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Small-batch blondies cut into squares on a white plate with a knife next to them.
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Small-Batch Blondies

Course Sweets & Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 blondies
Calories 150kcal
Author Kristine Underwood

Ingredients

  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/2 cup brown sugar (light or dark, packed)
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2/3 cup flour (all-purpose, spooned and leveled)
  • 1/4 tsp sea salt

Instructions

  • Preheat oven to 350°F and lightly grease or line a loaf pan or small baking dish with parchment paper.
  • In a medium bowl, whisk together melted butter and brown sugar until smooth.
  • Stir in the egg yolk and vanilla extract.
  • Add the flour and sea salt and stir until combined.
  • Spread batter evenly into prepared pan.
  • Bake for 120-22 minutes, until edges are set and center is slightly soft.
  • Cool for 20 minutes in the pan before removing, slicing, and serving.
  • Store blondies in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
  • For thinner, more classic blondie bars, use an 8×6 inch baking dish.
  • Don’t overbake these blondies. They can go from chewy to dry pretty quickly.
  • The batter for these blondies is very thick, almost like a soft cookie dough.
  • Sprinkle a little flaky sea salt on top before baking if you like that sweet/salty combo.
Nutrition
Serving: 1 blondie | Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 79mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 210IU | Calcium: 18mg | Iron: 1mg