Behold! I beseech you to find a better basic blondie recipe. This buttery batter bears flavor that will have your buds begging for more. As I bit into the warm brownie, those beside me will bear witness that I knew my pursuit for a better blondie had been brought to an end. Whip up these bad boys in minutes… they are a breeze. Treat your boys and girls when they behave to a pan full of unbeatable bites. Another benefit… you likely have all of these basic ingredients biding time in your pantry just waiting to be baked into a blond brownie. What a boon!

Pantry Blondies
From Mom’s Big Book of Baking

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup firmly packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts

Preheat oven to 350 degrees. Line an 8 inch square baking pan with heavy duty aluminum foil, making sure the foil is tucked into all corners and that there is at least 1 inch overhang around the top of the pan on all sides. Combine flour, baking powder and salt in a small bowl. Melt the butter in a medium saucepan over low heat. Remove it from the heat. With a wooden spoon, stir in the brown sugar until it is dissolved. Quickly whisk in the egg and vanilla. Stir in the flour mixture until just incorporated. Stir in the walnuts.

Pour batter into the prepared baking pan. Bake until they are just set in the center, about 25-30 minutes. Let them cool completely on a wire rack. Grasping the overhanging foil, remove the blondies and place on a cutting board. Cut into 16 squares. They will keep at room temperature in an airtight container for up to 3 days.

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43 Responses to “The Best Basic Blondie Recipe”

  1. Amanda Says:

    Those look so goo! Moist and crispy at the same time. I hate overly cakey blondies, or dried ones. This has my name all over it!

  2. Foodess Says:

    How I wish those were MY bite marks! They look so perfectly moist and chewy…

  3. sponge cake bob Says:

    give me a glass of baileys and cream to go with that tasty looking treat and then call me a cloud to lay on..

  4. Sues Says:

    Oooh I lovee blondies, so if you say these are the best then I’m really going to need to try them. Mmmm. I love peanut butter blondies too!

  5. Nicole Says:

    I have never tried blondies but I’ve been curious and was looking at recipes for them the other day! Now I’ve definitely got to give them a try!

  6. Stephanie Says:

    Bimpressive use of the letter “b” throughout that post, my briend. Bery bimpressive.

  7. kickpleat Says:

    oh wow, great photo and a great looking treat!

  8. Jescel Says:

    I haven’t made these before.. they look good.. maybe it’s time??? :o)

  9. Briana Says:

    I always want to make these, but have never had a good recipe! Thanks!

  10. Sarah Says:

    Nice illiteration. Now, try it with T. Max claims it’s the easiest-bed you could get a whole post!

  11. Kit Says:

    Hi! I tried your recipe today. Came out great, but definitely more cakey… Did you mean “Baking Soda” instead of “Baking Powder”?

    Still good, though!

    Thanks for sharing!

  12. kellypea Says:

    Drooling. And fun to read with all those “B’s” floating around together.

  13. Peter Conway Says:

    Great recipe. So easy and delicious. I threw in some chocolate chips for fun. Watch your cooking time and temperature carefully.

  14. Lisa Says:

    THESE ARE AWESOME! My father-in-law requested blondies for his birthday this year, so I searched for a recipe online. Made these with chocolate chips and they are now a family favorite. Thank you!

  15. Yamile Says:

    Those look amazing! I tried a really good blondie the other day nd I’ve been looking for recipe since! I can’t wait to try these. I will definitely use this recipe. Hopefullly I won’t mess it up hahaha!
    Thanks a ton!

  16. John Says:

    From the moment I stumbledupon these, I knew I had to make them; in fact they’re in the oven right now and if the fragrance of the batter is any indicator these will be fantastic.

  17. Donna Deluso Says:

    Have you tried using peanut better in a blondie recipe. It’s really yummy and the only way I’ve had them.

  18. Nicole Says:

    Originally I was going to make plain old brownies for a bake sale that I was to participate in. The only problem is I totally forgot about it until the night before and I hadn’t even bought the brownie mix yet. I went online and looked for a blondie recipe (I heard they were delicious and easy to make) and found this one.So far it smells great I hope that people like them tomorrow at the bake sale. :-)

  19. Patty Says:

    These are divine and can be altered for diabetics by substituting equal parts almond flour and splenda brown sugar or splenda white sugar. Delish!!! Mine are baking right now!!! Gluten free when using almond flour!!

  20. Betty Says:

    I just finished the pan I made and they were great! Don’t change a thing to the recipe :)

  21. Leslie Says:

    I’m making it right now. I’ve replaced the nuts with choco chips :)

  22. Tom Says:

    Just made a double batch in a 13 x 9 pan. Need to bake for 35 minutes though. Used guittards giant milk chocolate chips in the mix. The crispy edges and soft middles are wonderful. Reminds me of a See’s candy Bordeau. Yum.

