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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.

                2. I don't have my recipe handy, but I googled and this appears to be it. I know it uses a whole box of brown sugar.

                  This is the easiest, fastest recipe in the world, and produces addictive, chewy brownies. (be careful not to overbake)

                  Blond Brownies recipe

                  1 cup butter
                  1 (16 ounce) box light brown sugar
                  2 eggs
                  2 cups all-purpose flour
                  2 teaspoons baking powder
                  1 teaspoon vanilla extract
                  Pinch of salt
                  1 cup pecans, chopped

                  1. Thank you everyone. So many sound really good.

                    1. I make a great version that uses marshmallows- they always go quickly!
                      1/2 cup butter
                      1 cup butterscotch chips
                      2/3 cup packed brown sugar
                      1 1/2 cups flour
                      2 tsp baking powder
                      1/2 tsp salt
                      1 tsp vanilla
                      2 eggs
                      2 cups mini marshmallows
                      1 cup semisweet choc chips

                      preheat oven to 350 & grease 9x13 pan. melt butterscotch chips and butter together, stir & cool. In a large bowl, stir together brown sugar, eggs, & vanilla. Stir in the melted mixture, then add flour, bp, & salt. mix until smooth. Fold in choc chips & marshmallows. spread into pan, bake 15-20 minutes- be careful not to overbake! cool & cut!

                      1. Laylag,
                        I like them REALLY chewy too..
                        If you do try a couple of these recipes..could you report back with your results?
                        Thanks....

                        1. These are SO good. A friend made them for a cookout about a year ago and they were the hit of the party. I've been hounding her for the recipe since. She finally surrendered it. :)

                          2 sticks (8 oz) butter, melted
                          1 lb. light brown sugar (about 2 1/4 cups)
                          3 extra-large eggs
                          1 1/2 tsp vanilla
                          2 1/2 cups all-purpose flour
                          1/4 tsp salt
                          2 tsp baking powder
                          2 cups chocolate chips
                          chopped pecans (optional) My friend's didn't have nuts. Since she doesn't like nuts, she said she's always made them without, and they're still fabulous.

                          Preheat oven to 350.

                          Mix sugar, eggs, vanilla with a spoon. Add flour, baking powder, salt, and stir until combined. Add chocolate chips, and pecans if you like.

                          Bake in a 15x10x2 inch pan for 20-30 minutes or in two 9x9x2 inch pans for 25 minutes. You can also use a 13x9 inch pan and cook for 25-35 minutes.

                          3 Replies
                          1. re: msbo78

                            Your instructions don't say anything about the butter; do you just stir it in with the rest of the 'wet' ingredients in the first step?

                            I want to try making blondies (and half-dipping them in dark chocolate) as part of my holiday cookie extravaganza, and it sounds like you really enjoyed these. :-)

                            1. re: Aloo0628

                              cream the butter (room temp soft works too) and sugar till fluffy with a wooden spoon, then add eggs vanilla.

                            2. re: msbo78

                              Just wanted to say even though you left out mixing the butter with the sugar mixture this was a GREAT recipe!!! I have made a LOT of blondies & I think adding that third egg really made a big difference where it wasn't complete mush.(Though I like the mushy insides sometimes it doesn't make for good party platter wares!!!!) I will be using this recipe!!!!

                            3. If you like peanut butter, I liked this variation of a Blondie using peanuts and chocolate chips from Dorie Greenspan's book:

                              report and pics:
                              http://www.chowhound.com/topics/34747...

                              Recipe here:

                              http://www.copleynews.com/CopleyNews/...

                              1. I made the Cooks Illustrated recipe last night, and followed the recipe with the exception of melting the butter. Instead, I creamed the butter and sugar, then added the eggs one at a time. I recently saw the guys from Sugardaddys (famous for their blondies) on TV - said they tried both methods and like the product from the creaming method better. My results were excellent - completely addictive, chewy, rich blondies. Definitely a keeper - the best blondies I've ever had.

                                4 Replies
                                1. re: legalsec

                                  Totally agree. Best blondie recipe ever.

                                  1. re: shaebones

                                    Couldn't agree more! Since I first started making the CI blondies I rarely make any other cookies. (Not that I've been baking too much lately.) It's a great recipe for busy people. A lot of bang for your baking time.

                                    1. re: ThisNThat

                                      Try these, I just made them for the first time a couple weeks ago and everyone loved them. Not exactly a blondie-the cream cheese makes them a little different. Also chilling them makes them taste alot better even though they're way too good already!

                                      pkg. (10 Oz.) Butterscotch Chips
                                      1/2 C. Butter
                                      2 C. Graham Cracker Crumbs
                                      1 Pkg. (8 Oz.) Cream Cheese
                                      1 Can (14 Oz.) Sweetened Condensed Milk
                                      1 tsp. Vanilla Extract
                                      1 Egg
                                      1 C. chopped Pecans

                                      Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well.
                                      Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13x9 inch ovenproof glass baking dish, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top.
                                      Bake 25-30 minutes or until the cake tester comes out clean.
                                      Cool to room temperature, then chill. Serve when chilled.

