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Jan 15, 2007 02:37 PM

Requesting Decadent Blondie Recipe

I'm looking for a really amazing Blondie recipe that yields a really rich and chewey, not cakey, blondie with lots of butterscotch flavor. Anyone? Thanks.

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  1. Search this board. There were two great postings before Christmas - one for Dorie Greenspan's Blondies (many people noted that they sunk a bit in the centre, though) and the Cooks Illustrated version.

    Found it! The lovely shaebones posted a paraphrased version of the CI recipe...I've copied it below for you.

    1 c pecans, chopped
    1 1/2 c shredded coconut
    1 1/2 c flour
    1 tsp baking pwd
    1/2 tsp salt
    12 Tbs unsalted butter (1 1/2 sticks) melted and cooled
    1 1/2 c light brown sugar
    2 large eggs lightly beaten
    4 tsp vanilla
    4 ounces bittersweet chocolate, chopped
    4 ounces white chocolate chopped

    Set oven @ 350. Grease and pam spray 9 x 13 glass baking dish.
    Wisk flour, baking pwd, salt in bowl, set aside
    Wisk melted butter and brown sugar til combined. Add eggs and vanilla and mix well. Fold in dry ingredients w spatula til just combined. Fold in chocolate, coconut and nuts and pour into prepared pan , smoothing top w spatula.
    Bake 25-30 minutes. DO NOT overbake. Top will be shiney,cracked and gloden brown. Cool to room temp on wire rack before cutting.

    Happy baking!

    4 Replies
    1. re: AmandaEd

      Thanks Amanda Ed. I had found the CI thread but there was no recipe and I couldn't access the site as not a member so I appreciate it. I may try this but really not into the coconut thing and not sure how the omission of the coconut would affect the blondie. Not loving the bittersweet and white chocolate combo in a blondie either. I may search for Dorie Greenspans. If they sunk in the middle, they must be really chewy right?

      1. re: laylag

        You can make the CI version without coconut and choose the chocolate you like. It will come out fine. I've made both the CI and DG version and I prefer CI's. DG's is a lot denser and heavier. Too much butter I think.

      2. re: AmandaEd

        did you try the Sugardaddy recipe the one made with coconut, pineapple and chocolate and cashews? They didn't give out their recipe and I am not sure of the quantity of above ingredients to use. thanks, linda

        1. re: AmandaEd

          I just made this recipe, and took the advice about creaming the butter and sugar and adding the eggs separately. I left out the nuts, but otherwise followed the recipe. They are awesome....much better than the toll house recipe. Thank you for enabling me to bake the perfect blondie! I just tasted them while they are still warm, so hopefully they will be just as delicious when cool.

        2. What about searching for something like a butterscotch bar? That crazy series, "Company's Coming", the spiral-bound one with slightly outdated recipes (jello-moulded fruit) actually has a delicious butterscotch bar recipe - mostly brown sugar and butter with a bit of flour. Or are you looking for something with a bit more to it?

          1 Reply
          1. re: AmandaEd

            With a bit more to it AmandaEd but I suppose I could try to adapt a butterscotch bar with add-ins.

          2. This one is from the King Arthur Cookie Companion and is rich and chewy.

            1/2 cup butter
            2 cups brown sugar
            2 eggs
            1 t vanilla
            1/8 t butter-rum or butter-pecan flavor (optional)
            1 t salt
            1 t baking powder
            1 1/2 cups flour
            1 1/2 cups chopped walnuts

            Oven to 350. Grease a 9"x13" or 11" square pan.

            Melt butter in a mixing bowl, add sugar, mixing until well-blended. Cool to lukewarm. Stir in eggs, vanilla, flavor (if using) salt and baking powder. Mix in flour and nuts.
            Spread batter in pan, bake for 20-24 minutes until top looks shiny and just until edges start to pull away from pan. Cool completely before cutting.

            1 Reply
            1. re: dukegirl

              Sounds nuts, I know, but I need to make this recipe without nuts. I've tried it, just leaving the nuts out, but its way too gooey, though the flavor is great. Any ideas as to how much flour to add in taking out the nuts?

            2. This one turn out like fudge:
              12 oz. butterscotch morsels
              1/2 c butter
              1 1/2 c light brown sugar
              1 1/2 c flour
              1/2 tsp baking powder
              1/2 tsp salt
              3 eggs
              1 tsp vanilla extract
              1/2 cup chopped nuts (I use walnuts)

              Oven at 350. Grease a 10 inch square pan. In a heavy saucepan over low heat, combine the butterscotch morsels and butter, cook until melted. Beat in brown sugar until it dissolves. Leave pan to cool. Sift together the flour, baking powder and salt. Beat the eggs one at a time into the butterscotch mixture, add vanilla, then beat in the flour. Then stir in the nuts. Pour the batter into the greased pan, bake for 30-35 minutes or until they are firm to the touch. If you leave them in longer, the center will be more cakey than fudgey. Let them cool completely (overnight) before you try to cut them.

              This recipe was printed in the Boston Globe, taken from the book "Brownies" by Sharon Moore.

              1. Using Nestles semisweet Tolehouse cookie recipe substituting butterscotch morsels and made in a pan. The key is not overcooking. When you think they need 5 more minutes take them out.

                1 Reply
                1. re: othervoice

                  I think this might be the recipe a former colleague used, or close to it. He would routinely bring a batch of butterscotch blondies to work, and we all loved them. Chewy! He said he got the recipe from the back of the the Nestle's Butterscotch Chips (or Morsels, whatever) bag.