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Published on . Last updated on . By Gabby. 34 Comments
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These have got to be my favorite small batch blondies! They have the perfect crinkle top, are made in one bowl, and you don’t even need a mixer. This recipe uses just 8 simple ingredients and makes 8 perfect blondies!
I don't know about you, but sometimes I just want to make small batch desserts! These small batch blondies are perfect when you want to make a dessert without a ton of leftovers, or if you don’t have a lot of ingredients on hand.
My small batch brownie recipe was a huge hit, and I knew I had to make a blondies version! These small batch blondies are based off of my chocolate chunk blondies. They are just as gooey, chewy and irresistible.
Why You'll Love These Small Batch Blondies
- It takes less than 40 minutes to make these gooey blondies!
- This recipe makes just 8 blondies, so it’s perfect if you want a small portion or you are short on ingredients.
- You can easily make this dairy free by using vegan butter instead of regular butter and vegan semisweet chocolate chips.
- You only need 8 ingredients to make this recipe, so it’s perfect for when you don’t have a lot of ingredients on hand - you probably already have everything you need already!
Ingredients Needed
- Butter: you can use regular butter, but if you’re looking to make this recipe dairy free then use vegan butter.
- Flour: I’ve tested this recipe with all purpose flour. If you need to make this recipe gluten free, then you can try using gluten free 1-1 all purpose baking flour.
- Eggs: I haven’t tested this recipe with an egg substitution so I don’t recommend it!
- Chocolate Chips: you can use a chopped up chocolate bar if you prefer. Looking to make this dairy free? Then make sure to use vegan chocolate chips!
- Sugar: this recipe uses both light brown sugar and white sugar.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat the oven to 350°Fahrenheit. Line a 8x4 loaf pan or 9x5 loaf pan with parchment paper. Make sure you have some of the paper overhanging to make it easier to remove the blondies from the pan
Step 2: Melt the butter, either by melting on the stove or placing in a microwave-safe bowl and heating until melted. Take the butter out and whisk in the both sugars. Whisk until the batter easily pulls away from the sides of the bowl, it should be paste-like in consistency.
Step 3: Whisk in the egg and vanilla extract.
Step 4: Add the flour and salt, whisking until just combined. Stir in the chocolate chips.
Step 5: Pour the blondie batter into the prepared pan. Make sure it is spread into an even layer and bake for 20-36 minutes.
Step 6: You’ll know it’s ready when the top is crackly and a toothpick inserted in the middle comes out with just a few wet crumbs - but not completely covered in batter or clean. If you move the pan in the oven the batter shouldn’t jiggle. Let the blondies cool completely in the pan before slicing into 8 pieces.
FAQs and Expert Tips
Are blondies meant to be gooey in the middle?
Yes, blondies should have a gooey middle and be chewy. Don’t overbake them or they will be dry.
Can I make a full batch of blondies?
If you’re looking to make a full batch of blondies then check out my chocolate chunk blondies
What can I add to these small batch blondies?
If you want to make the blondies without any mix-ins, you can leave out the chocolate, and you can also add in other things too, like chopped up leftover chocolate candy, peanut butter cups, vegan white chocolate chips, or even chopped nuts!
What size pan should I use for these blondies?
You can use a 8x4 or 9x5 loaf pan. If you use the 9x5 then the blondies will be thinner.
Expert Tips
- Properly measure your flour - I highly recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren't using a scale, use the scoop and level method.
- Don’t over-bake - we want gooey and chewy blondies, so keep an eye on these blondies while they’re in the oven! If you over-bake them then they’ll be dry.
- Whisk the sugar and butter until a paste forms - when the mixture pulls away from the side of the bowl, you can add the egg and vanilla. Whisking to this point helps create that crinkle top!
- Let the bars cool completely - make sure you let the blondies cool completely in the pan before slicing. If you slice them while they’re still warm they might fall apart.
Storage and Freezing Instructions
Store the small batch blondies at room temperature in an airtight container for up to 4 days. Freeze the sliced blondies in a freezer bag, let them thaw completely.
More Recipes You'll Love
- Small Batch Brownies
- Nutella Blondies
- Biscoff Brownies
- Brownie Blondies
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me onInstagramor Facebook so I can check it out!
Small Batch Blondies
Gabby
These small batch blondies are made in one bowl, you don’t need a mixer and they only require 8 simple ingredients. This recipe makes 8 perfect blondies!
5 from 24 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Bake 27 minutes mins
Total Time 37 minutes mins
Course Dessert
Cuisine American
Servings 8 blondies
Calories 244 kcal
Video
Equipment
1 Whisk
Ingredients
- 6 Tablespoons butter, melted (regular or vegan)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ Tablespoon vanilla extract
- ¼ teaspoon salt
- ¾ cup + 2 Tablespoons all-purpose flour
- ⅓ cup semisweet chocolate chips or chopped chocolate (regular or vegan)
Instructions
Prepare an 8x4 or 9x5 loaf baking pan with parchment paper, leaving some over the sides to make it easy to remove the blondies from the pan. Preheat the oven to 350°F.
Place the butter in a microwave-safe bowl and heat in the microwave until melted (or melt butter over the stove). Add in both sugars and whisk until the mixture pulls away easily from the sides of the bowl as you mix, with a paste-like consistency.
Whisk in the egg and vanilla extract.
