Small Batch Skillet Blondie for two

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When you don’t want a full pan of blondies, this is the perfect recipe: a Small Batch Skillet Blondie perfect for two!

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Small Batch Skillet Blondie - this easy blondie recipe is made for two! It mixes up in just a few minutes and is baked in a small pan or cast iron skillet. Top with ice cream for a single serve dessert!

If you follow me on instagram you may have seen my trip to Sacramento a few weekends ago, where I attended IFBC (a food blogging conference). I say “trip to Sacramento” even though I technically live 30 minutes away because I stayed at the conference hotel and pretended I was a tourist.

(Let’s be honest: I actually WAS a tourist. I’ve lived here 9 years and only been downtown about 5 times. What can I say? I don’t travel outside my bubble very much.)

The weekend started when Holly came into town a day early and we had a food blogger sleepover at my house. It was so much fun – I love that girl! Jordan is completely in love with her too, and Mel immediately looked up her blog, which is FULL of gorgeous savory recipes (and some sweets too!) and started drooling over them. I think he’s been on her site over the past week more than he’s ever been on mine! 😉

During the conference I did a LOT of eating and I realized something: Sacramento has some darn good food. One morning it was even pleasant enough to walk around (dude, it was over 100° the entire weekend) and I found some fun pastry and candy shops I just have to try. I was almost embarrassed when people were asking me for advice on where to go “since I lived there” and I was all, um, I’m just as much of a tourist as you! If nothing else, the weekend made me want to explore the city more….even though I’ll always call San Francisco “my city”.

On the second night I planned a dinner at Cafeteria 15L, the only restaurant I’d actually eaten at downtown. The food is good, the ambience is even better, and the desserts are OFF THE HOOK. I really wanted to order one of each but after an entire weekend of indulgence I just couldn’t stomach it, literally. I settled for one of my favorite things: a skillet blondie.

That was a very, very good choice.

Small Batch Skillet Blondie for two recipe

In a virtual war between brownies vs. blondies I don’t think I could pick sides. I love them both for very different reasons, but sometimes I just don’t feel like chocolate. On those days I crave a thick and rich and gooey blondie, and the one I had that night fit that bill. In fact, I was craving it again as soon as I got home so I had to immediately recreate it.

And I did. Oh, man, did I recreate it.

I took my favorite blondie recipe and cut it down in size to fit my small skillet. After all, I’m doing WW and do not need a full pan of blondies staring me in the face! By cutting the recipe down using my favorite thing – MATH! – I was able to make the perfect small batch skillet blondie that’s perfect for two! (Or one…if you’re me.)

This recipe is full of brown sugar – granulated need not apply – and produces a gooey chewy blondie recipe. You can fill this with ANY kind of mix-ins: chocolate chips, butterscotch chips, peanut butter candy, M&Ms, coconut….anything you love or have on hand. I made them butterscotch blondies because that’s what I had at the restaurant and sometimes I can’t get enough butterscotch. I added some coconut for good measure because, well, coconut.

If you’re looking for an easy blondie recipe made for two, stop looking. You found it!

Small Batch Skillet Blondie - this easy blondie recipe is made for two! It mixes up in just a few minutes and is baked in a small pan or cast iron skillet. Top with ice cream for a single serve dessert!

I can’t wait to explore more downtown and then copycat more things. Once the weather cools off, of course!

Did you make this recipe?

Skillet Blondie for 2

This small batch Skillet Blondie is the perfect recipe for two! Top it with ice cream and share it for dessert. It's an easy recipe full of brown sugar and your favorite mix-ins!


Ingredients:


  • 2 tablespoons unsalted butter, softened (I use Challenge)

  • 1/2 cup packed brown sugar

  • 1 egg yolk

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon baking powder

  • 1/8 teaspoon salt

  • 1/3 cup all purpose flour

  • 1/2 cup mix-ins (butterscotch or chocolate chips, coconut, chopped candy, nuts, etc)


 


Directions:


  1. Preheat oven to 350°F. Spray a small cast iron skillet or 4-6” cake pan with nonstick cooking spray.

  2. Mix the butter and brown sugar with a hand mixer in a large bowl until crumbly, then mix in the egg yolk, vanilla, baking powder, and salt. Mix in flour, then stir in add-ins. I used butterscotch chips and shredded coconut.

