Easy Small Batch Blondies made from scratch. These buttery blondies are soft and chewy, and the flavour combinations are endless. This simple, one bowl recipe makes just 4-6 blondies. No electric mixer needed.
They’re finally here! 🙌🏻
Perfect Small Batch Blondies that are super quick and easy to throw together. They’re soft, chewy and caramely – everything a blondie should be. Better yet, you only need a bowl, a spoon and a handful of everyday ingredients to make a batch.
You can customise the mix-in’s to make these YOUR perfect blondies. I’m kicking things off by showing you how to make Oreo blondies, raspberry chocolate blondies and a Biscoff blondie that’ll knock your socks off.
why you will love this recipe
- It’s super quick and easy
- You don’t need an electric mixer
- The flavour combos are endless
- It makes just 4-6 servings
Recipe testing
I’m so excited to bring you another small batch recipe this week. These scaled down desserts have been everything to me this year, with lockdowns and just a family of three myself. So when a few readers suggested a recipe for Small Batch Blondies, I couldn’t wait to oblige.
I started by looking at my favourite White Chocolate Raspberry Blondies. It uses melted butter to make a very soft and chewy blondie, with a fudgy centre.
I scaled it down, but my first attempt was an oily mess. Too much butter and sugar meant the blondie was too sweet, dense and wet. I tried again, reducing the butter and sugar and adding a bit more flour. But this time, it was too dry and floury. Ugh!
Finally, I stumbled somewhere in the middle for the perfect Small Batch Blondie. One that has chewy edges, a soft, buttery centre and plenty of caramel flavour. WIN.
ingredients
You will need only seven core ingredients to make these blondies, plus the mix-in’s of your choice. See below for my epic flavour suggestions.
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- Unsalted butter: Melted butter helps to create lovely soft and fudgy blondies.
- Brown sugar: Brown sugar is absolutely key in creating the blondie’s caramel flavour and their chewy texture.
- Vanilla extract: Helps to pump up the caramel flavour.
- Egg yolk: The yolk adds moisture, helps bind and lends itself to the chewy nature of blondies.
- Plain flour or all purpose flour: Just the right amount of flour is needed – too much and your blondies will be dry.
- Baking powder: While I don’t usually add a raising agent to my brownies or blondies, I found just a tiny amount made sure these blondies were soft and moist without being too wet or oily.
- Salt: Flavour enhancer.
tips for perfect blondies
- Weigh your ingredients using a baking scale: Blondies rely on the careful ratio of butter and flour. Too much butter and your blondies will be dense and oily, too much flour and they’ll be dry and tasteless. Use a baking scale to make sure you don’t accidentally over-measure any ingredients.
- Don’t over-mix your blondie batter: Once you add the flour and the rest of the ingredients, mix gently by hand and stop once it’s combined. If you over-mix, your blondies could be dry and tough.
- Watch the baking time: It is very easy for blondies to turn from being lovely and chewy to dry and crumbly if they’re over-baked. I prefer to take mine out a minute or two early to ensure they have a chewy centre.
- Remove blondie from pan once cooked: If you leave your blondie in the pan to cool, it’s likely the edges will over-bake and go hard or crusty. Leave your blondie in the pan for 10 minutes or until it has firmed up slightly and then carefully remove it and place it on a wire rack to cool completely.
flavour combinations to try
- Oreos and M&M’s: Roughly chop 8 Oreo cookies. Fold them into the blondie batter along with 65 grams (1/3 cup) M&M’s.
- Raspberry and chocolate: Fold through 40 grams (1/3 cup) fresh raspberries (roughly torn in half) and 50 grams (1/3 cup) chocolate chips or chunks.
- Biscoff and Caramilk: Fold through 50 grams (1/4 cup) Caramilk, gold or white chocolate chips into the blondie batter. Then fold in 60 grams (1/4 cup) Biscoff cookie spread. Transfer to baking pan, then top with 6 roughly chopped Lotus Biscoff cookies.
- Orange, cranberry and white chocolate: Add zest of 1/2 orange, 30 grams (1/4 cup) dried cranberries and 50 grams (1/3 cup) white chocolate chips or chunks.
frequently asked questions
Blondies rely on the careful ratio of butter and flour. Too much flour and they’ll be dry. Use a baking scale to make sure you don’t accidentally over-measure your flour. Also, be mindful of the bake time. Over-baking can also cause your blondies to be dry.
Blondies will keep well in an airtight container at room temperature.
