Cook's Illustrated Blondies

by

Food52

POSTED Wed, 8 October 2014

Serves

18

Total Time

47 MINS

Calories

263

These are the blondies you'll become known for. The key to their flavour 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)

  • Plain flour icon
    Plain 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 plain 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 - 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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