Blondies

Published July 1, 2005.

Why this recipe works:

For a blondie recipe that would produce bars that were chewy but not dense and sweet but not cloying, we used equal parts light brown sugar and flour but reduced the usual amounts of butter and eggs and added baking powder for extra lift. To boost the flavor of our blondie recipe, we added… read more

For a blondie recipe that would produce bars that were chewy but not dense and sweet but not cloying, we used equal parts light brown sugar and flour but reduced the usual amounts of butter and eggs and added baking powder for extra lift. To boost the flavor of our blondie recipe, we added several stiff shots of vanilla, oven-toasted the nuts, and used a mixture of white chocolate and semisweet chocolate chips.

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Makes 36

Be very careful not to overbake the blondies; they dry out easily and will turn hard. Start checking the oven a couple of minutes before they will be done. If you can't find our recommended brand of white chocolate chips, coarsely chop a good-quality white chocolate bar.

Ingredients

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