                                  2. re: legalsec

                                    Did you try to make the sugardaddys blondie with coconut, chocolate and white chocolate chips, pineapple, toasted coconut and cashews? I want to make them but don't know how much of the above ingreients to add? Got any suggestions. Thanks, Linda

                                  3. That CI recipe is the real deal. One trick that makes them have a deeper butterscotch flavor is to replace the light brown sugar with dark brown sugar. These are very chewy and they stand on their own. You could even omit the stir ins (like some of the nuts, all the coconut and sometimes the choc chips) if you want an uncomplicated blondie. This recipe is good enough to do that -- enough flavor and texture all by itself.

                                    6 Replies
                                    1. re: livvyliv10

                                      I made the Cooks Illustrated recipe tonight, adding chopped up Snickers in place of the other stir-ins. Great butterscotchilicious flavor, and I brought them to a group, where they all disappeared. BUT -- they were sooo skinny! Skinny minny! I hesitated serving them at the group because they didn't have that plump look of the blondies I usually make (below). If I make these again, I will double for a 9 x 13, or make them in an 8 x 8. The entire plate of these disappeared, and many thumbs up were passed along to me. I used dark brown sugar and creamed the butter with the sugar, rather than melting the butter.

                                      My standby blondie recipe is from epicurious (below) and I've made it sooo many times since someone here tipped me off on this three years ago... very similar really to the CI. Both call for melting the butter. I think I will bring the epi recipe to the same group next week and ask for votes!

                                      Interesting -- the CI recipe calls for FOUR teaspoons of vanilla, which is double the 2 teaspoons in the epicurious recipe. Hmmm.

                                      http://www.epicurious.com/recipes/foo...

                                      1. re: twilight goddess

                                        As a purist, I'm not sure how the epi recipe qualifies as a Blondie since it doesn't have white or butterscotch chips. I'm a firm CI devotee and their added vanilla combined with the white chocolate chips form that true butterscotch taste. I personally feel like butterscotch chips taste fake, but that's a personal opinion. The versions noted here with coconut and all the other add ins make those into Congo bars and take them out of the Blondie relm. (Can you tell I'm really into Blondies? lol.)

                                        1. re: ThisNThat

                                          interesting. do your purist rules require brownies to have chocolate chips? (can you tell I despise both white choc and butterscotch chips? ;-) i think it's the butter and the brown sugar that form the butterscotch taste.

                                          1. re: danna

                                            I totally agree about white chocolate and butterscotch chips - eeeewwww. Not sure if there is a distinction, but the CI recipe calls for white chocolate, not the chips. I personally don't like white chocolate (even the premium stuff), and use only bittersweet chocolate in my CI blondies. The blondie part refers to the dough, does it not?

                                            1. re: legalsec

                                              Yes, I've always thought that blondies, sometimes called blond brownies, were distinct from brownies because of the absence of chocolate or cocoa in the batter and resulting lighter color.

                                              1. re: nomadchowwoman

                                                That's what I think. i never use butterscotch or white chocolate chips as they blondies are butterscotchy on their own. That and gooeyness is what makes them blondies in my book.

                                    2. My go-to recipe, which makes incredibly chewy, rich blondies, is from Fine Cooking. You melt the butter and brown sugar, and let it cook gently for 3 minutes, which brings out the caramel flavors. The recipe's here: http://www.cooking.com/recipes-and-mo....

                                      I usually leave out the pecans and add 4-6 oz of chocolate chips, waiting 10 or so minutes for the mixture to cook down enough that the chips don't melt into the batter.

                                      1. This Blondie recipe is outstanding; very chewy and not at all cake-like.
                                        If you don't like white chocolate, feel free to sub. semi-sweet chocolate chips.
                                        Preheat oven to 350. Line a 9 by 13" baking pan with foil, leaving an overhang on two sides (it doesn't matter which sides.) Butter foil. Set pan aside.
                                        10 T. unsalted butter, room temp.
                                        1 c. walnut pieces, divided (final 1/2 c. chopped)
                                        2 c. AP flour
                                        1 t. baking powder
                                        1/2 t. baking soda
                                        1 t. salt
                                        1 1/2 c. packed light brown sugar
                                        3 large eggs
                                        2 T. vanilla extract
                                        6 ozs. white chocolate chips or chunks, or chocolate if you prefer
                                        Pulse 1/2 c. walnuts in food processor until almost fine. Whisk the ground nuts, four, powder, soda and salt in med. bowl.
                                        Beat 10 T. butter and the brown sugar with a mixer until fluffy, about 2 minutes. Beat in eggs one at a time, scraping bowl down with spatula. Beat in vanilla. Beat in the dry ingredients until just combined; fold in chocolate and remaining chopped walnuts. Put batter into prepared pan, and bake for 28-32 minutes until surface appears dry. Let rest and use foil to lift out of pan before slicing into bars.

                                        1. Martha Stewart's Brown Butter Toffee Blondies call for chopped walnuts and toffee bits, but I'm sure the nuts could be left out, or chocolate chips subbed for them.

                                          Browning the butter is a stroke of genius; it really amps up that magic butterscotchiness.

