Photo: Platinum Blondies Recipe
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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By AndiePanda
Provo, UT
on March 17, 2013
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Absolutely delicious! I didn't stick to the recipe religiously - I used roughly crushed Oreo's instead of pecans because I used it to make a cookies-n-cream trifle. But batter to finished product, they were delightful! I'll definitely be using this recipe again in the future.
By Dawn in KC
Kansas City, MO
on March 05, 2013
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They came out ok, but a little raw-tasting in the middle. The toothpick came out clean after 25 min, but if I make these again I will let them go the full 30 mins.
By zackle_10123246
marshfield, MA
on October 08, 2012
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very very delicious.!!!!!! If it isn't broken--- don't fix it!!!!!Not to criticize another cook but to the reviewers below, you must have done something wrong. These are very moist and chewy, Some ovens run hot and using a larger than specified pan will spread out the dough too much and cause them to overcook. . It is not the recipe that failed but the cooks.
my children bake these all the time with their own adaptions. That is the beauty of a blondie. You can make them into whatever you want. My husband's favorite is as written with white chocolate and pecans. Macadamias are wonderful too but too expensive. I like milk chocolate chips. To each his own variation. Try recipe as written, then make it your own. It is always a good idea to have an oven thermometer and adjust as necessary, and keep in mind glass bakes faster than aluminum or silicone so be mindful of the pan you are baking in.
Read all 56 reviews