I don’t know how to properly describe Blondies. They’re like brownies but made out of cookies. They’re soft and cookie like…but not fudge-y and aren’t made of cocoa. In other words, they are utterly delicious. These would make an excellent Valentine’s Day treat…just sayin’.
I stumbled across this recipe in Cook’s Illustrated and haven’t looked back since. These blondies are soft, dense, and full of white and milk chocolate chips. They’re everything a blondie should be, but are somehow…better. What’s the secret? The heavy dose of vanilla (trust me!). So don’t skimp and use a good quality vanilla. It’ll be the difference between a good dessert and a memorable one.
Best Blondies Ever (adapted from this recipe in Cook’s Illustrated)
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
- 1 1/2 cups packed light brown sugar
- 2 large eggs, lightly beaten
- 4 teaspoons vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
1. Preheat oven to 350 degrees (F). Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they’re done. Grease foil-lined pan with butter or oil.
2. Whisk flour, baking powder, and salt together in medium bowl; set aside.
3. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
4. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares, serve, and let the rave reviews roll in.