Small Batch Blondies Recipe

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Small Batch Blondies Recipe :-

I’m not sure whether you feel the same way, but there are times when I just want to bake treats in little batches! When you want to prepare a dessert but don’t want to end up with a lot of leftovers or when you don’t have a lot of supplies on hand, that’s when these small batch blondies are the perfect option.

I knew I had to make a blondie version of my brownie recipe because it was such a tremendous success when I made it for a small batch. The chocolate chunk blondies that I create serve as the inspiration for my tiny batch blondies. They have the same gooey, chewy, and tempting texture as before.


Small Batch Blondies Recipe



  • 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)



In order to make it simple to remove the blondies from the loaf baking pan, prepare an 8×4 or 9×5 loaf baking pan with parchment paper, making sure to leave some of the paper over the sides. Preheat the oven to 350 degrees Fahrenheit.

The butter should be placed in a bowl that is safe for use in the microwave and heated until it melts. Alternatively, the butter can be cooked over the stove. Incorporate both sugars into the mixture and whisk it until it reaches a consistency similar to paste and can be easily removed from the sides of the bowl as you continue to mix it.

Mix in the egg and vanilla essence using a whisk.
After adding the flour and salt, whisk the mixture until it is almost completely mixed. Toss in the chocolate chips and stir.
After pouring the batter onto the pan that has been prepared with parchment paper, smooth it out in a uniform layer, and bake it for between 26 and 36 minutes.

There should be a crackling sound on the top, and if you insert a toothpick into the middle, it should come out with a few moist crumbs on it. However, the toothpick should not be fully clean or covered in batter.


In addition, the batter should not be jiggly when it is in the pan. Before slicing the blondies, make sure they have totally cooled down in the pan.

Sheet of blondies with big chocolate chunks and one blondie turned on its side



Flour Measurement: Make sure that you accurately measure your flour by using either a kitchen scale or the scoop and level method instead.
The amount of time required for baking will change based on the oven you use and the pan you use.

Using a glass baking dish rather of an aluminum one will result in the blondies taking longer to bake, while loaf pans measuring 9 by 5 inches will bake somewhat faster than 8 by 4 inches.

Details Regarding the Storage: Unsliced, store in the pan for three to four days with a tight layer of tinfoil for protection. Blondies that have been cut should be kept in an airtight container at room temperature.



  • Calories: 244kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans
  • Fat: 0.1gCholesterol: 21mgSodium: 153mgPotassium: 85mgFiber: 1gSugar: 25gVitamin A: 434IUCalcium: 21mgIron: 1mg


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