One-Bowl Classic Blondies

I love a dessert that feels home made and comes together fast. One-Bowl Classic Blondies are one of those treats. I make them when I want sweet bars with a soft, chewy bite and a deep caramel note.

Dad James taught me to watch the edges and to share the first warm square. He always called them "kitchen gold" after the first bite.

Your Ingredients List

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate chips (optional)

My Go-To Equipment

I keep things simple. I use one large bowl and a sturdy spoon. I keep a 9×9 inch pan ready for the batter. I also like a silicon spatula to scrape the bowl clean and a wire rack to cool the blondies.

When I pack these for a picnic, I pair them with other easy foods like a homemade club sandwich so we have a full, simple meal. I like a timer and an oven thermometer so I know the heat is right.

The Simple Steps to Follow

• Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
• In a large mixing bowl, whisk together the brown sugar, granulated sugar, and melted butter until smooth.
• Add in the eggs and vanilla extract, and mix until well combined.
• In a separate bowl, combine the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• If desired, fold in the chocolate chips.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Let cool before cutting into bars and enjoy your blondies.

Healthy Twists on a Classic

I want to keep that sweet, chewy heart while adding a small swap now and then. Here are a few ideas I use.

• Swap half the butter with plain unsweetened applesauce for a lighter bar. The texture will change a bit, but the bars stay moist.
• Use coconut sugar in place of brown sugar for a deeper, earthy note. The flavour shifts but it still bakes well.
• Stir in a half cup of rolled oats to add chew and a bit of fiber. The blondies will feel more like a snack bar.
• Fold in chopped nuts like walnuts or pecans for crunch and a nutty taste.
• Add a tablespoon of ground flax seeded mixed with three tablespoons water to replace one egg if you want an egg-free version. It works well for texture.

I keep these swaps small so the batter still holds. I test one change at a time so I know what I like.

Serving Suggestions From My Table

I like to cut these into large squares for a cozy dessert or into small bars for a party. I warm a square and add a scoop of vanilla ice cream on top for a simple treat. For a lighter touch, serve with fresh berries or a spoon of plain yogurt.

When I bring blondies to a cookout, I pack them with easy sides like roasted potatoes or a warm salad. I also link my shared meal ideas to a tried recipe I love, so guests can build a full plate like with the rich classic Delmonico potatoes. A warm blondie with a tiny scoop of ice cream makes a big smile.

Getting It Just Right

Oven time and heat will change how your blondies bake. I trust a toothpick test most. If a toothpick comes out with a few moist crumbs, I stop baking. If it is still wet with batter, I give it a few more minutes.

Here are a few tips I always use:

• Use an oven thermometer if your oven runs hot or cool. Even a few degrees will change the bake.
• Do not over mix once you add the flour. Stir until the flour just disappears. Over mixing can make them tough.
• Check at 18 minutes if you like a soft, gooey center. Check again at 22 minutes if you like them more set.
• Let them cool in the pan for at least 15 minutes. The bars firm up as they cool.
• If you add chocolate chips, scatter a few extra on top before baking for a pretty look.

I keep notes by the oven so I can repeat what worked. I also listen to the sound of the pan when I tap it. It gives me a hint about the set.

How to Store Leftovers

I store blondies in an airtight box. At room temperature they stay soft for two to three days. If you want them to last longer, keep them in the fridge for up to a week in a sealed container.

To freeze, wrap bars in plastic wrap and place in a freezer bag. They keep well for up to three months. Thaw at room temperature or warm in a low oven for five minutes. I like to warm frozen bars in a 300°F oven for about 10 minutes.

If you stack blondies, place a sheet of parchment between layers to stop them from sticking. This makes it easy to grab one without a mess.

Enjoy Every Moment

I make these One-Bowl Classic Blondies when I want a warm, quick treat. I bake a pan for the kids after school, or I bring them to friends as a small gift. I like the smell that fills the house. I like to sit with a hot cup of tea and one warm square.

Baking for people is how I show care. These blondies are simple, fast, and full of small joys. They fit into busy days and slow weekends the same.

A Few Common Questions

How long do One-Bowl Classic Blondies take to bake?

They usually bake for 20 to 25 minutes at 350°F. I check at 18 minutes if I want a softer center and at 22 minutes if I want them more set. Use a toothpick to test for a few moist crumbs.

Can I make One-Bowl Classic Blondies gluten free?

Yes, you can try a one-to-one gluten free flour mix. The texture may be slightly different, but the bars still work. Let the batter rest for a few minutes before baking to help the flour hydrate.

Can I freeze One-Bowl Classic Blondies?

Yes. Cool the bars, then wrap them tightly in plastic and place them in a freezer bag. They freeze well for up to three months. Thaw at room temperature or warm briefly in a low oven before serving.

One-Bowl Classic Blondies

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• Author: sarah
• Total Time: 35 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

Deliciously soft and chewy blondies with a deep caramel note, perfect for sharing warm.

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Ingredients

Scale 1x2x3x

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. Whisk together the brown sugar, granulated sugar, and melted butter until smooth in a large mixing bowl.
3. Add in the eggs and vanilla extract, and mix until well combined.
4. Combine the flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips if desired.
7. Pour the batter into the prepared baking pan and spread evenly.
8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool before cutting into bars and enjoy your blondies.

Notes

For a lighter version, swap half the butter with applesauce or use coconut sugar for a different flavor. Be careful not to overmix the batter.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 200
• Sugar: 18g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: blondies, dessert, chewy bars, baking, quick dessert