Chewy One-Bowl Browned Butter Blondies Recipe for Easy Cleanup and Perfect Texture

It all started on a Sunday evening when I was honestly too tired to deal with a mountain of dishes but desperately craving something sweet and comforting. I glanced at the clock—already past 8 p.m.—and the last thing I wanted was a multi-step recipe that would turn my kitchen into a disaster zone. So, I grabbed a single mixing bowl and some browned butter I had made earlier that day (don’t ask how—it was a happy accident). The idea was simple: make blondies with chewy texture but without the usual fuss. The result? These chewy one-bowl browned butter blondies that not only satisfied my late-night sweet tooth but also saved me from a dreaded cleanup marathon.

What surprised me was how quickly this simple recipe became a staple. Friends would text me asking for the recipe after sampling them at gatherings, and honestly, I was skeptical at first—how good could blondies be when made in just one bowl? But each batch kept proving me wrong. The browned butter adds this rich, nutty depth that you don’t get with regular butter, and the chewy texture hits that perfect spot between cakey and fudgy. Plus, because everything goes into one bowl, the cleanup is a breeze. It’s like the best kind of kitchen magic—easy, delicious, and somehow comforting.

Now, I’m sharing this recipe because it’s become my go-to when I want a quick treat with minimal effort but maximum flavor. No fancy gadgets, no complicated steps—just pure, chewy bliss in a pan. If you’ve ever been skeptical about one-bowl recipes or worried about achieving the perfect blondie texture, this little gem will quietly change your mind.

There’s something quietly satisfying about a recipe that fits into your busy life yet still feels special. These blondies have that kind of charm—simple but with a little secret (that browned butter!) that makes all the difference.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings when you want something sweet without the hassle.
• Simple Ingredients: Uses pantry staples you likely already have—brown sugar, flour, eggs, and browned butter, which you can make ahead or quickly prepare.
• Perfect for Any Occasion: Whether it’s an impromptu gathering, afternoon snack, or cozy night in, these blondies fit right in.
• Crowd-Pleaser: Kids and adults alike keep going back for seconds—the chewy texture and nutty flavor make them irresistible.
• Unbelievably Delicious: That browned butter adds a deep, toasty note that makes these blondies stand out from the usual recipes.
• One-Bowl Convenience: Because all ingredients mix in a single bowl, cleanup is minimal, which means more time enjoying and less time scrubbing.

This isn’t just another blondie recipe. The secret lies in the browned butter’s rich flavor and the chewy texture that balances softness and slight resistance with every bite. I’ve been baking these multiple times a week lately (no joke), tweaking small things like baking time and sugar ratios, and honestly, it’s become my personal standard for what a blondie should be.

It’s the kind of recipe you don’t have to think twice about—just grab your ingredients, mix, bake, and enjoy. And if you share it, watch how quickly everyone asks for the recipe again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, but a few little notes will help you get the best results.

• Unsalted butter: 1 cup (227g), browned and cooled slightly (this adds a nutty richness that’s key to flavor)
• Brown sugar: 1 1/4 cups (250g), packed (use light brown sugar for a mild molasses hint)
• Granulated sugar: 1/4 cup (50g) (balances sweetness and helps with chewiness)
• Large eggs: 2, at room temperature (helps with smooth batter and structure)
• Pure vanilla extract: 1 teaspoon (choose a quality brand for best aroma)
• All-purpose flour: 1 1/2 cups (190g) (sifted for lighter texture)
• Baking powder: 1/2 teaspoon (for a slight lift)
• Salt: 1/4 teaspoon (balances sweetness and enhances flavor)
• Optional mix-ins: 1 cup (150g) chocolate chips, chopped nuts, or toffee bits (adds texture and bursts of flavor)

Ingredient tips: I recommend using a good-quality unsalted butter like Kerrygold or Plugrá for that perfect browning without burning. If you want a gluten-free option, almond flour can replace the all-purpose flour, but expect a slightly different texture. For dairy-free versions, swap the butter with a plant-based option that browns well (like vegan butter sticks).

In summer, I like swapping the chocolate chips for chopped fresh strawberries or dried cranberries for a fruity twist. Regardless of what you choose, just keep the one-bowl simplicity intact.

Equipment Needed

• Medium to large mixing bowl: Preferably heatproof if you want to brown the butter directly in it to save an extra pot.
• Wooden spoon or silicone spatula: For easy mixing without scratching your bowl.
• Measuring cups and spoons: For precise ingredient measurement (accuracy matters for texture).
• 9×9 inch (23×23 cm) baking pan: Glass or metal works fine; I personally prefer glass for even baking.
• Parchment paper or non-stick spray: To line or grease the baking pan for easy blondie removal.
• Cooling rack: Helps blondies cool evenly without getting soggy.

If you don’t have parchment paper, greasing the pan with butter or oil works just as well. For browning butter, a light-colored saucepan helps you watch the butter color shift without burning. I’ve tried browning butter in a dark pan, and trust me—it’s easy to miss the perfect moment!

