Katy’s Favorite Blondies are named after a great baker, Katy, who once stated that this is the only blondie recipe you will ever need. Knowing Katy, I’m sure she has still tested hundreds of others since! But these are really good blondies. On the rare occasion that I choose Blondies over Brownies, these are the Blondies I make. Just writing about them makes me want to go bake up a batch.
Blondies with Melted Butter
Katy’s Favorite Blondies are made with melted butter, so their texture is dense and smooth and not at all cakey. Not that cakey blondies are bad thing, but these are the rich textured ones that are perfect for packing with nuts and different kinds of chocolate chips.
Katy’s Favorite Blondies Pan Size
The recipe for the blondies is designed for a 9×13 inch pan. If you like really thick blondies you can squish the recipe into a 9 inch square baking pan. If you just need a smaller batch, you can cut the recipe in half and bake in an 8 inch square pan.
This is one of those desert island (or in this case, dessert island) recipes where if I had to take only one type of a recipe and the recipe were blondies it would be this one. The second one would probably be Betty Crocker Praline Bars which I’ve been making since I was a kid and which some people might call blondies even though they’re not.
For the bourbon, I recommend Blanton’s (in the blondies and with).
Mini Loaf Pan Blondies
This is one of my favorite Blondies recipes, so when we were remodeling our kitchen and I could only make small batch recipes in a toaster, I tried scaling this recipe down to fit a mini loaf pan. It worked! I’ve typed the recipe below for anyone interested. The full version is in the recipe card. Also, here’s a cross- section picture of the Mini Loaf Pan Blondies. I packed as many chips and nuts in as possible so they turned out almost candy-like.
Ingredients for Very Small Batch Blondies
You can mix the whole recipe in a 2 cup measure (or small microwave-safe bowl). I omitted the bourbon from this version.
- 2 tablespoons unsalted butter (28 grams)
- 1/4 cup light brown sugar (50 grams)
- 1 tablespoon lightly beaten egg (12 grams)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons all-purpose flour or 1:1 blend (28 grams)
- 1/16 teaspoon baking powder (omit if using self-rising flour)
- 1/16 teaspoon salt (omit if using self-rising flour
- 2-4 tablespoons semisweet chocolate chips and/or white chips
- 2 tablespoons chopped walnuts or pecans
- Optional: 1-2 teaspoons coconut
- Preheat oven to 350 degrees F. Line a petite loaf pan (2 cup capacity, 5.3 inches) with non-stick aluminum foil or parchment paper. The Blondies are sticky, so if using parchment be sure to cover every surface or grease any exposed surfaces.
- Put the butter in a 2 cup microwave-safe measuring cup or a bowl. Microwave on high for 30 seconds to melt.
- Add the sugar to the butter and stir (it will be slightly grainy). Stir in the egg, vanilla and salt.
- Add the baking powder and salt (omit if using self-rising flour, then add the flour and stir until blended. Make sure batter is cool, then stir in the chips and nuts.
- Scrape into the prepared loaf pan.
- Bake for about 20 minutes or until mixture is
- Let cool at room temperature for about 30 minutes, then transfer to the freezer for another 45 minutes or so to completely cool and set.
- Cut cold brownie into pieces and bring to room temperature before serving.
Katy’s Favorite Blondies
- 2 cups 280g/10 oz unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 230 grams melted, very warm, unsalted butter
- 2 cups packed golden brown sugar 420 grams
- 2 whole eggs
- 2 teaspoons vanilla
- 1 tablespoon dark rum or bourbon
- 2 cups bittersweet chocolate chips/ chunks
- 1 cup toasted walnuts optional – Katy leaves them out
- 1/3 cup sweetened flaked coconut optional or white chips or both
- Preheat oven to 350 F degrees F. (176 C). Line a 13×9 inch pan with parchment paper or foil. I used foil and greased only the bottom.
- Mix together the flour, baking powder and salt; set aside. Mix together butter and brown sugar. If you’ve used very hot butter, let the mixture cool for 5 minutes before beating in the egg. With a spoon or whisk, gently beat in the eggs, vanilla and rum. Stir dry ingredients into batter. Let the batter cool down if it is still warm, then stir in the chips and walnuts (optional) and coconut (if using).
- Spread in pan and bake for about 35 minutes or until pale golden and edges start to pull away from the sides (glass pan at 325 will take about 45 minutes). Let cool completely, then lift from pan and cut into squares.
