The Best Blondies Recipe
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The Best Blondies

By: USA WEEKEND Pam Anderson  
"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!"

Rating: This weblink has been rated 12 times with an average star rating of 3.8 Read Reviews (9)

Rate/Review | 306 people have saved this

Prep Time:
10 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 2 dozen
 

Ingredients

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 pound unsalted butter
  • 3 cups packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract

Directions

  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.

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
  • This recipe was originally featured in the USA WEEKEND article Picnic-perfect Pasta Salad on May 21, 2006.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Find the Perfect Recipe from Pam Anderson.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 278 | Total Fat: 12.3g | Cholesterol: 58mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2007 by haley 
these are SOO good! i added half a cup of semi-sweet chocolate chips. they are great! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2009 by CanAmMom 
I was a little worried about this recipe because there were so many conflicting reviews. I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2006 by Pjay 
Recipe has too much sugar, and shortening MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2008 by MarieM 
I reduced the sugar to 2 cups and the butter to 2 sticks after reading other reviews about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2008 by kkthecook 
these are delicious!i followed the recipe exactly how it was! very rich and filling but good!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by kokirikitten 
No complaints about these blondies, very sweet, very moist. I like mine a bit gooey so I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2008 by Matt 
Proportions yielded a far too sweet blondie. Have not tried with less sugar, so please comment... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2009 by soul-hugger 
This was certainly edible, but really was without flavour. I'm glad I tried a piece before... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by Allan 
This recipe makes a wonderful cake if you accidentally double the eggs when you're making it.... MORE

 
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