                                          I concur with the posting upstream that one must take them out of the oven fairly early- the cake tester method works well. If you wait 'til they look ready, they'll be a bit dry after cooling down.

                                          http://www.marthastewart.com/recipe/b...

                                          14 Replies
                                          1. re: eclecticsynergy

                                            these brown butter blondies look great. Several reviewers suggest that the recipe is extremely sweet, however; I would like to cut down the sugar. The recipe calls for 2 cups brown sugar and 1/2 cup white (my fave blondie recipe, above, calls for just the 2 cups brown to 2 cups flour and the same amount butter). Could I just take out the 1/2 cup white sugar?

                                            1. re: twilight goddess

                                              I would take out 1/2 cup brown rather than all the white. I think the white is in there for textural reasons.

                                              1. re: danna

                                                Good point... I was wondering about that myself. Does 1/2 cup seem a good amount to omit?

                                                1. re: twilight goddess

                                                  i'm no expert, but that seems like a good guess. you can't get too carried away w/ mods to recipes.

                                                  I saw a recipe for oatmeal cookies the other day that called for browning the butter and I thought it sounded like genious. I never melt my butter for cookies, but I thought I'd give it a shot.

                                                  1. re: danna

                                                    i use brown butter in my favorite chocolate chip cookie recipe and i have to tell you, it makes all of the difference in the world. the dough is almost butterscotch like, so darn yummy!

                                                    1. re: danna

                                                      i have a number of recipes for which i used browned butter, some i use it straight melted, others i let it resolidify. it certainly adds a richness, a deepness, and an almost nutty flavor.

                                                  2. re: danna

                                                    I disagree. my favorite blondie from mark Bittman has no white sugar and is butterscotchy heaven/ and a little espresso powder makes it.

                                                    1. re: magiesmom

                                                      agreed. blondies are all about the brown sugar - for the butterscotch/caramel flavor notes and the dense, chewy texture that you don't get from white sugar.

                                                      1. re: goodhealthgourmet

                                                        i don't disagree that all-brown sugar brownies can be great, but don't you think there was some specifc reason for the white sugar?

                                                        1. re: danna

                                                          when it comes to white vs brown sugar in baked goods, white will typically produce a drier, crisper result, while brown will give you a moister, denser product. considering the large volume of brown sugar in that recipe you were talking about plus the fact that it called for a 4:1 ratio of brown to white, i don't think that small proportion of white would have much of an impact on the texture of the final product. it's really about personal preference - IMO, blondies should be dense & chewy, so i always just use brown sugar (and sometimes a bit of molasses too...shh), but if you like yours a little drier and cakier or less chewy, you would want to use more white sugar.

                                                          make sense?

                                                      2. re: magiesmom

                                                        Magiesmom, a couple of weeks ago I just tried adding 2 1/2 tsp instant espresso powder to my go-to blondie recipe (from epicurious --pasted here below, again) and it really made them even more phenomenal.

                                                        I guess the ingredients in Martha's recipe are just about the same as the epi recipe I use, but the butter is browned in Martha's version, and melted in the epi recipe. Plus, the epi recipe does not call for white sugar.

                                                        http://www.epicurious.com/recipes/foo...

                                                        1. re: twilight goddess

                                                          Espresso powder is a great addition to many things!

                                                          1. re: magiesmom

                                                            absolutely! and i'd have even more uses for it than i already do if someone would finally make a decent decaf version one of these days. hey, Medaglia D'Oro...did you hear that? ;)

                                                            1. re: goodhealthgourmet

                                                              sanka just doesn't cut it!

                                                2. I've made these blondies for years. The original recipe, to which I've made minor tweaks, came originally from The Silver Palate Good Times Cookbook. They are dense, rich, and delicious.

                                                  Coffee-Chocolate Chip Blondies

                                                  1 lb dark brown sugar
                                                  3/4 cup (1 1/2 sticks) unsalted butter
                                                  2 1/2 T espresso powder
                                                  1 T hot water
                                                  2 eggs
                                                  2 T vanilla extract
                                                  2 c unbleached all purpose flour
                                                  2 tsp baking powder
                                                  1/2 tsp salt
                                                  1 1/4 cup chopped walnuts or pecans or combo
                                                  1 1/4 cup semisweet chocolate chips

                                                  Heat brown sugar & butter in medium size saucepan over medium-low heat until the butter melts. Dissolve the espresso powder in the hot water and stir into the butter mixture. Transfer to bowl and let cool to room temperature.

                                                  Preheat oven to 350. Butter an 11 x 8 inch baking pan.

                                                  When butter is cool, beat in eggs and vanilla. Sift together flour, baking powder, and salt together and stir into butter mixture with a wooden spoon--or use paddle attachment if using a stand mixer.

                                                  Stir in the pecans and chocolate. Spread the mixture evenly in the prepared pan with a rubber spatula. Bake until lightly browned, 30-35 minutes.. Cool completely and cut into squares.

                                                  1. I'm thinking the addition of Buttershot Schnapps to a recipe...
                                                    Maybe just a splash.