Maria
Indulge in the sweet simplicity of Small Batch Blondies, a delicious and easy-to-make dessert perfect for satisfying your sweet cravings. These blondies are a delightful twist on traditional brownies, offering a buttery, chewy treat that is sure to please your taste buds.
Why Make This Recipe
If you're craving a quick and easy homemade dessert, Small Batch Blondies are the perfect choice. With simple ingredients and minimal preparation, you can whip up a batch of these delectable treats in no time. Whether you're baking for yourself or surprising a friend with a sweet gesture, these blondies are a delightful option.
How to Make Small Batch Blondies
Ingredients:
- 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 (chocolate chips, nuts, or dried fruit)
Directions:
- 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, combine melted butter and sugar. Add vanilla and egg yolk, mix well.
- Stir in flour, baking powder, and salt. Fold in your choice of mix-ins.
- Pour the batter into the prepared pan and smooth the top.
- Bake the blondies for 21-23 minutes or until golden on the edges and a skewer inserted in the middle comes out clean.
- Let the blondies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Cut into squares to serve.
How to Serve Small Batch Blondies
Enjoy these blondies warm with a scoop of vanilla ice cream for a decadent dessert. They also make a great addition to a dessert platter or a sweet treat with afternoon tea.
How to Store Small Batch Blondies
Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Tips to Make Small Batch Blondies
- Ensure the melted butter is not too hot when adding it to the sugar mixture to prevent cooking the egg yolk.
- Experiment with different mix-ins to customize the flavor of your blondies.
- Do not overbake the blondies to maintain their chewy texture.
Variation
For a gooey and extra sweet variation, swirl in some caramel sauce or dulce de leche into the blondie batter before baking.
Small Batch Blondies
Ingredients
Ingredients
- 95 grams unsalted butter, melted
- 90 grams brown sugar
- 1 teaspoon vanilla extract
- 140 grams plain flour or all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Mix-in’s of your choice (chocolate chips, nuts, or dried fruit)
Instructions
Directions
- Preheat oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line a 9 by 5 inch loaf pan with parchment paper.
- In a large bowl, combine melted butter and brown sugar. Add vanilla extract and egg yolk; mix well.
- Stir in flour, baking powder, and salt. Fold in your choice of mix-ins.
- Pour batter into the prepared pan and bake for 21-23 minutes or until golden on the edges and a skewer inserted in the middle comes out clean.
- Let the blondies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.
