By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 9
167 cal · 45 min
Simple Blondies
Recipe GLPR1f56ec1854b3f9
Classic butterscotch-flavored blondies with a tender crumb and rich brown sugar taste. These easy-to-make bars are perfect for satisfying a sweet craving with minimal ingredients and straightforward preparation. Soft, chewy, and deeply satisfying.
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Ingredients
1/4 cup unsalted butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions
Preheat your oven to 350°F. Lightly grease an 8-inch square baking pan with butter or cooking spray and set it aside.
In a small saucepan over medium-low heat or in a microwave-safe bowl, melt the butter completely. Remove from heat.
Stir the packed brown sugar, vanilla extract, and milk into the melted butter until well combined. Let cool for 1 minute.
Add the egg to the mixture and stir vigorously until fully incorporated and no streaks of egg remain.
In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 22-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake.
Remove the pan from the oven and allow the blondies to cool completely on a wire rack before cutting into 9 squares and serving.
Comments
Every ingredient is a supermarket staple available at any Charlotte chain, and the cost per serving is minimal—roughly $0.40, driven only by butter and brown sugar. The stated 45 minutes is honest for a brownie-style bar (10 minutes prep, 30-35 minutes baking), and the recipe is genuinely fuss-free: mix, pour, bake. These reheat well in the microwave or at room temperature, making them practical for weeknight desserts or lunch-box additions, though they do dry out slightly after two days.
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