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Easy One Bowl Blondies

Easy One Bowl Blondies

Easy One Bowl Blondies

You only need 3 tablespoons of butter for these yummy, chewy bars. Toasting the pecans makes a huge difference in taste and there’s almost no cleanup if you line your pan with foil. Do not overmix or overbake. - Jenny Jones

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Makes: 16 bars

Easy One Bowl Blondies

Ingredients:

  • 3 Tablespoons butter, melted & cooled
  • 1/4 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped toasted pecans

Instructions:

  1. Preheat oven to 350° F.
  2. Line an 8 x 8-inch square pan with foil.
  3. In a bowl, stir together the butter, oil, sugar, egg & vanilla.
  4. Gently stir in the flour(s), baking soda & salt until barely combined.
  5. Fold in chocolate chips and nuts, stirring as little as possible.
  6. Spread evenly into pan and bake for 18 minutes. Do not overbake.

16 Comments on "Easy One Bowl Blondies"

  1. Francoise

    Please Jenny could you create a wonderful recipe for gluten free bread. It will be fantastic and I am sure delicious . Good luck. lot of people will be happy with your GF bread recipe . Thanks

  2. Mary

    Thank you for this simple, but delicious recipe – chocolate cookies without the trouble. I did not have the whole wheat flour, so I just used one cup of all purpose white flour and these had a wonderful taste as well as a nice consistency.

  3. JEANNINE

    thank you so much love that kind of dessert

  4. Soli

    Hi my best teacher i appreciate

  5. JennyinNC

    I cannot find whole wheat pastry flour – can I use reg whole wheat or white all purp flour? Or is there a substitute easier to find?

  6. MICHELE AKA MICKEY

    JENNY, I LOVE YOUR BUNS LOL AND BREAD!!! THANKS SO MUCH FOR YOUR VIDEO ON ARTISAN BREAD IN THE SHORTEST POSSIBLE TIME I HAVE EVER SEEN!!! I ADDED SOME OTHER FLOURS FOR DIFFERENT TEXTURE. SOME SEMOLINA, FOR A CRUSTY (SUB. OUT FLOUR). OR SELF RISING FLOUR, OR STICK WITH ALL PURPOSE WHEN IN DOUBT.

    RESPECTFULLY
    MICKEY
    AKA I HAVE LUPUS, MS AND THIS IS THE BEST THERAPY!

  7. Sharon

    Thank you Jenny for this recipe! I go to your site several times a week for recipies. You have inspired me to cook healthy and lite without giving up flavor. I love all your recipes.

  8. Maria

    Thank you Jenny. Always looking forward to receive your recipes.
    The beauty of all your recipes is that they are easy, no fuss, delicious & always prepared with your beautiful smile.
    Wishing you all the best.

    Maria

  9. judi

    i am 77 and still like looking for easy recipes. i love your recipes and still miss your talk show from years ago i never missed a show.love watching you cook .

  10. Sabell

    I made these for dessert today and they were Yummy!!! Thank you for the recipe. I’ve always wondered what Blondies were all about. Now I know. This is one of the few times I followed a recipe as written and it actually turned out Perfect; no tweaks necessary. SuperLove💛

  11. Amy

    May I use regular all-purpose white flour and get the same result?

  12. Davey

    You never cease to amaze me. Keep up your awesome recipes.

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