are regular blondies made in individual tart pans. This quick and easy Individual Blondies recipe that could be your go-to dessert recipe when you don’t know what to make. I often like to make my desserts in what I call personal size or individual portions. It’s a way to portion control and it’s also a way to stretch the desserts if there is a large crowd.
What’s nice about making a dessert in individual servings is that often you can make it in advance. This gives you additional time to prepare for the rest of the celebration be it decorating, meal planning and prepping or if/when the unexpected pops up – you’ll be ready.
Individual blondies are great for birthday parties or family gatherings and for Mother’s Day which is in a few days. Just think, you can also make a second dessert for Mom since you have more time, well maybe you’ll have more time . . . !
This is a recipe that I have been making for a couple of years . . . it’s Ina Garten’s recipe that is one dough for two recipes – chocolate chunk cookies and chocolate chunk blondies. I make the chocolate chip/chunk cookie recipe very often but I have not made blondies until now.
I’m glad I decided to make the switch from brownies (which was our favorite) to the blondies. Definitely a winner of a dessert when I recently made them in individual servings for a family gathering.
They bake up so nicely and you can offer options. Everyone can have their own individual blondie. You can also cut several in quarters for those who just want a bite or two – makes a nice bite to dunk in coffee (I caught a glimpse of grampy dunking his slice into his coffee).
- 1 cup AP Flour
- 1 cup Whole Wheat Pastry Flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 sticks butter, room temperature
- ⅔ cup light brown sugar
- ½ cup granulated sugar - (I used Monk Fruit)
- 2 tsp. vanilla extract
- 2 extra large eggs, room temperature
- 1½ cup chopped walnuts or pecans
- 1 10 oz. pkg of dark chocolate chips
- In a small bowl sift the flour, baking soda, salt and set aside.
- Add the paddle attachment to a stand mixer and cream the butter and sugars on high speed for 3 minutes until light and fluffy.
- Turn mixer to low, add in the vanilla, and add eggs one at a time, mixing well and scraping down the sides of the bowl.
- Slowly add in the sifted flour mixture and mix just until well blended.
- Using a wooden spoon or large spatula stir in the nuts and chocolate chips.
- Spread the mixture into the prepared pan and smooth over the top.
- Bake for 30 minutes if using a baking pan. Do NOT overbake. When testing for doneness the toothpick may not come out clean.
- Bake for 18-20 minutes if using tart molds or pans - timing will depend on the size/thickness of the tarts. If they are thicker than 1" bake a little longer.
- Cool completely in the pan. Cut into bars.
This Individual Blondie dessert is loaded with lots of chocolate chips and chopped nuts.
I used pecans in place of walnuts and served the blondies with a scoop of butter pecan ice cream in small jars for those who wanted “2 desserts” at once and some just wanted blondie a la mode.
I cut up the blondies then topped them with ice cream. This is one of my favorite ways to serve desserts for a larger gathering or on holidays. – No Surprise here!
Don’t be mislead by my ice cream indulgence. You can definitely keep track of the calories and portion sizes serving individual blondies by slicing them and swapping out the ice cream for fresh berries for a sweet indulgence.
If you prefer brownies you might enjoy this easy Brownie Pie: