Name: 16 Irresistible Mini Blondie Squares That Steal Every Heart
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, melted; 1 cup brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1/2 cup white chocolate chips

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Oh my goodness, these mini blondie squares are my absolute weakness! There’s something magical about that soft, chewy texture paired with the rich butterscotch flavor that makes them irresistible. I first fell in love with this recipe when I needed a quick dessert for a last-minute potluck, they came together in under 30 minutes and disappeared faster than I could refill the plate!

What makes these mini blondie squares so special is how perfectly bite-sized they are. No need for plates or forks, just grab one (or three) and enjoy. The white chocolate chips add little pockets of creamy sweetness that balance beautifully with the brown sugar base. Trust me, once you try these, you’ll be making them for every party, picnic, or just because it’s Tuesday!

Why You’ll Love These Mini Blondie Squares

These little squares pack a big punch of flavor and convenience! Here’s why they’ve become my go-to treat for every occasion:

Bite-sized perfection: Just one pop-able square satisfies your sweet tooth without guilt
Rich butterscotch flavor that makes you close your eyes and sigh happily
From bowl to oven in 10 minutes flat, ideal for sudden dessert emergencies!

Perfect for Sharing

I can’t tell you how many parties I’ve saved with these mini blondie squares! Their adorable size means everyone can grab a few (or a dozen) without feeling awkward. The white chocolate chips make them fancy enough for special occasions, yet they’re still approachable enough for kids’ bake sales. Last Christmas, my neighbor actually hid the plate from her husband so she wouldn’t have to share!

Quick and Easy

Here’s my favorite part: You probably have all the ingredients in your pantry right now. One bowl for dry, one for wet, a quick stir, and boom, you’re ready to bake. I’ve made these while helping with homework, during commercial breaks, even while waiting for my coffee to brew. The hardest part is waiting those 15 minutes while your kitchen fills with that amazing brown sugar aroma!

Ingredients for Mini Blondie Squares

Gathering your ingredients is half the fun with this recipe! Here’s everything you’ll need to create these buttery little bites of heaven. I’ve learned through trial and error that quality matters here, especially with the brown sugar and butter. Trust me, splurge on the good stuff! For more great family recipes, check out this resource.

1 cup all-purpose flour: Spoon and level it, don’t scoop! This ensures you don’t accidentally pack in too much.
1/2 tsp baking powder: That tiny bit gives just the right lift without making them cakey.
1/4 tsp salt: My secret weapon, it balances all that sweetness beautifully.
1/2 cup unsalted butter, melted and cooled: I let mine sit for about 10 minutes after melting, warm but not hot enough to cook the egg.
1 cup packed brown sugar: Pack it firmly into the cup, this is where that amazing caramel flavor comes from!
1 large egg: Room temperature blends smoother, I just set mine out when I start gathering ingredients.
1 tsp vanilla extract: The real stuff, please! Imitation just can’t compare.
1/2 cup white chocolate chips: These melt into creamy pockets of joy, but save a few to sprinkle on top before baking for pretty presentation.

See? Nothing fancy, just good, honest ingredients that work magic together. Now let’s get mixing!

How to Make Mini Blondie Squares

Okay, let’s get to the fun part! Making these mini blondie squares is so simple, you’ll wonder why you ever bought store-bought treats. Just follow these steps, and you’ll have perfect little bites every single time.

Preparing the Batter

First things first, preheat that oven to 350°F (175°C). While it’s heating up, grab your mini muffin tin and give it a good greasing. I use butter or non-stick spray, making sure to get into all those little crevices.

Now, let’s mix! In a medium bowl, whisk together your flour, baking powder, and salt. Set this aside, we’ll come back to it in a minute. In a larger bowl, combine your melted (but not hot!) butter with that glorious packed brown sugar. Stir until it looks like wet sand, all smooth and dreamy.

Crack in your egg and add the vanilla. Mix just until everything comes together, don’t go crazy here! Slowly fold in your dry ingredients until you’ve got a thick, glossy batter. Now the best part, gently stir in those white chocolate chips. I always sneak a few extra because… quality control!

Baking and Cooling

Here’s my pro tip: fill each mini muffin cup only halfway. I know it’s tempting to add more, but these babies puff up beautifully in the oven. Too full, and you’ll lose that perfect square shape!

