Platinum Blondies

Recipe courtesy Al Roker, Al Roker's Hassle-Free Holiday Cookbook, Scribner, 2003

Rated: 4 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
30 min
Level:
Easy
Yield:
16 (2-inch) squares

Times:

Prep: 20 min
Inactive Prep: 1 hr 0 min
Cook: 30 min
Total:: 1 hr 50 min

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Ingredients

3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips

Directions

Position a rack in the center of the oven and preheat the oven to 325 degrees F.

Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and white chocolate.

Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).

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Comments & Reviews

recipe Platinum Blondies
cesar arecibo, AK 08-05-2009
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the best blondies ever
Rated: 5 stars out of 5

I really dont understand the others reviews. I thought that they were delicious and I make almost everyday. My only problem... was that they were to sweet so i added semi-sweet chocolate plus the white chocolate and is heavenly. I never get tired of them and a will be making them for a long time for my family.Read more
recipe Platinum Blondies
Sarjie San Carlos, CA 03-11-2009
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Dry as Sahara desert
Rated: 1 stars out of 5

Unfortunately, this is the kind of blondies that I would not like to share with friends and family. It came out really dry... and so thick. Just bland and burnt on the edges. Followed the exact baking directions. I would try a different recipe. Read more
recipe Platinum Blondies
jen cary, NC 02-10-2009
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Fabulous Blondies
Rated: 5 stars out of 5

These blondies are great. I did change two things in the recipe, however, I left out the nuts (allergies), and I used... butterscotch chips instead of chocolate chips. This gives the blondies a great, butterscotch-y taste and makes them a little less sweet, for those who don't like sugary sweet desserts. These are the only blondies I will make from now on.Read more
recipe Platinum Blondies
null null, null 01-31-2009
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Way too sweet.
Rated: 2 stars out of 5

I don't know what these are missing, but they are just way too sweet. I won't be making the again.
recipe Platinum Blondies
null null, null 01-08-2009
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There super awesome
Rated: 5 stars out of 5

These blondies are delicios my family loved it. my only problem was that they were too sweet i added semi sweet chocolate... plus the white chocolate and they where perfect i love this cookies.Read more
recipe Platinum Blondies
Jenn Jersey City, NJ 12-08-2008
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Perfect Blondies!
Rated: 5 stars out of 5

I thought these came out great - they had great blondie texture (somewhere between cake and cookie). AFter reading the... reviews, I wasn't sure what to expect - but i was definitely very pleasantly surprised. Seems like there is a lot of flexibility to the recipe - i used dark chocolate chips and toasted pecans. They were a huge hit!Read more