There are certain recipes that feel like they’ve been in your kitchen forever, even if you discovered them online. That’s exactly what happened the first time I made Smitten Kitchen’s blondies. They’re simple, comforting, and unbelievably reliable — the kind of dessert you throw together in minutes when a craving hits or you remember the bake sale is tomorrow. If you love buttery, chewy, caramel-like bars with crisp edges and a soft middle, this is the blondie recipe you keep forever.

These blondies come together in one bowl, use everyday pantry ingredients, and bake into the most beautiful golden squares that taste like brown sugar fudge crossed with a cookie. They’re perfect on their own, but you can fold in chocolate, nuts, coconut, or even swirl in Nutella if you’re feeling extra.

Why You’ll Love These Blondies

One bowl, no mixer — literally the least stressful dessert ever.
Chewy center + crisp edges — the perfect blondie texture.
Adaptable — add chocolate chips, nuts, M&Ms, anything.
Failsafe — this recipe never dries out or crumbles.
True SK style — unfussy, cozy, and deeply flavorful.

Ingredients

(Makes one 8×8-inch pan)

1 stick (113g) unsalted butter, melted
1 cup (200g) packed light brown sugar
1 large egg
1 tsp vanilla extract
1/8 tsp fine sea salt
1 cup (130g) all-purpose flour
Optional add-ins (choose 1 cup total):
Chocolate chips
Chopped walnuts or pecans
White chocolate
M&Ms
Shredded coconut
Butterscotch chips

How to Make Smitten Kitchen’s Blondies

Prep & heat. Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
Mix the base. In a bowl, whisk melted butter with the brown sugar. Add the egg, vanilla, and salt.
Add flour. Fold in the flour gently — don’t overmix.
Add extras. Stir in your chocolate chips or favorite add-ins.
Bake. Spread into the pan and bake for 20–25 minutes, until the edges are golden but the center still looks slightly soft.
Cool & cut. Let the blondies cool fully before slicing (they firm up beautifully).

Pro Tips for Perfect Blondies

Underbake slightly for the signature chewy center.
Don’t reduce the brown sugar — it’s what gives the caramel flavor.
Use parchment so you can lift the whole slab out easily.
Add a sprinkle of flaky salt on top for bakery-level flavor.

Ingredient Substitutions

Brown sugar: Dark brown sugar gives a deeper molasses flavor.
Butter: Salted butter works — just skip added salt.
Flour: Gluten-free 1:1 blends work surprisingly well.
Mix-ins: Anything goes as long as it’s around 1 cup total.

A Healthier Twist (Optional)

If you prefer a lighter blondie:

Swap ¼ cup flour for almond flour
Reduce butter to 6 tablespoons
Add 2 tablespoons Greek yogurt for moisture
You’ll get a slightly softer blondie with lovely flavor.

FAQ (12 Helpful Answers)

1. Can I double the recipe?

Yes! Bake in a 9×13 pan for 25–28 minutes.

2. Can I use dark brown sugar?

Absolutely — it makes the blondies richer and slightly fudgier.

3. Why are my blondies dry?

They were overbaked. Pull them when the center still looks soft.

4. Why are my blondies greasy?

You may have melted the butter too hot. Let it cool slightly before mixing.

5. Can I make these without eggs?

Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Texture stays close.

6. How do I store blondies?

Keep in an airtight container for 3–4 days at room temperature.

7. Can blondies be frozen?

Yes — freeze individually for up to 3 months.

8. Can I reduce the sugar?

You can, but the bars won’t be as chewy or caramel-tasting.

9. Should blondies be gooey?

Yes! A slightly soft center is the classic blondie texture.

10. Can I use a metal or glass pan?

Both work, but metal browns better and bakes quicker.

11. Can I add Nutella or caramel?

Yes — swirl in 2–3 tablespoons before baking.

12. How do I get clean slices?

Cool completely and use a sharp knife wiped between cuts.