One cup all purpose ... flour.
Whoops! Thanks for catching the typo! ~Garrett

I love Blondies. I have all their records, and even attended a concert in the 80's.

"One way, or another, I'm gonna eat'cha, I'm gonna eat'cha, eat'cha, eat'cha, eat'cha..."

Yup. Still need more sleep.

Almost forgot...I recently made a cocoa-based brownie recipe, substituting about 1/3 to 1/2 of the white sugar with a light brown sugar on the suggestion of a pastry chef friend. The brown sugar gave it a saturated chocolate flavor that left me speechless. You must try it if you never have. Compensate a bit for the added moisture, however.

Excellent recipe! I love bondies! One little thing that I did differently is brown the butter - just cook it for about 6 minutes until just brown (careful not to burn it!) and let cool slightly before continuing - it really adds a nutty depth to the taste.

Thanks for some great cookie and bar recipes Garrett!

Loving this idea, Andrea! ~Garrett

Just a pinch of salt, really? I find that when recipes are designed around very sweet ingredients one needs a bit more than a pinch of salt to make me want to take another bite after the first rich one. (Most especially if your add-ins are also sweet.)

Also because there is no salt like the next one I think it's important to add an extra pinch at least for good measure. Remembering that baked goods need not be salty per se, but balanced...

I used to work at a bakery where we added all sorts of great additions like peanut butter, and toffee to the mix. Blondies are not only forgiving, they're quite accepting!

Blondies are also quite wonderful if you replace the vanilla with almond (or if you are adventurous like me... add TO it), add 6 oz of softened Mascarpone, some lemon juice and once baked and cooling, lemon flavored sparkling sugar for presentation and pizazz! The possibilities of things you can do to this recipe are ENDLESS!!!

These just came out of the oven a few minutes ago... MmMmmm. Chewy and soft. Yum. I think I would've lowered the butter just a tiny tad (slightly too greasy). I added 2 tsp of molasses to the mix too.

I have been making a similar recipe for years (decades, actually); we call them blondie brownies, and we use semi-sweet chocolate chips. As a matter of fact, getting ready to make a batch to send to son in Iraq.
Thanks for the variation!

I never thought that I would enjoy brownies without chocolate, but these just came out of the oven and I had a piece without waiting for it to cool. It was delicious and it's quite likely that I'll be making these again before the end of the week. I didn't have any dark brown sugar on hand, and used light brown sugar instead, but they came out fabulous. I also added some semi-sweet chocolate chips and they provided the perfect contrast. Thanks for a great recipe!

I just ate one of the batch I commented about earlier. YUM! I browned the butter, like another commenter suggested, and used chocolate chips. I cut the pan into 16 pieces. I can't imagine eating 1/9th of the pan!

These would be so awesome with candied ginger. I'm definitely going to try that sometime.

I made these last night in just minutes while I was heating up leftovers for dinner. Super easy and delish! I used a mixture of chocolate chips and PB chips. SO good! Thanks for the great recipe!

Thanks so much for this recipe. I am not a baker, but they came out great. Easy, but homemade, is exactly what I am looking for. Addicted to this site!

Can't wait to make these for an event I have coming up this weekend. Need something quick and that doesn't require hand mixer etc. Thanks!

This is a great recipe. My favorite part is that the recipe is sized for an 8x8 pan, which is preventing me from eating way too many! I agree about lowering the butter slightly. Also, I used half Smart Balance and half regular Margarine, keeping it pure by not adding any mix-ins. Used light brown sugar, with an extra teaspoon of molasses (after all brown sugar is simply granulated sugar with added molasses). But I'd say throw this in your recipe box as your regular blondie recipe.

Delicious. However took far longer than 25 minutes in the oven, so give your self enough time.

I've made these a few times now (and always a double batch!) They are amaizng. I've made them with semi-sweet chocoloate chips (I'm a chocolate fiend) and chopped walnuts on top. mmm ...

To die for. And so easy I can whip them up without breaking out the heavy machinery!

personally I dont like the flavor of them. i had never had blondies before but thoguht since i dont reallu like chocolate but like brownies texture and stuff why not a vanilla brownie? but i dont like them

i had to substitute baking powder for soda which made it too tangy. and i had to use a 8 by 8 casserole instead of pan which made baking time weird. it was almost 40 minutes with the top of them being burnt and the middle not done. i had to take them out however becuase they pouffed up and then fell

overall disapointed i dont think i would bake these again but maybe and oh yeah we didnt add any extras i dont know why that would effect it but maybe

they werent cakey enough and morel ike bad brownies with a nasty butter sugar taste 3/10

I made these this morning. They turned out perfectly. I followed the recipe almost exactly; I used 1/8 teaspoon salt instead of just a pinch, because I didn't want them to be too sweet. I used butterscotch chips, but next time I'll use something different, perhaps walnuts, again to cut the sweetness. Very good, thank you so much for posting this!

