Small Batch Blondies Recipe – Simplest Recipe Ever : My all-time favorite small batch blondies have got to be these! They may be prepared in just one bowl, have the ideal crinkle top, and don’t even require a mixer. This recipe yields 8 flawless blondies with just 8 basic ingredients!
I don’t know about you, but occasionally all I want to do is bake treats in little batches! If you want to prepare a dessert without having a lot of leftovers or if you don’t have a lot of ingredients on hand, these small batch blondies are ideal.
Small Batch Blondies Recipe – Simplest Recipe Ever
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
To help removing the blondies from the pan easier, line an 8 x 4 or 9 x 5 loaf baking pan with parchment paper, leaving some hanging over the sides. Set oven temperature to 350°F.
Put the butter in a bowl that is safe to be microwaved and warm it there until it melts (or melt it on top of the burner). Add both sugars and whisk until mixture forms a paste-like consistency and easily pulls away from the sides of the bowl as you mix.
Add the egg and vanilla essence and whisk.
Whisk in the salt and flour just until incorporated. Add the chocolate chunks and stir.
Pour the mixture into the pan that has been prepared with parchment paper, level it out, and bake for 26 to 36 minutes.
A toothpick inserted in the center should come out with only a few damp crumbs on it, not fully clean or covered in batter, and the top should be crisp.
Additionally, the batter in the pan shouldn’t be jiggly. Before slicing, allow the blondies to cool completely in the pan.
NOTES
Measuring Flour: Use a kitchen scale or the scoop and level method to accurately measure your flour.
The amount of time needed for baking will vary based on your oven and pan.
The blondies will take longer to bake in a glass baking dish than they will in an aluminum one, and 8×4 loaf pans will bake slightly more quickly than 9×5 loaf pans.
Guidelines for Storing: Keep unsliced in the pan for three to four days, carefully covered with tinfoil. Sliced blondies should be kept in an airtight container at room temperature.
NUTRITION
- Calories: 244kcal
- Carbohydrates: 35g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 4g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 0.1g
- Cholesterol: 21mg
- Sodium: 153mg
- Potassium: 85mg
- Fiber: 1g
- Sugar: 25g
- Vitamin A: 434IU
- Calcium: 21mg
- Iron: 1mg