Add flour and salt, then whisk until just combined. Stir in the chocolate chips.
Pour the batter into the parchment-lined pan, spreading it around in an even layer and bake for 26-36 minutes.
The top should be crackly and a toothpick inserted in the middle should come out with just a few wet crumbs on it, but not covered in batter or completely clean. The batter should also not be jiggly in the pan. Let the blondies cool completely in the pan before slicing.
Notes
Measuring Flour: Properly measure your flour using either a kitchen scaleor thescoop and level method.
Baking Time: This will vary depending on your oven, as well as your pan.
If using a glass baking dish instead of aluminium, the blondies will take longer to bake, and 9x5 loaf pans will bake slightly quicker than 8x4.
Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. Store sliced blondies at room temperature in an airtight container.
Nutrition
Calories: 244kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 21mgSodium: 153mgPotassium: 85mgFiber: 1gSugar: 25gVitamin A: 434IUCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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Reader Interactions
Comments
Ellen
Great small-batch blondies! And also too dangerously easy to whip up quickly when you’re craving something sweet!I loved the pronounced vanilla taste. I made this “as-is” the first time, and the second time I did add some more chocolate chips and also added in some peanut butter chips - delicious!
Thank you for such a great recipe!
Reply
Gabby
Thanks for your review Ellen! I'm so glad you enjoyed these brownies 🤗
Reply
Kim
Recipe came out great, I skipped the add ins and just added extra vanilla. They were so good, not too sweet.Reply
Gabby
Hi Kim! So glad to hear you enjoyed these! Appreciate you taking the time to leave a review 😊
Reply
Amanda
Moist and delicious! Definitely adding this to my rotation 🙂Reply
Gabby
Thank you for your lovely review Amanda! I'm thrilled that the recipe worked out well for you 😊
Reply
Christi
These are amazing! This will be my reoccurring go-to recipe!Reply
Gabby
Hi Christi! Thank you so much for your kind review 🤗
Reply
Sandra
Best blondies I’ve ever made. Family and coworkers absolutely love them! My go-to recipe hands down.Reply
Gabby
I am so happy to hear this, yay! Thanks for the review!
Reply
Cam
I love blondies! I was looking for a small batch recipe since I have no control lol.
I didn't have enough butter, so I cut the recipe in half. I measured all the ingredients using a kitchen scale, even half of a whisked egg. I baked them on 2, 4" mini metal tart pans and they came out perfectly chewy and crinkly on top!!! YumReply
Gabby
I'm so happy that it worked out! Thanks so much for the review 🙂
olivia
i reduced the vanilla essence to 1 tsp and butter to 5 1/2 tbsp, and the blondies came out perfect!! crinkle tops and fudgy middles as promised. this is now my go-to recipe for a weekend treat, they are incredible 🙂 thanks gabbyReply
Gabby
I'm so happy that you loved them! Thank you for the review 🙂
Reply
Aubrey
These blondies were so easy to make! They turned out great, first try. So soft and chewy, perfectly crinkly top! Love this small-batch option for when you need a treat, but not an entire 9x13 pan to yourself! Will be making these regularly! 🙂Reply
Gabby
Hi Aubrey! I am so happy that you loved the blondies, thank you for the lovely review!
Reply
Sandra
These are the best blondies ever! I have lost count how many times I’ve made since finding this recipe just a few months ago! Absolutely delicious, my family LOVES them!! Thank you so Gabby ?
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Gabby
I am so happy to hear that Sandra! Thanks so much for the review 😀
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Alexa
Unreal how good these are! I actually used Bob's Red Mill GF 1:1 Baking Flour, and they came out amazing, fyi!!! Can't wait to make these again 🙂Reply
Gabby
Hi Alexa! I'm so glad that they turned out just as delicious with the GF flour! Thanks so much for the review 😀
Reply
Lucy V
These are THE BEST blondies I’ve ever had in my lifetime. I followed the instructions to a tea. It came out perfect. I am so glad I came across this recipe!
Reply
Gabby
Yay I am so happy you loved them Lucy!! 🙂
Apoorva
These turned out amazing !!!!
My husband loves blondies and the measurements for these are perfect for a batch just for him. Thank you so much for this recipe.Reply
Gabby
Hi Apoorva! I am so glad that the blondies were a hit! Thanks so much for taking the time to come back and leave a review!
Reply
Hayden
What are the exact measurements
Reply
Gabby
Measurements are in the recipe card above where you left this comment
Reply
Lisa
I'm not a fan of bars usually but these were an easy and delicious bake to make for dessert!Reply
Gabby
Hi Lisa! I am so happy to hear that you loved the blondies so much! Thanks so much for the review!
Reply
Sindella
I made these at like 1am with heavy sweets cravings!! I just pulled them outta the oven! I doubled the recipe and used a round cake pan for it. Hopefully they taste as amazing as the batter tasted lol.Reply
Gabby
Hi Sindella! Amazing! Hope you loved them!
Reply
Kimona Crowther
They came out perfect and tasted so good!Reply
Gabby
Hi Kimona! I am so happy that you loved them! Thanks so much for taking the time to leave a review 😀
Reply
joanne
amazing. the kiddos loved them, will be making again. thanks gaby!Reply
Gabby
Hi Joanne! I'm so happy to hear that the blondies were a hit! Thanks for the review 🙂
Reply
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