How To Make Easy One-Bowl Blondies

updated Sep 2, 2022
Blondie Recipe

These blondies require just a bowl and few pantry ingredients and bake up soft, chewy with a subtle butterscotch flavor and lots of chocolate chips.

Makes16 squares

Prep20 minutes

Cook25 minutes to 30 minutes

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(Image credit: Joe Lingeman)

Blondies are one of those bar cookies we should all be baking more often. They have the soft, chewy satisfaction of a brownie, with a tender butterscotch flavor, thanks to brown sugar. Plus, they’re even easier to whip up than a batch of cookies.

Our one-bowl version obviously makes them even easier to make and bake. This particular recipe is made with just a few simple pantry ingredients and a handful of chocolate so you can make them anytime the blondie mood strikes.

(Image credit: Joe Lingeman)

Easy One-Bowl Blondies

Since they don’t require any special ingredients or scooping and shaping before baking, blondies are inherently one of the easiest baked goods you can make. But by melting the butter (and skipping the traditional creaming butter and sugar step), we can use a single bowl and spoon to make these blondies even easier.

Key Steps for Easy Blondies

  • Prep your pan with parchment. If you don’t have any parchment paper in your kitchen, you can totally bake blondies without it. But lining your pan means you can use the paper as a sling to easily pull the still-warm blondies out after they’re baked.
  • Melt the butter. Creaming softened butter and sugar isn’t hard, but it does take time, and is best done with a hand or stand mixer. By melting the butter before mixing it with the sugar, you can quickly add the rest of the ingredients and combine everything with just a sturdy whisk — no mixer necessary.
  • Build the batter in a single bowl. While some recipes encourage measuring everything out into separate bowls — or even just a wet bowl and a dry bowl — this blondie recipe uses just one bowl. Mix the butter, sugar, and eggs before adding the dry ingredients and then the chocolate chips.

Serving Blondies

This is purely optional, but I like to reserve a tablespoon or two of the chips or chunks for sprinkling over the blondie batter before baking. Bake the blondies until the edges are brown and the center is set, 25 to 30 minutes. Cool the blondies briefly before using the sling to move them to a cutting board and cutting into 16 squares.

As for serving, these are delicious enough served warm with a glass of milk, but they can truly qualify as dessert with a scoop of vanilla ice cream on top.

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(Image credit: Joe Lingeman)

Blondie Recipe

These blondies require just a bowl and few pantry ingredients and bake up soft, chewy with a subtle butterscotch flavor and lots of chocolate chips.

Prep time 20 minutes

Cook time 25 minutes to 30 minutes

Makes 16 squares

Nutritional Info


  • 8 tablespoons

    (1 stick) unsalted butter, melted and cooled

  • 1 cup

    packed light brown sugar

  • 1

    large egg

  • 1 teaspoon

    vanilla extract

  • 1 1/4 cups

    all-purpose flour

  • 1/2 teaspoon

    baking powder

  • 1/8 teaspoon


  • 1/2 cup

    semisweet or bittersweet chocolate chips


  • Measuring cups and spoons

  • Large bowl

  • 8x8-inch baking dish

  • Parchment paper

  • Whisk


  1. Preheat the oven to 350°F and prepare an 8x8-inch baking pan. Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides like a sling.

  2. Beat together the blondie ingredients. Place the butter, brown sugar, egg, and vanilla in a large bowl and use a sturdy whisk or electric hand mixer to mix until well-combined, about 1 minute. Add the flour, baking powder, and salt and use a large spatula to mix until just combined. Fold in the chocolate chips, reserving a few for the top if desired.

  3. Transfer the batter to the prepared pan and bake for 25 to 30 minutes. Pour the batter into the prepared pan and smooth into an even layer. Bake until the edges are browned and pulling away from the pan, and a tester inserted in the center comes out with just a few crumbs, 25 to 30 minutes.

  4. Cool the blondies before cutting. Cool completely in the pan on a wire rack. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 16 squares.

Recipe Notes

Storage: The blondies will keep for up to 3 days stored in an airtight container at room temperature.