Preparation Method

1. Brown the butter: In your mixing bowl or a small saucepan, melt 1 cup (227g) unsalted butter over medium heat. Stir frequently as it foams and then turns golden brown with a nutty aroma, about 5–7 minutes. Watch closely—once you see little brown flecks and smell that toasty scent, remove from heat and let cool for 5 minutes.
2. Mix sugars and butter: Add 1 1/4 cups (250g) packed brown sugar and 1/4 cup (50g) granulated sugar to the browned butter. Stir until fully combined and smooth. This helps dissolve the sugars for a chewy texture.
3. Add eggs and vanilla: Crack in 2 large eggs (room temperature) one at a time, stirring well after each addition. Then, stir in 1 teaspoon vanilla extract. The batter will be glossy and slightly thick.
4. Combine dry ingredients: In a separate small bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing—you want the batter thick but not tough.
6. Add mix-ins (optional): Fold in 1 cup (150g) of chocolate chips, chopped nuts, or toffee bits, if using. This step is where you can personalize your blondies.
7. Prepare baking pan: Line a 9×9 inch (23×23 cm) baking pan with parchment paper or lightly grease it. Pour the batter evenly into the pan and smooth the top with a spatula.
8. Bake: Place in a preheated oven at 350°F (175°C) for 22 to 26 minutes. Start checking at 22 minutes—insert a toothpick; it should come out with a few moist crumbs but not wet batter. The edges will be golden and slightly firm to touch.
9. Cool: Remove from oven and cool in the pan on a wire rack for at least 20 minutes before slicing. Cooling helps set the chewy texture and makes cutting easier.

Pro tip: Don’t rush the cooling step; warm blondies are tempting but can crumble if cut too soon. Also, if your browned butter cools too much before mixing, gently rewarm it until pourable but not hot.

Cooking Tips & Techniques

Browned butter is the hero here, but it can be tricky. I once scorched a batch by walking away—lesson learned: stay close and stir often. The butter should foam, then clear up as the milk solids brown; that’s your cue.

Using two types of sugar (brown and granulated) helps balance moisture and chewiness. Brown sugar adds that classic molasses flavor, while granulated sugar keeps the texture from being too dense.

Room temperature eggs mix more evenly and help avoid scrambling when added to warm butter, so planning ahead pays off.

When mixing dry ingredients in, folding gently keeps the blondies tender rather than tough. Overmixing develops gluten, making the texture rubbery—definitely not what you want.

Timing is key. I recommend baking a test blondie at 22 minutes, then checking every minute or so. Ovens vary, and you want that chewy middle, not a cakey or dry bar.

To multitask, brown your butter first and let it cool while measuring and whisking dry ingredients—saves precious minutes.

Variations & Adaptations

• Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free baking flour blend. The texture will be a bit softer but still delicious.
• Vegan Version: Use plant-based butter for browning and replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, set for 5 minutes).
• Flavor Twists: Add a teaspoon of cinnamon or a pinch of sea salt on top before baking for a flavor boost. You can also fold in dried cherries or orange zest for seasonal flair.
• Cooking Method: Try baking in a muffin tin for blondie bites—reduce baking time to 15–18 minutes for quick snacks.
• Personal Variation: I once tossed in chopped toasted pecans and a swirl of peanut butter; the salty-sweet combo was a total hit and added extra chewiness.

Serving & Storage Suggestions

Serve these chewy blondies slightly warm or at room temperature; either way, the texture is perfect. You can dust the top with powdered sugar or drizzle melted chocolate for extra flair.

They pair wonderfully with a scoop of vanilla ice cream or a cup of strong coffee—honestly, a match made in heaven.

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, pop them in the microwave for 10–15 seconds or warm briefly in a 300°F (150°C) oven.

Flavors actually deepen after a day or two, so if you can resist, letting them rest wrapped tightly enhances the nutty browned butter notes.

Nutritional Information & Benefits

Each serving of these chewy one-bowl browned butter blondies (recipe divided into 16 squares) contains approximately 190 calories, 10g fat, 25g carbohydrates, and 2g protein.

The browned butter provides healthy fats and a richer flavor without extra additives. Using real butter and natural sugars keeps the recipe straightforward, avoiding unnecessary preservatives.

This recipe isn’t low-calorie but offers a satisfying treat you can enjoy mindfully. For those with gluten sensitivities, substituting with gluten-free flour makes it accessible without losing the chewy texture.

As a personal note, I find this recipe hits the balance between indulgence and simplicity, letting me enjoy a sweet bite without guilt or complicated ingredients.

Conclusion

These chewy one-bowl browned butter blondies have quietly become one of my favorite quick treats. The simplicity of mixing everything in one bowl, combined with that irresistible nutty flavor, makes them a winner every time.

Feel free to tweak the mix-ins or baking time to suit your taste, but trust me—the base recipe is a keeper. The best part? Minimal cleanup means you can enjoy a homemade dessert anytime without the usual kitchen chaos.

I love how these blondies turn an ordinary day into something a bit more special, without demanding hours or fancy skills. If you give them a try, I’d be thrilled to hear how you made them your own.

Happy baking, and here’s to many sweet, chewy moments ahead!

FAQs

Can I make these blondies without browning the butter?

You can, but the browned butter adds a unique nutty flavor that regular melted butter doesn’t provide. If you’re short on time, melted butter works, but the taste won’t be quite the same.

How do I store leftovers to keep them chewy?

Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer. Letting them rest a day helps the flavors develop, and reheating slightly warms the texture without drying them out.

Can I add other mix-ins besides chocolate chips?

Absolutely! Nuts, toffee bits, dried fruit, or even white chocolate chunks work great. Just fold them in gently to avoid overmixing the batter.

What if I don’t have parchment paper—can I still bake these blondies?

Yes, greasing your pan well with butter or non-stick spray will prevent sticking. Parchment paper just makes removal easier and cleanup faster.

How do I know when the blondies are perfectly baked?

Check at 22 minutes by inserting a toothpick; it should come out with moist crumbs but no wet batter. The edges should look golden and feel firm, while the center remains chewy.

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