These were amazing when I made them!!!!

I just put these in the oven...smells delicious!! :) I can't wait to try them!

I made a batch of these and they were great! I used rapadura (raw brown sugar) and 2 of the one ounce squares of semi sweet baking chocolate chopped up (that's the amount I had on hand), Very quick, easy and yummy. I mailed half of them to my daughter who is in graduate school. I will be using this often, it's easy and the ingredients are usually always around.

This was an excellent recipe, with moist, delicious results. However, it definitely takes more than 20-25 minutes - more like 40-45 minutes or so.

Each oven works differently. Be sure you are preheating. ~Garrett

Hey, Garrett, could I use Splenda and Splenda brown sugar for these? Or would that just kill it lol....

No idea, I never use the stuff. However, since the main ingredient in this is actual brown sugar, my suggestion would be no. However, if you try it and it works, please let us know! ~Garrett

Mmmmmmmmmmmmmmmmm! Eating them right now. These are the blondies I remember from childhood.

I had a craving... for blondies. But also for something with green tea baked in. Of course, I craved for all of this without any butter on hand. So, I substituted 1/8 cup of olive oil, 1/8 cup of veggie oil, and a 1/4 cup of lowfat yogurt for the butter. I substituted half the brown sugar with sweet matcha (green tea powder, but sweetened). The result were very light blondies with a green hue. The green tea taste is a very subtle aftertaste. Anyway, thought I'd ramble for a bit! Thanks for the recipe!

I made these, and I added in chocolate chips and about half a small can of condensed milk to make them extra ooey and gooey. They are soooo good!

Delicious but the same problem brownies usually have -- hard to get the middle down before the edges are overcooked. (I used a glass pan.) Next time, I'll try baking them at 325' for maybe ten minutes longer to see if that helps. BTW, these are excellent with 1/3 cup chopped peanuts added to the batter and 1/3 cup chopped peanuts sprinkled over the top.

I put about 1/2 cup of coconut in my blonde brownies. Yum!! Try it!

I had never had blondies before and came across this delicious looking recipe. I made them yesterday, exactly how the recipe was except used chocolate chips. They were so delicious, they're all gone! My kids loved them too! I will be making them again tomorrow for a road trip this weekend...I'm sure they won't even make it to the destination they're so good! Thank-you!

I would definitely recommend a longer time than 25 minutes. These are delicious!!!! I cooked them for nearly thirty minutes and despite being one of the best things I've ever tasted they were still a little raw. Otherwise this is easy and a great treat!

Hmm, you might want to look at getting an oven thermometer. My apartment oven runs about 50 degrees colder than the dial says. It's a must for all bakers. =) ~Garrett

This is the best blondie recipe I have ever tasted. I have tried other recipes and they do not compare. The recipe is very easy, not too sweet, very moist and chewy. I loved them with pecans and a little extra vanilla. My coworkers loved them so much they are requesting them again. Thanks for sharing this recipe. Wonderful website.

Wonderful and so darn easy. Made with chocolate chips and walnuts because that's what I had on hand, but will make with butterscotch chips this weekend. Thanks again for a great recipe and something quick to bake for guests. Shelby in Big D.

I've made these at least 7 times in the last couple of months. They are ridiculously delicious. And dangerous to have around - there is pretty much no chance of them lasting longer than 12 hours in my house. If I wasn't out of butter - how did that happen?! - I'd be making some right now!

These blondies are too sinful if the smell don't get you, the taste will.
When I made these blondies I substituted the 1 tsp vanilla for 1 tsp white chocolate coffee syrup that I bought from a coffee cafe in the mall. They have an unbelievable selection of the different flavors that you can switch out when you make your blondies or any other baked goods.
I make Elise's banana bread all the time. I recently found banana syrup and substituted the vanilla for the banana and its a WOW!
Thank you Elise, your website is just FANTASTIC!

These are fantastic (I used chopped almonds, white chocolate chips and brandy-soaked dried cranberries in mine), and if you bake them in a 9" round pan and cut them into wedges, they look very posh, for that bonus "impress the in-laws" touch :)

Oh goodness, these were amazing! They were soft and chewy, and so good with chocolate chips! My boyfriend and I both loved them, and our friends too. I had to make more of them, they were so popular! Thanks for the recipe!

