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
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.
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.
- 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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Small Batch Blondies
An easy one bowl recipe for perfect blondies.
- 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)
- 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.
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.
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