Wow, can’t believe it is seven years later, and these are still my go-to baked treat. I have made them countless times, and have many friends who ask for them specifically. The recipe as given is excellent, and I have a few enhancements that I think take them over the top: I make my own brown sugar, with regular sugar (actually, organic cane sugar, so it’s a little grainier and beige in color) and a lot of molasses, so it is quite dark brown. I use a tablespoon of vanilla (also homemade.) I use Guittard dark chocolate chips and no other additions. I underbake them a bit, too. I’m telling you, they are so easy and ridiculously decadent! Thank you again so much for this fantastic recipe!
Oh, I have also made them using chopped up Lindt chocolate bars with orange. I have a friend who loves orange and chocolate together, so I made them for her once but they were a hit with everyone, so I’ve done that a few other times, too.
These blondies are beyond amazing! I make them with the semi-sweet chips and walnuts and I also make them with white chocolate chips and macadamia nuts and every time I make them they turn out awesome! Sometimes I’ll make a quick strawberry buttercream and frost the top of the white chocolate chip ones and call them strawberry blondies! Thanks for sharing this recipe – I will never go looking for another blondie recipe again 🙂
I made these last week, and yes, they are the only recipe I need. I halved the recipe and baked in an 8×8 glass pyrex dish (lined with nonstick foil). So I couldn’t do a quick cool; I just lifted them out of the dish after a few minutes and put them on a rack. They baked in exactly 25 minutes. The edges were done (chewy) and the center was very soft (possibly under done), just like I like them! I also omitted the nuts, used dark brown sugar, a little extra vanilla and a little extra rum (to my already halved recipe). I LOVE them.
These are so yummy and the recipe is so easy! This one’s a keeper, like so many other recipes you have shared with us. Thanks for such a great blog 🙂
Upstate NY Native
Hi Anna – Just came across this recipe on your site and made it minus the rum and chocolate, but kept the nuts and added date pieces. They are to die for delicious! Thanks for posting it. I am going to make a batch of the chili lime corn squares mix for the super bowl party we are attending – I think it will be a big hit. Love your site and your inventiveness!
I’m glad you like the recipe. It’s become my master recipe for blondies as well!
Just made these again…for about the zillionth time. This will always be my master recipe for bar cookies. The rum totally makes these.
Thank you for steering me to these blondie bombshells!!!! Best I’ve made yet! I did make one mistake and a few changes based on what I had around the house.. pecans, strong coffee (didn’t think beer should be the alcohol flavor!) , salty butter, but didn’t add bananas for a change!! I think next time I make them (and there will be a next time soon) I’ll add a little more salt and try 1/2 dark brown sugar…The mistake was I beat in the egg with the electric mixer….They still turned out excellent.
K.T., in this case they just add a little flavor. I think you would have been okay using some other liquid like orange juice or coffee, but it’s good you used the rum. Now you can make a rum cake :). So anyway, if you’d used Bourbon you would have had a different flavor.
Anna, I am curious what purpose the alcohol has in the recipe. As a non drinker I asked for the help of the guy at the liquor store and he informed me that bourbon and rum are very very different. Since it’s only a tablespoon I figured that either one would be fine and went with the rum. Would it be a different effect if I chose the bourbon instead?
Anyway, they turned out absolutely fabulous! Loved these and will definitely make them again and again!
I’m happy to hear you liked this blondie recipe. If you see Katy’s name by a recipe, it’s sure to be a good one. She knows how to pick them! Also, it’s cool that you’re 15 and the primary chef.
I’m embarrassed to admit that I spent a good 45 minutes searching for a recipe, not knowing what I was in the mood for. I’m fairly certain I scrolled through each and every pesky little category on your blog until I settled for these.
As the 15-year-old [primary] chef of the household, I’ve baked my way through dozens of blondie recipes and haven’t yet discovered one quite so tantalizing. Until now.
I’m happy to report my father ate half the pan in one sitting.
Your recipes are beyond incredible, every one I’ve tried. I’m somewhat addicted to browsing their photographs. At some point I must learn to control myself. I’m always hungry afterward.
THANK YOU ANNA!
Thanks for the feedback on the blondies :). Good idea about an electric fence to put around the pan. Ha.
Sorry, one more thing. I used white chocolate chips, as I didn’t have any chocolate ones on hand. I think I need to put an electric fence around the pan…
Oh, and we are the hugest ATK/CI fans! We use their family cookbook for practically everything!
Love. These. Just finished eating one, in fact. Rum is the only alcohol we had at home, good thing!
I will be returning to your blog again and again. My husband will despise me. (His dad had a heart attack in his 40’s, but I can’t help my crazy sweet tooth and love of baking!)
Blake, that’s great! Glad hot butter and 350 worked for you. I think Katy mentioned she also made these with dark brown sugar and cinnamon chips sometimes.