This recipe is great as is- simple ingredients, small batch so we aren't tempted to eat too many- no tinkering needed! (although, I sometimes make it with Smart Balance instead of butter just to be healthier). Thanks for posting it!

Excellent, though I have to admit the dough seemed so stiff that I added a second egg, so did get a slightly more cakey, springy consistency which went over GREAT with the family.

This recipe is very similiar to Ruby Tuesday's Blondie. But I noticed in RT's that they didn't have butterscotch chips, but butterscotch flavor, so I melted butterscotch with a lil milk and still added the added walnuts and chocolate chips. So good. Going to make it again this wkend.

I made these and the taste is delicious but they didn't seem to get done in the middle. I baked them in an 8x8 glass casserole dish rather than a metal pan. Do you know if there is a difference in baking with glass or metal? Thanks.

Shouldn't matter all that much for this recipe. I've used both depending on what I happen to grab off the shelves first. ~Garrett

I absolutely LOVE this recipe (it is the only blondie recipe I will now use)! Every time I make it, it is received with moans and groans - of pleasure! Plus, the (relatively) small amount in a batch is fantastic for someone like me (read: someone who can easily consume an entire panful - of anything - in one sitting)!
Question: I've accessed both Simply Recipes and Vanilla Garlic via my iPhone, but have either of you considered an actual app? That would be incredibly sweet (pun intended)! :-)

Hi Julie - well I do have a iphone web app, which you can get to by pointing your iphone Safari browser to http://simplyrecipes.com/m/, but not an app app yet. That's a little bit trickier. ~Elise

I made this yesterday (with margarine) to rave reviews. Thanks for the recipe!

I thought this recipe was great. I only used 3/4 of a stick of butter because the first time I made these they were a little greasier than I liked. I also added about a cup of oats which made them really full, and not greasy what-so-ever. Yummy!

There's a reason that when 'Blondie' is Googled, your recipe is the first one that comes up. YUM! We didn't call them Blondies when we were little, we called them cookie bars but it's the same. I added mini chocolate chips and butterscotch chips. I love the 'sticky-like' top. : )

Does anyone have any suggestions for White Chocolate Blondies?

I had some at a coffee bar in London (sadly they stopped selling them-now i have to find a recipe!)

They were not chewy at all...very very soft thick creamy..a unique texture like a cross between turkish delight and whitechoclate mouse, ut with that tell tale slightly crisp brownie/blondie top...how did they do that?

I'd die for the recipe..really...

I'm thinking maybe loads of white chocolate and butter, almost no flour, not many eggs (they weren't eggy at all, nor custardy...), possibly condensed milk?

Any suggestions anyone?

These were okay - I'm always interested in reading about the ingredient substitutions people make and how they turn out. Well, I happened to run out of vanilla mid-recipe, so I subbed almond extract instead. Wooooow, these blondies were almondy! I can't say it was entirely pleasant - perhaps almond extract is stronger than vanilla? In any event, I think they probably taste fantastic when you make them as the recipe indicates. :) Also, it was a little hard to cover the entire bottom of the baking pan with this amount of dough. I agree with the other reviewers that doubling would probably work quite well. Thank you for sharing!

Almond extract is WAY stronger than vanilla. Use 1/2 next time. ~Garrett

This recipe is perfect! I brought them to and office party, and had to forward the recipe to coworkers the rest of the afternoon.

I tried to make this with gluten free flour and I cooked for an extra 10ish mins, but it was still really crumbly and not as sweet as I expected. Any suggestions?

The only suggestion I have is to not make them gluten-free. I am not familiar with the rules of gluten-free baking so I am not sure what happened. ~Garrett

Made these yesterday. Delish. I added roasted pecans and toffee chips. I also added 1 egg yolk because the batter looked a tad bit dry.

PS: I just found out that I am allergic to chocolate so this is my alternative to brownies. I really don't miss chocolate.

Hi! I was wondering if I could add my overripe bananas to this recipe. What do I need to adjust in the recipe if I do add them? Hope to hear from you soon!

I suppose you could. I have never done it myself, so you'll just have to test it out. Probably need a longer baking time. If it works I hope you'll let us know your results. ~Garrett

Thanks Garrett, I made these blondies this weekend and they were delicious.I was wondering if any one has made them this way and then again with 1/3 cup of butter? I wanted to know if decreasing the butter slightly would affect the overall flavor and consistency too much. Thanks again.Next time I'm trying your maple cookies!

