Small Batch Blondies

Focus on single blondie square topped with melty chocolate chips.

Small batch blondies with chewy centers, golden edges, and a shiny crust on top. Brown sugar, melted butter, and vanilla give them their classic flavor, and the thick bars are studded with chocolate chips. These easy one-bowl blondies are ready in under 40 minutes.

Prep Time10

Cook Time26

Total Time36

Course: Dessert

Cuisine: American

Servings: Blondies

Calories: 180kcal

Author: Erin Cernich

Equipment

6-Inch Square Cake Pan
Fine Mesh Strainer optional

Ingredients

¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, melted
6 tablespoons brown sugar, light or dark
¼ cup granulated sugar
1 large egg, room temperature
1 ½ teaspoons vanilla extract
¼ cup chocolate chips, any kind I use large, dark chocolate chips

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Fully line a 6-inch cake pan with parchment paper cut long enough to hang over the sides of the pan. Grease any exposed corners.
In a medium mixing bowl, add the melted butter and both sugars. Whisk well to fully combine the butter. Add the egg and vanilla and whisk until the egg is well incorporated.
5 tablespoons unsalted butter, melted, 6 tablespoons brown sugar, light or dark, 1/4 cup granulated sugar, 1 large egg, room temperature, 1 ½ teaspoons vanilla extract
Sift or sprinkle the dry ingredients over the wet. Switch to a small spatula to mix until no dry streaks remain. Add the chocolate chips and gently fold them into the dough. Expect a thicker dough.
3/4 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup chocolate chips, any kind

I sift my dry ingredients through a fine mesh strainer set over the bowl to remove lumps and even distribution.

Pour the batter into the prepared baking pan and use a spatula to smooth it out, making sure to get all the corners. Press a few more chocolate chips onto any bare spots. Bake for 26 to 30 minutes, or until a toothpick inserted in the middle comes out mostly clean. Do not overbake, or the blondies will not be chewy.
Cool the blondies completely in the pan, set on a wire cooling rack. When ready to serve, lift the blondies out of the pan and cut into desired slices. A 6-inch pan will yield 9 smaller squares.
Store the blondies in a covered container at room temperature for up to 5 days.

Notes

Serving Size – This is a small batch recipe that can be doubled and baked in an 8×8-inch pan. Increase the bake time by 3 to 5 minutes.
Mix-Ins - Swap the chocolate chips for white chocolate or butterscotch, add nuts (about 3 tablespoons), or add small candies (like M&M's).
Baking Pan - You can also use a 9x5-inch loaf pan. The blondies will be a little thinner and may not take as long to bake.
Freezing – Place cut blondies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.

Nutrition