Pop them in the oven for 12-15 minutes. You’ll know they’re done when the edges turn that perfect golden brown, but the centers still look slightly soft. They’ll firm up as they cool, promise!

Now comes the hardest part, waiting. Let them cool in the pan for at least 5 minutes before gently removing them. If you try too soon, they might crumble (speaking from experience here). A butter knife helps loosen any stubborn ones. Once they’re out, try not to eat them all at once, though I won’t judge if you do!

Tips for Perfect Mini Blondie Squares

After making these mini blondie squares more times than I can count (okay, fine, I’ve lost track after batch #47), I’ve picked up some foolproof tricks to guarantee perfect results every time. These little nuggets of wisdom will take your blondies from good to “Oh my gosh, can I have the recipe?” status!

Don’t overmix the batter: This is my golden rule! Once you add the flour, mix just until you no longer see dry streaks. Overmixing develops gluten, which can make your blondies tough instead of tender. A few lumps are totally fine, they’ll disappear during baking.

The toothpick test is your friend: But here’s the catch, you want moist crumbs clinging to it, not clean. If the toothpick comes out completely clean, you’ve overbaked them. The blondies will continue cooking slightly as they cool, so pull them when the edges are set but the centers still look a tiny bit underdone.

Room temperature eggs are non-negotiable: Cold eggs can make your melted butter seize up, creating a weird texture. I just set my egg on the counter when I start gathering ingredients. No time to wait? Place the egg in a bowl of warm (not hot!) water for 5 minutes.

Let them cool properly: I know, I know, the smell is intoxicating! But resist the urge to pop them out immediately. Letting them cool in the pan for 5-7 minutes helps them set and makes removal much easier. Use a butter knife to gently loosen any stubborn ones.

Storage secret: If by some miracle you have leftovers, store them in an airtight container with a slice of bread. The bread keeps them soft and chewy for days! Just replace the bread when it gets hard.

One last tip from my many kitchen experiments: always make a double batch. These disappear faster than you can say “butterscotch bliss”! If you enjoy bite-sized treats, you might also love these mini chocolate chip cookies.

Variations for Mini Blondie Squares

One of the best things about these mini blondie squares is how easily you can mix them up! I love experimenting with different add-ins depending on my mood or what’s in my pantry. Here are some of my favorite twists that always get rave reviews:

Nutty delight: Add 1/4 cup chopped toasted pecans or walnuts to the batter for a satisfying crunch. The nuttiness pairs perfectly with the brown sugar, my dad claims this version tastes just like his mom’s!

Chocolate swap: Not a white chocolate fan? Use dark chocolate chips instead for a richer flavor. Sometimes I’ll do half white, half dark for a marbled effect that looks as good as it tastes. For another chocolate variation, check out these mini fudge brownies.

Butterscotch bonus: Stir in 1/3 cup butterscotch chips along with the white chocolate for an extra caramel kick. Warning: these disappear even faster than the original!

Spice it up: For a cozy fall version, I’ll add 1/2 teaspoon cinnamon and a pinch of nutmeg. A friend suggested adding a dash of cardamom once, and wow, game changer!

Salty-sweet: Sprinkle the tops with flaky sea salt right after baking. The salt makes the sweetness pop in the most delicious way.

My advice? Start with the basic recipe first, then get creative once you’ve got the technique down. The possibilities are endless, and half the fun is making them your own!

Storing and Serving Mini Blondie Squares

Now that you’ve made these irresistible mini blondie squares (and maybe already eaten half the batch straight from the pan), let’s talk about keeping them fresh and serving them in ways that’ll make everyone think you’re a pastry chef!

Keeping Them Fresh

I store mine in an airtight container at room temperature, a cookie tin works great if you have one. They’ll stay perfectly soft and chewy for 3-4 days this way. Here’s my little secret: toss in a slice of bread before sealing the container. The bread absorbs excess moisture and keeps the blondies from drying out. Magic!

For longer storage, you can freeze them for up to 3 months. I arrange them in a single layer on a baking sheet to freeze first, then transfer to a freezer bag. When the craving hits, just grab however many you want and let them thaw at room temperature for about 15 minutes.