I make these and love them, but my batter seems runny so when I add in the choc chips or butterscotch it all sinks to the very bottom. Is this normal?

I don't that they are sinking to the bottom per se as the blondies are simply thin for a bar cookie. I wouldn't worry. If the blondies are puffing up a lot then something odd is occurring. ~Garrett

I haven't made these but do make a similar recipe for Congo Squares (pretty much just a blondie with nuts and chocolate chips) - however, the Congo square recipe calls for three eggs and I just can't see how this recipe uses only one egg. I would think it would turn out dry since most cake recipes call for two eggs. If you make these and they turn out dry, maybe try using two eggs.

The recipe works fine with just one egg. I would suggest you try making it. ~Garrett

I have made these several times and they are wonderful. I am always experimenting with different ways and flavors of cheesecakes. So with that in mind, one of my favorites is dutch apple cheesecake blondies with this recipe as the bottom. Fantasmically awesome and always has everyone begging for more.

Not that these aren't absolutely fabulous on their own... Thank you, Garrett!!

Hi! I was wondering if I could add my overripe bananas to this recipe. What do I need to adjust in the recipe if I do add them? Hope to hear from you soon!

I would just mash one up and add it. You may need to increase the baking time though. Never tried it so I cannot say for sure. ~Garrett

Made these last night - delicious! Any suggestions for a more caramelized and super chewy blondie?

More sugar and browning the butter might give you the results you want. ~Garrett

I just made the blondies and they turned out awfully hard. Not chewy at all. The taste is good but almost lost my tooth trying to eat them. Where did I go wrong? I followed the recipe but I used self rising flour (didn't have all purpose in my pantry ) and brown cane sugar. Baked the Blondies 25 mn at 150°C. I'll try again and hope to get it right ..

Great blog! I live in France so I don't have access to most of the ingredients required to cook some proper Texan food. But I'll keep reading.

Not sure why they would come out hard from self-rising flour. Sounds like they were overbaked to me. ~Garrett

I was looking for goodies to bake and send to my deployed hubby and I stumbled onto this recipe. I had never made blondies before so I decided to give it a try. I doubled the recipe and added butterscotch chips, chocolate chips and some coconut. They smelled wonderful while they were baking and tasted even better. Will definitely make the again.

Hi,

I am trying to find a blondie recipe for a baby shower. I'm supposed to make 2 9x13 pans. I noticed that it didn't say anything about converting, so I was wondering if you have any suggestions.

Thanks.

You can try doubling the recipe or making a few batches. ~Garrett

My friend made blondies for us a while ago but she said she used peanut butter in her's. I was just wondering can you use this recipe and add peanut butter or would it not taste right? Thanks for the recipe by the way!

That would make this an entirely different recipe. I suggest giving it a try yourself. If it works I hope you'll let us know. ~Garrett

This recipe is awesome! Used light brown sugar instead of dark brown because that was all I had on hand. Was not sure whether to use salted or unsalted butter, but went with salted and am glad I did! 20-25 minutes was not enough time for my oven. Pulled them out at 33 minutes and let them cool before cutting.... yummy perfection! Thank you so much for sharing this recipe. My chocolate-loathing family thanks you, too! :)

My friend and I had a baking day yesterday and made these - just gorgeous. You don't really find blondies here in the UK - about time more people knew about them. Finished the last piece for breakfast this morning! Will definitely make again.

I made these the other day and they were amaaaaaazing. They're perfectly chewy. I browned the butter for extra flavor, and sprinkled the top with coarse sea salt.

NB: I tried to save a dish by mixing everything in the pan in which I melted the butter. I got--you guessed it!--a few egg chunks in the mix! I picked the largest ones out, but they weren't noticeable at all in the finished product.

Hi! I've made a batch of these, and they're currently in the oven. They've been in there for 23 minutes, and are still very liquid. The only thing I've changed about your recipe is replaced the brown sugar with 1 cup of normal sugar and 1/4 cup of molasses. For next time, is there anything I should note?

Well, you just added 1/4 cup of liquid sugar (molasses) so I'm not surprised they're liquidy. In the future I think you might be better off with just a teaspoon of molasses for flavor, if you are not using brown sugar but still want the brown sugar taste. ~Elise

I just finished baking a batch of these for my family, and I must say that they turned out beautifully! I'm still a blossoming baker, being fifteen and all. Point being, these are simple, easy, and gratifying to make for beginners such as myself. My only suggestion, which a few other people have brought up, is to increase the cooking time from 25 minutes to around 29 - 30 minutes. Stellar recipe, though!