingredients leftover from this small batch blondie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: I use salted butter for these blondies, but unsalted butter works just as well if that’s your preference.
- Brown Sugar: Brown sugar is essential for the classic flavor and chewy texture of blondies. If you’re out, you can make your own by mixing 1/2 cup granulated sugar with 1/2 tablespoon of molasses. Check out my easy brown sugar recipe for detailed instructions.
- Egg: Use 1 large egg for binding and structure.
- Vanilla: I recommend pure vanilla extract for the best flavor.
- Flour: All-purpose flour works perfectly in this recipe. For a gluten-free option, I suggest King Arthur brand Gluten Free Measure For Measure Flour.
- Baking Powder: This leavening agent helps the blondies rise slightly, creating a texture that’s dense yet lightly cakey—perfect for a chewy dessert bar.
- Chocolate Chips: Semi-sweet chocolate chips are my go-to, but white chocolate or butterscotch chips are excellent alternatives. Leftover chips? Use them in recipes like a small batch of Chocolate Chip Cookies or in a Chocolate Lava Cake.
- Walnuts: Walnuts add crunch and flavor, but you can swap them for pecans, almonds, or omit them entirely for nut-free blondies. Leftover nuts are great in recipes like Maple Walnut Muffin, Brookie, Hermit Cookies, or Banana Nut Bread.
Recipe Variations
Try these fun ways to switch up your blondies:
- Peanut Butter Blondies: Add a swirl of two tablespoons of peanut butter into the batter before baking. For even more flavor, sprinkle in some peanut butter chips.
- White Chocolate Raspberry Blondies: Use 1/4 cup of white chocolate chips and gently fold in a few fresh raspberries. The tart raspberries balance the sweet white chocolate beautifully.
- Spiced Blondies: Mix in 1/4 teaspoon of cinnamon and a pinch of nutmeg for a warm, seasonal twist.
- Coconut Blondies: Stir 1/4 cup of shredded coconut into the batter. For an extra coconut boost, 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 your oven to 350°F (177°C).
- Lightly butter a 5×5 inch baking dish and set it aside.
- In a medium mixing bowl, whisk the melted butter and brown sugar together until smooth and fully combined.
- Add the egg and vanilla extract to the butter mixture and whisk until well blended.
- In a separate small bowl, stir together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
- Gently fold in the chocolate chips and chopped walnuts.
- Pour the batter into the prepared baking dish, spreading it evenly with a rubber spatula.
- Place the baking dish on a rimmed baking sheet to catch any spills and bake for 25-28 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
- Remove the baking dish from the oven and let the blondies cool for about 20 minutes.
- Run a knife along the edges of the dish to loosen the blondies, then carefully cut them into 4 squares. Enjoy warm or let them cool completely before serving!
Expert Tips
- Melt the Butter First: Allow the melted butter to cool slightly before mixing it with the other ingredients.
- Thoroughly Mix Dry Ingredients: Combine the flour, baking powder, and salt well before adding them to the wet ingredients. This ensures the leavening agent is evenly distributed.
- Avoid Overmixing: Once the flour is added, stir just until the ingredients are combined. Overmixing can result in dense blondies, so keep the mixing to a minimum for the best texture.
Serving Suggestions
Enhance your blondies with one of these delicious toppings:
- Vanilla Ice Cream: Serve your warm blondies with a scoop of creamy vanilla ice cream for a classic pairing.
- Whipped Cream: Add a dollop of fluffy whipped cream for a light and airy complement.
- Caramel Sauce: Drizzle caramel sauce over the top for a rich and sweet finishing touch.
How To Store Blondies
To keep your blondies fresh, store them in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly and refrigerate, where they’ll stay good for up to 1 week.
If you’d like to freeze your blondies, wrap them securely in aluminum foil or plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, let the blondies thaw overnight at room temperature.
Frequently Asked Questions
Absolutely! Simply leave out the walnuts for a nut-free version.
Yes, this small batch blondies recipe makes 4 generously sized walnut chocolate chip blondies. To make a larger batch, double the ingredients and use either two 5×5-inch baking dishes, one 6×8-inch dish, or one 6.5×6.5-inch dish.
Overmixing or overbaking can cause dry blondies. Be sure to mix until just combined and bake only until the edges are set.
The edges should be set, and the center should look slightly underdone. They will firm up as they cool.
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:
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.
- In a medium mixing bowl, whisk the melted butter and brown sugar together until smooth and fully combined.
- Add the egg and vanilla extract to the butter mixture and whisk until well blended.
- In a separate small bowl, stir together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
- Gently fold in the chocolate chips and chopped walnuts.
- Pour the batter into the prepared baking dish, spreading it evenly with a rubber spatula.
- Place the baking dish on a rimmed baking sheet to catch any spills and bake for 25-28 minutes, or until the edges are set.
- Remove the baking dish from the oven and let the blondies cool for about 20 minutes.
- Run a knife along the edges of the dish to loosen the blondies, then carefully cut them into 4 squares. Enjoy warm or let them cool completely before serving!
Notes
- Melt the Butter First: Allow the melted butter to cool slightly before mixing it with the other ingredients.
- Thoroughly Mix Dry Ingredients: Combine the flour, baking powder, and salt well before adding them to the wet ingredients. This ensures the leavening agent is evenly distributed.
- Avoid Overmixing: Once the flour is added, stir just until the ingredients are combined. Overmixing can result in dense blondies, so keep the mixing to a minimum for the best texture.
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