  3. Bake for about 18-24 minutes or until the outer edges and center are golden brown, but the center is still a big jiggly. Err on the side of under done, it will continue cooking as it cools and taste better a bit gooey.

  4. Serve with ice cream and caramel sauce.


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20 comments

  1. Once I find the candy shops and bakeries, it’s all over. I buy a ton of stuff, freeze half of it when I get home, and eat the other half instead of meals. I consider it my extended vacation. 🙂
    I’m glad you were able to be a tourist in your hometown! And have cool bloggy sleepovers. That sounds like major fun. So does ordering a skillet blondie. I cannot get over the chewy happiness of it!

  2. Skillet desserts for two are pretty much the best ever! I mean, even though I would still devour it all myself, it’s better than eating one meant for four or six people, right? 🙂 I love this, Dorothy! Totally calling my name!

  3. I definitely wouldn’t share this. I’d eat it so quickly that nobody would even know it existed… heh heh heh. Glad you had a great time at IFBC!

  4. That was truly such a fun weekend, you have an awesome family and I loved hanging out with them!! <3 "Off the hook" is the perfect description Cafeteria 15L. We will be visiting again!

    As for this dessert… for 2? I'm not so sure I'd be sharing it, I might have to make two batches! Looks so good!

  5. OMG, I picked up right away that you were doing WW, as I am as well. How in the world do you fit this pan of heaven into your plan? I have a hard time making something like this and then having a 1 inch square and calling it good. I want the whole thing, so I find it easier if I don’t have any, which makes me sad. I’d love to hear your ideas!

  6. I love that you made a smaller portion than a big ole pan of blondies and warm right out of that little skillet, must have been heavenly!

    I had no idea that Holly came a day early and you guys hung out. Now I’m jealous 🙂 I’m glad you had a blast!!

  7. This is perfect for when my husband and I want something sweet but don’t need a whole pan of dessert! Though I may have trouble sharing!

  8. What size “small” skillet would you recommend?

  9. Wow!!! This looks fantastic and so delicious, and the perfect size for me and my twin sister to share!!! Thanks for posting!!! 🙂

  10. Dorothy, I’ve lived here for 12 years, and probably have been to Sac as much as you 🙂 and I am SO bummed I missed the dinner…but I cannot wait to make this blondie for the kids

  11. This skillet blondie looks amazing! So gooey & brown-sugary! 

  12. I hope to make it to IFBC at some point! Nothing like a blog conference to connect “in real life” with friends and get inspired. I am so glad you had an inspirational skillet blondie that you recreated for the rest of us! Blondie and butterscotch should always be used in the same sentence! 😉

  13. This is so yummy that’s I’d eat the whole thing! No sharing involved!
    http://www.sistersweetly.wordpress.com

  14. it can be so fun to look at your town through the eyes of an outsider! Plus I mean…I live 1 hour from Cleveland and have been there yeah like a handful of times. So I get it!

    and girl-these blondies look AMAZING. I love that it doesn’t make too much and that it’s in a skillet!

  15. I think for me, this is more like skillet blondie for one! 🙂

  16. I think this has a typo. We made this with 1/2 cup brown sugar and it was way way too sweet. We even used chopped apples as a mix-in (that’s really good btw!) and the acidity of the apples cut the sugar enough to make it edible!
    Made it the second night with 1/4 cup brown sugar and it became a more manageable sweet, more in line with what I’m used to for blondies. With that tweak, this will enter our regular rotation of desserts-for-two!

  17. Hello! I’ve made this recipe so many times now, it’s dangerously easy! The first time I made it in ramekins, and while delicious they looked horrible. Definitely not the right container for this recipe. The next time I used a small non-stick pan and it turned out perfect. I add a bunch of different chocolates to mine and eat it almost immediately after it comes out of the oven. Thanks for sharing!

  18. Absolutely LOVE this recipe! I think i’ve made it about a half dozen times! I added in a few shakes of cinnamon and put in some pecans! It is so wonderfully good! And perfect fix for a sweet tooth craving!

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