Gooey One Bowl Blondie Cookies

These blondie cookies are so easy to make in one bowl and are ready in less than and hour. They are super gooey on the inside and have crispy and shiny crackled tops. They also have a sweet vanilla taste and almost caramel like flavor, and are perfect to bring to potlucks or barbecues!

Blondies are one of my favorite desserts to make. Like my one bowl brownie recipe, these blondies come together in one single bowl and can be made in about 40 minutes. They are thick, buttery, and gooey, and are studded with rich semi sweet chocolate chips throughout. They taste just like a brownie but without the chocolate!

Why you’ll love this recipe

• These are a gooey delicious dessert that can be made in about 40 minutes without a mixer.
• You only need to dirty one bowl to make these.
• You can add in any fun toppings that you want.
• They are thick, chewy, and delicious!

Ingredients needed

• Unsalted Butter- You’ll use melted butter which makes these blondies gooey
• White Sugar– Sugar is used for sweetness and texture
• Eggs– Eggs give structure to the blondies
• Vanilla Extract– Vanilla gives flavor
• All Purpose Flour– This is the base of the recipe
• Baking Powder– Baking powder helps the blondies rise in the oven.
• Kosher Salt- Kosher salt helps bring out the flavor. It is not the same as table salt, please use only kosher salt.
• Semi Sweet Chocolate Chips– I like the taste of semi sweet chocolate chips but you can use whatever you have on hand.

How to make blondie cookies

Step 1- In a microwavable safe bowl, melt the butter and let it cool for 2 minutes. Then add in the sugar, eggs, and vanilla. Stir with a whisk to combine.

Step 2 – Add in the flour, baking soda, and kosher salt, and mix to combine. Switch to a spatula so it is easier to mix.

Step 3– Add in the chocolate chips and stir until they are evenly spread throughout.

Step 4- Spray a 8×8 inch pan with baking spray or line with parchment paper, and pour the batter inside. Bake the blondies for 35 minutes. You’ll know the blondies are done when the edges are golden brown and the top is crinkled! You can press down lightly with your finger in the middle.

The best pan for baking blondies

For this recipe I use an 8×8 pan but you can use a 9×13 and only bake them for 25- 30 minutes. Remember that they will not be as thick as if you baked them in an 8×8 pan. The best pan to use for baking blondies is in a glass, ceramic, or light colored metal pan.

Light colored bakeware distributes heat more evenly which means an even bake for your desserts. When you use a darker metal pan, it can bake the tops and sides first leaving the middle of your dessert under baked.

Blondie Texture

The texture of these blondies are gooey just like brownies are. If they are more cake like then they were baked for a little bit too long.

Recipe tips

• To make these dairy free, substitute the butter for a dairy free alternative and use dairy free chocolate chips.
• Make sure to use room temperature eggs. If you use cold eggs, the batter won’t combine as well as it should which leads to the blondies not baking the correct way because the batter will be cold.
• To make gooey blondies, bake them for only 35 minutes. If you like them on the cakey side bake them for 5-7 minutes more.
• You can use any kind of chocolate you want to add into this recipe.

How to serve

The best way to serve blondies is warm so that the chocolate chips are still a little bit melted. These blondies are still delicious at room temperature but I prefer them to be warm. Some like it with ice cream on top too!

Best way to cut blondies

To cut the blondies you will need a sharp chefs knife.

1. Flip the blondies out of the pan and onto a piece of parchment paper.
2. Warm the knife under running hot water and wipe it dry.
3. Cut the blondies in half down the middle vertically which will give you two equal parts.
4. Cut those 2 halves again in half (vertically) so you have 4 parts.
5. Repeat the process by turning and following the same steps cutting them horizontally.

You should have 16 equal blondie cookies.

Storing and Freezing

Storing- Store these cookies in an airtight container for 3-5 days a room temperature.

Freezing– Allow the blondies to come to room temperature. Loosen the sides of the pan with a knife or offset spatula to release from the pan. Flip the blondies over onto plastic wrap and seal well. Put them in a freezer safe bag and freeze for up to 3 months.

Variations:

You can definitely use other things to mix into these blondies. Here are some ideas:

• white chocolate chips (see above pic!)
• nuts
• m&m’s
• a combination of all three
• caramels
• toffee bits
• shredded coconut
• basically anything

I love when you share my recipes!!