Serving Suggestions That Wow

These mini blondie squares are delicious all on their own, but here are some of my favorite ways to dress them up:

Ice cream sandwich: Sandwich a small scoop of vanilla ice cream between two blondies, the warmth makes the ice cream melt just enough!
Dessert board: Arrange them on a platter with fresh berries, chocolate sauce for dipping, and maybe some mini cupcakes for variety.
Warmed with caramel: Pop them in the microwave for 10 seconds and drizzle with warm caramel sauce, heaven!
Coffee pairing: Serve alongside espresso or cappuccino for an elegant afternoon treat.

Pro tip: If you’re taking them to a party, arrange them in mini cupcake liners on a pretty tray. It makes them look fancy with zero extra effort! One batch usually makes just enough for everyone to have 2-3, though I won’t tell if you stash a few in your purse for later.

Mini Blondie Squares FAQs

I’ve gotten so many questions about these mini blondie squares over the years! Here are the answers to the ones I hear most often. Trust me, I’ve tested all these scenarios in my own kitchen (sometimes more than once!).

Can I freeze mini blondie squares?
Absolutely! These freeze like a dream. I like to flash freeze them first on a baking sheet for about an hour, then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months. When the craving hits, just grab however many you want and let them thaw at room temperature, or pop one straight from the freezer into your lunchbox for a sweet afternoon treat!

Can I use milk chocolate chips instead of white chocolate?
You sure can! I’ve made them with milk, dark, even butterscotch chips, all delicious. The white chocolate gives that classic blondie flavor, but milk chocolate makes them extra rich. Just keep the same measurement (1/2 cup) so the batter consistency stays perfect.

Why did my blondies turn out cakey instead of chewy?
Oh no! This usually happens if you overmixed the batter or used too much flour. Remember to spoon and level your flour (no scooping!), and mix just until combined. Also, check your baking powder isn’t expired, that little 1/2 teaspoon makes a big difference!

Can I make these in a regular muffin tin?
Yes, but you’ll need to adjust the baking time. For standard muffin cups, fill them 1/3 full and bake for 18-20 minutes. They won’t be quite as cute and bite-sized, but they’ll taste just as amazing. I call these “blondie muffins” when I make them this way! If you prefer other small baked goods, try these mini caramel cream cups.

Help! My blondies stuck to the pan.
Been there! Next time, try greasing the pan really well (I use butter or non-stick spray) and let them cool for at least 5 minutes before removing. A butter knife gently run around the edges helps too. If all else fails, parchment paper liners are foolproof, just peel them off after cooling.

Nutritional Information

Now, I’m no nutritionist, but I know folks like to have an idea of what they’re enjoying when they indulge in these mini blondie squares. Keep in mind that all nutritional values are estimates, they’ll vary depending on your specific ingredients and brands. My neighbor’s homemade vanilla extract probably has different calories than the store-bought kind, you know?

Each delightful little square gives you that perfect balance of sweetness and satisfaction. The brown sugar and butter create that irresistible caramel flavor we all love, while the white chocolate chips add creamy pockets of joy. They’re rich enough that one or two will satisfy your sweet tooth completely! For another rich, small dessert, consider these mini chocolate cheesecake brownies.

Remember, these are treats meant to be enjoyed in moderation (though I won’t judge if you sneak an extra one now and then!). If you’re watching specific dietary needs, you can always tweak the recipe, swap in your favorite sugar substitute or try a gluten-free flour blend. The important thing is that they make you happy when you eat them!

Share Your Mini Blondie Squares

Oh, I just love hearing about your baking adventures with these mini blondie squares! There’s something so special about sharing recipes, it’s like passing along little bites of joy. When my cousin first sent me a photo of her batch with toasted coconut sprinkled on top, I swear I could almost taste them through the screen!

If you give this recipe a whirl, I’d be over the moon to hear how they turned out. Did you add any fun mix-ins? Maybe you discovered the perfect baking time for your oven? Or perhaps you found an ingenious way to keep the kids from eating them all before the party (if so, please share your secrets!)?

Tag me if you post pictures, I live for those golden-brown edges and melty chocolate chip shots. And if you have any brilliant twists on the recipe, don’t keep them to yourself! Some of my favorite variations came from readers who got creative in their kitchens. Happy baking, friends, may your blondie squares be perfectly chewy and your cookie jars always full!

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