The Best Blondies

The Best Blondies

34
USA WEEKEND Pam Anderson 0

"What's a brownie without chocolate? A blondie, of course! Make it your own by adding your choice of dried fruits, nuts, and yes, even chocolate!"

Ingredients 1 h {{adjustedServings}} servings 279 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Adjust oven rack to lowest position; heat to 325 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Fit a12-by-18-inch piece of heavy-duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan; coat foil with cooking spray.
  2. Whisk flour, baking powder and salt in a small bowl. Then, heat butter and brown sugar in a large pan until bubbling hot. Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients, into eggs. Stir in optional add-ins (if using chocolate, let batter cool slightly first).
  3. Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes. Remove from oven and let cool for five minutes. Pull blondies from the pan using foil handles and set on a wire rack. Cool completely before cutting into 24 pieces.
Tips & Tricks
Best Ever Popcorn Balls

This snack is sweet, savory, and crunchy--and even low in fat.

The Best Rolled Sugar Cookies

See how to make the ultimate sugar cookie from scratch.

Footnotes

  • Optional
  • 3 cups add-ins, including dried fruit (cranberries, cherries, raisins, apricots or dates); coarsely chopped nuts (pecans, walnuts, almonds, hazelnuts, macadamia nuts); and/or semisweet, bittersweet or white chocolate chips
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 34

  1. 40 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
CanAm
2/27/2009

I was a little worried about this recipe because there were so many conflicting reviews. I made them exactly as the recipe called (except I used regular butter instead of unsalted, I like the extra bit of saltiness if it is noticable at all!) I added about 1 1/2 cups of mini chocolate chips. I got impatient and stirred them into the warm butter-sugar mixture and got a little marbling. They came out PERFECT! My fussy family could not get enough and gobbled them up. I noticed that by watching them very, very closely and taking them out the moment they were done, I completely avoided the hard, inedible edges that usually accompany brownie type bars. I am making these again!! This time with nuts and chocolate. Mmmm...heaven!

jessi
5/24/2010

Oh man, so delicious! As someone who doesn't really care for chocolate it might come as a suprise that I've never actually had a Blondie. I made 1/3 of the recipe in a 9x9 square pan and used dark brown sugar instead of light. They are super chewy, almost caramel-y in flavor and really satisfy the sweet tooth. :)

haley
6/28/2007

these are SOO good! i added half a cup of semi-sweet chocolate chips. they are great!