Cook's Illustrated Blondies

by

Food52

POSTED Wed, October 8, 2014

Serves

18

Total Time

47 MINS

Calories

263

These are the blondies you'll become known for. The key to their flavor is the heavy dose of vanilla - don't skimp, and don't use artificial extract. Delicious warm or cold.

recipe-image

    INGREDIENTS


  • Pecan halves icon
    Pecan halves

    1 cup (about 100.8 g)

  • All purpose flour icon
    All purpose flour

    1 ½ cups (about 194.4 g)

  • Baking powder icon
    Baking powder

    1 teaspoon (about 5 g)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Unsalted butter icon
    Unsalted butter

    ¾ cup (about 172.8 g)

  • Light brown sugar icon
    Light brown sugar

    1 ½ cups (about 291.6 g)

  • Egg icon
    Egg

    2 (about 100 g)

  • Vanilla extract icon
    Vanilla extract

    1 ⅜ tablespoons (about 17.6 g)

  • White chocolate chips icon
    White chocolate chips

    85.12 g (about ½ cup)

  • Chocolate chips icon
    Chocolate chips

    85.12 g (about 170 ¼)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Add pecan halves to a clean medium bowl
  • 3. Transfer nuts to baking pan
  • 4. Bake until golden brown - 15 min, 175°C
  • 5. Chop medium bowl coarsely
  • 6. Line a clean baking pan with foil
  • 7. Grease
  • 8. Add all purpose flour, baking powder and salt to a clean medium bowl
  • 9. Whisk until combined
  • 10. Add unsalted butter to a clean small bowl
  • 11. Melt in microwave - low heat
  • 12. Get a clean large mixing bowl
  • 13. Transfer content of small bowl to large mixing bowl
  • 14. Add light brown sugar to the large mixing bowl
  • 15. Whisk together until combined
  • 16. Add egg and vanilla extract to the batter
  • 17. Mix until well blended
  • 18. Transfer dry ingredients to batter
  • 19. Fold until just combined
  • 20. Add white chocolate chips and chocolate chips to the batter
  • 21. Fold nuts into batter
  • 22. Transfer batter to baking pan
  • 23. Smooth
  • 24. Bake until light golden - 25 min, 175°C
  • 25. Let cool - 10 min
  • 26. Cut into squares

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