I've never had blondies but have read about it in some American magazines for years. It intrigued me enough to put it in my list of things to bake if I have a chance. One came up recently when a colleague had a leaving do where we usually bring all manner of snacks and sweet things for everyone to partake.
My verdict? It's essentially a cookie dough baked in the shape of a bar or square. The dough have to be light in colour of course, afterall 'blondie' is the name. So nothing really like a major discovery here but it is delicious just the same. I adapted the recipe from the excellent The New Best Recipe (by Cook's Illustrated) cookbook.
230 g [1 3/4 cups] plain flour
1 tsp baking powder
1/2 tsp fine salt
185 g [3/4 cup] unsalted butter - melted and cooled
300 g [1 1/2 cups packed] light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
200 g [1 cup] chocolate chips (milk, dark, white, or combination)
1 cup pecans (or walnuts, macadamia nuts) - chopped
- Preheat oven to 180°C/fan 160°C/350°F.
- Grease and line a 13x9-inch baking pan with baking parchment.
- Combine the flour, baking powder, and salt in a bowl. Set aside.
- Mix the melted butter and brown sugar in another bowl.
- Add the eggs one at a time while whisking.
- Add vanilla and mix well.
- Fold the flour mixture into the egg mixture. Do not overmix.
- Next, fold in the chocolate chips and nuts and mix well.
- Pour into the prepared baking pan and bake for 23-25 minutes.
- Cool completely in the pan a wire rack.
- Remove from pan and transfer to a cutting board and cut into bars.