Community Pick
Blondies
"This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe.
Enjoy!
ZWT REGION: United States."
photo by pies & cakes & cookies ohmy!
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 4 ounces unsalted butter, more for the pan
- 1 1⁄2 cups firmly packed dark brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 1⁄2 teaspoons vanilla extract
- 5 ounces all-purpose flour (1 cup plus 2 tbsp)
- 1⁄4 teaspoon salt, scant
- 2 ounces coarsely chopped toasted pecans (3/4 cup)
directions
- Position an oven rack on the middle rung.
- Heat the oven to 350°F.
- In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the sugar has dissolved.
- Cook, stirring, about 1 minute longer--the mixture will bubble but should not boil.
- Set the pan aside to cool for about 10 minutes.
- Meanwhile, butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
- Stir the egg, egg yolk, and vanilla into the cooled sugar mixture.
- Add the flour, salt, and nuts, stirring just until blended.
- Pour the batter into the prepared pan.
- Bake until the center is springy when touched (the top may still look doughy) and a toothpick inserted in the center comes out clean (it's fine if there are a few moist crumbs clinging to it), 25 to 35 minutes.
- Set the pan on a rack until it's cool enough to handle.
- Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment.
- Flip the baked brownie back onto the rack to cool completely.
- Cut into squares with a sharp knife.
- This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.
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Reviews
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One of the best things I've ever made, SO in love! I added white chocolate chips and that is the way to go! Doing butterscotch chips next time :D
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These are amazing! Every time I make them I get rave reviews. So perfect for the holidays! -
These aren't like blondies really - they're way better. Chewey, pecany.... and great. A total keeper! -
uugh........these are too sickeningly sweet. Not at all like the blondies I remember. I should have known since the main ingredients are sugar and butter. Can't wait till someone else finishes them...
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No stars! It was such a weird texture-I don't know what I did wrong. I followed the recipe exactly-and was NOTHING like a brownie, and the flavor was NOTHING like a blondie. I don't know what this was supposed to be, but no one here liked it!
see 16 more reviews
Tweaks
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WOW! These were fantastic. Exactly like brownies in texture, but with a caramel flavor instead of chocolate. They even had that lovely crinkly top like brownies! I followed the recipe exactly, except I added 1/3 cup of toasted chopped almonds and 1/3 cup of sweetened flaked coconut which I chopped a bit to make it less stringy. I did have a little trouble determining when the brown sugar/butter mixture was done cooking - it never did seem to melt properly - but I cooked it for several minutes and it must have worked because the finished product was exactly as I'd hoped it would be - chewy and delicious! As another reviewer mentioned, I also cut them small, because they are almost candy-like, they're so rich and sweet. Thank you so much for this wonderful recipe, kiwidutch! Update: I've now made these three times and can still say it's one of the best bar recipes I've ever eaten. I tried adding dried cherries as well as almonds and coconut (1/3 cup each) and I can highly recommend it. You can also add 1/2 tsp. almond extract but I would leave in the full amount of vanilla for richness. Terrific! -
Easy to make, super yummy, they were all gone from the plate before I knew it. I made them for a kids party, so I added m&ms instead of pecans.
RECIPE SUBMITTED BY
kiwidutch
Netherlands