Oh, and I forgot to mention that these freeze well and keep well. I made these a few days ago then frozen them overnight to keep them fresh for the potluck. Then I brought some home from the potluck and they were still very good today.
These are PHENOMENAL. They will be my new go-to recipe. I followed your directions of hot butter and baked at 350. Thank you!
Hi Mariah, thanks for testing the recipe with whole wheat flour and wheat germ. Your version must taste really interesting. I’m going to try using whole wheat flour one day, but at this point I’m more excited about the various combinations of chunks you can add.
Janet, we need to warn people not to drive after eating one of these blondies. You know how drunk people can get off 1 tablespoon of rum. Your son sounds cute and so do your first graders. Let me know how the milk chocolate worked out.
I made a 1/2 batch of these today to “make up” for the cakes I made but am not serving to my family. They say I bake too much for others and they are probably correct. We haven’t tried the final product yet but my son changed the name to “Drunken Blondes” thanks to the rum. What can I say ~ he’s 15! Any, I used broken pieces of Hershey’s dark chocolate bars and, rather than nuts, I used bitty pieces of caramel(Kraft?). The batter was great so I can’t wait to try the cooled bars. We sampled a mini Root Beer Cake that I made along side the bigger ones for dessert. One of my first grade students said that I had to bring a “madehome” treat for my birthday this week. Who can argue with that?
Thanks for the great recipe. No mixer needed as you suggested.
I made these this evening using what I had on hand…..WW flours instead of AP, dark brown instead of light brown sugar…
Instead of the chips and nuts to make 3 cups, I made some “trashy bars” cleaning out the pantry: m&ms, heath peices, dark choc chips, white choco chips, pecans, the last 1/4 cup of oatmeal I had and some wheat germ.
I cannot get over the flavor of these. AMAZING. My kids just LOVE them.
Now how to keep myself from going back for more…otherwise, why did I go jogging?
Thanks for that info, Anna! Very helpful. Next time (and there will certainly be a next time) I will leave the mixer in the cupboard. Yea!
I think these really are better today. Such a great texture but still so sturdy. Fantastic, thanks to both you and Katy!
I checked with Katy and she just uses a whisk, so need to pull out the electric mixer.
Elyse, I’ll bet it’s a relief to be done with exams and hope you can enjoy yourself for a bit.
Carol, thanks for trying them so fast and giving another opinion. About the mixer, that is a good question. I only take out my electric mixer if a recipe says “beat with an electric mixer” or “beat on high” or “beat for 3 minutes” or something like that. Those are clues because the recipe really needs air beaten into it to turn out right. If I am not instruted to use a device, then I assume the recipe will be okay with a good spoon beating or whisking…which still adds air, but probably not as much as an electric mixer. I’m not saying my interpretation is correct, though. That’s just how I do things when a recipe is not very specific.
I made these today! Oh my yummy. Can’t wait to try them tomorrow, since you say they are even better. 🙂
I love blondies and am always looking for a better recipe. so I’m really glad you’ve been on this kick, Anna. So far these are looking like a good contender for my favorite, as well. I even had bourbon in the house to put in them!
Question: where ever you said “beat”, I assumed that meant with an electric mixer, and that’s what I used. But usually when I use melted butter I just stir it in by hand. Any words of wisdom? Does it matter? I kind of love it when I don’t have to get the mixer out, but I’ll gladly do it if that’s part of what makes these so good.
Oh, Anna, these blondies look like the perfect remedy for a rainy day. Delicious!! I’m so glad that you were inspired to get into the kitchen to make these. I want some! Sorry I’ve been away from blogging/commenting for so long. I just finished up with my exams and am finally getting around to my google reader 🙂 Everything looks delicious!
These look and sound good – I’ll definitely be trying them. Thanks for the recipe! Your blondie search inspired my own this weekend – reminding me of my bad experience with the Dorie recipe. I found one in Martha Stewart’s Cookies book (butterscotch, toffee & cashew) I want to try also, and one in “A Passion for Baking.” Love your idea for the Top 5 lists in each category.
UC, these are good — not gooey, but dense.
Jen, I just emailed you and recommended these
Mmmm…those look fantastic, and I’m looking for something gooey and rich to make for a party on Thursday.
Mmm, I love how adaptable blondies are! Thanks for the great tip on the shiny tops; I love that flaky top part! 🙂
P.S. By any chance, would you happen to have a CHEWY brownie recipe you might recommend? I’m a fence-sitter between the cakey/fudgy sides, but I’ve been on the lookout for a really chewy recipe (my favorite) without any success whatsoever. Any tips? I’ve been considering using bread flour… :