  23. elizabeth Says:

    the picture with this recipe totally drew me in. i liked the idea of lining the pan, but i did it with parchment paper to try to keep the sides from getting dark quickly. to check out my blondie recipe check out

  24. Stephanie Says:

    I’ve just put some of these into the oven. I added 1/4 cup butterscotch chips and 1/4 cup semi-sweet chocolate chips and used chopped pecans. It smells heavenly and was very easy. I know these are going to taste amazing! Thank you.

  25. AD Says:

    I found one … lol, mine … but then again; I’m bias.

    1 stick of unsalted butter
    2 oz of white chocolate
    3/4 cup sugar
    2 eggs
    pinch of salt
    3/4 cp flour
    1/2 tsp vanilla
    pecans to taste

    melt the butter over very low heat, add the chocolate. pour into med. bowl and mix in the sugar. add eggs one at a time beating well. add vanilla and mix nuts in now if using. gently fold in the flour (w/the pinch of salt). pour into and 8×8 baking dish that has been sprayed w/ cooking spray. bake 350 for 25-35 minutes till toothpick in center comes out clean!!!!


  26. Valerie Peli Says:

    Exactly what I was looking for! Thanks for saving me some time.

  27. HungryChic Says:

    I just blogged about this recipe! I’ve been using it for over a year, thank you!

  28. Babs7 Says:

    These are a family favorite. I use butterscotch chips in mine. They are requested for Thanksgiving…So Good.

  29. Ali Davis Says:

    I’ve been using this recipe for a couple of years. I made them and gave them as Christmas gifts last year and had so many requests for the recipe. Everyone LOVES them!! I’ll never use another recipe for blondies. THESE ARE THE BEST.

  30. verlencia Says:

    Followed the recipe exactly and got perfect blondies. Thank for the recipe.

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  32. Alexa Says:

    These blondies were a hit at my family party, I added coconut and chocolate chips and everyone loved them.

  33. Kim Says:

    OMG! My first time making blondies — today! They were absolutely divine! I am planning on having a dessert party in October and these are definitely going to be on the menu!
    I’ve already eaten 3 of the 16 and they’ve been out of the oven for about 30 minutes.

    Thanks so much for this recipe!

  34. Lisa Says:

    Great recipe!! I especially appreciated your efforts to use “pantry” ingredients, and even though I’m a very untalented baker, my blondies turned out great! My only changes were doubling the recipe, using dark brown sugar, and adding semisweet chocolate chips. I made these for my choir, and everyone loved them!

  35. Maria Says:

    Horrible. They looked delicious coming out of the oven. I couldn’t wait for them to cool so we could dig in. The problem arose when I tried to separate them from the aluminum foil, it wouldn’t happen. They would not come off and it was a complete mess trying to scrape them from the foil. What little bit I managed to get off I tasted and it was atrocious. The worst blondie I’ve ever tasted. It isn’t even fit to call food. I followed the directions to the t. I re-read them when I was finished. I made no errors in making them according to the recipe. I did not over or under cook them. They were just horrible.

  36. Diane Says:

    Absolutely delicious! Thank you for sharing a recipe that I can whip up anytime. I usually have all of these ingredients on hand but ran out of walnuts so I subbed macadamia nuts. This will be my go to blondie recipe! To the previous poster whose blondies did not work out, perhaps you did not let them cool and set???

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  38. Jeanne Says:

    hello please can you give me some advice about dissolving the sugar. I melted the butter in a pan on low heat and added demerara sugar in the pan shaking it every while and stirring a little ’cause i didn’t want it to crystalize and i wanted the sugar to be completely smooth but it wasn’t even dissolved properly when i took it off it seemed like it would harden if it cooled so i quickly added the egg n vanilla and flour and baked it PHEW just made it and it turned out ok but not right exactly… can you tell me how to melt the sugar and cool it without getting hard?

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  41. Shauna Says:

    I made exactly as written and …Wow! I know a lot of people claim to have the best recipes and i’m often so picky when choosing a recipe but I decided to at least try it…why not? All I can say is that they were absolutely fantastic. I ate like the whole batch in one night! Very naughty but they were too good.

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  43. Aischa Says:

    I’ve been using your recipe for awhile now, it is a win win, and very easy to tinker with. I still give full credit to you!
    I half the sugar, add walnuts and chocolate chips, and use half whole wheat flour. I’ve used both regular flour and whole wheat in full amounts, but halfsies is best…makes a nice crumbly texture!
    Someone on the east coast used to prepackage a walnut chocolate chip blondie, which I used to buy at the co-op. They were divine. This recipe gets me close.
    Always double the recipe!

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