Small-Batch Toaster Oven Blondies
These small-batch blondies are perfect for satisfying your sweet tooth without making a huge batch. They're chewy, buttery, and filled with rich vanilla flavor, all baked up in your trusty toaster oven.
Why This Works in a Toaster Oven
This recipe is designed for a toaster oven, ensuring the perfect batch size and even baking without overheating your kitchen.
Toaster Oven Setup
- Temperature: 350°F (175°C)
- Setting: Bake
- Convection: No
- Rack Position: Middle
- Pan Size: 9 x 6 in (23 x 15 cm)
- Batch Size: 6 blondies
- Cook Time: 18–22 minutes
- Rotate Pan: Yes, halfway through
- Ready When: The edges are golden brown and the center is set but still soft.
💡 No convection setting? You're all set — this recipe uses the regular Bake setting, so any toaster oven can make it, with or without a convection button.
Ingredients
Blondie Batter
- 1/4 cup (57 g) unsalted butter, melted
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Add-ins
- 1/4 cup (45 g) chocolate chips
- 1/4 cup (30 g) chopped nuts (optional)
Equipment
- Toaster oven
- 9 x 6 in (23 x 15 cm) baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cooling rack
Instructions
- Preheat your toaster oven to 350°F using the Bake setting.
- Line a 9 x 6 in (23 x 15 cm) baking pan with parchment paper, leaving a bit of overhang for easy removal.
- In a mixing bowl, whisk together the melted butter and brown sugar until smooth.
- Add the egg and vanilla extract, whisking until combined.
- Stir in the flour, baking powder, and salt until just mixed.
- Fold in the chocolate chips and nuts, if using.
- Spread the batter evenly in the prepared pan.
- Bake on the middle rack for 18–22 minutes, rotating the pan halfway through, until the edges are golden brown and the center is set but still soft.
- Allow to cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a cooling rack to cool completely before slicing.
- Enjoy every chewy, buttery bite of these perfectly portioned blondies!
How to Know It's Ready
Look for golden brown edges and a set but soft center.
Troubleshooting
- If the edges are browning too quickly, cover loosely with foil halfway through baking.
- Ensure all ingredients are at room temperature for better mixing.
- If your toaster oven runs hot, start checking for readiness 2 minutes early.
- Use a light-colored pan for more even baking.
Storage and Reheating
Store blondies in an airtight container at room temperature for up to 3 days. To reheat, warm in the toaster oven at 325°F for 5 minutes.
Variations
- Add 1/4 cup (30 g) of white chocolate chips for a twist.
- Mix in 1/4 cup (28 g) of dried cranberries for a fruity touch.
- Sprinkle sea salt on top before baking for a salted caramel flavor.
- Use dark brown sugar for a deeper molasses flavor.
- Add 1 teaspoon of cinnamon to the batter for a spiced blondie.
FAQ
Can I make these blondies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
What can I use instead of chocolate chips?
You can use butterscotch chips, peanut butter chips, or chopped dried fruit.
How do I prevent my blondies from being too dry?
Be careful not to overbake them. Keep an eye on the doneness cues and check early if your toaster oven runs hot.
Can I double this recipe?
Yes, but you'll need to adjust the pan size and possibly the baking time. A larger toaster oven might be necessary.