Well Bred Loaf Blondies
I searched Chowhound first (using several permutations) and didn't find anything; so forgive me if this topic has come up before.
I was wondering if anyone knew of a recipe for duplicating these Blondies. In the Chowhound threads I found, most posts referenced either the Dorie Greenspan or Cooks Illustrated recipes; both of which were described as 'chewy.'
For those who remember, the Well Bred Loaf Blondies were NOT just 'blonde' versions of brownies. They were closer to a cooled Tollhouse cookie, with some crispness and flakiness.
Blondies: the Next Generation
Steve Caccavo was one of the founding owners of The Well-Bred Loaf, Inc. He invented Blondies in the late 1970s, and when the company was sold in 1996, the original Well-Bred Loaf® recipes were
sold along with the company. While this Blondie recipe is not “the original,” Steve, along with a number of Blondies fans from long ago, can attest that these are as good as the originals.
Abbreviations: tsp = teaspoon; T = tablespoon (= 3 tsp); C = Cup; oz = ounce.
Recommendation: use a 5-qt mixer.
1 ½ C all-purpose flour (recommended: unbleached)
1 tsp. baking powder
½ tsp. salt
1 ½ sticks (12 T) sweet (unsalted) butter
10 ½ oz (1 ½ C packed) light brown sugar
2 large eggs
4 tsp. ( = 1T + 3 tsp) vanilla extract
½ C (3 oz) white chocolate morsels (use large size, not tiny ones)
½ C (3 oz) semisweet chocolate morsels (use large size, not tiny ones)
4 oz (1 C) pecan pieces & walnut pieces
Preheat the oven to 350 degrees.Put the rack in the middle position.
Melt the butter and let it cool.
Toast the pecan & walnut pieces on a metal tray in the oven; set aside to cool.
Line a 13” X 9” glass pan with aluminum foil, with the foil extending over the edges. Spray the foil
with “Pam” or brush with butter, to avoid sticking.
Second Step – the Dry Mix:
Mix the flour, baking powder, salt, toasted pecans, and both types of chocolate morsels together in a bowl (not the bowl for the mixer).
Third Step – the Wet Mix:
With the mixer (using whisk attachment), mix the butter and sugar together until blended. Scrape away from the sides of the bowl with a rubber spatula. Mix in the eggs and vanilla until combined.
DO NOT OVERBEAT.
Fourth Step – Add the Dry Mix to the Wet Mix:
Stir in the Dry Mix (from Second Step), using the LOW speed on the mixer; stop when it is just blended in. DO NOT OVERMIX.
Fifth Step – Bowl to Pan to Oven:
Using rubber spatula, scrape the mixed batter into the foil-lined baking pan and spread it evenly. Put into preheated oven. Bake the Blondies for about 40 minutes(turn the pan around after 25
minutes for an even bake), then use a toothpick to test the center.
If it comes out with too much “stuff” on it (or too liquid-y) bake a few more minutes. The Blondies should be pulling away from the
side of the pan when done. When it tests “done,” remove the Blondies from the oven and place on a wire cooling rack. NOTE: in addition to the “toothpick test,” if the Blondies are very sunken in the
middle, they are not baked enough.
Let Blondies cool completely (2 hrs. or so). Cut into appropriate sized pieces (your choice). Enjoy!
NOTE: regardless of the number of pieces you cut, there HAVE been reports of individuals who consider this a single-serving-size recipe. THAT is not recommended!
Axer, thanks a lot. I'll give these a try. I hope they work out. It does bug me a bit that the 'original' Well-Bred Loaf ones did NOT have either nuts or white chocolate chips.