Baking · Blondie bars
Dark Brown Sugar Blondies
Dark brown sugar supplies the caramel color and deeper molasses flavor in these unfrosted bars. Melted butter makes a dense batter that bakes into a chewy crumb rather than a fluffy cake.
Illustrative image
- Total
- 65 min
- Active
- 15 min
- Servings
- Calories
- 117 cal / serving
- Difficulty
- Medium
Ingredients · 16 servings
- 3/4 cup packed dark brown sugar
- 1 cup all-purpose flour
King Arthur All Purpose Flour - 2 2 #2 # · $6.67 - 1 teaspoon vanilla extract
- 8 tablespoons unsalted butter
- 1 large egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine saltpantry staple
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Prepare and melt
Heat the oven to 350°F and line an 8-inch square metal pan with parchment. Melt butter in a small pan over low heat for about 3 minutes; remove from heat and cool for 5 minutes.
⏱ 3 min⏱ 5 min
Whisk the batter
Whisk the warm, not hot, butter with brown sugar until smooth. Beat in egg and vanilla, then fold in flour, baking powder and salt just until no dry pockets remain; do not taste raw batter.
Spread in pan
Scrape the thick batter into the prepared pan and level into the corners with a spatula so the middle and edges bake evenly.
Bake until set
Bake for 20 to 22 minutes until edges are golden, the center reaches 160°F (71°C), and a tester shows moist crumbs without wet batter. Bake longer if any liquid batter remains.
⏱ 20–22 min
Cool and slice
Cool in the pan for 20 minutes, then lift onto a board and cut 16 squares. The cooling time totals 25 minutes including the butter; cool completely before packing.
⏱ 20 min⏱ 25 min
Nutrition per serving estimated
1 serving = 1 small blondie
- Calories
- 117
- Protein
- 1.5 g
- Carbs
- 14.8 g
- Fat
- 6.1 g
- Fiber
- 0.3 g
- Sugar
- 9 g
- Sodium
- 57 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Read recipe →Tips and substitutions
Pack brown sugar firmly into the measuring cup for a consistent ratio.
Use a metal pan; glass can keep cooking the edges after the center is done.
Light brown sugar can replace dark brown sugar, giving a milder molasses note and paler bars.
Firm dairy-free baking sticks may replace butter. A labeled gluten-free flour blend can replace wheat flour, though the texture may be more crumbly.
Storage, serving and make-ahead
Storage
Cool fully and store airtight at room temperature for up to 3 days. Freeze squares separated by parchment for up to 1 month.
Serving suggestions
Serve small blondies as a baking-day treat with unsweetened tea, or pair with sliced tart apples for contrast.
Make ahead
Bake up to a day ahead for cleaner cuts after complete cooling. Wrap the cooled slab, then slice shortly before serving.
Allergens and product labels
Contains: wheat, milk, egg.
Check each product label for allergen details.
Questions about this recipe
Why use dark brown sugar here?
Its stronger molasses flavor is the main character of these plain blondies. Light brown sugar works but produces a milder result.
Should the tester come out completely dry?
A few moist crumbs are fine, but wet batter is not. Confirm the center temperature and let the bars set during cooling before cutting.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.