Wednesday, 2 March 2016


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
  1. Preheat oven to 180°C/fan 160°C/350°F.
  2. Grease and line a 13x9-inch baking pan with baking parchment.
  3. Combine the flour, baking powder, and salt in a bowl. Set aside.
  4. Mix the melted butter and brown sugar in another bowl.
  5. Add the eggs one at a time while whisking.
  6. Add vanilla and mix well.
  7. Fold the flour mixture into the egg mixture. Do not overmix.
  8. Next, fold in the chocolate chips and nuts and mix well.
  9. Pour into the prepared baking pan and bake for 23-25 minutes.
  10. Cool completely in the pan a wire rack.
  11. Remove from pan and transfer to a cutting board and cut into bars.

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