Blondies

Recipe courtesy Bobby Flay, 2007

Show: Throwdown with Bobby FlayEpisode: Blondies

Rated: 4 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
30 min
Level:
Easy
Yield:
18 to 36 squares

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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Ingredients

1 1/2 sticks unsalted butter, plus butter for pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown muscovado sugar
1/2 cup dark brown muscovado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/4 cup plus 2 tablespoons toffee chips
1/2 cup coarsely chopped toasted almonds

Directions

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

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Comments & Reviews

recipe Blondies
David Carmichael, CA 11-11-2009
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delicious, but take much longer to cook
Rated: 5 stars out of 5

I have made these quite a few times and definitely love them. I have used the muscovado sugar and regular brown sugar and I... am not sure I notice the difference. Each time I am blown away that they took so much longer to cook than the recipe calls for. I am using a glass dish and have tried several sizes with the same results. I also find the edges cooked completely far before the center. No matter what they always taste great and don't last long!Read more
recipe Blondies
Logan-Conrad Aurora, IL 10-25-2009
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Dangerously Good
Rated: 5 stars out of 5

These were spot on delicious. I have made blondies before but these were just so amazingly good. I made them for a get... together and they were a hit. Bobby, these were awesome. I can not imagine how some of the 1 star reviewers were not able to create these successfully but hey baking is not for everyone.Read more
recipe Blondies
Danielle Marietta, OH 10-15-2009
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confused
Rated: 4 stars out of 5

This sounds like a good recipe but on the throw down show you made it sound as though you had never made blondies before.... Please explain.Read more
recipe Blondies
Juliet Los Alamitos, CA 09-28-2009
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Delicious!
Rated: 5 stars out of 5

The blondies were amazing. They were very moist and the toffee pieces added a delicious touch. I omitted the nuts and the... they were still good. I just used regular light brown sugar and they came out perfectly. They took a while to cook, but it was worth it. My whole family ate them in two days. They are so moist and chewy. They are some of the best blondies I've hadRead more
recipe Blondies
Lori Brooklyn, NY 08-12-2009
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Great and Easy Go To Dessert
Rated: 5 stars out of 5

I've made these a few times now and everyone just loves them. They are super rich and decadent. Instead of the toffee, I... too have broken up a Skor bar and thrown it in, and everyone seems to enjoy chopped walnuts a bit more than the toasted almonds. The first time I made them, I realized that the timing is a little off, so you do have to keep an eye on them, but my husband loves them. He bought a blondie from a big NYC bakery, and said that it wasn't nearly as good as these. Read more
recipe Blondies
jane Narragansett, RI 08-02-2009
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WONDERFUL!
Rated: 5 stars out of 5

I made these Blondies with a combination of light and dark brown sugars, milk chocolate chips, eliminating the toffee bits. I... baked it in an8x101'2 " pan. Start checking at 25 minutes with the toothpick test. Let cool thoroughly. Cut into small squares as they are very rich. Very pretty in small papers on a mixed cookie tray! These freeze very well wrapped tightly in foil. I used whole almonds as that was what I had, and the almonds look very nice when cut.Read more