The Best Blondies

The Best Blondies

35

"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!"
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Ingredients

1 h servings 279 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

35
  1. 41 Ratings

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Most helpful positive review

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 ex...

Most helpful critical review

Waaaaaay too greasy. I was looking for the kind of blondies that the old ladies used to bring to covered dish suppers at my grandmother's church, and this isn't it. Instead of a brownie-like c...

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 ex...

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 da...

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

Waaaaaay too greasy. I was looking for the kind of blondies that the old ladies used to bring to covered dish suppers at my grandmother's church, and this isn't it. Instead of a brownie-like c...

This recipe makes a wonderful cake if you accidentally double the eggs when you're making it. (too many assistants in the kitchen)

Recipe has too much sugar, and shortening

I was torn on to give this 3 stars or 2. This is not all THAT great. Nothing to be excited about. They were OK and I really don't care for them. What really made me give this rating was the hard...

These blondies are really great. I made them almost exactly as this recipe called except I made a smaller batch and used Dark Brown Sugar (didn't have light). They are great. Very moist, buttery...

I reduced the sugar to 2 cups and the butter to 2 sticks after reading other reviews about this being too greasy and sweet. It turned out as a very flat and dry cake. It was in no way like a b...