Brownies for One
Blondie for One
By SVI SWEET
One soft and chewy blondie with rich brown sugar flavor, buttery vanilla notes, and lightly golden edges — baked in a single-serving portion with no leftovers.
Servings
1 blondie
Prep
10 min
Cook
18–22 min
Total
28–32 min
Difficulty
Easy
Calories
≈ 520 kcal
Protein
≈ 5 g
Fat
≈ 24 g
Carbs
≈ 70 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Unsalted butter, melted28 g
- Light brown sugar35 g
- Milk12 g
- Vanilla extract½ tsp
- All-purpose flour45 g
- Baking powder⅛ tsp
- Fine saltPinch
How to Make It
One blondie, step by step.
Mix the butter and sugar
Add the melted butter and brown sugar to a small bowl. Stir until smooth and well combined.
Add the wet ingredients
Stir in the milk and vanilla extract until the mixture is smooth and glossy.
Add the dry ingredients
Add the flour, baking powder, and salt. Stir just until no dry flour remains. Avoid overmixing.
Transfer to the baking dish
Spread the batter evenly into a lightly greased small oven-safe ramekin or baking dish about 10 cm (4 inches) wide.
Bake
Bake at 175°C (350°F) for 18–22 minutes, until the top is lightly golden and the edges are set while the center still feels slightly soft.
Cool before serving
Let the blondie cool in the dish for about 10 minutes. It will continue to set as it cools and develop a soft, chewy center.
Step-by-Step
See how it comes together.
Step 3
Add the dry ingredients
Step 4
Transfer to the baking dish
Step 5
Bake
Video
Watch the recipe.
SVI SWEET Tip
Take it out while the center still feels slightly soft.
A blondie continues to set as it cools. Baking until the center feels completely firm can make the finished blondie dry instead of soft and chewy.
Substitutions
Make it work with what you have.
Brown sugar
Dark brown sugar can be used instead of light brown sugar for a deeper caramel and molasses flavor.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the same small quantity.
Butter
Salted butter can be used instead of unsalted butter. If using salted butter, leave out the additional pinch of salt.
Optional add-ins
You can fold in a small handful of white chocolate chips, chopped chocolate, or nuts if you want extra texture, but the blondie is designed to work without any add-ins.
Storage
Best enjoyed fresh.
Room temperature
The blondie is best on the day it is baked. If needed, store it in an airtight container at room temperature for up to 2 days.
Reheating
Warm the blondie in the microwave for about 8–10 seconds if you prefer the center softer and slightly warm.
Freezing
Once completely cooled, wrap the blondie well and freeze it in an airtight container for up to 1 month. Thaw at room temperature before serving.
FAQ
A few helpful answers.
What is the difference between a blondie and a brownie?
A blondie gets its main flavor from brown sugar, butter, and vanilla rather than cocoa or melted chocolate, giving it a caramel-like flavor and golden color.
Why is my blondie still soft in the middle?
A slightly soft center is ideal when the blondie first comes out of the oven. It continues to set as it cools and becomes chewy rather than dry.
What size baking dish should I use?
A small oven-safe ramekin or baking dish around 10 cm (4 inches) wide works well for this single-serving recipe.
Can I add chocolate chips?
Yes. Fold a small amount of white, milk, or dark chocolate chips into the batter before baking if you want an extra chocolate element.
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