This recipe has been carefully created to make a small batch. For a larger quantity, tried my White Chocolate Raspberry Blondies or my Biscoff Blondies.
More small batch recipes
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Let’s Bake
Small Batch Blondies
An easy one bowl recipe for perfect blondies.
Ingredients
- 95 grams unsalted butter, melted
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 140 grams (1 cup) plain flour or all purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Mix-in’s of your choice (see notes below)
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter and sugar and gently mix together. Add vanilla and egg yolk and mix to combine.
- Stir in flour, baking powder and salt. Fold through desired mix-in’s (see below suggestions). Pour batter into prepared pan and smooth the top.
- Bake blondies for approximately 21-23 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool for 10-15 minutes before carefully transferring to a wire rack to cool completely. Cut into squares to serve.
Notes
Flavour combinations:
Oreos and M&M’s: Roughly chop 8 Oreo cookies. Fold them into the blondie batter along with 65 grams (1/3 cup) M&M’s.
Raspberry and chocolate: Fold through 40 grams (1/3 cup) fresh raspberries (roughly torn in half) and 50 grams (1/3 cup) chocolate chips or chunks.
Biscoff and Caramilk: Fold through 50 grams (1/4 cup) Caramilk, gold or white chocolate chips into the blondie batter. Then fold in 60 grams (1/4 cup) Biscoff cookie spread. Transfer to baking pan, then top with roughly chopped Lotus Biscoff cookies.
Orange, cranberry and white chocolate: Add zest of 1/2 orange, 30 grams (1/4 cup) dried cranberries and 50 grams (1/3 cup) white chocolate chips or chunks.
Nutrition Information
Serving Size: 1 slice (no mix-ins) Calories: 267 Sugar: 14.7 g Sodium: 56.7 mg Fat: 13.8 g Carbohydrates: 32.9 g Protein: 3 g Cholesterol: 64.8 mg
Jennifer says
140g is not the standard measurement for a cup of flour…so just wondering should it be a cup or 140g?
Jessica Holmes says
Hi Jennifer, 140 grams is the measurement I use in all my recipes for 1 cup of plain flour. I recommend measuring your flour using a baking scale, however if you are using cups, be sure to scoop the flour in and then level the top.
Sinéad says
I made these with orange zest, white chocolate and pecans at the weekend and they were delicious!
Thank you for making small recipes, sometimes a whole tray is just too much for two people
Jessica Holmes says
That combination sounds amazing!
Wendy says
Hi Jessica, I’m a great fan of your reliable recipes, but am struggling with this one. I use a weighing scales and am very careful. I have tried twice now and end up with a tasty cookie, but not anything brownie/cakey. Can you advise?
Jessica Holmes says
Hi Wendy, these blondies are not designed to be cakey, but they should have a soft, fudgy middle as per the photos. If you used a baking scale to measure your flour, you may have over-baked them. A few extra minutes will change the fudgy texture to be more crumbly and cookie-like. I also recommend removing the blondie from the pan as soon as you can to prevent the edges from over-cooking. Alternatively, you could try adding a tablespoon less flour next time.
Inokx says
Hi Jess. I made these blondies for my daughter to take to school. They tasted amazing. My whole family loved the blondies. Now they want me to make a bigger version of this. If I follow your White Chocolate Raspberry Blondies recipe, it will have the same texture as this one?
Thanks a lot for the wonderful recipe.
Jessica Holmes says
Hi, so glad you loved this one! And yes it should do, that’s the recipe I based this one from. I think you’ll love that one as well.
Tehmina says
Hey Jessica,can i add whole egg instead of egg yolk?
Jessica Holmes says
Hi, no I don’t recommend it. It’ll add too much moisture.
desti says
this recipe is BEST!!! the sweetness level just perfect 🙂
Jessica Holmes says
Yaaay! So happy to hear that Desti!!
Lauren says
Hi! Love your recipes 🙂 These blondies (raspberry/choc chip variation) tasted fantastic but the batter was very dough like (needing pressing into the pan) rather than a pourable consistency – any tips for next time? I weighed all of the ingredients. Thanks so much!
Jessica Holmes says
Hi Lauren, so glad you enjoyed them! The batter will be very thick (see photo above of the batter) and you do need to press it down using the spatula to spread out into an even layer. So if you weighed the ingredients, it sounds like they were spot on!
Vanessa says
These are so good, I’ve made them twice already and might or might not have had a batch all to myself. My go to choice were raspberries and chocolate.
Thank you
Jessica Holmes says
Yay! So glad you loved them Vanessa!