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Blondie recipe, two ways

Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sus...

Going blonde with your baked goods

Blondies are chewy brownie-like cookie bars that get their flavor from butter and brown sugar (blonde) rather than chocolate or cocoa powder (brown) in traditional brownies.
Pecan blondies

The ingredients are in fact the very same ingredients that go into chocolate chip cookies without the chocolate chips. And just like chocolate chip cookie dough, blondie batter can be baked into bars, as we've done here or baked as drop cookies.

Pecan blondies recipe

Makes 16 large bars

Ingredients:

  • 2 cups unbleached all-purpose organic flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup butter (2 sticks), softened
  • 2 cups firmly packed organic brown sugar
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans

Directions:

  1. Preheat oven to 350 degrees F. Coat a 9 x 12-inch baking pan with butter; line with parchment paper. Coat parchment with butter; set aside.
  2. In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside. In a medium bowl, using an electric mixer on medium speed, mix together butter and sugar until well-combined. Add egg and vanilla; beat until incorporated. Using a mixing spoon, stir in flour mixture until moistened. Stir in pecans.
  3. Spread batter evenly into prepared baking pan. Place pan in oven. Bake 40 to 45 minutes, turning halfway through bake time, or until a wooden toothpick comes out with a wet crumb when inserted into the center of the batter. Let cool 30 minutes. Cut into squares. Store in an airtight container up to three days or freeze up to one month.

Butterscotch-coconut blondies recipe

Makes 16 large bars

Ingredients:

  • 2 cups unbleached all-purpose organic flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup butter (2 sticks), softened
  • 2 cups firmly packed organic brown sugar
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup toasted shredded coconut
  • 1/2 cup butterscotch chips

Directions:

  1. Preheat oven to 350 degrees F. Coat a 9 x 12-inch baking pan with butter; line with parchment paper. Coat parchment with butter; set aside.
  2. In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside. In a medium bowl, using an electric mixer on medium speed, mix together butter and sugar until well-combined. Add egg and vanilla; beat until incorporated. Using a mixing spoon, stir in flour mixture until moistened. Stir in macadamia nuts, coconut and butterscotch chips.
  3. Spread batter evenly into prepared baking pan. Place pan in oven. Bake 40 to 45 minutes, turning halfway through bake time or until a wooden toothpick comes out with a wet crumb when inserted into the center of the batter. Let cool 30 minutes. Cut into squares. Store in an airtight container up to three days or freeze up to one month.

Try these other bar cookie recipes

S'mores sandwich bar cookies
Double chip bar cookies
Cherry oatmeal cookie bars

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